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28 Comments

  1. Hi Dassana,
    Could you please tell if it 3 tsp coriander seeds or three tablespoons, as in the picture the quantity appeared less..
    Thank you..

    1. its 3 teaspoons coriander seeds. thank you for letting me know. its a typo error on my part. so you can use 3 teaspoons or 1 tablespoon of coriander seeds.

  2. Can you tell me in grams measure of tuvar dal and sambar onions. Also what kind of dry chillies you used in your recipe. I just finished cooking tomato sambar of yours. Very very tasty.Thanks for the recipe of tomato sambar.Next time I want to try udupi sambar.

    1. barb, half cup tuvar dal is 95 grams. sambar onions in weight is about 35 to 40 grams. you can add more sambar onions if you want. here i have used stick chilies. they are medium spicy. for this recipe, i would suggest to use byadagi chilies. you can use 4 to 5 byadagi chilies. also thanks for the feedback on tomato sambar. nice to know ?

  3. Hi Dassana,

    All your recipes are very good. One key ingredient in the udupi sambar is 1 tbsp saunf to be ground with the sambar masala. I had a hotelier friend who had told me this.

    Cheers
    VV4 stars

  4. Your recipe was too good. Taste was same as UDIPI restaurant. Ma’am just one confusion was there, when to add Jaggery. I added it after tamarind.

    Thank you.5 stars

    1. thanks. what you did was right. the jaggery is added after the tamarind is added. jaggery can also be added towards the end once the tamarind has got cooked. i will update the post.

  5. Hey, it tasted yummy, thanks, must say u are a great cook.
    I have a request can u post recipe for pickle of lemon in which we first ground lemon in mixer.

    1. thanks khushboo. i am not sure about the grinding part, but we do squeeze lemon juice in the lemons while making pickles. i shall update in some time.

  6. Hi, I have made many recipes from you blog and they have all been fabulous. However, I request your advice regarding Udipi Sambar. The dish turned out VERY unpleasantly acidic. I have not worked much with tamarind paste and am wondering if that is the culprit. My ingredients were purchased at the local India Grocery store (fresh curry leaves, fresh drumsticks, etc.) Perhaps I should have cooked the tamarind more? Any thoughts about how to ensure balance in this dish would be appreciated.

    1. firstly thanks. secondly about the sambar…. i am sorry to hear this. as per what you mention “VERY unpleasantly acidic”, i think the sambar became too much sour to taste. i also feel tha tamarind was not cooked enough. the balance got awry here. since you have mentioned tamarind paste, i assume it would be store brought. tamarind paste is a thick concentrate and just 1 or 2 tsp would be enough for this recipe. i am giving you an approx proportion, since i have also not used tamarind paste more and the quality differs from brand to brand.

      what i use is dried tamarind which is easily available in india. this dried tamarind is soaked in water and then squeezed to get the pulp. so its not a concentrated form like tamarind paste. for making any recipe that use tamarind, i would suggest to go with smaller amounts like adding 1/2 tsp of the paste and then keep on adding more and checking the taste till you get the desired sourness and balance in the dish.

      a little extra sourness can be balanced by adding spice powders or salt or some extra water. even sugar or jaggery would reduce the sourness to some extent. but if its too much as i feel when you made the sambar, then not much can be done.

      if you cook the tamarind well, the raw acidic taste goes away, but the sourness will remain if too much of the paste or pulp is added. i hope the tamarind paste was good and not spoiled. did you taste it before adding to the sambar.

      hope next time when you make any dish with tamarind paste, it really comes out great.

  7. Dasanna,namaskara,hope you are keeping fine and bussy trying new dishes,please dasanna send me recipes for baingan ki sabji and bhendi masala,thanks and regards.

    1. i have some bhindi recipes including bhindi masala and some with baingan on the blog already posted. you can search with the recipe name in the google search bar located on the top right side.

  8. The sambar served in restaurants also always have this sweet taste and I’ve always loved it though I’ve never made it at home.This looks delicious!