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:
Cooks in 30 M
Total in 40 M
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.