How to make Udupi Sambhar -
Udipi style sambhar - dal and vegetables cooked with flavoured coconut masala.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Curry leaves (कड़ी पत्ते )
Cuisine : Karnataka
Course : Dals and Kadhis
For more recipes related to Udupi Sambhar checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Kadla Peanut Curry Char Dal Ka Dalcha Onion Sambar
Udupi Sambhar Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Udupi Sambhar Recipe
Split pigeon pea (toor dal/arhar dal) soaked 1/2 cup
Curry leaves 20
Fenugreek seeds (methi dana) 1/2 teaspoon
Split black gram skinless (dhuli urad dal) washed & hulled 2 tablespoons
Black peppercorns 4-6
Coriander seeds 1 1/2 tablespoons
Dried red chillies broken 3
Turmeric powder 1/2 teaspoon
Oil 4 tablespoons
Scraped coconut 1/2 cup
Drumsticks 2
Green chillies 2
Mustard seeds 2-3 tablespoons
Onion, sliced 1 medium
Red pumpkin (bhopla/kaddu) cubed 1/2 cup
Asafoetida a pinch
Tamarind paste 3 tablespoons
Jaggery (gur) grated 1 tablespoon
Salt to taste
Fresh coriander for garnish
Method
Step 1
Heat 2 tbsps oil in a non-stick pan. Add fenugreek seeds and sauté.
Step 2
Add 1½ tsps urad dal, black peppercorns, coriander seeds and red chillies and sauté till fragrant.
Step 3
Pressure cook tuvar dal with turmeric powder and 1 cup water till 3 whistles are given out.
Step 4
Add 10 curry leaves and coconut to the pan and sauté. Turn off heat and let the mixture cool.
Step 5
Cut drumsticks into 2 inch pieces and slit green chillies.Grind the sautéed masala in a mixer with a little water.
Step 6
Heat 2 tbsps oil in another non-stick pan. Add mustard seeds and when they splutter, add remaining urad dal and green chillies and sauté.
Step 7
Add remaining curry leaves and mix. Add onion and sauté till lightly coloured.
Step 8
Add red pumpkin and drumsticks and sauté. Add asafoetida and mix well. Add tamarind paste and mix well.
Step 9
Add the ground masala and mix well. Add jaggery and 1 cup water and mix.
Step 10
When it comes to a boil, reduce heat and simmer for 2-3 minutes.
Step 11
Add dal, salt and 1 cup water and mix well. Cook for 2-3 minutes.
Step 12
Garnish with coriander and serve hot with idli, vada, dosa or steamed rice.
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