udupi sambar is a lightly sweet, semi spiced, tangy and a flavorful sambar made with pigeon pea lentils and mixed vegetables
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- ⅓ cup arhar dal (tuvar dal or pigeon pea lentils)
- 2 cups water for pressure cooking dal
- 5 to 6 sambar onions (shallots) OR 1 medium sized onion - quartered (optional)
- 1 carrot - peeled and chopped
- ½ cup chopped bottle gourd (lauki or opo squash)
- 2 to 3 small brinjals (baingan or eggplant) - quartered
- 1 or 2 drumsticks - peeled and cut into 3 or 4 inch pieces
- 1 medium sized tomato - diced
- 8 to 10 curry leaves
- 1 tablespoon tightly packed tamarind soaked in ⅓ cup hot water
- ½ teaspoon turmeric powder
- 1 or 2 teaspoons jaggery or as add as required
- 2 cups water for cooking veggies
- salt as required
for udupi sambar powder
- 3 teaspoons coriander seeds
- 2 teaspoons urad dal (husked and split black gram)
- 1 teaspoon cumin seeds
- 1 teaspoon chana dal (husked and split bengal gram)
- ¼ teaspoon fenugreek seeds (methi seeds)
- ⅛ teaspoon asafoetida (hing)
- 3 to 4 byadagi dry red chilies or kashmiri red chilies
- ¼ cup grated fresh coconut or desiccated coconut
- ⅓ cup water for grinding or add as required
- 1 teaspoon mustard seeds
- 2 dry red chilies
- a generous pinch of asafoetida (hing)
- 8 to 10 curry leaves
- 1 or 1.5 tablespoons vegetable oil or coconut oil
- some coriander leaves for garnish (optional)
making udupi sambar powder
dry roast only the spices mentioned under sambar powder.
when cooled, grind to a fine paste with some water along with grated coconut.
making udupi sambar
pressure cook tuvar dal with 2 cups water with ¼ teaspoon turmeric powder for 7 to 8 whistles on medium flame.
when the dal is cooked and soft, mash the dal with a wired whisk or a spoon. keep aside.
in another pan, mix the chopped veggies, 2 cups water, turmeric powder, salt and cook till the veggies are almost done.
add the mashed dal to the veggies.
stir and add the tamarind pulp followed by the sambar masala paste. if required you can add some water.
add the jaggery also and stir.
simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.
taste and if required add salt.
making tempering for udupi sambar
heat oil. first splutter the mustard seeds.
then add the red chilies, curry leaves and asafoetida.
fry for some seconds and pour the tempering mixture in the sambar.
cover the sambar pan with a lid for a few minutes, so that the tempering flavors get mixed with the sambar.
serve the udupi sambar with idli, dosa or steamed rice.