Udipi Sambar – Karnataka’s flavorful recipe

Udipi Sambar is yet another famous recipe from the world renowned ‘Udipi Cuisine’. Udipi cuisine has deep rooted ancient history and it needs another whole blog to describe its highlights. It is a pure vegetarian cuisine with one step even further, onion less and garlic less.

Even without onion, garlic, this cuisine is very famous for its wholesome flavor. My hubby, being brought up in the states of Karnataka, is very fond of all Karnataka’s food. So, it is not necessary to make a note here, that this udipi sambar was got slurped till the last drop.

Seasoning it with coconut oil is optional, health freaks can substitute with any low-fat oil or even can mix both the oil. So, its recipe is all set for modifications, so adjust to your taste accordingly.

Do not forget to look into other steamed rice companions too, Vathal Kuzhambu, authentic rasam, and pineapple rasam.

How to make Udipi Sambar:

1. Pressure cook 1/2 Cup of toor dal with required water, till it gets cooked completely. I have given the measurement for tamarind as ‘small lemon sized’, I know it is pretty vague, but the size of tamarind purely depends on tamarind’s variety. So decide accordingly. You can also substitute with the tamarind paste available in the market.

2. Extract the tamarind pulp and remove all impurities. Slightly mash and remove cooked toor dal from the pressure cooker. Keep aside of these.

3. Dry roast all the ingredients from the table for grinding and bring it down to the room temperature.

4. Grind all the dry roasted ingredients along with grated coconut, I’m sorry, grated coconut was not in the picture(some other distracting job made to forget about including it while clicking).

5. Heat oil in a pan, add mustard seeds and urad dal. After mustard splutters add curry leaves followed chopped tomatoes.

6. Once tomatoes get slightly softer add 2-3 cups of water to the pan add salt, turmeric powder, chopped drumstick, brinjal. Bring it to boil in the high flame. Once the veggies cooked add extracted tamarind juice followed by cooked dal and the ground paste. Adjust water to your desired consistency. Keep it in simmer for 7-10 mins, until it leaves out the raw flavor.
Serve Udipi Sambar hot with steamed rice, Potato fry or any other crispy veggies would be the perfect companion.

Udipi Sambar

Udipi Sambar is yet another famous recipe from the world renowned 'Udipi Cuisine'. Udipi cuisine has deep rooted ancient history and it needs another whole blog to describe its highlights.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 268kcal

Ingredients

Ingredients:

• 1/2 Cup skinless black gram /urad dal
• 1 Tamarind small Lemon Size
• 1 Drumstick
• 2 Brinjal / eggplant
• 2 Tomato
• 1 sprig Curry leaves
• 1/2 tsp Turmeric Powder
• 2 tsp Cooking oil
• 1 tsp Black Mustard Seeds
• 1 tsp skinless black gram /urad dal
• 1 tsp Asafoetida
• 1 tsp Salt or as required

Ingredients For Grinding:

• 3-5 Red Chilies
• 1 tsp Coriander Seeds
• 2 tsp Urad Dal
• 1 tsp Channa Dal
• 1 tsp Cumin
• 1/4 tsp Methi Seeds
• 1/4 Cup Grated Coconut

Instructions

• Pressure cook 1/2 Cup of toor dal with required water, till it gets cooked completely. I have given the measurement for tamarind as 'small lemon sized', I know it is pretty vague, but the size of tamarind purely depends on tamarind's variety. So decide accordingly. You can also substitute with the tamarind paste available in the market.
• Extract the tamarind pulp and remove all impurities. Slightly mash and remove cooked toor dal from the pressure cooker. Keep aside of these.
• Dry roast all the ingredients from the table for grinding and bring it down to the room temperature.
• Grind all the dry roasted ingredients along with grated coconut, I'm sorry, grated coconut was not in the picture(some other distracting job made to forget about including it while clicking).
• Heat oil in a pan, add mustard seeds and urad dal. After mustard splutters add curry leaves followed chopped tomatoes.
• Once tomatoes get slightly softer add 2-3 cups of water to the pan add salt, turmeric powder, chopped drumstick, brinjal. Bring it to boil in the high flame. Once the veggies cooked add extracted tamarind juice followed by cooked dal and the ground paste. Adjust water to your desired consistency. Keep it in simmer for 7-10 mins, until it leaves out the raw flavor.
• Serve Udipi Sambar hot with steamed rice, Potato fry or any other crispy veggies would be the perfect companion.

Nutrition

Calories: 268kcal | Carbohydrates: 36g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 617mg | Potassium: 858mg | Fiber: 15g | Sugar: 12g | Vitamin A: 18.1% | Vitamin C: 88.5% | Calcium: 5.7% | Iron: 23.8%

Course Side Dish

Cuisine Indian

Author Sujatha Muralidhar

Tips and Variations for Udipi Sambar:
Drumstick and brinjal combo always a super hit combo but it can also be substituted with other vegetables.

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