Saarina Pudi


Ingredients :

5 Nos - Red chilies
1 tsp - Coriander seeds
1/4 tsp- Fenugreek seeds
1/2 tsp - Cumin seeds
Coconut oil
3 Nos - Curry leaves

Cooking Instructions :

- Heat oil and fry all the ingredients one by one.
- Take care not to burn anything.
- Powder all of them together.
- This powder can be saved up to 7 days.
- As days pass, the aroma of the powder decreases. So it is better making it fresh whenever required.

Bele Saru


Ingredients :

1/2 cup toor daal
1-2 tea spns sarina pudi
1-2 tea spns jaggery
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
A pinch asafoetida
A pinch turmeric
2-3 green chilies (optional)
2-3 strands coriander leaves
2-3 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt to taste

Cooking Instructions :

Cook daal with turmeric.
Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water.
Add jaggery, green chilies(if using) and cook till jaggery melts completely.
Add daal, sarina pudi, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds.
When they start popping, add asafoetida, red chilies cut into 2-3 pieces.
Add this seasoning to the daal and mix well.
Serve hot with rice.

The Famous Udupi Sambar

Ingredients :

  • 1/2 Cup Toor Dal

  • 1/2 Tsp Fenugreek seeds

  • 1 Tsp Urad Dal

  • 6 Nos Red Chillies

  • 2 Tsps Corriander seeds

  • 5 sprigs Curry Leaves

  • 1 cup coconut (Grated)

  • 30 nos Shallots

  • 1 tsp Mustard Seeds

  • 1 pinch asafoetida

  • 2 Nos Green chillies

  • 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam)

  • 2 Tsp tamarind paste:

  • Salt to taste

  • 2 Tsps Jaggery/Salt

  • Oil as per need

Cooking Instructions :

- Cook the tuvar dal till tender then mash.
- Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
- Add the red chilli and coriander seeds.
- Add a 3 sprigs of curry leaves and the grated coconut and roast.
- They should all turn light brown and aromatic.
- Cool and grind to a fine paste with a little water.
- Heat 1 tblsp oil in a pan.
- Add the mustard seed.
- When they splutter add 1/2 tsp of urad dal and the hing.
- Fry for a minute.
- Add the onions and green chillies, slit and the rest of the curry leaves.
- Add your choice of vegetables Fry till you get a nice aroma.
- Add a little water.
- Cover and cook till the veges are done.
- Extract pulp from the tamarind and add to the vegetables.
- Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
- Add the mashed dal and the ground masala.
- Mix weel and add a little water if reqd.
- Simmer for a few mins.
- Serve with dosas, idlis or rice.

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