Friday, 3 March 2017

Udipi Sambhar



Sambhar... My Husband's favorite. So I keep hunting for different varieties for him.  Found one different version called Udipi Sambhar. It tasted really yummy 😋. So here it is..

Recipe adapted from Hebbar's kitchen

Ingredients:

For masala:
1 tsp oil
1 tsp coriander seeds
¼ tsp cumin seeds
½ tsp urad dal
⅛ tsp methi seeds
3 dried red chillies (long)
¼ cup coconut (I used desiccated)

Main ingredients:
2 tsp oil
15 shallots (small onions, peeled and chopped finely/whole)
¼ tsp turmeric
½ tsp chilli powder
½ cup tamarind extract (4-5 pods soaked in water)
few curry leaves
½ tsp Jaggery (crushed)
salt to taste
½ cup toor dal

For tempering:
2 tsp oil
½ tsp mustard seeds
1 dried red chilli
few curry leaves
¼ tsp Asafoetida


Method:

1.  For the masala, heat oil in a pan and roast coriander seeds, cumin seeds, urad dal, methi seeds and red chilies. Lastly add the coconut and sauté for a few seconds. Remove from heat and let it cool. Then grind it to a paste (not to smooth) adding 1/4 cup of water.
2. Heat a pressure cooker and add oil. Then add the shallots and curry leaves and sauté to the shapes turn golden brown.
3. Next add turmeric and chili powder, and stir for a couple of minutes.
4. Then add the jaggery and tamarind water/extract. Allow it to boil.
5. Add toor dal and 1 ½ cup of water. Let it boil. Then close the cooker and cook for 6-8 whistles or till the the dal is done.
6. For tempering the sambhar, heat oil in a tadka pan and add mustard seeds, dried red chilli, asafoetida and curry leaves. Let it splatter.
7. Pour it over the prepared sambar and mix.
8. Transfer it to a serving bowl and serve it with crispy dosa or hot piping idlizzzz.

Notes:

For this recipe, my 1 cup measures 240 ml.