A Udupi style lentil and vegetable stew aka sambhar is a spicy, hearty, and filling dish. Pair it with vada, rice, dosa, or idli and enjoy the yummy wholesome dish.
What is Sambhar?
Sambhar is a medley of Toor dal lentil along with a variety of vegetables, cooked on simmer until it becomes very delicious tangy, and spicy to serve. It is a very popular in South Indian and Srilankan cuisine. Generally, it is made with sambhar powder consisting of a coarse mix of spices like coriander, fenugreek, lentils, dry red chilies, curry leaves, and asafetida.
Udupi sambhar is a variation of sambhar made with seasonal vegetables and sambhar powder made using coconut, urad dal, and chana dal. The spice powder is available in the stores and can also be made easily at home.
Ingredients needed for udupi sambhar:-
The basic ingredients to make sambhar are listed below.
- Toor Dal: Pigeon pea/Toor dal/arhar dal is normally used to make sambhar, however, in the South India, they’d use all kinds of lentils and pulses.
- Vegetables: I prefer all mix and matches vegetables to add in my sambhar like carrots, bottle gourd, marrow, courgette, okra, beans, onions, tomato, onions, etc.
- Spices for sambhar powder: Fresh Coconut, dry red chilies, coriander seeds, cumin seeds, rad dal, chana dal, fenugreek seeds, and a pinch asafetida.
- Jaggery / Sugar: To balance the spices.
- Tamarind: Tamarind adds the tanginess in the sambhar definitely needs this.
- Whole dried red chili: To add in tadka for extra flavor.
- Mustard seeds: For the tempering.
- Curry leaves: Fresh or dried both will do in the recipe.
- Oil: For the tempering but you can use ghee as well.
- Coriander leaves: Adds the freshness into the dish.
How to make Udupi Sambhar?
Step 1. Wash and prepare lentils– Wash and drain the toor dal lentil. Now in a pressure cooker or saucepan, cook the dal with a pinch of salt and turmeric and once cooked mash it with a whisk.
Step 2. Prepare the veggies– Wash, peel and cut the vegetables. In another saucepan add the veggies, pinch of salt, and 2 cups water. Let the veggies be tender. Once the veggies are cooked add them in the cooked dal.
Step 3. Make sambhar powder– Dry roast all the ingredients for sambhar powder, Let them cool a bit and grind to make a powder.
Step 4. Add spices and tamarind– Add the sambhar powder, tamarind, and jaggery to the dal and vegetable mixture and cook for few more minutes.
Step 5. Make tempering– Heat oil in a small pan, add all the ingredients for tempering. Pour the tempering over the sambhar.
Step 6. Garnish– Add freshly chopped coriander leaves and serve hot with rice.
Serve this comforting warm sambhar with plain boiled rice , idli, vada and dosa..
- Heavy Bottom Pan
For Sambhar powder
- 1/4 cup coconut desiccated
- 2-3 dry red chilies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/2 tablespoon urad dal
- 1/2 tablespoon chana dal
- 1/2 teaspoon fenugreek seeds
- a pinch asafetida
- 1 cup toor/arhar/pigeon pea dal
- 1 carrot chopped
- 3-4 small eggplants chopped
- 1 drumstick chopped, optional
- 1 cup marrow/bottle gourd chopped
- 1 courgette chopped
- 4-5 okra cut in pieces
- 1 onion chopped
- 2-3 tomatoes chopped
- 2 tablespoon tamarind paste
- 1/2 tablespoon jaggery/sugar
- 1 teaspoon turmeric powder
- salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- few curry leaves
- 2-3 dry red chilies
- a pinch asafetida
- few coriander leaves chopped
- Dry roast all the ingredients for sambhar powder. Let them cool a bit and grind to make a powder.
- Pressure cook toor dal in 2 cups of water and with a teaspoon salt and turmeric powder for 2-3 whistles.
- Open the lid and mash the dal.
- In another saucepan add the veggies, pinch of salt, and 2 cups water. Let the veggies be tender.
- Once the veggies are cooked add them in the cooked dal.
- Add sambhar powder to the dal and start cooking again. Finally, add tamarind paste and jaggery. Stir and cook for a minute.
- Heat oil in a small pan, add all the ingredients for tempering.
- Pour the tempering over the sambhar. Stir and garnish with chopped coriander leaves.
- Serve hot with steamed rice.
- Add your favorite vegetables in the sambhar.
- Adjust spices as per your taste.
- Make the sambhar powder ahead and store it for later use.