Sambar is the signature dish of South India. No meal is ever complete without a bowl of sambar. Idlis, dosas, rice etc. look so incomplete without sambar to accompany them. People often mistake that sambar throughout South India taste the same. But it is not so.
Every region in South India has its own unique style of preparing the sambar. For instance, today we have the Udupi sambar which is also known as Udipi sambar. This sambar is prepared using the normal sambar recipe except for a delightful twist. A special masala paste is added which makes this sambar taste entirely different from rest of the sambar recipes.
Take a look at this special udupi style sambar recipe and give it a try.
Preparation time: 10 minutes
Cooking time: 20 minutes
All you need
Toor dal (tuvaram paruppu)- 1/2 cup
Fenugreek seeds- 1/2 tsp
Urad dal- 1tsp
Red chilies – 4
Coriander seeds- 1 1/2 tbsp
Curry leaves- 5 springs
Coconut- 1/4 cup (grated)
Shallot onions(small red onions called sambar onions)- 25-30 (cleaned and peeled)
Mustards seeds- 1/2 tsp
Hing (asafoetida)- a pinch
Green chilies- 2 (slit)
Vegetables of choice (brinjals,carrots, pumpkin, yam)- 2 cups (chopped into big chunks)
Tamarind pulp- 1/2 cup
Salt- as per taste
Jaggery- 1 1/2 tsp
Oil- 2 tbsp
1. Cook the toor dal in a pressure cooker with 2 cups of water. Wait for 3 whistles.
2. After the pressure comes down, open the lid and mash the dal with a laddle.
3. Heat one tablespoon of oil in a pan and add fenugreek seeds and urad dal. Roast for a minute.
4. Add the red chillies, coriander seeds, two springs of curry leaves, grated coconut and fry till they turn golden brown.
5. Switch off the flame and allow it to cool down. Then grind it to a fine paste with a little water. 6. Heat another tablespoon of oil to the pan and add the mustard seeds, hing and saute for a minute.
7. Then add the shallot onions, green chillies, rest of the curry leaves and saute for 2-4 minutes.
8. Then add the vegetables and cook for 4-5 minutes.
9. Add water, tamarind pulp, jaggery, salt and cook for 4-5 minutes.
10. Now add the mashed dal and the prepared masala paste. Mix well.
11. Simmer for a few minutes and then turn off the flame.
Udupi sambar is ready to be served. Enjoy this special sambar with rice or idli.
Nutrition value: Sambar is an excellent recipe for all. It has only about seven grams of fat and is rich in nutrients.
Tip: You can add the curry leaves at the end while simmering the sambar to retain their aroma.