UDUPI SAMBAR

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UDUPI SAMBAR

Description

What comes on your mind when you think of Pure-veg restaurants? Obviously “ Udupi hotel”. Today its time to share a recipe. Yeah a thick, rich, yummy and a very healthy gravy which barely consists of spices. And it full fills our taste buds as well as keeps our body cold this hot summer.

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves : 4
  • 200 gms pumpkin chopped in cubes


  • 200 gms curry cucumber/ madras cucumber chopped in cubes


  • 200 gms potatoes


  • 100-150 gms beans chopped


  • 3-4 nos tomato chopped


  • 5-6 nos toor dal


  • 1 tsp turmeric powder


  • 1 cups water


  • 50 gms tamarind pulp 50 soaked in water


  • 1 piece jaggery


  • 1 bowls coconut crates


  • 5-6 nos dry chilies


  • 1 sprig curry leaves


  • 3-4 tbsp coriander seeds


  • 2-3 tbsp urd dal


  • 2-3 tbsp channa dal


  • 2-3 tbsp cumin seeds


  • 2-3 tbsp mustard seeds


  • 2 tbsp coconut / vegetable oil


  • 1 pinch asafoetida (hing)


  • 1 pinch salt

Directions

  • Boil pumpkin + cucumber + potato + tomato + beans all together and keep it aside.
  • Boil toor dal + turmeric powder + salt to a raw paste consistency.
  • Spice blending : Pan fry the dry chillie’s + curry leaves + coriander seeds + urd daal + channa daal +cumin seeds + crated coconut in hot vegitable oil. Then blend it to a smooth thick paste by adding some water maintaining consistency
  • Now take a bigger pan, make it hot add 2 cubes of jiggery and little water let it melt/ caramelize. Now add boiled and mashed toor dal to jiggery syrup. Add tamarind pulp extract to this. Boil for a minute
  • Its time to add boiled vegetables & the spice paste we made. Slow cook it for 10 minutes. Add salt.
  • Now finally make a tadka of vegetable/coconut oil + mustard seeds + curry leaves + dry chillie’s + pinch of asafetida