- Making Udupi Sambar Powder: Dry roast only the spices mentioned under sambar powder. When cooled, grind to a fine paste with some water along with grated coconut. Making Udupi Sambar: Pressure cook tuvar dal with 2 cups water with ¼ teaspoon turmeric powder for 7 to 8 whistles on medium flame. When the dal is cooked and soft, mash the dal with a wired whisk or a spoon. keep aside. In another pan, mix the chopped veggies, 2 cups water, turmeric powder, salt and cook till the veggies are almost done. Add the mashed dal to the veggies. Stir and add the tamarind pulp followed by the sambar masala paste. if required you can add some water. Add the jaggery also and stir. Making Tempering For Udupi Sambar: Heat oil. first splutter the mustard seeds. Then add the red chilies, curry leaves and asafoetida. Fry for some seconds and pour the tempering mixture in the udupi sambar. Cover the pan with a lid for a few minutes, so that the tempering flavors get mixed with the udupi sambar. Serve hot with idli, dosa or steamed rice. Simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other. Taste and if required add salt.
Udupi sambar
#myrecipe
By Shaalini Shaalu
Jan, 8th
577
Servings
9 persons
Cook Time
40 minutes
Ingredients
22
- 24
Ingredients
- Tuvar dal
- Water
- Onions
- Carrot
- Bottle gourd
- Brinjal
- Drum sticks
- Tomato
- Curry leaves
- Tamarind
- Turmeric powder
- Jaggery
- Salt
- Coriander seeds
- Urad dal
- Cumin seeds
- Chana dal
- Fenugreek
- Hing
- Dried red chillies
- Fresh coconut
- Mustard seeds
- Oil
- Coriander
