Udupi Sambar

 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

N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/