Udupi Sambar

Udupi Sambar is a famous cuisine of Karnataka. It is a very appetizing and tasty dish.

I have tasted many times this sambar in Bangalore restaurants and finally learnt to prepare.

It’s really give unique taste and goes well with vada, idli, dosa, steamed rice…

Ingredients

Soaked Toor Dal – 1 cup

Sliced Onion – 1 cup

Chopped Tomato – 1

Chopped Drumstick – 2

Chopped Carrot – 2

Turmeric Powder – ½ tsp

Sliced Green Chillies – 3

Tamarind Paste – 2 tsp

Salt to taste

(For Sambar Powder)

To Saute and Grind

Fenugreek Seeds – 1 tsp

Urad Dal – 3 tsp

Black Peppercorns – 2 tsp

Coriander Seeds – 2 tsp

Dry Red Chillies – 3

Curry Leaves – few

Grated Coconut – ½ cup

Oil – 2 tsp

(To Temper)

Mustard Seeds -1 tsp

Curry Leaves – few

Hing – ¼ tsp

Ghee – 1 tsp

Chopped Coriander Leaves – few

Method

Heat oil in a non-stick pan, add fenugreek seeds and sauté. Add urad dal, black peppercorns, coriander seeds and red chillies and sauté till fragrant.
Pressure cook Toor dal with turmeric powder and 3 cups water till 3 whistles are given out. 
Add 10 curry leaves and coconut to the pan and saute. Turn off heat and let the mixture cool. 
Cut drumsticks into 2 inch pieces and slit green chillies.
Grind the sauteed masala in a mixer with a little water. 
Heat ghee in another non-stick pan, add mustard seeds and when they splutter, add remaining urad dal and green chillies and saute. 
Add remaining curry leaves and mix. Add onion and saute till lightly colored. 
Then add chopped tomatoes and fry well till it becomes mushy.Add carrot and drumsticks and saute. Add hing and mix well. Add tamarind paste and mix well.
Add the ground masala and mix well. Add jaggery and 1 cup water and mix.
When it comes to a boil, reduce heat and simmer for 2 to 3 minutes. Add dal, salt and water and then mix well. Cook for 2-3 minutes. 
Garnish with coriander and serve hot with idli, vada, dosa or steamed rice.