How to make Udupi Sambhar -

Udipi style sambhar - dal and vegetables cooked with flavoured coconut masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Curry leaves (कड़ी पत्ते )

Cuisine : Karnataka

Course : Dals and Kadhis

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For more recipes related to Udupi Sambhar checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Gujarati Kadhi Dal Chenchki Dal Dhokli Ambat Varan

Udupi Sambhar

Udupi Sambhar Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Udupi Sambhar Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked 1/2 cup

  • Curry leaves 20

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) washed & hulled 2 tablespoons

  • Black peppercorns 4-6

  • Coriander seeds 1 1/2 tablespoons

  • Dried red chillies broken 3

  • Turmeric powder 1/2 teaspoon

  • Oil 4 tablespoons

  • Scraped coconut 1/2 cup

  • Drumsticks 2

  • Green chillies 2

  • Mustard seeds 2-3 tablespoons

  • Onion, sliced 1 medium

  • Red pumpkin (bhopla/kaddu) cubed 1/2 cup

  • Asafoetida a pinch

  • Tamarind paste 3 tablespoons

  • Jaggery (gur) grated 1 tablespoon

  • Salt to taste

  • Fresh coriander for garnish

Method

Step 1

Heat 2 tbsps oil in a non-stick pan. Add fenugreek seeds and sauté.

Step 2

Add 1½ tsps urad dal, black peppercorns, coriander seeds and red chillies and sauté till fragrant.

Step 3

Pressure cook tuvar dal with turmeric powder and 1 cup water till 3 whistles are given out.

Step 4

Add 10 curry leaves and coconut to the pan and sauté. Turn off heat and let the mixture cool.

Step 5

Cut drumsticks into 2 inch pieces and slit green chillies.Grind the sautéed masala in a mixer with a little water.

Step 6

Heat 2 tbsps oil in another non-stick pan. Add mustard seeds and when they splutter, add remaining urad dal and green chillies and sauté.

Step 7

Add remaining curry leaves and mix. Add onion and sauté till lightly coloured.

Step 8

Add red pumpkin and drumsticks and sauté. Add asafoetida and mix well. Add tamarind paste and mix well.

Step 9

Add the ground masala and mix well. Add jaggery and 1 cup water and mix.

Step 10

When it comes to a boil, reduce heat and simmer for 2-3 minutes.

Step 11

Add dal, salt and 1 cup water and mix well. Cook for 2-3 minutes.

Step 12

Garnish with coriander and serve hot with idli, vada, dosa or steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.