Udupi sambar is a very popular dish known after the famous temple town, Udupi. Ã‚Â Udupi sambar is made without use of onion or garlic or Ã‚Â garam masala. Ã‚Â The Ã‚Â important ingredients are jaggery, coconut oil and vegetables which are used are either red pumpkin or white pumpkin or drumsticks. Ã‚Â It serves as a good accompaniment for rice, idlis or dosas._x000D_
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 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._x000D_ _x000D_ Boil the red pumpkin pieces with enough water till soft. Keep aside_x000D_
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_x000D_ Grind all the roasted ingredients with little water to make a smooth paste.
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._x000D_ Take a heavy bottomed pan. Add tamarind juice, salt and grated jaggery and cook till the raw smell of the tamarind disappears._x000D_ _x000D_ Add ground masala, mashed dal, boiled red pumpkin pieces and mix well. Add little water to bring to a medium consistency_x000D_
Simmer the sambar for 5 to 6 minutes on a medium flame. Remove from flame._x000D_ 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._x000D_ _x000D_ Serve udupi sambar hot with rice, idlis or dosas.
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