Udipi sambar

Ingredients

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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