Udupi Sambar

45 minutes
Udupi Sambar Recipe - Ranveer Brar


For the Masala

3 tbsp Coriander seeds, धनिया के बीज

1 tbsp Cumin seeds, जीरा

2 tbsp Urad dal, उड़द की दाल

1 tbsp Chana dal, चना दाल

½ tsp Fenugreek seeds, मेथी दाना

5-6 dry Red chillies, सूखी लाल मिर्च

1 ½ tbsp Oil, तेल

½ tsp Asafoetida, हींग

1/4 cup fresh Coconut, white part, grated, नारियल कसा हुआ

¼ cup Water, पानी

For Sambar

½ cup Toor Dal, तूर दाल

2 cups Water, पानी

Salt to taste, नमक स्वादअनुसार

½ tsp Turmeric powder, हल्दी पाउडर

¼ tsp Red chilli powder, लाल मिर्च पाउडर

2 cups Water, पानी (to cook vegetables)

2 Drumsticks, remove edge and cut into 1 inch long, सहजन

2 cups Pumpkin, peeled, cut into cubes, कद्दू

4-5 Aubergine, cut into quarters, बैंगन

4-5 Okras, cut into 1 inch, भिंडी

¼ cup Tamarind pulp, इमली का गूदा

Salt to taste,  नमक स्वादअनुसार

4 heaped tbsp Sambar Masala, साम्बर मसाला

2 tbsp Jaggery, grated गुड़

For tempering

2 tbsp Oil, तेल

1 tsp Mustard seeds,  राय

Pinch of Asafoetida, हींग

2 dry Red chillies, broken, सूखी लाल मिर्च

2 sprig  Curry leaves, करी पत्ता


For Masala

  • In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
  • Heat oil in a pan, add all dry spices and dal saute well.
  • Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
  • Transfer this mixture into a grinder and grind it into a smooth paste.
  • Transfer the paste into a bowl and keep it aside for future use.

For Sambar

  • In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
  • Cover it with the lid and pressure cook until it’s done.
  • In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
  • Now , add aubergine, okra, cooked toor dal and mix well.
  • Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.

For Tempering

  • Heat oil in a
  • Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
  • Pour this tempering over the prepared sambar and mix well.
  • Finally, add chopped jaggery and give a nice stir.
  • Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.

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