P.J.
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UDIPI SAMBHAR
The sambar is famous after the temple town of udipi.Udupi city is famous for its sai krishna temple and udipi cuisine, which is purely vegetarian.This sambar usually has mild sweetness that enhances the flavor.
Ingredients for the sambar:
• ½ cup toor dal
• ½ Cup shallots (Small onion)
• 5 to 6 beans
• 1 carrot, peeled & chopped
• ½ cup chow chow (chayote in English)
• ½ cup yellow pumpkin pieces
• 1 medium sized tomato, diced
• 6-7 curry leaves
• Tamarind water
• ½ tsp turmeric powder
• 1 or 2 tsp jaggery or as required
• salt as required
for sambar powder:
• 2 tsp coriander seeds
• 2 tsp urad dal
• 1 tsp cumin seeds
• 1 tsp chana dal
• ¼ tsp fenugreek/methi seeds
• a pinch of hing
• 3-4 dry red chillies
• ¼ cup grated fresh coconut
METHOD:
• Dry roast only the spices mentioned under sambar powder. Cool & grind to a fine paste with some water along with grated coconut.
• pressure cook toor dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
• when the dal is cooked and soft, mash the dal ..keep aside.
• In a pan, sauté onion, when it becomes translucent, add tomato, then other vegetables, sauté for a while…then add tamarind water and turmeric powder, salt
• add the mashed dal to the veggies followed by the sambar masala paste.
• if required you can add some water.
• add the jaggery also and stir.
• simmer for some 10-12 minutes or more till the whole flavors in the sambar have merged with each other.
• Temper with mustard, red chillies, curry leaves…
• Garnish with coriander leaves….
Udipi Sambhar is Ready!!
Source: Sumithra Prakash
The sambar is famous after the temple town of udipi.Udupi city is famous for its sai krishna temple and udipi cuisine, which is purely vegetarian.This sambar usually has mild sweetness that enhances the flavor.
Ingredients for the sambar:
• ½ cup toor dal
• ½ Cup shallots (Small onion)
• 5 to 6 beans
• 1 carrot, peeled & chopped
• ½ cup chow chow (chayote in English)
• ½ cup yellow pumpkin pieces
• 1 medium sized tomato, diced
• 6-7 curry leaves
• Tamarind water
• ½ tsp turmeric powder
• 1 or 2 tsp jaggery or as required
• salt as required
for sambar powder:
• 2 tsp coriander seeds
• 2 tsp urad dal
• 1 tsp cumin seeds
• 1 tsp chana dal
• ¼ tsp fenugreek/methi seeds
• a pinch of hing
• 3-4 dry red chillies
• ¼ cup grated fresh coconut
METHOD:
• Dry roast only the spices mentioned under sambar powder. Cool & grind to a fine paste with some water along with grated coconut.
• pressure cook toor dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
• when the dal is cooked and soft, mash the dal ..keep aside.
• In a pan, sauté onion, when it becomes translucent, add tomato, then other vegetables, sauté for a while…then add tamarind water and turmeric powder, salt
• add the mashed dal to the veggies followed by the sambar masala paste.
• if required you can add some water.
• add the jaggery also and stir.
• simmer for some 10-12 minutes or more till the whole flavors in the sambar have merged with each other.
• Temper with mustard, red chillies, curry leaves…
• Garnish with coriander leaves….
Udipi Sambhar is Ready!!
Source: Sumithra Prakash
