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.

Similar Side dish recipes for Idly and Dosa

• Brinjal Kichadi
• Puli Milagai
• Tomato Onion Thokku
• Tomato Chutney with green chillies
• Ridge gourd Sambar
• Tiffin Sambar

Udupi Sambar Recipe Details

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.