Udupi Home Style Sambar Recipe
I love Udupi style sambar made for idlis. It's light, spicy, & full of flavour. Very different from sambars made in other parts of Karnataka, they are not sweet, not thick. It tastes great with Udupi style idlis made with rice rava.
Ingredients:
- 1/4 cup finely chopped beans
- 1 medium sized potato
- 1 medium finely sliced onion
- 1 small sized tomato (optional)
- 1/4 cup coconut pieces/grated coconut
- 1/2 cup toor dal
- 1 chickpea sized tamarind
- 4-5 dried red chillies
- Salt for taste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 inch cinnamon piece
- A green pea sized crystal asafoetida
- A twig of curry leaves
- A pinch of turmeric powder
- 3 tablespoons of coconut oil
- 3 tablespoons of finely chopped coriander
Serves: 2
Prep time: 50-60 minutes
Preparation Method:
1. Pressure cook toor dal until it's well cooked.
2. Pressure cook finely chopped beans, finely chopped potato, finely chopped tomato with 1/2 cup water & salt for 1 whistle.
3. Dry roast dried red chillies for a few seconds, to make them crisp.
4. Dry roast cumin, coriander seeds until they start to splutter to get them crisp.
5. Grind a masala using coconut, coriander seeds, cumin seeds, cinnamon, tamarind, red chillies, crystal asafoetida, turmeric powder, curry leaves. Use as much as water required to make a smooth paste.
6. Fry onions using a few drops of oil until they're half cooked.
7. Add cooked toor dal, cooked veggies, ground masala, fried onions into a cooking vessel.
8. Add water if required to bring it to watery consistency. Check, adjust salt.
9. Mix well & bring to a boil. Simmer until the rawness of masala goes off.
10. The sambar thickens on cooking, further thickens on cooling down. So, keep it a little watery to begin with.
11. Add chopped coriander leaves, coconut oil on top.
12. Add steaming hot sambar, coconut oil on top of steaming hot idlis & enjoy.
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