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 – 1/4 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 :

  1. I prefer to cook dal & sambar in pressure cooker. You can also prepare in a kadai.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the tempering and pour over the prepared sambar.
  6. Serve with Idli, dosa , vada or plain rice.

Also have a look at our other veg curry recipes!

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