Udupi is known for its origin of the famous Masala Dosa. The usage of freshly ground spices and also the addition of coconut, jaggery and red chillies make it mildly sweet, sour and spicy in taste.
It goes best with idli, dosa, vada and even plain steamed rice. It tastes yummy. The verities of vegetable usage make it different.
1/2 cup Toor dal
2 cups sliced Mixed Vegetables (Carrot, Potatoes, Beans, Drumstick, Brinjal)
5-6 sambar onions/shallots or 1 medium sized onion, quartered
1 medium sized tomato, diced
A small gooseberry size Tamarind
1/4 tsp Turmeric powder
1-2 tsp grated Jaggery (optional)
2 tsp Oil
Salt to taste
To roast and grind:
2 tsp Coriander seeds
7-8 Fenugreek seeds
2 Red chillies
1/3 cup grated coconut
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
1 tsp Chana dal
2 tsp Urad dal
2 tsp Oil
1/2 tsp Mustard seeds
1-2 Red chillies
4-5 Curry leaves
Pinch of asafetida
Chop the vegetables into 1″ cubes and wash thoroly in water. Keep aside. Wash and soak the dal for 10 minutes in 1.5 cups of water. Add turmeric powder in it.
In another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done. Cook dal and vegetables in a pressure cooker for 3 whistles, once the pressure drops slightly mash the dal with back of ladle.
Soak tamarind in water for few times and extract pulp from it and keep it ready. Dry roast coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds red chillies and pepper corns and grind them in to fine powder.
Add freshly grated coconut and again grind to a fine paste by adding some water. Mix the mashed dal in to cooked the veggies.stir and add the tamarind pulp in the dal. Mix well. If required you can add some water.
Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add the cooked dal and vegetable. Add the ground mixture, salt jaggery and mix nicely and boil it until the raw smell of the ground paste is gone. Check the consistency of samber while boiling.
For tempering in tempering pan heat oil, crackle mustard seeds. Add red chillies, curry leaves and asafoetida. Fry for half a minute and add the tempering in to the sambar at the end and mix well.
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.
Cover the sambar pan with a lid for a few minutes, so that the tempering flavors get mixed with the sambar. Serve the udipi sambar with idli, dosa or steamed rice.
Tips: The drumstick makes the samber very tasty. So try to use this vegetable in Udupi Sambar.