udupi hotel style sambar recipe /sambar for idli dosa

udupi hotel style sambar recipe /sambar for idli dosa

udupi hotel style sambarIt has been a long time I have been searching for an original udupi hotel style sambar recipe.Finally found the recipe from a hindu magazine page while surfing the internet.The Hindu magazine says that the recipe is from a small renowned hotel mitra samaj on car street at udupi. It is a ditto recipe that I have followed,but with very minimal changes. If you add onions and tomatoes it becomes a usual sambar. So,if you want the exact taste udupi hotel style sambartry as given in the recipe,you will be definitely surprised. Many don’t like their main menu to be sweetish. But,for me I love the hint of hiding sweetness even in my rasams.  Its a different type of tiffin sambar to try.Its not only different but addictive too!This udupi hotel style sambar recipe needs no onions and tomatoes with limited vegetables like pumpkin,brinjal and yam as options. I like it to enjoy as thin sambar to go with hot idli or dosa. Use byadgi chilli if possible which gives the real colour with less spiciness.

 

udupi hotel style sambar recipe /sambar for idli dosa

 

INGREDIENTS:

Toor dal/thuvaram paruppu – 1/2 cup(boiled with some castor oil)
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal/ulundhu – 1/2 tsp
Tamarind extract from small lemon sized ball
Green chillies – 1-2(slit)
Asafoetida – 1 tsp
Salt to taste,turmeric powder – 1/2 tsp
A small piece of jaggery
Vegetable – brinjal(you can use yellow pumpkin) – 1/2 cup(chopped)
Ghee – 1 tsp(optional)
Some chopped coriander

To roast and grind:

Ordinary oil – 1 tsp
Coriander seeds/dhania – 2 tsp
Some curry leaves
Grated coconut – 5-6 tbsp
Fenugreek seeds/vendhyam – 1/2 tsp
Red chillies – 7-8(i have used byadgi chilli)
Urad dal/ulundhu – 1 tsp

METHOD:

1.Soak tamarind ,take extract and keep ready.
2.Wash dal and pressure cook by adding little castor oil and keep ready.
3.Keep a kadai with ordinary oil add the “to roast and grind” ingredients.
4.Roast nicely till nicely done.
5.Grind by adding water to a smooth paste and keep ready.
6.Now heat a kadai add coconut oil and make mustard to pop.
7.Then add urad dal,asafoetida and green chillies.
8.Add vegetable with needed salt and turmeric powder.
9.Saute for a while,then add tamarind water and let the veggie cook in it.
10.When veggie is cooked add dal first,when it bubbles for a minute add ground paste.
11.Add jaggery and also check for salt ,if needed add.
12.Dilute the content as needed by adding water.
13.Let it boil till the rawness goes off.
14.Switch off and add chopped coriander and ghee.
15.Serve hot with idli and dosas.

udupi hotel style sambar recipe /sambar for idli dosa

Total Time: 40 minutes

udupi hotel style sambar recipe /sambar for idli dosa

Ingredients

  • Toor dal/thuvaram paruppu - 1/2 cup(boiled with some castor oil)
  • Coconut oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Urad dal/ulundhu - 1/2 tsp
  • Tamarind extract from small lemon sized ball
  • Green chillies - 1-2(slit)
  • Asafoetida - 1 tsp
  • Salt to taste
  • A small piece of jaggery
  • Vegetable - brinjal(you can use yellow pumpkin) - 1/2 cup(chopped)
  • Ghee - 1 tsp(optional)
  • Some chopped coriander
    To roast and grind:
  • Ordinary oil - 1 tsp
  • Coriander seeds/dhania - 2 tsp
  • Some curry leaves
  • Grated coconut - 5-6 tbsp
  • Fenugreek seeds/vendhyam - 1/2 tsp
  • Red chillies - 7-8
  • Urad dal/ulundhu - 1 tsp

Instructions

  1. Soak tamarind ,take extract and keep ready.
  2. Wash dal and pressure cook by adding little castor oil and keep ready.
  3. Keep a kadai with ordinary oil add the “to roast and grind” ingredients.
  4. Roast nicely till nicely done.
  5. Grind by adding water to a smooth paste and keep ready.
  6. Now heat a kadai add coconut oil and make mustard to pop.
  7. Then add urad dal,asafoetida and green chillies.
  8. Add vegetable with needed salt and turmeric powder.
  9. Saute for a while,then add tamarind water and let the veggie cook in it.
  10. When veggie is cooked add dal first,when it bubbles for a minute add ground paste.
  11. Add jaggery and also check for salt ,if needed add.
  12. Dilute the content as needed by adding water.
  13. Let it boil till the rawness goes off.
  14. Switch off and add chopped coriander and ghee.
  15. Serve hot with idli and dosas.

Notes

Adding ghee is optional. To grind ingredients must be roasted to perfection. Adding coconut oil bring out the real flavour of this recipe. You can use yam and even pumpkin instead of brinjal.

Some more tiffin sambar recipes here:

Arachuvitta thakkali sambar

Simple tomato sambar with coconut

Mushroom gravy

Tiffin sambar for idli and dosa

 

 

 

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