Skip to main content

Udupi Sambar for Idly and Dosa - Side dish for idli & dosa

Udupi Sambar - colourful and flavourful sambar for idly, dosa and vada. Udupi Sambar is prepared with the same spices and vegetables we add for tiffin sambar but we use bydagi chillies which give a deep red colour for the sambar. Bydagi chillies are roasted along with our regular spices like coriander, cumin, chana dal and fenugreek and then ground it to a smooth paste. The bydagi chillies are also known as Kashmiri chilli and are available in all supermarkets. This bydagi chilly is a less hot than a regular long chilly. So if you want a less spicy sambar for tiffin, choose this Udupi Sambar. The secret to getting the sambar to a smooth consistency with a deep red colour is we have to add the ground paste as soon as the vegetables are done and boil them slow and long so they cook perfectly. The slow cooking method helps to blend well with the vegetables. Then we have to add the cooked toor dal and jaggery. For Udupi Sambar I prefer drumsticks, brinjal, small onions and tomatoes. You can also include potato, carrot, beans, etc. Now we will see how to prepare Udupi Sambar with step by step instructions.

Udupi Sambar for Idly and Dosa - Udupi Sambar with step by step photos- Udupi Sambar - colourful and flavourful sambar for idly, dosa and vada. Udupi Sambar is prepared with the same spices and vegetables we add for tiffin sambar but we use bydagi chillies which give a deep red colour for the sambar. Bydagi chillies are roasted along with our regular spices like coriander, cumin, chana dal and fenugreek and then ground it to a smooth paste. The bydagi chillies are also known as Kashmiri chilli and are available in all supermarkets. This bydagi chilly is a less hot than a regular long chilly. So if you want a less spicy sambar for tiffin, choose this Udupi Sambar. The secret to getting the sambar to a smooth consistency with a deep red colour is we have to add the ground paste as soon as the vegetables are done and boil them slow and long so they cook perfectly. The slow cooking method helps to blend well with the vegetables. Then we have to add the cooked toor dal and jaggery. For Udupi Sambar I prefer drumsticks, brinjal, small onions and tomatoes. You can also include potato, carrot, beans, etc. Now we will see how to prepare Udupi Sambar with step by step instructions.



Similar Side dish recipes for Idly and Dosa





Udupi Sambar Recipe Details





Print Friendly and PDF
Prep time : 20 minutes
Cook time : 30 minutes
Serves : 6
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/4 cup toor dal
  • 1 drumstick
  • 1 brinjal
  • 1 tomato
  • 2 green chilly
  • 10 small onions
  • small lemon sized tamarind
  • 1 tbsp jaggery
  • small piece asafoetida
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard
  • 1/2 tsp urid dal
  • 1/2 tsp cumin
  • few coriander leaves
  • few curry leaves
  • 2 tbsp oil
  • salt to taste
For Udupi Sambar masala
  • 15 bydagi chillies
  • 1 tbsp chana dal
  • 2 tbsp coriander seeds
  • 1 tsp urid dal
  • 1 tsp cumins
  • 1/4 tsp fenugreek

Cooking Directions


  1. Soak the tamarind with 1/2 cup of hot water. Wash the toor dal and soak it with 1/2 cup of water for 20 minutes. Peel the onions, slit the green chillies, cut the vegetables and tomato.
  2. After 20 minutes, pressure cook the toor dal for 5 to 7 whistles.
  3. Heat a frying pan and add the bydagi chillies. Roast the chillies on a medium heat until crisp and transfer it to a plate.
  4. Next, add the chana dal and roast it for a minute and add the coriander seeds, fenugreek, cumins and urid dal. Roast them well until you can smell a nice aroma from the spices.
  5. Take a small chutney jar and add these roasted spices and powder it well.
  6. Open the pressure cooker and transfer the dal to a vessel and mash the dals. Extract the tamarind pulp with 2 cups of water.
  7. Heat 2 tbsp oil in a wide kadai and add mustard, cumins and urid dal. Allow them to crackle and add the small onions and green chillies.
  8. When the onions turn soft, add the drumstick and brinjals.Next, add the tomatoes and saute them well.Add the tamarind extract, turmeric powder and required salt. Let the vegetables cook on medium heat until soft.
  9. When the vegetables are done, add the ground masala paste.
  10. Add the asafoetida and allow it to boil well on medium heat for 5 to 7 minutes.
  11. Next, add the cooked toor dal and mix them well with the vegetables. Add some more water if required and add the jaggery.
  12. After 10 minutes, you can see the sambar starts to boil well with a foamy layer. During this boil, add the coriander leaves and curry leaves and turn off the heat.

Udupi Sambar with step by step photos


Soak the tamarind with 1/2 cup of hot water. Wash the toor dal and soak it with 1/2 cup of water for 20 minutes.


Peel the onions, slit the green chillies, cut the vegetables and tomato.


Keep all the ingredients ready to prepare the sambar masala.


After 20 minutes, pressure cook the toor dal for 5 to 7 whistles. Allow the pressure to settle down naturally. Open the pressure cooker and transfer the dal to a vessel and mash the dals. Extract the tamarind pulp with 2 cups of water.


Heat a frying pan and add the bydagi chillies. Roast the chillies on a medium heat until crisp and transfer it to a plate. Roast them well until you can smell a nice aroma from the spices. Turn off the heat and allow them to cool down. Take a small chutney jar and add these roasted spices and powder it well.


Add 1/4 cup of water and grind it to a smooth paste.


Heat 2 tbsp oil in a wide kadai and add mustard, cumins and urid dal. Allow them to crackle and add the small onions and green chillies. When the onions turn soft add the drumstick and brinjals. Saute them for a few minutes. Next, add the tomatoes and saute them well.



Add the tamarind extract, turmeric powder and required salt. Mix them well.
Let the vegetables cook on medium heat until soft.


When the vegetables are done, add the ground masala paste. Rinse the mixer jar with 1 cup of water and add it to the cooked vegetables.



Add the asafoetida and allow it to boil well on medium heat for 5 to 7 minutes. Next, add the cooked toor dal and mix them well with the vegetables.


 Add some more water if required and add the jaggery.


Allow the sambar to boil on medium heat for 10 minutes. After 10 minutes, you can see the sambar starts to boil well with a foamy layer. During this boil, add the coriander leaves and curry leaves and turn off the heat. Close it with the lid for a few minutes and then transfer it to the serving dish.


Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry.  Similar recipes Kadala Curry  White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry  Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal  dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...