17 December , 2017 Sunday



Udipi Sambar

By admin On October - 7 - 2016


Tur dal – 1/2 cup (cooked in 3-4 cups water in a pressure cooker till soft, then whipped or mashed till smooth)
Tamarind – small lime size ball soaked in 1 cup water and pulp extracted
Small onions – 10-12, soaked and peeled
1 tsp jaggery
1-2 drumsticks, chopped into 2-3″ batons

Masala paste:
1/4 coconut grated (fresh)
1/2 tsp fenugreek seeds (methi)
1/2 tsp urad dal seeds
1.5 tsp coriander seeds (dhania)
dried red chillies -6
curry leaves – handful
1 tsp oil

Roast all ingredients, keeping the coconut and curry leaves to the last few minutes. Cool and grind to a paste

mustard seeds (rai) – 1 tsp
urad dal seeds – 1tsp
green chilli – 1 slit
curry leaves – handful
asafoetida (hing) – pinch
2 tsp oil

1. In a heavy pan, add the oil and when it is hot the tempering ingredients. Saute the onions and then add the drumstick pieces and cook in half a cup of water till just tender.
2. Pour in the tamarind pulp, salt to taste and jaggery – add 1.5 cups water and bring to a boil. Lower flame and simmer for about 10-15 minutes till the raw smell disappears.
3. Add the mashed dal and the masala paste and simmer for another 5 minutes, adding some more water if it is too thick.
4. Transfer to a serving dish and serve with idlis.

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