UDUPI SAMBAR

INGREDIENTS

1. Tur dal                  1 cup
2. Tomato                 2 nos
3. Cucumber             1
4. Carrot                   1
5. Turmeric               1 tsp
6. Water                    5 cups
7. Tamarind              lemon size
8. Jaggery                 1 tbsp
9. Salt                        3 tsp
10. Chilly powder       2 tsp
11. Sambar powder     1 tbsp
12. Coriander leaves   handful

FOR GRINDING

1. Coconut                 1 cup
2. Daniya powder      1 tbsp

FOR SEASONING

1. Coconut Oil           1 tbsp
2. Mustard seeds        1 tsp
3. Urad dal                 1 tsp
4. Bengal gram dal     2 tsp
5. Asafoetida              1 tsp
6. Curry leaves           few

METHOD

• Soak tamarind, and strain the liquid, Cut carrot, cucumber to a 1" piece.
• Boil water in a pressure pan add tur dal, turmeric, tomatoes.
• Cook for 3 whistles, mash dal and tomatoes.
• Add carrot, cucumber, chilly powder, sambar powder, coconut, tamarind water, salt, jaggery, and daniya paste.
• Cook for another 1 whistle, cooldown, check salt and sweetness.
• If necessary add more salt and jaggery.
• Heat coconut oil, add seasoning, splutter mustard seeds, fry urad dal, Bengal gram dal, red chilies, asafoetida, and curry leaves.
• Garnish with coriander leaves, serve with mudde and rice.

NOTE:-

• This sambar is authentic and traditional sambar served in hotels, and in Temples.
• White pumpkin, or any other vegetables can be added except onion and garlic.
• There they never use onion and garlic. It is a very tasty gravy.