Udupi Sambar

Ingredients - 

For the Masala 

 

  1. 3 tbsp Coriander seeds

  2. 1 tbsp Cumin seeds

  3. 2 tbsp Urad dal

  4. 1 tbsp Chana dal

  5. ½ tsp Fenugreek seeds

  6. 5-6 dry Red chillies

  7. 1 ½ tbsp Oil

  8. ½ tsp Asafoetida 

  9. ¼ cup fresh Coconut, white part, grated

  10. ¼ cup Water

 

For Sambar 

 

  1. Toor Dal - 1 cup 

  2. Water - 2 cups

  3. Salt to taste

  4. Turmeric powder - 1 Tsp 

  5. Red chilli powder - 1 Tsp 

  6. Hing -  ¼ Tsp 

  7. 2 cups Water, 

  8. 2 Drumsticks, remove edge and cut into 1 inch long

  9. 2 cups Pumpkin, peeled, cut into cubes

  10. ¼ cup Tamarind pulp

  11. Salt to taste

  12. 4 heaped tbsp Sambar Masala

  13. 2 tbsp Jaggery, grated 

 

For tempering 

  1. 2 tbsp Oil

  2. 1 tsp Mustard seeds

  3. Pinch of Asafoetida

  4. 2 dry Red chillies, broken

  5. 2 sprig  Curry leaves

Udupi Sambar.jpeg

Method - 

 

For Masala

 

  1. Heat a pan , add   coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli. Saute well .

  2. Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste. 

  3. Transfer this mixture into a grinder and grind it into a smooth paste. 

 

For Sambar

 

  1. In a pressure cooker, add toor dal, water as required, turmeric powder and red chilli powder. Cover it with the lid and pressure cook for 3 whistles. 

  2. In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes. 

  3. Now , add cooked toor dal and mix well.

  4. Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame. 


 

For Tempering

 

  1. Heat oil in a  pan. Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter. 

  2. Pour this tempering over the prepared sambar and mix well. 

  3. Finally, add chopped jaggery and give a nice stir.

  4. Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.