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cucumber sambar for rice, dosa, idli

Cucumber Sambar For Rice, Dosa & idli

Mangalore style (Karnataka style) cucumber sambar is a popular variety in South Indian sambar recipes. This is a much simple and easy version of cucumber sambar or vellarikka sambar that you can make quickly and easily and makes an easy, delicious side dish with rice, dosa and idli for a simple and easy breakfast, lunch or dinner.
Course Side Dish
Cuisine Indian
Keyword sambar recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 215kcal


  • 1 cucumber
  • 2 fresh tomatoes
  • ¾ cup toor dal (yellow pigeon peas split)
  • salt as required
  • 3.5 cups water or little more if needed

Spice Powders

  • 2 tablespoons sambar powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 tablespoons coriander powder

For seasoning

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 5 red chilies dry broken
  • 1 string curry leaves


  • Wash and peel the skin of the cucumber.
  • Cut the cucumber lengthwise and cut in half, and scrape off the seeds to remove them easily.
  • Dice the cucumber in little long and medium uniform sized pieces.
  • Transfer the diced cucumber pieces to a pressure cooker.
  • Wash and cut tomatoes in medium sized pieces and add the cut tomatoes to the pressure cooker.
  • Wash the toor dal (yellow pigeon peas) and add it to the cooker which contains cucumber and tomatoes also.
  • Add salt and all the spices & sambar powder to the cooker, mix everything well.
  • Add the water and mix all contents very well (make sure the dal is not sticking to the bottom of the cooker).
  • Close the lid of the pressure cooker with the safety valve and cook in medium heat for about 12 minutes or until 3 whistles come.
  • After cooking for about 12 minutes, switch off the cooker and wait for it to cool down.
  • Once the pressure cooker is cooled enough, open the cooker and mix the contents. See if all the contents are cooked enough and blended with the spices to make the yummy sambar. In case you need little more gravy, you may add more water (but this is usually not needed for cucumber sambar).
  • Cucumber sambar is ready now we can make the seasoning for the sambar.

To make the seasoning for cucumber sambar

  • To make the seasoning, heat oil in a small pan and add the mustard seeds.
  • When the mustard seeds splutter, add the broken dried red chilies and curry leaves (make sure there is no water in leaves or chilies) and fry for few seconds.
  • The seasoning is ready, so you can pour this hot seasoning to the sambar and gently mix the contents.
  • Cucumber sambar made using fresh cucumber, tomatoes and spices is ready to serve!


You can serve the cucumber sambar with rice for lunch or dinner or you can use it as a yummy and simple side dish for dosa or idli for breakfast, snack or dinner!
As a substitute to tomatoes (or tamarind), you may also use 1 to 2 tablespoons of lemon juice to add the required sourness to the sambar, if you do not have tomatoes or tamarind!


Calories: 215kcal | Carbohydrates: 33g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 32mg | Potassium: 832mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1283IU | Vitamin C: 104mg | Calcium: 75mg | Iron: 4mg