Side Dishes

Udipi Sambar Recipe

Daintily sweet, semi spiced, tangy and a tasty sambar made with pigeon pea lentils and mixed vegetables.

½ - ? cup tuvar dal/pigeon pea lentils
5-6 sambar onions/shallots or 1 medium sized onion quartered (optional)
1 carrot peeled & chopped
½ cup lauki/bottle gourd or opo squash chopped
2-3 small brinjals quartered
1-2 inch drumsticks peeled and cut into 3 or 4pieces
1 medium sized tomato diced
6-7 Curry Leaves
1 cup lemon sized ball of tamarind soaked in ½water - approx 1.5 tbsp of tamarind
½ tsp Turmeric powder
1-2 tsp jaggery or as required
Salt as required
for sambar powder
2 tsp coriander seeds
2 tsp urad dal
1 tsp Cumin seeds
1 tsp chana dal
¼ tsp fenugreek/methi seeds
a pinchof asafoetida/hing
3-4 dry red chilies
¼ cup grated fresh coconut or desiccated coconut
For tempering
1 tsp Mustard seeds
2 Red chilies
a pinch generousof asafoetida
8-10 Curry Leaves
1-1.5 tbsp vegetable oil or coconut oil
leaves some corianderfor garnish optional
preparing the sambar powder dry roast only the spices for sambar powder. when cooled, grind to a fine paste with some water along with grated coconut. preparing the sambar pressure cook tuvar dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water. when the dal is cooked and soft, mash the dal with a wired whisk or a spoon. keep aside. in another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done. add the mashed dal to the veggies. stir and add the tamarind pulp followed by the sambar masala paste. if required you can add some water. add the jaggery also and stir. simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other. taste and if required add salt. preparing the tempering heat oil. first splutter the mustard seeds. then add the red chilies, curry leaves and asafoetida. fry for some seconds and pour the tempering mixture in the sambar. cover the sambar pan with a lid for a few minutes, so that the tempering flavors gets mixed with the sambar. serve the udipi sambar with idli, dosa or steamed rice.


60% DV

17% DV

13% DV

9% DV

30% DV