Udupi Hotel Style Udipi Sambhar
A traditional Udupi-style Sambhar without onion and garlic, featuring a freshly ground masala with spices, dal, and fresh coconut.
Ingredients
Sambhar Paste
- 1tbspcoconut oil
- 1tbspcoriander seeds
- 1tbspchana dal
- 1tspurad dal
- 1tspfenugreek seeds
- 10piecebedagi chilli
- 1cupfresh coconut, grated
- 2incinnamon stick
- 1tspblack pepper corn
- 1/2cupwater
Sambhar
- 2tbspcoconut oil
- 1cupdrumstick, chopped
- 1cuppumpkin, chopped
- 2cupbrinjal, chopped
- 2piecegreen chillies, chopped
- 1tbspsalt
- 1/2tbspturmeric powder
- 2cuptomato, chopped
- 2cupsoaked arhar dal
- 8cupwater
- 1cuptamarind pulp water
- 1tbspjaggery
Final Tempering
- 1tbspcoconut oil
- 1tbspmustard seeds
- 1tspasafoetida
- 4piecered chilli
- 1bundlecurry leaves
How to make Udupi Hotel Style Udipi Sambhar
Prepare Sambhar Paste
Heat coconut oil in a pan.
Cook coriander seeds, chana dal, urad dal, fenugreek seeds, bedagi chilli, fresh coconut, cinnamon stick, and black pepper corn one by one.
Cool the mixture, add water, and grind into a paste.
Cook Sambhar
Heat coconut oil in a pressure cooker.
Saute drumstick, pumpkin, brinjal, and green chillies for a minute.
Add salt and turmeric powder, cook for a minute.
Add chopped tomatoes and cook for a few more minutes.
Add soaked arhar dal and water.
Add the sambhar masala paste and pressure cook until 4 whistles.
Open the cooker, add tamarind pulp water and jaggery, and cook for a minute.
Final Tempering
Heat coconut oil in a small pan.
Add mustard seeds, asafoetida, red chilli, and curry leaves.
Pour the tempering over the cooked Sambhar.
Tips & Tricks
Ensure all spices are cooked properly to enhance the flavor of the sambhar.
Adjust the consistency of the sambhar by adding more or less water as per your preference.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
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