Udupi Sambar | Mixed Vegetable Sambar | Karnataka style Sambar Recipe (2024)

Udupi is known for the origin of the famous 'Masala Dosa' and also for various tiffin varieties.Udupi sambar is very aromatic because of the usage of freshly ground spicesand also the addition of coconut,jaggery and red chillies makes itmildly sweet,sour and spicy in taste.It can be served with most of the breakfast varieties like idli,dosa,vada and even plain steamed rice,it tastes nice. You can prepare this sambar with just one vegetable or various combination of vegetables with or without onions.The addition of onions is optional but I love the addition of onions to sambar and in fact the addition of shallots adds to a better taste.

Check out other sambar recipes in my blog:

• Brinjal Sambar
• Drumstick Sambar | Mulakkada Sambar
• Gummadikaya(Red Pumpkin) Sambar
• Mullangi(Radish) Sambar-with freshly made masala

Udupi Sambar Recipe -Mixed Vegetable Sambar - Karnataka style:

Serves 2-3 | Author: Prathibha

Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins

Ingredients:

1/2 cup Toor dal

2 cups diced Mixed Vegetables(Carrot,Potatoes,Beans,Drumstick,Brinjal)

1 Onion, diced or 12-15 Shallots,optional

1 large Tomato, chopped

a small gooseberry size Tamarind
1/4 tsp Turmeric powder

1-2 tsp grated Jaggery,optional

2 tsp Oil

2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1-2Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Chop the vegetables into 1" cubes and keep them ready.
• Wash and soak toor dal for 10 minutes in1.5 cups of water. Add turmeric powder to it. In a separate container add chopped vegetables and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
• Soak tamarind in water for some time and extract pulp from it and keep it ready.
• Dry roast coriander seeds, cumin seeds, urad dal, chana dal,fenugreek seeds red chillies and pepper corns and grind them to powder first and then add freshly grated coconut and grind to a fine paste by adding some water.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
• Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
• Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
• Taste the sambar once and adjust the seasoning if needed.Sambar thickens slightly when it sits, so adjust the consistency according to your requirement.
• Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and addthe tempering to the sambar at the end and mix well.

Labels:Karnataka,Sambar|Rasam,Side Dish for Idli/Dosa,Side Dish for Rice,South Indian

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.

Hugs,
Prathy