Udipi Sambar

8 years ago | Home Cooking
Udupi Style Sambar

Brinjal - 250 gm
Bottle Gourd - 200 gm
Carrot - 200 gm
Drumstick - 2
Shallots - 200 gm
Tomato - 250 gm
Turmeric powder - 1/2 tsp
Salt to taste
Cooked Toor Dal - 100 gm
Tamarind puree - 1/2 cup
Jaggery - 2 tsp

For Masala paste
Chana dal - 2 tsp
Urad dal - 2 tsp
Fenugreek - 1/4 tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Red chilli - 6
A pinch of Asafoetida powder
Grated fresh Coconut - 2 tbsp

For Tempering
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 2
A pinch of Asafoetida powder
A few Curry leaves

1. In a pot of hot water, add Brinjal, Bottlegourd, Shallot, Carrot and Tomato. Add Turmeric powder and Salt and cook it for a few minutes, once the vegetables half cooked add the Drumstick.
2. Meanwhile dry roast the ingredients for the masala - add Channa dal, Urad dal, Fenugreek, Coriander seeds, Cumin seeds & Red chillies. After 2 minutes, add Asofoetida powder and grated Coconut. Turn off the stove, cool the mixture and then grind it with water into a paste.
3. Vegetables are cooked completely now add cooked Toor dal and Tamarind puree.
Finally, add the paste, mix it well and add some water if it is too thick.
4. Add some salt as per taste and let it simmer for about 15 to 20 minutes. You can add a bit of Jaggery for the sweetness.
5. For tempering: In a pan with hot oil, add Mustard seeds, Urad dal, Red chillies, Asofoetida powder and Curry leaves. Turn off the stove and add the tempering to the sambar.

FACEBOOK - https://www.facebook.com/HomeCookingShow
YOUTUBE: https://www.youtube.com/ventunohomecooking
INSTAGRAM - https://www.instagram.com/homecookingshow/
TWITTER - https://twitter.com/VentunoCooking

A Ventuno Production : http://www.ventunotech.com