Udupi Sambar is a spiced, slightly sweet and tangy sambar made with pigeon pea lentils, mixed vegetables, tamarind and freshly ground udupi sambar masala paste.
In a frying pan or skillet, dry roast only the spices mentioned under "for udupi sambar masala". Stir often while roasting/toasting them and ensure that they do not get burnt.
When cooled, grind to a fine paste with ⅓ cup water together with grated coconut.
Cooking Lentils and Vegetables
Pressure cook tur dal on medium to medium-high heat with 2 cups water and turmeric powder for 7 to 8 whistles on medium heat in a 2 litre pressure cooker
Let the pressure fall naturally in the cooker and then only open the lid.
When the lentils are cooked and softened, mash them with a wired whisk or a spoon. Set aside.
Soak tamarind in hot water and set aside for 20 to 30 minutes. Later extract the pulp from the soaked tamarind. Set the tamarind pulp aside.
In another pot or pan, mix the chopped vegetables, 2 cups water, turmeric powder, salt and cook till the vegetables are almost done.
Making Udupi Sambar
Add the mashed lentils to the vegetables.
Stir and add the tamarind pulp followed by the prepared sambar masala paste. If required you can add some water.
Add the jaggery and mix again.
Simmer for 10 to 12 minutes or more, till the raw aroma of the tamarind goes away and the flavors have merged with each other in the sambar.
Taste and if required add salt.
Making tempering
Firstly, heat oil and splutter the mustard seeds. Keep the heat to low.
Then, add the red chilies, curry leaves and asafoetida.
Fry for some seconds until the red chilies change color and the curry leaves become crisp. Pour the tempering mixture in the sambar.
Cover the pan with a lid for a few minutes, so that the flavors of the tempering get mixed in the Sambar.
Serve Udupi Sambar hot with steamed rice, idli or dosa.
Notes
For the lentils, feel free to use moong lentils or a mix of tur and moong dal. You can also make the udupi sambar with an equal mix of tur dal and masoor dal.
Choose to add vegetables that you have in your pantry or the veggies that are usually added in a sambar. Keep in mind the cooking time of the veggies and add them accordingly while cooking.
You can also steam the veggies in a steamer pan instead of cooking them in water.
Adjust the consistency of the sambar as needed by adding less or more water.