Udupi Style Mixed Vegetable Sambar Recipe (Lentil Curry With Vegetables)
An authentic Sambar made with ground sambar powder mixed with assorted vegetables and is served along with Steamed Rice and Thoran. It can also be served with Dosa, Idli and Uttapam.
Udupi Style Mixed Vegetable Sambar Recipe is one recipe that uses authentic sambar powder to make a rich lentil and vegetable based Indian gravy. Ududpi is a small town that is famous for its “Cuisine” and the “Sai Krishna Temple”, one more important aspect of the cuisine is they are considered to be satvik which means they do not use any onion or garlic in their cooking. But in this recipe I have used pearl onions to give in extra flavor to the dish but you can omit that if it is not required.
If you are looking for more Sambar recipes here are some :
- 1/4 cup Arhar dal (Split Toor Dal)
- 1 cup Water Vegetables used in Sambar
- 4 Small Brinjal (Baingan / Eggplant) , diced
- 1 Potato (Aloo) , chopped
- 1 Carrot (Gajjar) , chopped
- 6 Green beans (French Beans) , chopped
- 10 Pearl onions (Sambar Onions) , cut into wedges
- 1 Tomato , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- 1 cup Tamarind Water
- Water , as required for cooking
- Salt , to taste For Sambar Paste
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 6 Dry red chillies
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 cup Fresh coconut , grated
- 4 cloves Garlic For tempering
- 1 teaspoon Mustard seeds
- 4 cloves Garlic , crushed
- 1 pinch Asafoetida (hing)
- 2 Dry red chillies
- 1 sprig Curry leaves
- 2 teaspoons Cooking oil
- 2 teaspoon Cooking oil
How to make Udupi Style Mixed Vegetable Sambar Recipe (Lentil Curry With Vegetables)
To begin making the Udupi Style Mixed Vegetable Sambar, we will firstly chop all the vegetables and keep them ready.
Next, boil the toor dal along with all the other vegetables (eggplant, potato, carrot, green beans), salt, turmeric powder and water in a pressure cooker for 4 whistles. Release the pressure naturally. Once done mash it lightly.
The next step is to make the sambar powder. Heat a heavy bottomed pan and add coriander seeds, cumin seeds, dry red chillies, whole black pepper corns and fenugreek seeds, Dry roast them for a minute and switch off the heat.
Once it is cooled down, add this mixture into a mixer jar along with garlic and coconut. Grind them into a fine powder.
Heat a sauce pan with oil, add pearl onions. Saute the pearl onions till they are soft and translucent.
Once the onions are soft, add the tomatoes along with toor dal and vegetable mixture. Add about 1 cup of water and adjust the consistency according to your preference.
Once it starts to boil, add jaggery, 2 tablespoons of sambar powder, salt to taste and check for seasoning. Bring it to a boil. Let it cook for about 2 to 3 minutes. Switch off the heat.
The next step is to temper the sambar. For tempering, heat oil in a tadka pan. Add mustard seeds, cloves, asafoetida, dry red chilies, curry leaves and let it cook for about 20 seconds.
Pour the seasoning over the sambar and mix it well. It is ready to be served.
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