Udupi Sambar Recipe

• 2 tbsp Oil
• 1 large Onion (peeled & sliced thinly)
• 10 no Shallots / Sambar Onion (peeled and left whole)
• 2 medium Tomatoes (chopped)
• 2 sprig Curry leaves
• 2 no Green Chillies (slit)
• 1 tsp Turmeric Powder
• 3 tbsp Tamarind Pulp (or to taste)
• 1 tbsp Jaggery (or to taste)
• Salt to taste
• 1 cup Coriander leaves (chopped)

For Cooking Dal

• 1 cup Toor Dal
• 1 tsp Turmeric Powder
• 4 cups Water

Udupi Sambar Masala

• 6 no Dry Red Chillies
• 4 tbsp Coriander Seeds
• 2 tbsp Split Yellow Chana Dal
• 1 tbsp Split Urad Dal
• 1½ tsp Cumin Seeds
• 1 tsp Fenugreek Seeds
• ¼ cup Coconut (grated)
• 1 tsp Oil

Vegetables for Sambar

• 1 medium Carrot (cubed)
• 4 no Ladysfinger (chopped)
• 1 large Potato (peeled & cubed)
• 1 cup Pumpkin (cubed)
• 1 cup Cucumber (peeled & cubed)
• ½ cup Snake gourd (chopped)
• 1 cup Brinjal (cubed)
• 6 no String Beans (chopped)
• 5 no Green Beans (chopped)

For Tempering

• 2 tbsp Oil / Ghee
• 1 tsp Mustard Seeds
• 1 tsp Split Urad Dal
• 1 tsp Cumin Seeds
• 2 no Dry Red Chilli
• 2 sprig Curry Leaves
• 1 tsp Asafoetida

1. 1

   First cook dal, by taking all the ingredients given for cooking dal in a pressure cooker for 3 whistle, simmer the cooker for 5 mins. Turn off the heat and let the steam go all by itself. Open the cooker and mash up the dal. Set aside.

2. 2

   Now make the sambar masala. Heat 1 tsp oil in a pan and add in all the sambar masala ingredients. Roast on a low heat till it gets golden. Remove this to a blender and add little water at a time and make it into a fine paste. Set aside.

3. 3

   Take a big pot. Heat 2 tbsp of oil. Once it is hot, add in onions, shallots, green chillies, tomatoes and curry leaves. Saute for a couple of mins.

4. 4

   Add in all the veggies along with salt and turmeric powder. Mix that well for 5 min or so. So there is no raw smell. Now add in water and cover the pot and cook for 10 mins till the veggies are tender.

5. 5

   Add in cooked dal, sambar masala, jaggery and tamarind pulp. Mix well and taste the sambar adjust the seasoning. simmer the pot for 10 to 15 mins.

6. 6

   Now make tempering by heating oil or ghee and frying all the ingredients listed. Pour this over the sambar and mix well. Add in lots of chopped coriander leaves and mix well. Serve hot with rice.