Udipi Sambhar

A flavorful ,tangy and mouthwatering sambhar best paired with hot steamed or boiled rice.

Source-Here
Ingredients:
For Sambhar powder
1/4 cup coconut,dessicated
2-3 dry red chillies
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/2 tablespoon urad dal
1/2 tablespoon chana dal
1/2 teaspoon fenugreek seeds
a pinch aseftida

For Sambhar
1/2 cup toor/arhar/pigeon pea dal
1 carrot,chopped
3-4 eggplnats,chopped
1 drumstick,chopped
1 cup laki/bottlegourd,chopped
1 onion,chopped
2 tablespoon tamarind paste
1/2 tablespoon jaggery/sugar
1 teaspoon turmeric powder
salt to taste

For tempering
1 tablespoon ghee
1 teaspoon mstard seeds
1 etaspoon cumin seeds
few curry leaves
2-3 dry red chilli
a pinch aseftida
few coriander leaves,chopped

Method:
Dry roast all the ingredients for sambhar powder.Let cool a little and grind to make a powder.

Pressure cook toor dal in2 cups of water and with a teaspoon salt and turmeric powder for 2-3 whistles.
Open the lid and mash the dal .
In another saucepan add the veggies ,a pinch salt and 2 cup water.Let the veggies be tender.
Once the veggies are cooked add them in the cooked dal.
Add sambhar powder to the dal and start cooking again.Finally add tamarind paste and jaggery.Stir and cook for a minute.

To Temper:
Heat oil in a small pan ,add all the ingredients for tempering.
Pour the tempering over the sambhar.Stir and garnish with chopped coriander leaves.
Serve hot with steamed rice.

Serve-4 Cooking time-40 minutes

Best regards,

Sapana Behl

7 comments on “Udipi Sambhar”

  1. Usha says:

    Mouthwatering sambar!

  2. Kalyani says:

    my fav food !! very comforting….

  3. Srivalli says:

    Very nicely prepared!..can have this sambar along for breakfast or meal as well!

  4. Sandhiya says:

    Wow..another variation in sambar..Love to try different variety of sambar..

  5. Srividhya says:

    Amazing sambhar. Great 🙂

  6. Pavani N says:

    What a delicious looking sambar. Looks so inviting.

Leave a Reply

Your email address will not be published. Required fields are marked *