Sambar also spelt as sambhar is a lentil based vegetable stew or chowder with a tamarind broth. It is popular in South Indian cuisines. The Udipi Manglorean Sambar goes well with idlis, dosas and even rice. It’s commonly served in the Udipi restaurants.
There are three types of udupi sambar. Here I am presenting the ‘Masala Huli’ which has vegetables, daal and coconut. The other two types; ‘Bol huli’ and ‘Podi huli’ are more or less the same but don’t have coconut and podi has sambar powder in it. Udupi food uses a lot of jaggery and this Sambar too is a bit on the sweeter side.
Udupi Sambar is basically a no onion no garlic recipe. But here I have made use of onions and tomato as observed in sambar which I tasted in certain restaurants and combined it with a recipe of udupi sambar given to me by a friend. One can omit the onions and tomato to make this sambar.
The use of freshly roasted and ground masala and jaggery makes this sambar extremely flavourful. Also here I have cooked the vegetables separately with onions instead of cooking with daal, which again increases it’s flavour. One of mine and my family’s favourites!
For some more delicious daals, do give a try to the following recipes too….
2) Daali Toay
3) Daal Tadka
Here’s the recipe for Udupi Sambar….
INGREDIENTS :
For cooking the daal :
1/2 cup Tuar daal (split pigeon peas)
1/4 tsp Turmeric powder
A pinch of asafoetida
For the sambar masala :
3 Tbs Fresh grated coconut
2 Tsp Corriander seeds
1/2 Tsp Cumin seeds
1/4 Tsp Fenugreek seeds
1 Tsp Chanaa daal
1 Tsp Urad daal
3-4 Bedgi dry red chillies
1 Sprig curry leaves (about 10-12 leaves)
Other ingredients :
Oil for roasting and Tempering
1 Large onion finely sliced
1 Small tomato chopped into large cubes
2 Drumsticks cut into 2 inch pieces
100 gm Pumpkin cut into large cubes
1 1/2 Tbs Tamarind pulp (to be adjusted)
6-7 Tsp Jaggery (or as per taste)
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder (or as per taste)
Salt to taste
For tempering :
1/2 Tsp Mustard seeds
1/4 Tsp Fenugreek seeds
1/2 Tsp Urad daal
2 Dry red chillies
1 Sprig curry leaves
2 Pinches asafoetida
METHOD:
1. The first thing that needs to be done for the sambar is to soak the tuar daal in sufficient water for about an hour and a half
2. At the time of cooking wash the daal thoroughly and drain. Add a pinch of asafoetida, turmeric powder and sufficient water to the daal and pressure cook till done.
3. Heat about a tsp of oil and roast the ingredients given for the masala except the coconut till they change little colour. Keep aside to cool.
4. Grind them together with the coconut using sufficient water to get a smooth paste.
5. Heat oil for the tempering and add to it the mustard seeds, fenugreek seeds, urad daal, red chillies broken into pieces, asafoetida and curry leaves.
6. Add the sliced onions and cook. Add the turmeric powder and saute.
7. When onions turn translucent add the peeled drumsticks and add some water for them to cook. Cover and cook for a while.
8. Add the pumpkin pieces, red chilli powder and cover and cook.
9. When all vegetables are cooked and the tomato cubes and cook for a while.
10. Mash the cooked daal.Add tamarind pulp, salt jaggery and the ground masala to the cooked vegetables.
11. Add the mashed daal and water if required to adjust the consistency. Mix well and bring to a boil. Adjust salt and jaggery if needed.
12. Reduce flame and simmer for few minutes for other ingredients to cook completely.
NOTE:
Serve with hot steamed rice or idlis or medu vadas or dosa. Tastes delicious either way. Serve some NKGSB Style Sweet And Sour Raw Mango Chutney and some Phodi too, with this delicious Sambar rice!
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