Udupi Style Sambar with Thondekayi & Badnekayi Recipe (Sambar with Ivy Gourd & Brinjal) is a comforting dal made having the authentic flavor of Udupi Sambar pudi. Most of the people from udupi make their own masala for their Dals and playa. This makes it very special and helps to build the flavor of their own cuisine.
The dal is very simple to make. All you have to do is to keep the Udupi sambar mix ready and everything goes on to one pot that boiled till the vegetables are cooked till soft. This will also help to develop the flavor in this dish.
Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal.
If you are looking for more Sambar recipes, here are some:
Udupi Style Sambar with Thondekayi & Badnekayi Recipe (Sambar with Ivy Gourd & Brinjal) is a comforting dal made having the authentic flavor of Udupi Sambar pudi. Most of the people from udupi make their own masala for their Dals and playa. This makes it very special and helps to build the flavor of their own cuisine.
The dal is very simple to make. All you have to do is to keep the Udupi sambar mix ready and everything goes on to one pot that boiled till the vegetables are cooked till soft. This will also help to develop the flavor in this dish.
Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal.
If you are looking for more Sambar recipes, here are some:
To begin making the Udupi Style Thondekayi And Badnekayi Sambar Recipe, keep all the ingredients ready.
Add toor dal to boil in a pressure cooker with 2 cups water so that dal is fully immersed, add salt and turmeric powder. Close the cooker with lid and let it cook for 4 whistles. Let the pressure release naturally. Keep it aside.
Meanwhile, heat saucepan with 2 cups water, boil the vegetables with salt and turmeric powder for 25 minutes.
Once that is boiled, add the cooked dal along with udupi sambar powder, tamarind water and jaggery. Give it a stir. Check for salt and adjust according to your taste.
Leave the sambar to boil over a medium heat for 5 more minutes and switch it off.
The next step is to temper the Sambar. Heat a tadka pan with oil, add mustard seeds, urad dal and leave it to splutter.
Add asafoetida, dry red chilli, curry leaves and keep it for about 10 seconds and pour it over the sambar. Give it a mix and it is ready to be served.
Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal.
If you enjoyed this Udupi Style Thondekayi And Badnekayi Sambar Recipe - Ivy Gourd & Brinjal Sambar recipe, you might also like these similar dishes from our Sambar Recipes collection.
7357 Ratings
3740 Ratings
4560 Ratings
24159 Ratings
7366 Ratings
29935 Ratings
27793 Ratings
2205 Ratings
2703 Ratings
3730 Ratings
15623 Ratings
7263 Ratings
9121 Ratings
15633 Ratings
1603 Ratings
4141 Ratings
10205 Ratings
11869 Ratings
7607 Ratings
2319 Ratings
3019 Ratings
22509 Ratings
3144 Ratings
4450 Ratings
Loading comments...