Udupi Sambar is a flavorful Karnataka special rice accompaniment without dal. Coconut Sambar can be made quickly with minimal ingredients.
Thinking about what to cook as an accompaniment for rice is the biggest challenge. Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to mind. I had poosanikai, usually, I make kootu with that, occasionally kasi halwa.
This time wanted to do something different and googled, I Saw the "Udupi Sambar" recipe in Venkatesh Bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udupi sambar recipe with dal but this was without dal. Loved the way it came out and decided to do this often at home.
Coconut gives a nice flavor to the Udupi Sambar.
Other Sambar varieties in TMF
Udupi Sambar
Ingredients
- White pumpkin - 1 cup. + 1/4 cup into cubes
- Tamrind - small gooseberry size
- Jaggery - 1 tbsp
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Fenugreek - 1/8 tsp
- Curry leaves - 1 sprig
- Sambar powder:
- Coriander seeds - 1 tablespoon + 1 tsp
- Cumin seed - 1 teaspoon +1/2 tsp
- Red Chilli - 3/4 Adjust according to your spice level
- Grated cocunut - 1/3 cup
Instructions
- Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
- Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside
- Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin
- Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
- Serve with rice and varuval
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- Soak tamarind in 1 cup of lukewarm water for 15 minutes and extract the pulp
- Dry roast the ingredients under "Sambar powder" until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep them aside
- Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai, and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin
- Once the pumpkin is 75% cooked add the tamarind pulp and cook till the raw smell of the tamarind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
- Serve with rice and varuval
I had always wanted to try this, but never prepared it...Looks appetizing Vidya, will try it soon 🙂
Thanks dear:-)
yumm.. udupi foods are really great. I love chef Venkatesh Bhat’s recipe. His cauliflower Malige is awesome
Oh yes Sri:-) he s amazing, love all his recipes..
Must try this sambar with grated coconut and coconut oil...good one,Vidya....
Yes Swapna Coconut gives magic to this dish:-)
pleasing sambar recipe from udipi...
Thanks Vani:-)
Yummy, Vidya. Love this way of making it without paruppu. A refreshing change.
Thanku Apsara:-) hey hope everything ok at your side,long time missing in action
Finally got back to blogging! Thanks for asking. 🙂
Good to see you:-) welcome back
Hello! I greet and invite you to watch the new winter photos on my blog.
Sure
Is this eaten with dosas? I love dosas, I've never made them from scratch, but I use a batter that is already mixed, and can be bought from the Indian store here. I make a potato baji and use the dosa batter, it is soooo good.
Yes it taste good with dosai:-) wow potato bhaji that's awesome.. You rock dear
Wow udipi Sambar my favorite stuff- looks aunthetic V...
Thanku Chitra:-)
Reblogged this on India Food Club.
Thanku:-)