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Udupi Sambar [Tiffin]

Udupi Sambar [Tiffin]

About:

Udupi Sambar usually made with no onion and garlic at Krishna Temple. This ingredient contains onion. Onion can be removed as per the requirement.

Ingredients:

  • 1 cup Red gram Dal/Toor Dal/kandi poppu

  • 2 cups mixed vegetables of your choice (Drumsticks/Eggplant/Yellow pumpkin, etc diced or cubed)

  • 6-8 whole shallots/madras Sambhar onions, peeled

  • 1 plum tomato, cut into large chunks

  • 3-4 green chilies, cut lengthwise-slit

  • 2 tbsp tamarind pulp (I used the readymade one here)

  • 1 sprig of curry leaves (optional)

  • 2 tbsp of cilantro/coriander chopped

  • ¼ tsp turmeric powder/haldi

  • 1 tbsp jaggery, grated

  • salt as per taste

For poppu/Tadka

  • ½ tsp mustard seeds

  • 2-3 dry red chilies/endumirapakayalu ¼ tsp asafetida

  • 2 tbsp cooking oil

  • Dry roast and grind to fine paste:

  • 2 tbsp of black gram Dal/minapappu/Urad Dal

  • 2 tbsp of cumin seeds/Jeera

  • 3 tbsp of coriander seeds

  • ½ tbsp of fenugreek seeds/Methy

  • 4 dry red chilies/endumirapakayalu

  • ¾ cup fresh or frozen (thawed) grated coconut

  • Water as required to make smooth paste

How to prepare?
  • Cook the Dal with a pinch of turmeric and a tsp of oil in a cooker up to 3-4 whistles, mash it and while its still hot/warm and keep as side.
  • Meanwhile heat oil in a deep heavy bottom pan to make the Sambhar.
  • Add asafetida followed by shallots/madras Sambhar onions, green chilies and half of the curry leaves off the sprig, and sauté until the onions become transparent and start to leave the juices.
  • Add the vegetables of your choice, tomato pieces and turmeric powder, if not adding any vegetables then add more shallots/madras Sambhar onions.
  • Cook covered until the vegetables are cooked with enough water to cover the veggies, take care to retain their shape/texture.
  • Once thoroughly cooked add the tamarind pulp and cook covered until the raw smell of the tamarind goes off, approx 5 mins.
  • Add the ground paste, jaggery and salt to taste. Sambhar should not be too thick nor too watery, so add more water if necessary. You will notice that your kitchen is filled with nice aroma of this Sambhar.
    Once the mixture comes to a boil add the cooked Dal, mix well and check for salt.
  • When the Sambhar just begins to boil, switch off the stove. Make sure you don’t boil the Sambhar after adding the Dal coz the Dal will lose its soft texture.
For tempering/poppu/Tadka:
  • Heat a tsp of oil in a small Kadai, add the mustard seeds, when it starts to splutter add the dry red chilies, curry leaves and asafetida. fry for a min and pour over the Sambhar.

How to Serve?
Garnish with chopped coriander leaves and serve hot with idli's, dosa's, or plain rice.

Health statement:
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