Sambar Recipe | How To Make Sambar {Udupi Style}
Sambar recipe | Udupi sambar recipe with step-by-step pictures. Sambhar is a South Indian lentil and vegetable stew that tastes delicious with idlis, dosas, or plain steamed rice. This sambar recipe has the perfect balance of flavors, some heat along with tang and a hint of sweetness, just as we like it!
Servings 6 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3/4 cup toor/arhar dal split pigeon peas
- 300 grams mixed veggies, I used frozen sambhar veggie mix- drumsticks, bottle gourd, okra, tomatoes, eggplants
- 1 tsp mustard seeds
- 1/4 tsp methi (fenugreek seeds)
- 1/4 tsp asafoetida
- 3-4 green chillies
- 3-4 dried chillies
- A sprig of curry leaves
- 1/2 cup pearl onions
- 1 tomato, diced finely
- 1/4 tsp turmeric
- 1 & 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp sambhar masala
- Lemon sized ball of tamarind soaked in 1/2 cup warm water, extract the pulp, strain, and use
- 1 tbsp grated jaggery/brown sugar, optional
- salt, to taste
Instructions
- Wash the toor dal under running water, soak in sufficient water for about 30 minutes.
- Transfer the drained toor dal to a pressure cooker, add 2 & 1/4 cups water along with salt to taste and turmeric powder. Pressure cook until soft and mushy. Whisk the dal to make it smooth (Do not blend).
- Heat oil in a kadai, add mustard seeds. when it crackles add methi seeds.
- Once the methi seeds turn brown, add red chillies, green chilies, curry leaves & asafoetida.
- Add the pearl onions, saute until translucent.
- Next, add in all the veggies, saute on medium heat for 5 minutes until tender yet firm.
- Now add salt, red chilli powder, coriander powder & sambhar masala. Saute the spices well for 2 more minutes, sprinkle little water if required to avoid the spices from burning and turning bitter.
- Add 1 cup water, mix well. Bring to a boil, reduce the heat and let it simmer for another 5 minutes.
- Add in the churned dal, tamarind extract, and jaggery, mix well. Let it boil for further 15-20 minutes. Add water if required. Stir occasionally.
- Sprinkle cilantro, switch off the heat and serve hot with idli/dosa/uttapams or even plain steamed rice.