Udipi Sambar
Veggies cooked with freshly prepared sambar powder and roasted coconut paste
Ingredients
- 1/2 cup Red gram cook with a pinch of turmeric and a tsp of castor oil to get a well mashed dhal
- 1/4 kg Vegetables of your choice Drumsticks/Brinjal/Chow chow/Yam)(diced
- 6-10 nos Shallots peel but do not chop
- 1 no Ripe tomato diced to large pieces
- 2 nos Green chillies slit
- 2 tsp Tamarind pulp Puli
- 1 sprig Curry leaves
- 2 tsp Coriander leaves chopped
- 1/2 tsp Mustard seeds
- 2 nos Dry red chillies Kollamulaku
- 1/4 tsp Asafoetida Kayam
- 1/2 tsp Jaggery Sharkkara
- 1/4 tsp Turmeric powder
- Salt As reqd
- 3 tsp Groundnut oil
Dry roast and grind to a fine paste:-
- 2 tsp Black gram Uzhunnuparippu
- 2 tsp Cumin seeds Jeerakam
- 3 tsp Coriander seeds
- 1/2 tsp Fenugreek seeds Uluva
- 4 nos Dry red chillies Kollamulaku
- 1 cup Grated coconut
Instructions
- Heat oil in a vessel.
- Add asafoetida followed by shallots, green chillies and half the curry leaves. SautT until the onions become a little transparent and glossy.
- Add the vegetables of your choice and turmeric powder.
- Cook covered until the vegetables are properly cooked. :-If not adding any veggies, then add more onions.
- Add the tamarind pulp and cook covered until the raw smell of the tamarind goes off.
- Add the ground coconut paste, jaggery and salt to taste. Add more water if necessary.
- Once the mixture comes to a boil add the cooked thoor dhal and mix well. Check for salt. :- The sambar should not be too thick nor too watery.
- When the sambar just begins to boil, switch off the stove. :- Make sure you don¦t boil the sambar after adding the thoor dhal coz the dhal will lose its soft texture.
- Heat a tsp of oil in a small kadai.
- Add the mustard seeds and once they pop, add the remaining curry leaves and the dry red chillies.
- Pour this over the sambar.
- Garnish with chopped coriander leaves.
- :- Serve hot with idli, dosa or plain rice.
Tried this recipe?Let us know how it was!