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.

2 comments:

The Storyteller on March 12, 2011 at 10:42 AM said...

Thank You so much

I am using your recipe on my blog and giving you full credits for it

:))

reflectionsofinda.com

Mrrphh on October 12, 2016 at 7:25 PM said...

A great recipe. My own has 'slipped' over the years, with one substitute or one shortcut too many over the last 50 years. Suddenly I find myself out of date! Thank you so much for this site. (I am KSB in the US for 50 years.)

Delightful how many of our ingredients are now available! In the beginning there was only "fresh coriander leaf," and then Mexican cuisine brought it in as cilantro. Cilantro is now the English word and it is available in every supermarket. Nowadays I can find even drumstick and fresh currypattha.

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