Vegetables
Udupi is known for the origin of the famous 'Masala Dosa' and also for various tiffin varieties.Udupi sambar is very aromatic because of the usage of freshly ground spices and also the addition of coconut,jaggery and red chillies makes it mildly sweet,sour and spicy in taste.It can be served with most of the breakfast varieties like idli,dosa,vada and even plain steamed rice,it tastes nice. You can prepare this sambar with just one vegetable or various combination of vegetables with or without onions.The addition of onions is optional but I love the addition of onions to sambar and in fact the addition of shallots adds to a better taste.
Check out other sambar recipes in my blog:
- Brinjal Sambar
- Drumstick Sambar | Mulakkada Sambar
- Gummadikaya(Red Pumpkin) Sambar
- Mullangi(Radish) Sambar-with freshly made masala
Udupi Sambar Recipe -Mixed Vegetable Sambar - Karnataka style:
Serves 2-3 | Author: Prathibha
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course
Ingredients:
1/2 cup Toor dal
2 cups diced Mixed Vegetables(Carrot,Potatoes,Beans,Drumstick,Brinjal)
1 Onion, diced or 12-15 Shallots,optional
1 large Tomato, chopped
a small gooseberry size Tamarind
1/4 tsp Turmeric powder
1/4 tsp Turmeric powder
1-2 tsp grated Jaggery,optional
2 tsp Oil
Salt to taste
to roast and grind:
2 tsp Coriander seeds
2 tsp Urad dal
1 tsp Chana dal
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
7-8 Fenugreek seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut
to temper:
to roast and grind:
2 tsp Coriander seeds
2 tsp Urad dal
1 tsp Chana dal
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
7-8 Fenugreek seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut
to temper:
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida
Method:
Method:
- Chop the vegetables into 1" cubes and keep them ready.
- Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped vegetables and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
- Soak tamarind in water for some time and extract pulp from it and keep it ready.
- Dry roast coriander seeds, cumin seeds, urad dal, chana dal,fenugreek seeds red chillies and pepper corns and grind them to powder first and then add freshly grated coconut and grind to a fine paste by adding some water.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
- Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
- Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
- Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement.
- Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.
Serve it hot with steamed Rice and fryums and a vegetable stir fry. You can even serve it with breakfast varieties like idli, dosa, vada
Notes:
Notes:
- You can use any other vegetable like cluster beans, pumpkin, chow-chow,,raw papaya,broad beans(chikkudu) etc or a combination of mixed vegetables.
- You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
- You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
- If you want a no onion-no garlic version skip onion in the recipe.
- Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
- For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.
