Udipi Sambar

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Udipi Sambar


Brinjal - 250 gm

Bottle Gourd - 200 gm

Carrot - 200 gm

Drumstick - 2

Shallots - 200 gm

Tomato - 250 gm

Turmeric powder - 1/2 tsp

Salt to taste

Cooked Toor Dal - 100 gm

Tamarind puree - 1/2 cup

Jaggery - 2 tsp


For Masala paste

Chana dal - 2 tsp

Urad dal - 2 tsp

Fenugreek - 1/4 tsp

Coriander seeds - 3 tsp

Cumin seeds - 1 tsp

Red chilli - 6

A pinch of Asafoetida powder

Grated fresh Coconut - 2 tbsp

For Tempering

Coconut oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Red chilli - 2

A pinch of Asafoetida powder

A few Curry leaves


1. In a pot of hot water, add Brinjal, Bottlegourd, Shallot, Carrot and Tomato. Add Turmeric powder and Salt and cook it for a few minutes, once the vegetables half cooked add the Drumstick.

2. Meanwhile dry roast the ingredients for the masala - add Channa dal, Urad dal, Fenugreek, Coriander seeds, Cumin seeds & Red chillies. After 2 minutes, add Asofoetida powder and grated Coconut. Turn off the stove, cool the mixture and then grind it with water into a paste.

3. Vegetables are cooked completely now add cooked Toor dal and Tamarind puree.

Finally, add the paste, mix it well and add some water if it is too thick.

4. Add some salt as per taste and let it simmer for about 15 to 20 minutes. You can add

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