If you are a lover of south indian food like me ,I guess you must have tasted idli dosa in udipi resturants in bombay and bangalore.
todays recipe is udupi sambhar which i made last weekend which changed our (both me & husbands) definition of the word sambar.
Udupi sambhar is an important part of udupi cuisine.
Udupi cuisine (Tulu: ಉಡುಪಿ ವನಸ್, Kannada: ಉಡುಪಿ ಊಟ) is a world-renowned cuisine of South India.It forms an important part of the cuisine of Karnataka and takes its name from Udupi, a town on the southwest coast of India in the state of Karnataka.
Udupi cuisine has its origin in the Ashta mathas of Udupi founded by Madhvacharya.
Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.
Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.
The ubiquitous Indian dish masala dosa has its origins in Udupi.Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.
Udupi cuisine adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.ie udupi cuisine is pure vegetaraian
Udupi or Udipi restaurants and hotels serving Udupi cuisine can be found all over India and many parts of the world. In the past, these restaurants were run by cooks and priests trained at Krishna matha at Udupi
Coming back to the sambhar recipe this is a sweet sour & spicy sambhar made with freshly ground spices & coconut.
i have used regular onions along with drumsticks & other mixed veggies .but u can make this sambar with only small sambhar onions
This sambhar gets its sweetness from sweetness of jaggery and coconut, tang iness from tamarind and tomatoes, and heat from roasted spices .
serve the udipi sambar with idli, dosa or steamed rice.
You can check out andhra style sambhar recipe here Ingredients:
Udupi Sambar Powder:1 tbsp Urad Dal
½ tbsp Channa Dal(Split Bengal Gram)
2 tsp Jeera/Cumin Seeds
1 tbsp Coriander Seeds (whole dhane)
½ tsp Methi/Fenugreek Seeds
4-6 Dry Red Chilli (guntur/ Byadagi, adjust as per taste)
1 cup Grated fresh/frozen Coconut
Sambar ingredients
2 Brinjal cut into 1 inch cubes
1 carrot cubed
1 okra chopped
1-2 Drum Sticks, cut into 2 inch pieces
1 large Onion, thinly sliced or 10-12 small Sambar Onions(Pearl Onions) peeled
2 large Tomatoes, cubed
2-3 Green Chillies, slit
3/4 cups Toor Dal/arhar dal/ Pigeon Pea,
1 tsp Tamarind Paste
1 tsp Jaggery (Adjust acc to taste)
½ tsp Turmeric Powder
Small bunch of Coriander Leaves, finely chopped
1 tbsp Oil (Preferably Coconut Oil)
¼ tsp Hing/Asafoetida
Few Curry Leaves
Salt to taste
For Tempering:
1 tsp Mustard Seeds
1 Dry Red Chilli, halved
¼ tsp Hing/Asafoetida
Few Curry Leaves
1 tbsp Oil, preferably Coconut Oil
Method:
1 pressure cook dal with salt hing and turmeric till soft,mash with a ravi (laddle)
2.dry roast all the ingredients listed (except coconut) under Udupi Sambar Powder for about a minute. Mix in grated Coconut and roast it along with spices till it turns light golden and aromatic.Cool and grind roasted spices with coconut to a smooth paste by adding little water at time.
3.Heat 1 tbsp of Coconut Oil in a pan and add sambar/pearl onions, hing and few curry leaves. Sauté it on medium flame for about 2-3 minutes till they turn translucent.
4. now mix vegetables of your choice with cubed tomatoes and just enough water to cook the vegetables. add turmeric powder, jaggery, tamarind paste and salt to taste.
5 Cover and cook for 10-15 minutes till the vegetables are cooked well.
6.Add this ground mixture and mashed toor dal to cooked vegetables and mix well. Adjust the seasoning and add water depending on the required consistency of Sambar. the sambar should not be too thick or thin. Simmer and bring the whole sambar to gentle boil (takes about 5-7 minutes).
7.now prepare tadka .Heat oil in a pan and add mustard seeds, dry red chilli, hing and curry leaves. pour the tempering on Sambar when mustard starts to pop and splutter.
8.Mix in finely chopped coriander leaves . Serve this delicious Udupi Sambar with Idli, Dosas or plain basmati Rice or drink it its very tasty
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