Post a Recipe
Post a Food Story
Contact Us
2
2 Votes
AD

Udupi Sambar

Udupi Sambar
Udupi Sambar
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for Lunch
Ad
About this Recipe

Udupi sambar is a very popular dish known after the famous temple town, Udupi.  Udupi sambar is made without use of onion or garlic or  garam masala.  The  important ingredients are jaggery, coconut oil and vegetables which are used are either red pumpkin or white pumpkin or drumsticks.   It serves as a good accompaniment for rice, idlis or dosas.

Ingredients & Quantity
  • Tur dal - 1 cup
  • Tamarind juice - 1/2 cup
  • Grated jaggery - 2 tablespoons
  • Red pumpkin - 3/4 cup (peeled and cut into medium cubes)
  • Salt to taste
  • Turmeric powder - 1/4 teaspoon
  • FOR UDUPI SAMBAR MASALA Coconut oil - 1 teaspoon Coriander seeds - 2 tablespoons Fenugreek (methi) seeds - 1/2 teaspoon Cumin (jeera) seeds - 1 teaspoon Urad dal - 1 teaspoon Chana dal - 1 teaspoon Byadagi red chillies - 7 to 8 1 string of curry leav
  • FOR SEASONING Coconut oil - 1 teaspoon Urad dal - 1 teaspoon Byadagi red chillies - 2 Green chillies - 2 A pinch of asafoetida
How to cook?
  1. HOW TO MAKE UDUPI SAMBAR RECIPE Wash and soak tur dal for half an hour. Add turmeric powder to soaked dal and pressure cook the tur dal with sufficient water till tender. Mash the dal and set aside. Boil the red pumpkin pieces with enough water till soft. Keep aside
  2. Heat 1 teaspoon of coconut oil in a pan. Add coriander seeds, methi seeds, cumin seeds, urad dal, chana dal, red chillies and roast till it changes colour. Then add curry leaves and grated coconut and stir fry for few seconds on low flame. Remove from heat Grind all the roasted ingredients with little water to make a smooth paste.
  3. For tamarind juice, soak a lemon sized ball of tamarind in 1/3 cup of water for half an hour to 45 minutes. Extract the tamarind juice from the pulp and discard the pulp. Take a heavy bottomed pan. Add tamarind juice, salt and grated jaggery and cook till the raw smell of the tamarind disappears. Add ground masala, mashed dal, boiled red pumpkin pieces and mix well. Add little water to bring to a medium consistency
  4. Simmer the sambar for 5 to 6 minutes on a medium flame. Remove from flame. For seasoning, heat 1 teaspoon of coconut oil in a tadka pan. Add asafoetida and mustard seeds. Once the seeds starts spluttering, add urad dal, green chillies and red chillies. Fry till urad dal changes its colour. Pour the seasoning to sambar. Serve udupi sambar hot with rice, idlis or dosas.
Recommended
Explore Recipes
Ad
Contests & Campaigns

Win Prizes. Click for details

Ask a question, give feedback or compliment Charus Cuisine

Follow us to get tempting updates

Naah! Not that fond of food