This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Pigeon Peas (Toor Dal) – 1/2Cup (100gms)
- Water – 1Cup (250gms)
- Drumstick – 1(60gms)
- Tomatoes – 2 (100gms)
- Sweet Potato – 1 (100gms)
- Bottle Gourd – 130gms
- Pumpkin – 100gms
- Tamarind – 1Tbsp (10gms)
- Water – 1/2Cup (100gms)
- Jaggery – 1 1/2Tbsps (35gms)
- Salt – To Taste (2tsps + 3/4tsp)
- Chopped Coriander Leaves – For Garnishing (Optional)
- Bengal Gram – 2tsp
- Black Gram – 2tsps
- Rice – 2tsps
- Coriander Seeds – 1 1/2Tbsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1/2tsp
- Fenugreek Seeds – 1/8tsp
- Red Chilies – 8
- Kashmiri Red Chilies – 2
- Grated Coconut – 6Tbsps (35gms)
- Turmeric Powder – 1/2tsp
- Water – 250ml
- Oil – 1tsp
- Mustard Seeds – 1/4tsp
- Cumin Seeds – 1/4tsp
- Fenugreek Seeds – 1/8tsp
- Curry Leaves – 1Sprig
- Asafetida – 1/8tsp
- Red Chilies – 2
- Oil – 1Tbsp
Take toor dal into a bowl and wash well. Add 1Cup (250gms) water to washed dal and place the bowl in a pressure cooker. Cover the pressure cooker with lid and cook dal on high flame. After first whistle, lower the flame and cook dal for 10 minutes. Allow pressure cooker to cool completely and then remove the dal bowl. Churn the dal with a churner and keep it aside.
Remove fiber to drumsticks and cut them into long pieces. Wash and cut tomatoes into medium sized pieces.
Wash, peel and cut sweet potatoes into medium sized cubes. Similarly wash, peel and cut bottle gourd and pumpkin into medium sized pieces.
Wash tamarind and add 1/2Cup (100gms) water and heat it till water starts boiling. Keep the tamarind bowl aside to cool. Take the cooked tamarind in a mixie jar and grind and strain to get smooth pulp---keep the pulp aside till use.
Heat a small iron pan and add oil and heat oil. While oil is heating up, break red chilies and kashmiri red chilies into small pieces. When oil is hot, add fenugreek seeds, bengal gram, black gram and fry stirring on high flame till seeds start changing color. Then lower flame and add mustard seeds, cumin seeds, coriander seeds and rice and fry stirring till rice turns white in color. Then add red chili pieces, kashmiri red chili pieces and fry till chilies are crisp. Then add grated coconut and fry for few seconds. Transfer the mixture to a plate and spread to cool. Take the fried ingredients to a mixie jar and add turmeric powder and grind to a smooth paste adding 250ml water. Take the paste into a bowl and keep it aside.
Take a deep bowl and add 700ml water and heat it. Add bottle gourd pieces and sweet potato pieces and cook. When the pieces are slightly tender add pumpkin pieces and drumstick pieces and cook till all the vegetables are fully cooked. Then add tomato pieces and cook till they turn soft. Then add churned dal, prepared paste, tamarind extract, jaggery and salt and mix. Add 400ml water and check the consistency and taste---adjust water and seasonings accordingly. Cook the sambar till it reaches a boil. Then cook sambar on low flame for 10 minutes so that all flavors get incorporated well. Switch off the flame and prepare seasoning.
Add oil to a pan and heat it. When oil is hot add fenugreek seeds followed by mustard seeds and cumin seeds and fry stirring till seeds start to splutter. Then add curry leaves, asafetida and red chili pieces and stir well. Add this seasoning to the prepared sambar and immediately cover the bowl with lid. After one minute remove the lid and mix sambar well. Garnish with chopped coriander leaves and serve with hot plain rice.
Points To Observe:
Udupi sambar is a temple recipe and hence we do not add onions to it.
Use an iron pan to fry the paste ingredients so that they get browned evenly.
While cooking vegetables water evaporates so add more sufficient water and cook vegetables. Add salt at the last stage of cooking vegetables so that even if we add more water to cook vegetables it would not affect the taste.
Kashmiri red chilies are added to give color to the sambar.
Grind the paste to a smooth texture---take some time and grind. Coconut in the paste should not be noticed after grinding---grind paste to that smooth texture. The taste of sambar depends on the smoothness of the paste.
Sambar has a tangy, sweet, salt and flavorful taste from the vegetables. So add tamarind, jaggery and salt to balance the taste.
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