Udupi style sambar

This sambar is prepared with freshly ground sambar masala. Its a famous sambar served in south indian restaurants for breakfast, lunch , snack and dinner. The aroma of freshly ground spices along with coconut & the sweetness of the little jaggery makes it a wonderful combination with idli, dosa, vada, rice etc. If you have already cooked toor dal then this sambar can be prepared in 15 minutes.

Preparation time : 10 minutes

Cooking time : 30 minutes

Serves : 6

Ingredients :
For sambar masala :

Dry red long chilly (byadagi) – 5

Coriander seeds – 1 teaspoon

Cumin seeds – 1/4 teaspoon

Urad dal – 1/4 teaspoon

Fenugreek ( methi ) seeds – less than 1/4 teaspoon

Grated coconut – 1 cup

Other ingredients :

Toor dal – 1/4 cup

Potato – 1 large

Onion – 1 medium

Tomato – 1 medium ( add any sambar vegetables of your choice )

Turmeric powder – 1/4 teaspoon

Tamarind – 1 lemon sized ball, soaked in water

Grated jaggery – 1-2 teaspoon

Salt – to taste

For tempering :

Oil – 2 teaspoon

Mustard seeds- 1/2 teaspoon

Hing – a pinch

Curry leaves – few

Dry red chilly – 1

Method :

I prefer to cook dal & sambar in pressure cooker. You can also prepare in a kadai.

Cook toor dal in a pressure cooker. Then add roughly chopped onion, potatoe ,tomato and cook till its done. In cooker it takes 1 whistle for vegetables to cook on high heat.

Mean while , prepare the sambar masala. Heat a pan, dry roast coriander seeds, red chilly, methi seeds, cumin seeds, urad dal. Blend the dry roasted spices along with coconut and 1/4 th cup water, to a smooth paste.

Add this masala to the cooked dal & vegetables. Then add salt, turmeric powder, tamarind pulp, jaggery . Add water and adjust the consistency. Cook on medium heat for 5 minutes. Switch off the flame.

Prepare the tempering and pour over the prepared sambar and serve with Idli, dosa , vada or plain rice.

Also check our other Veg breakfast, Veg curry recipes!

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