I love sambar so much. I have a array of sambar recipes in my blog..And it is keeping on growing and growing. This is one sambar recipe which i wanted to share for quite a long time and it is simply delicious. It comes from a place called udupi where sambar is very traditional and very famous as well.
Similar Recipes,
Simple Sambar
Radish Sambar
Ladysfinger Sambar
Onion Sambar
Potato Sambar
Vegetable Sambar
Pumpkin Sambar
What makes this udupi sambar so special is the sambar masala. The masala is made fresh each day and added to sambar. This sambar has a little coconut in it which makes it more tasty. I can assure you that when you make this sambar the smell just fills all over your house and it is simply divine.
The ingredient list for this sambar is pretty lengthy and it takes a bit of time to make, but i am sure it is completely worth it.
Cooking Time : 1 hour
Serves : 6 to 8
Ingredients:
Oil – 2 tblspn
Onion – 1 large sliced thinly
Shallots / Sambar Onion / Chinna Ulli – 10 peeled
Tomatoes – 2 chopped
Curry leaves – 2 sprigs
Green Chillies – 2 slit
Salt to taste
Turmeric Powder / Manjal Podi – 1 tsp
Tamarind Pulp – 2 to 3 tblspn or to taste
Jaggery or Sugar – 1 tblspn or to taste
Coriander leaves a big handful chopped
For Cooking Dal:
Toor Dal – 1 cup
Turmeric Powder / Manjal Podi – 1 tsp
Water – 3 cup
For Sambar Masala:
Dry Red Chillies – 6 to 8
Coriander Seeds / Mullu Malli – 5 tblspn
Chana Dal / Kadalai Paruppu – 2 tblspn
Urad Dal / Uludu Paruppu – 2 tblspn
Cumin Seeds / Jeerakam – 1.5 tsp
Fenugreek Seeds / Vendayam – 1 tsp
Coconut – 4 tblspn grated
Oil – 1 tsp
Vegetables for Sambar:
Carrot – 1 cubed
Ladysfinger – 4 chopped
Potato – 1 cubed
Pumpkin – 1 cup cubed
Cucumber – 1 cup cubed
Snakegourd – 1/2 cup cubed
Brinjal – 3 small cubed
String Beans – 6 chopped
Beans – 5 chopped
For Seasoning:
Oil / Ghee – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Dry Red Chilli – 2
Curry Leaves – a handful
Asafoetida / Hing / Kaya Podi – 1 tsp
Method:
First cook dal, by taking all the ingredients given for cooking dal in a pressure cooker for 3 whistle, simmer the cooker for 5 mins. turn off the heat and let the steam go all by itself. Open the cooker and mash up the dal. Set aside.
Now make the sambar masala. Heat 1 tsp oil in a pan and add in all the sambar masala ingredients. Roast on a low heat till it gets golden. Remove this to a blender and add little water at a time and make it into a fine paste. Set aside.
Take a big pot. Heat 2 tblspn of oil. Once it is hot, add in onions, shallots, green chillies, tomatoes and curry leaves. Saute for a couple of mins.
Add in all the veggies along with salt and turmeric powder. Mix that well for 5 min or so. So there is no raw smell.
Now add in water and cover the pot and cook for 10 mins till the veggies are tender.
Add in cooked dal, sambar masala, jaggery and tamarind pulp. Mix well and taste the sambar adjust the seasoning. simmer the pot for 10 to 15 mins.
Now make seasoning by heating oil or ghee and frying all the ingredients listed. Pour this over the sambar and mix well.
Add in lots of chopped coriander leaves and mix well.
Serve hot with rice.
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| Take toor dal in a cooker |
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| Cover with water |
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| add little turmeric powder |
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| and pressure cook till done..set this aside |
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| Take your sambar masala ingredients |
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| heat oil in a pan |
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| add the masala ingredients |
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| start roasting them |
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| roast them on a low heat till it is golden |
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| remove to a blender |
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| make it into a fine puree..set this aside till use |
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| Now take the veggies for sambar |
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| chop them into pretty big pieces |
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| i prepared other ingredients as well |
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| take a large pot, add some oil |
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| drop in onions, sambar onion, chillies, tomatoes and curry leave |
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| saute this for a couple of mins |
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| add in all veggies |
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| mix that really well |
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| add in salt |
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| turmeric powder |
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| saute for 5 mins or so |
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| add in water |
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| mix well |
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| cover with a lid and cook till the veggies are tender |
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| It will take around 10 mins or so |
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| add in sambar masala |
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| cooked dal |
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| mix well |
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| add in tamarind pulp |
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| jaggery |
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| mix well and simmer for 10 to 15 mins |
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| now the sambar is done |
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| Take ingredients for seasoning |
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| heat oil or ghee in a small pan |
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| add in all seasoning ingredients |
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| pour this over the sambar |
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| mix well |
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| Add in coriander leaves |
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| mix well |
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| serve |
been looking for a nice recipe of this to try. Thanks for sharing this.
Simon
Hi Arthy today I tried ur udipi sambar.came out very well.awesome taste..my hubby likes this sambar very well.thank u very much for the recipes
Hi Arthi, can i opt out the coconut?
Hi Arti, can i opt out the coconut?
@Pushphaa Ms.it adds nice taste..you can skip that too
I tried this Udipi Sambar & it came out Awesome, We liked the taste very much.
Thank you for sharing this recipe.
Can i make the sambar masala in advance & refrigerate to be used for next day?
kavita
@Anonymousyes u can keep it in fridge and use.
Hey Aarti ,
Thanks for this reciepe taste is simply yummy ….perfect .I have a question for you i was in pune for sometime where this restuarant served this red colour sambar very tasty they call it shetye sambar ,i don't know what is the difference .Can you please share the difference .i would love to prepare that too.If you have that reciepe please do share.
Keep up the good work ,very kind of you to share.
thanks
@Joshi am not sure about that..Haven't heard about that as well
Thanks, I always liked the sambar prepared for marriages in Bangalore, Mysore are while i tried this recipe and it came up well, quite in sync but i need to improvise yet, but loved it :)..
Thumba Danyavadagalu…(Thanks)
Chandru
Hi aarthi..i tried the udpi sambar .thought the taste was excellent ..i jus had two queries..one is the color was light brwn ..the color in the pik posted by u ia dark..n my sambar was very thick… cld u plz help
Tried your recipe today, it was finger licking good. Thank you so much
Hi Aarti, tried your udupi sambar recipe today. It came out really good. Thank you for sharing this recipe….
-Deepthi
It’s very great… I also want to share some details about avirat inn dewas madhya pradesh
This came out very well. I still remember the taste of the sambar I used to have in one of the South Indian restaurants in Mumbai – always used to get potato bondas where they poured the sambar all over. Now this sambar is nostalgic as it tastes exactly like that one. Thanks for sharing this. Much appreciated!
Cucumber is not used for sambar, you used that one is striped pear gourd ma’m
Dear Madam
My name is deepak.. And i love to cook food and make my mom happy
Tried out ur recipie.. Turned out to be good…
Thankyou for sharing this.
Aarthi I made this today and it was just lip smacking. This one is a keeper for sure. I wasn’t crazy about the color so added some Kashmiri chilli and that did the job! Thanks for sharing this recipe