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