Karnataka
Udupi sambar
Sweet, sour, spicy and no onion. Udupi has been quietly perfect for ages.
45 minTime
8 gProtein each
mediumSpice
The sambar that travelled3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original229kcalsame
8 gproteinsame
9 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the toor dal with turmeric and 2 cups of water for 4 whistles. Let the pressure release naturally, then mash smooth.
- 2In a few drops of coconut oil, roast the coriander seeds, urad dal, fenugreek and red chillies on low heat.
- 3Grind the roasted spices with the coconut and a little water to a smooth paste.
- 4Boil the ash gourd, drumstick and tomato in tamarind water with salt and jaggery until tender.
- 5Add the mashed dal and masala paste with water to the consistency you like. Simmer gently.
- 6Temper mustard seeds, curry leaves, a broken red chilli and asafoetida in coconut oil. Pour over and cover for a few minutes.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.