Udipi sambar


1 cup cooked redgram dal
Few curry leaves
2 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
Bit of asafoetida
1/2 cup cooked mixed vegetables
Lemon sized tamarind soaked in water
Salt to taste
1 onion sliced
Bit of jaggery
1/2 tsp turmeric powder
2 green chillies slit
Sambar onions-few

For masala paste-

2 tsp blackgram dal
1/2 tsp fenugreek seeds
2 tsp coriander seeds
3-4 red chillies
1 tsp cumin seeds
1/4 coconut-grated

Roast the masala ingredients in a drop of oil, cool and grind to smooth paste.

Heat the rest of the oil, add mustard seeds and blackgram dal. When it splutters, add curry leaves, onions, green chillies and asafoetida. Fry for a minute and add tamarind juice, turmeric powder, and mixed vegetables. Allow it to boil for 4-5 minutes and add salt, jaggery, mashed redgram dal. Mix well and finally add the masala paste. Add more water as required to make thick sambar and allow it to boil.

Serve with South Indian tiffin varieties and rice.

Sending over this special sambar associated with the temple town of Udipi to Deesha for her South Indies-Taste of 4 states series and also to Shama's Village special recipes event..
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Kitchen Flavours said...

Wow i love udipi sambar......Recipe sounds yum....Where is the pic?

Asha said...

Definitely will try this, love Udupi style dishes! :)

Happy cook said...

I love this sambar totally different than the one i make.

Ashwini said...

New recipe..Looks yum and different. Will try..

Shama Nagarajan said...

lovely sambar.....please do participate in my event

FoodyGuru (Srimathi) said...


Red gram dhal is masoor dhal? I have not tasted udipi sambar. Will give it a try.

Vanamala said...

Nice sambar

myscrawls said...

Yummy sambar. My mom does this and I love it:)

EC said...

@Kitchen Flavours...have added the pic..

@Foody guru..Redgram is tur dal.

Thanks all of you..glad you all liked it.

Divya Vikram said...

Love this sambar. Perfect with idlies.

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com