Udipi Sambar

Recipe Ingredients

1/2 cup	118ml	Tur dal
2 tablespoons	30ml	Coconut or groundnut oil
1/2 teaspoon	2.5ml	Methi seeds
1/2 tablespoon	7.5ml	+ 1/2 tsp urad dal
6		Red chiles
1 1/2 tablespoons	22ml	Coriander seeds
		A few sprigs curry leaves
1/4		Coconut;
25		Red samhar onion - up to 30 (small)
2		Green chiles
1/2 teaspoon	2.5ml	Mustard seeds
		A pinch of asafetida
		A lemon sized ball of tamarind
1 3/4 teaspoons	8.8ml	Salt
1 1/2 teaspoons	7.5ml	Jaggery - crumbled

Recipe Instructions

COOK the tur dal until done and mash well. Heat one tbsp. oil in a heavy bottomed pan. Add the methi seeds and fry until light red. Add 1/2 tsp urad dal and fry until the urad dal too is light red. Add the red chiles and coriander seeds and fry until well roasted. Add curry leaves and grated coconut and fry for a few minutes.

When cool, grind in a mixer to a fine paste, adding a little water. Clean and peel the onions (keeping them whole). Heat one tbsp. oil in a heavy bottomed pan. Add 1/2 tsp. mustard seeds. When they splutter, add 1/2 tsp urad dal and asafetida. Fry for a minute. Add sambar onions, green chiles and curry leaves. Also add vegetables of your choice.

Fry well until you get a nice aroma. Add a little water, cover and cook until the vegetables are done. Soak the tamarind in a little water and extract the pulp. Add it to the cooked vegetables. Bring it to a boil. Add salt and jaggery and cook until the raw smell of tamarind disappears. Add the mashed tur dal and the ground masala paste. Mix well, add a little water if required. Simmer for a couple of minutes. Serve hot with rice or dosa. Can add vegetables like lady fingers, brinjals, pumpkin and drumsticks to the sambar.

Source:
Mangalorean Cuisine by Saranya S. Hegde

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