Kodhel - Udupi Sambar - Divide and Devour

" Part of the secret of success in life is to eat what you like and let the food fight it out inside." - Mark Twain

This recipe was bookmarked a long time ago. I always resort to the easy version of Sambar every time I make it.

District - Udupi
Recipe  - Udupi Sambar


Udupi is a temple town in the state of Karnataka.

Udupi cuisine is famous all over the world for its mouth-watering vegetarian delicacies. The origin of Udupi cuisine is linked to the Krishna temple there. The food being served to the deity has certain restrictions and thus evolved into a cuisine that primarily uses locally available ingredients.

Ingredients :

Toor Dal - 1 cup
Tamarind - Small lemon sized ball
Grated Jaggery - 2 Tbsp
White Pumpkin - 1 cup - Cut into medium sized cubes
Turmeric Powder - 1/4 tsp
Tomato - 1- Cut into 4 quarters
Salt to taste

For the Udupi Sambar Powder :

Coconut Oil - 1 tsp
Coriander seeds - 1 Tbsp
Fenugreek Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Byadagi red Chillies - 5
Curry Leaves - 1 spring
Grated Coconut - 1/2 cup

Heat the coconut oil in a pan.
Add coriander seeds, Fenugreek seeds, Cumin seeds, Urad dal, Chana dal and red chillies. Roast till they change color taking care not to burn them.
Then add curry leaves and grated coconut. Fry on low heat for few minutes till they are roasted.
Remove from heat and allow it to cool.
Grind this into a fine paste adding little water.
  

For Tempering :

 

Coconut Oil - 1 tsp
Urad dal - 1/2 tsp
Byadagi Chillies - 2
Green Chillies -2
Asafoetida - a pinch

 

Method :

 1. Soak Toor dal for half an hour. Add turmeric and the tomato to the soaked dal. Pressure cook with sufficient water till the dal is cooked. Keep aside.

2. Boil the white pumpkin with enough water till the pieces are cooked. Keep aside.

3. Soak tamarind in water for 30 mins. Extract juice from the tamarind and keep aside.

4. Heat a heavy bottomed pan. Add tamarind extract, salt and Jaggery and cook till the raw smell disappears.

5. Add the ground Sambar masala, pumpkins and cooked dal. Add water to adjust the consistency.

6. Simmer the sambar on medium flame for about 6-8 minutes.

7. For tempering, heat coconut oil. Splutter mustard seeds. Add asafoetida. Once mustard stops spluttering, add red chillies and green chillies.

8. Add the tempering to the Sambar. Serve hot with rice or Idli.