Udipi Sambar

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup tuvar dal
  • 12
    teaspoon fenugreek seeds
  • 1
    teaspoon Urad Dal
  • 1 12
    tablespoons coriander seeds
  • 5
    sprigs curry leaves
  • 14
    coconut, grated
  • 25 -30
    shallots, cleaned and peeled. (small red onions called sambar onions in india)
  • 12
    teaspoon mustards seeds
  • 1
    pinch hing
  • 2
    cups chopped into big chunks vegetables, of choice (brinjals, carrots, french beans, pumpkin, yam)
  • 50
    ml tamarind pulp (lemon sized ball of tamarind soaked in 1/3 cup of water.)
  • 14
    teaspoon salt
  • 1 12
    teaspoons jaggery or 1 1/2 teaspoons brown sugar, can be substituted i guess
  • oil
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DIRECTIONS

  • Cook the tuvar dal till tender then mash.
  • Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
  • Add the red chilli and coriander seeds.
  • Add a 3 sprigs of curry leaves and the grated coconut and roast.
  • They should all turn light brown and aromatic.
  • Cool and grind to a fine paste with a little water.
  • Heat 1 tblsp oil in a pan.
  • Add the mustard seed.
  • When they splutter add 1/2 tsp of urad dal and the hing.
  • Fry for a minute.
  • Add the onions and green chillies, slit and the rest of the curry leaves.
  • Add your choice of vegetables Fry till you get a nice aroma.
  • Add a little water.
  • Cover and cook till the veges are done.
  • Extract pulp from the tamarind and add to the vegetables.
  • Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
  • Add the mashed dal and the ground masala.
  • Mix weel and add a little water if reqd.
  • Simmer for a few mins.
  • Serve with dosas, idlis or rice.
  • And enjoy.
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