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Udupi Sambar

udupi sambar – lightly sweet, semi spiced, tangy and a flavorful sambar made with pigeon pea lentils and mixed vegetables


for the sambar:
  • ½ or ⅔ cup tuvar dal/pigeon pea lentils
  • 5-6 sambar onions/shallots or 1 medium sized onion, quartered (optional)
  • 1 carrot, peeled & chopped
  • ½ cup chopped lauki/bottle gourd or opo squash
  • 2 to 3 small brinjals/baingan, quartered
  • 1 or 2 drumsticks, peeled and cut into 3 or 4 inch pieces
  • 1 medium sized tomato, diced
  • 6-7 curry leaves/kadi patta
  • 1 lemon sized ball of tamarind soaked in ½ cup water – approx 1.5 tbsp of tamarind
  • ½ tsp turmeric powder/haldi
  • 1 or 2 tsp jaggery or as required
  • salt as required
for sambar powder:
  • 2 tsp coriander seeds
  • 2 tsp urad dal
  • 1 tsp cumin seeds/jeera
  • 1 tsp chana dal
  • ¼ tsp fenugreek/methi seeds
  • a pinch of asafoetida/hing
  • 3-4 dry red chilies
  • ¼ cup grated fresh coconut or desiccated coconut
!for tempering:
  • 1 tsp mustard seeds
  • 2 red chilies
  • a generous pinch of asafoetida/hing
  • 8-10 curry leaves/kadi patta
  • 1 or 1.5 tbsp vegetable oil or coconut oil
  • some coriander leaves for garnish (optional)
preparing the sambar powder:
  1. dry roast only the spices mentioned under sambar powder.
  2. when cooled, grind to a fine paste with some water along with grated coconut.
preparing the sambar:
  1. pressure cook tuvar dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
  2. when the dal is cooked and soft, mash the dal with a wired whisk or a spoon.
  3. keep aside.
  4. in another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done.
  5. add the mashed dal to the veggies.
  6. stir and add the tamarind pulp followed by the sambar masala paste.
  7. if required you can add some water.
  8. add the jaggery also and stir.
  9. simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.
  10. taste and if required add salt.
preparing the tempering:
  1. heat oil.
  2. first splutter the mustard seeds.
  3. then add the red chilies, curry leaves and asafoetida.
  4. fry for some seconds and pour the tempering mixture in the sambar.
  5. cover the sambar pan with a lid for a few minutes, so that the tempering flavors gets mixed with the sambar.
  6. serve the udipi sambar with idli, dosa or steamed rice.

Receipe By :   Dassana Amit

About Pavanesh D

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