Udipi Sambar
Dive into the vibrant flavors of South India with this authentic Udipi Sambar recipe, a harmonious blend of earthy toor dal, tangy tamarind, and an array of fresh vegetables. Infused with a signature homemade coconut masala and tempered with aromatic spices like mustard seeds, curry leaves, and hing, this traditional dish embodies the culinary essence of the Udipi region. Perfectly suited to accompany fluffy idlis, crispy dosas, or a comforting bowl of steamed rice, this sambar delivers a balance of spice, tang, and creaminess in every spoonful. Ready in just an hour, this wholesome, vegan-friendly recipe is ideal for family meals or festive gatherings. Make your kitchen come alive with the irresistible aroma of this South Indian classic!
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 2 tablespoons Tamarind pulp
- 2 cups Vegetables (drumsticks, carrots, beans, ash gourd, etc.)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
- 2 pieces Dry red chilies
- 0.25 teaspoon Hing (asafoetida)
- 0.5 cup Freshly grated coconut
- 2 teaspoons Coriander seeds
- 0.5 teaspoon Fenugreek seeds
- 3 pieces Dry red chilies (for masala)
- 2 teaspoons Sambar powder
Instructions
Wash the toor dal thoroughly and pressure cook it with 2 cups of water and 1/4 teaspoon turmeric powder until soft and mushy. Mash the cooked dal and set aside.
Soak the tamarind in 1/2 cup of warm water for 10 minutes. Extract the tamarind pulp by squeezing, and discard the fibers and seeds.
Chop your vegetables into bite-sized pieces. Ensure uniform sizes for even cooking.
In a small pan, heat 1 teaspoon of coconut oil. Add coriander seeds, fenugreek seeds, and 3 dry red chilies (for masala). Roast until aromatic. Add grated coconut and sauté for another minute. Allow it to cool, then grind this mixture into a smooth paste with a little water.
In a large pot, add the chopped vegetables, 2 cups of water, turmeric powder, and a pinch of salt. Cook until the vegetables are tender.
Add the tamarind pulp and let it simmer for 5 minutes. Then add the mashed toor dal, ground coconut masala, sambar powder, and enough water to achieve your desired consistency. Simmer for another 10 minutes, stirring occasionally.
In a small tempering pan, heat 1 tablespoon of coconut oil. Add mustard seeds and let them splutter. Add curry leaves, 2 dry red chilies, and asafoetida (hing). Stir for a few seconds and pour this tempering over the simmering sambar.
Taste and adjust seasoning with salt if necessary. Let the sambar rest for 5 minutes to allow the flavors to meld.
Serve hot with steamed rice, idli, dosa, or vada for a classic South Indian meal.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 9.7 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
