Udupi Style Thondekayi And Badnekayi Sambar Recipe - Ivy Gourd & Brinjal Sambar
Udupi Style Thondekayi And Badnekayi Sambar is a comforting dal made from the authentic flavor of Udupi Sambar pudi with assorted vegetables. Serve it with Steamed Rice and Thoran of your choice for a weekday meal.
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.
If you are looking for more Sambar recipes, here are some:
- 6 Tindora (Dondakaya/ Kovakkai) , cut into roundeles
- 2 Brinjal (Baingan / Eggplant) , chopped into medium chunks
- 1 Carrot (Gajjar) , chopped lengthwise
- 1 cup Arhar dal (Split Toor Dal)
- 2 tablespoons Udupi Sambar Powder
- 1/2 cup Tamarind Water
- 2 teaspoon Jaggery
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste For tempering
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 2 sprig Curry leaves
- Sunflower Oil , for cooking
How to make Udupi Style Thondekayi And Badnekayi Sambar Recipe - Ivy Gourd & Brinjal Sambar
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.