Thursday, April 23, 2015

Udupi Sambar

South Indians could live without anything, but not out Idly and Sambar. It's so part of us that maybe for few days we could survive but not all our life....


Hot, fluffy idly's dunked in spicy sambar combined with sweet and mild coconut chutney will take us to another world all together!!! 

Usually I make Tiffin Sambar with the Idly's, but this time I made the very famous Udupi Sambar that I learnt from my Aunt here in Pune. 


What you need:
  1. Toor Dal - 1/2 cup
  2. Onion - 1 chopped
  3. Tomato - 1 chopped
  4. Jaggery - 1 tbsp
  5. Salt - to taste
  6. Turmeric Powder - 1/4 tsp
  7. Oil - 1 tbsp
  8. Coriander - to garnish
Spice Paste:
  1. Urad Dal - 1 tsp
  2. Bedgi Chilies - 4 (you could use any dried rec chili that you have)
  3. Coriander Seeds (Dhaniya) - 2 tsps
  4. Jeera - 1/4 tsp
  5. Peppercorns - 5 - 6
  6. Fenugreek Seeds (Methi Dhana)  - 4 - 5
  7. Tamarind - 1/2' ball
For Tempering:
  1. Refined Oil & Ghee - 3 tsps
  2. Mustard Seeds - 1/2 tsp
  3. Curry Leaves - one bunch

How to go about it:
  1. Pressure cook the toor dal with turmeic powder till mushy and keep aside.
  2. In a pan, add 1/2 tsp oil, add the ingredients under spice paste and roast them until fragrant. Cool completely and grind to a fine paste.
  3. In a pan, heat oil. Add the onions and saute them until translucent. Add the tomatoes and saute them until mushy. 
  4. Now add salt and about 1/2 cup of water and bring this to a rolling boil.
  5. Now add the spice paste and another 1/2 cup water. By now the mixture would have thickened a little.
  6. Add jaggery and adjust the salt in the mixture. Let this mixture boil for about 5 minutes.
  7. Finally add the cooked dal and adjust the consistency. Do not bring the dal to a boil. The minute you see the dal is about to boil switch off the heat.
  8. Now do the tempering for the sambar with the ingredients under tempering.
  9. Finally add coriander leaves and serve hot...
Njoy with your luved ones..

Luv..

Champa