Skip to main content

Udupi Sambar

By


 Hello readers,

      Today I will tell you the process to make " Udupi Sambar" before that would like to share with you an interesting story behind it. Many historian believe that Sambar was invented by Tamil Kings in the mid of 1700s. However, some stories state that Sambar was first made accidentally by Maratha ruler 'Shivaji's' eldest son ' Sambhaji', when he tried to make 'Toor Dal' instead of ' Moong Dal' in the absence of his chef. He added tarmarind to the Dal', creating an early version of sambar that was hence named after him. So readers let's start making Sambar.

** Toor Dal- Yellow split pigeon peas.

** Urad Dal- Split & skinned black gram.

** Chana dal- Split chickpeas.

Ingredients:-

1. Split Toor Dal-1/2 cup

Vegetables:-

1. Egg plant- 4 ( diced).

2. Potato- 1( cubed).

3. French beans- 6(chopped).

4. Tomato- 1( chopped).

5. Snake gourd- 1/2 cup( chopped).

6. Pumpkin- 1cup(cubed).

7. Cucumber-1 cup( cubed).

8. Drum sticks-3 (cut into 3-4 inch pieces).

9. Bottle gourd/ opo squash- 1/2 cup(diced)

10. Pearl Onion- 12 ( cut into wedges).

Spices:-

1. Turmeric powder- 1-1/2 tsp.

2. Tamarind Water- 1 cup.

3. Jaggery -1-1/2 tsp.

4. Salt- To taste.

5. Vegetable oil- 2 tbsp.

For Sambar Paste:-

1. Whole coriander seeds- 1-1/2 tbsp.

2. Whole Cumin seeds-1-1/2 tsp.

3. Dry red chilies- 7 ( whole).

4. Whole black pepper corns- 1-1/2 tsp.

5. Whole fenugreek seeds-1-1/2 tsp.

6. Fresh coconut-1/2 cup(diced).

7. Garlic-6 cloves.

8. Chana dal- 2 tbsp.

9. Urad dal- 2 tbsp.

For Tempering:-

1. Mustard seeds- 1-1/2 tsp.

2. Garlic-5 cloves.

3. Asafetida-1-1/2 tsp.

4. Dry red chilies- 3(whole).

5. Curry leaves- A big handful.

6. Urad dal- 1-1/2 tsp.

7. Cumin seeds- 1 tsp.

8. Ghee(clarified butter)- 2-1/2 tbsp.

Preparation Method:-

Step 1-  Heat a heavy bottomed pan and add all sambar paste spices ( Coriander seeds,cumin seeds,Dry red chilies, black pepper corns, fenugreek seeds,garlic,chana dal,urad dal, fresh coconut) dry roast them for a minute and cool down the spices. Now grind all spices with some water to get a fine paste. Transfer into a bowl, set aside.

Step 2- Boil the Toor Dal along with all vegetables,salt, turmeric powder and water in a pressure cooker for 4-5 whistles. Release the pressure naturally, once done mash it with a wire whisk lightly, Set aside.

Step 3- Heat a sauce pan with 2tbsp vegetable oil, add Pearl onions,saute the Pearl onions till they are became soft.

Step 4- Once the onions will became soft, add tomatoes along with vegetables & Dal mixture. Add 1-1/2 cup water and Tarmarind water adjust consistency according your choice.

Step 5- Once Dal and vegetables mixture will start boiling add jaggery, Sambar Paste (step-1) ,salt to taste and mix well, let the mixture cook for 2-3 minutes, turn off flame.

For Tempering:-

Step 1- Heat ghee(clarified butter) in a tarka pan or fry pan, add mustard seeds, Asafetida,dry Red chilies, cumin seeds, urad Dal, curry leaves, Garlic cloves and stir continuously for 30 seconds.

Step 2- Pour this seasoning mixture over the sambar(step-5) and mix well.

Step 3- Serve hot with Crispy Dosa.

image credit: source

Labels:

Comments

Post a Comment

Last week's top

Madras Lamb Curry

By
  Dear Friends,   Today I am here to share a south Indian delicacy ' Madras Lamb Curry.' This curry is sharply hot. Many people assumed that in 1640 this curry was carried by the English traders. But others also believed that it was conceived in Britain's curry house. There is a controversy related to this delicacy. So, let's start making 'Madras Lamb Curry.' Now Madras is known as 'Chennai.' Ingredients:- Lamb- 1kg.(2-inch pieces). Coconut Oil- 4tbsp. Coriander leaves- 3tbsp(finely chopped).For garnishing. Spices for Curry powder:- Fenugreek Seeds- 1-1/2tsp. Mustard seeds- 1-1/2tsp. Cumin seeds- 1-1/2tsp. Coriander seeds- 2tbsp. Fennel seeds- 1-1/2tsp. Poppy seeds- 2-1/2tbsp. Black peppercorns- 2-1/2tsp. Dry red chilies- 8nos. Cinnamon stick- 3-inch. Cloves- 8nos. For the spice paste:- Green chilies- 4nos. Garlic- 10cloves. Ginger- 2-inch. Fresh coconut- 1/2 cup(grated). Jaggery- 2tbsp(grated). For Lamb Curry:- Onion- 4 medium(chopped). Tamarind- 2tbsp....
Post a Comment
Read more

Kadali Bhanda O Chingudi Tarkari (Odia Style Banana Flower & Prawn curry.')

By
  Dear Friends,             Today I am here to share a famous Oriya delicacy,' Kadali Bhandara chinguri tarkari.' Before that like to share with you the health benefits of banana flower. It is believed that southeast Asians were the first people known to cultivate banana plants. There are several benefits of banana flower. It helps to overcome diabetes. Banana flower has the capability to treat infection;  Because it holds ethanol flowers, which helps to prevent pathogenic bacterial extension.  Banana flower helps increase the hemoglobin in the body as it has rich fiber and iron. which helps in red blood cell formation overcome anemia. Banana flower raised the lactating for mothers. It helps to cure immoderate bleeding, maintains a healthy uterus, restricts costiveness during pregnancy, and increases lactation. It maintains a healthy uterus, decreases constipation during pregnancy, and boosts lactation. It supplements progesterone, which...
Post a Comment
Read more

Indian Naan Bread Recipe

By
  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a...
Post a Comment
Read more