Mangalore Cucumber Daal Recipe (Tarne Mirsange Kolmbo)

Mangalore Cucumber Daal Recipe (Tarne Mirsange Kolmbo)

Here's my Mil's family recipe. Delicious saaru when had piping hot with steaming hot rice will transport you straight to food heaven. I promiseeeee. 🤩 Watch it's making here. 

I had this delicious filed marrow/Mangalore Cucumber daal - magge dali in my Mil's mom's place 6 years ago. I had few morsels of steaming hot rice with this piping hot saaru & was in loveeeee cuz it was sooooo sooo yum. 🥰🥰 They call it tarne mirsange kolmbo. Technically it isn't a kolmbo (kolmbo roughly translates to sambar in Konkani). It's dalithoy's distantttttt cousin with delicious magge/field marrow in it. I tried to re-create that delicious saaru my hubby's aunt had cooked for 25-30 of us that night & failed few times. Asked all of my hubby's aunts for it recipe & figured the secret ingredient to make it deliciousss. 

Detailed recipe to make it just like pachi made for us all that night here. 

The cover pic has hog plums from native, raw tomatoes from my kiddos garden. But don't worry you can do without hog plums in it.

Serves: 2

Preparation Time: 25-30 minutes


  • 1/2 cup toor dal
  • 1/2 medium sized field marrow/Mangalore cucumber
  • 3 raw tomatoes - medium sized - important as it adds it's own taste - ripe won't do. Hog plums/bilimbi could be closest substitues.
  • 3 green chillies
  • 2 tablespoons of fresh grated coconut - fresh - important - adds it's own taste
  • Salt for taste


  • 2 tablespoons of ghee
  • 1/4 teaspoon of mustard seeds
  • 1 dried red chilli
  • 2 twigs of curry leaves
  • A pinch of turmeric powder
  • A pinch of asafoetida powder

Preparation Method:

1. Soak toor dal for a few hours to fasten their cooking. Pressure cook for 3-4 whistles on medium heat. You'll end up with toor dal that's mushy. Soaking & cooking on medium heat ensures you get mushy dal. If you have grainy dal on cooking it won't give you the correct consistency of saaru in the end.

I usually soak toor dal the night before.

2. Peel, cube field marrow after removing it's inner core completely. The inner core is sometimes very bitter so remove until all of it's inner core is gone. Even the white strip like part of the core you see.

3. Chop raw green tomatoes, slit green chillies.

4. Cook field marrow, raw tomatoes, green chillies with salt & enough water until they are almost cooked. 

5. Once field marrow is almost cooked add pressure cooked toor dal, water to bring it to watery consistency.

It'll thicken after cooking, thicken even more on cooling down. So keep it watery in consistency to begin with, you'll end up with delicious saaru.

6. Add freshly grated coconut, few curry leaves & bring it to boil.

7. Check & adjust salt, after it comes to a boil let it simmer for 2-3 minutes until they all combine well together.

8. Temper the saaru. Heat ghee in a tempering pan, add in mustard seeds. When they start popping add in dried red chilli pieces, curry leaves, turmeric powder, asafoetida powder. Let them sizzle for few seconds. Add this tempering to the saaru & mix well.

9. Serve piping hot with steaming hot rice.

P.S: The secret ingredient is raw tomatoes. The tang it provides changes taste of the saaru completely. Without it, it tastes like dalithoy with magge pieces in it.

P.S: To spruce it up you can

1. Add chopped coriander leaves.

2. Grind fresh coconut a little & add it to the kolmbo.

3. Grind fresh coconut with green chillies & add them to the kolmbo.

4. You can also add coconut milk to it.

All these steps add flavour to the saaru. The above mentioned recipe makes delicious saaru when followed to the T.



If you were wondering who are Dalithoy's cousins. Here they are: :-)

Spicy Cumin And Pepper Dal (Jeere Meere Saar) 

Konkani Style Daal (Dali Tomato Saaru)