UDUPI STYLE SAMBAAR - For all Sambaar lovers, this recipe is a must try. Whenever we think of Sambaar, we think Hotel style, but do check out my recipe for the same inspired by the famous Udupi Shri Krishna Mutt :)
Sambar also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.
Do try and let me know how you like it :)
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👉🏾 Here's my recipe for a great Hotel Jaisa UDUPI Sambar for you:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
Serves: 4
Course: Main
Cuisine: Udupi, Karnataka (Southern Indian)
Ingredients: 🍛
For the Masala
3 tbsp Coriander seeds, धनिया के बीज
1 tbsp Cumin seeds, जीरा
2 tbsp Urad dal, उड़द की दाल
1 tbsp Chana dal, चना दाल
½ tsp Fenugreek seeds, मेथी दाना
5-6 dry Red chillies, सूखी लाल मिर्च
1 ½ tbsp Oil, तेल
½ tsp Asafoetida, हींग
¼ cup fresh Coconut, white part, grated, नारियल कसा हुआ
¼ cup Water, पानी
For Sambar
½ cup Toor Dal, तूर दाल
2 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Red chilli powder, लाल मिर्च पाउडर
2 cups Water, पानी (to cook vegetables)
2 Drumsticks, remove edge and cut into 1 inch long, सहजन
2 cups Pumpkin, peeled, cut into cubes, कद्दू
4-5 Aubergine, cut into quarters, बैंगन
4-5 Okras, cut into 1 inch, भिंडी
¼ cup Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
4 heaped tbsp Sambar Masala, साम्बर मसाला
2 tbsp Jaggery, grated गुड़
For tempering
2 tbsp Oil, तेल
1 tsp Mustard seeds, राय
Pinch of Asafoetida, हींग
2 dry Red chillies, broken, सूखी लाल मिर्च
2 sprig Curry leaves, करी पत्ता
Method ♨️
For Masala
In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
Heat oil in a pan, add all dry spices and dal saute well.
Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
Transfer this mixture into a grinder and grind it into a smooth paste.
Transfer the paste into a bowl and keep it aside for future use.
For Sambar
In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
Cover it with the lid and pressure cook until it's done.
In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
Now , add aubergine, okra, cooked toor dal and mix well.
Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.
For Tempering
Heat oil in a pan.
Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
Pour this tempering over the prepared sambar and mix well.
Finally, add chopped jaggery and give a nice stir.
Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.
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