Udupi Sambar Restaurant Style

This recipe is from Kugan's kitchen of forumhub.

Kavitha,who is the author of Kugan's kitchen  is one enthusiastic cook and her thread is one of the popular threads in forum hub..Ive tried many recipes of hers and they never let me down.Thanks Kavitha!!


Ingredients:

Roast and grind to a paste:

Coriander seeds -  1 ½ tsp

Dry  red chillies - 6

Fenugreek seeds - 1/2 tsp

Urad dal- 1/2 tsp

Coconut grated - 2TBSpn

Curry leaves - 1 sprig



Other Ingredients: 

Oil - 2 tablespoon

Asafoetida -  1/4 tsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Green chili- 1 , slit into 4

Curry leaves - A sprig

Onion - 1 medium size,diced.The original recipe called for shallots

2 drumsticks, cut into 3 inches in length -Didn't have drumstick,so added carrot,cauliflower and green pepper.I  microwaved carrot and cauliflower for 4 minutes

Turmeric powder - ¼ tsp

Water - 1/2 cup

Tamarind - lime sized ball.Soak in water and extract about a cup

Jaggery - 1 tsp

Toor dal - 1/2 cup cooked and mashed

Salt to taste

Method:

Heat oil in a pan.When hot add mustard seeds.When it pops,add the urad dal,slit green chili,asafoetida and curry leaves.


Now add the onion and saute for 2 minutes .Then add green pepper and saute.Now add the carrot and cauliflower and a little bit of salt.


Then add the tamarind extract,turmeric powder and jaggery and simmer for 10 minutes,


After the raw smell of tamarind goes off,add the mashed toor dal and the masala paste and allow to simmer for 5 minutes.You can add a 1/2 cup of water if the sambar is thick and allow to simmer for 2 minutes.


Garnish with coriander leaves.Serve with idli or dosa.

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Tiffin Sambar

Idli,Vada and Sambar combo is a staple breakfast of Tamilnadu.Tiffin Sambar is a good side dish for idli,dosa and the main ingredient is cooked and mashed toor dal.

If you have cooked toor dal leftover, this dish can be prepared in a jiffy.

Ingredients:

Roast the following ingredients in 2tsp cooking oil and powder it in a mixie.

1) 2tbsp - Channa dal

2)1 tsp - split urad dal

3)4tsp - coriander seeds

4)1/4 tsp - methi seeds

5)1/2 tsp - black pepper

6)1 tsp - cumin seeds

7)1/4 tsp - asafoetida powder

8)4 - dry red chillies(you can adjust according to your spice level)

9)a sprig of curry leaves

The other ingredients

1/2 cup - cooked and mashed toor dal.

1 tsp - mustard seeds

1 tsp - split urad dal

1 -medium sized onion

1 - small tomato

a small gooseberry sized tamarind soaked in water

cilantro leaves for garnishing

2tbsp - any cooking oil

Method:

Extract the juice of tamarind.You will need a cup of it.

In a pressure pan add 2 tbsp of oil.When the oil is heated up add the mustard seeds.

When the mustard seeds splutter,add the split urad dal.Wait till the urad dal becomes slightly brown in color.

Add the onions and a pinch of salt and saute.When the onions become translucent add the tomatoes.

Now add the powder and mix everything together.Then add the tamarind juice and the mashed dal along with the required amount of salt.

When it starts to boil close the lid of the pressure pan and cook for 1 whistle.

Garnish the sambar with chopped cilantro leaves.

Serve hot with mini idlis

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