Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa
.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi’s most popular sambar recipe with step by step pictures.
Udupi sambar recipe
Udupi style no onion,no garlic hotel sambar recipe – Side dish for idli,dosa
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To pressure cook
- Toor dal – 1/2 cup
- Salt & water – as needed
- Turmeric powder – 1/8 tsp
- Tamarind – Small lemon sized ball
- Jaggery – 1 tsp ( Use more if u like sweet sambar)
- Cooking oil – 2 tbsp
To roast & grind ( for udupi sambar powder)
- Cooking oil – 1 tsp
- Dhania/Coriander seeds – 1 tbsp
- Urad dal – 1.5 tsp
- Red chillies – 6-7 nos ( Use byadgi chillies for bright red color)
- Curry leaves – 1 sprig
- Grated coconut – 3 tbsp
- Asafetida/hing – 1/8 tsp
- Methi seeds – 1/2 tsp
To temper & saute
- Cooking oil or coconut oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Green chilli – 1 no ( slit into 2)
- Curry leaves – few
- Brinjal,Yam or Pumpkin – few pieces
Coriander leaves – to garnish
Ghee – 1 tbsp |
METHOD
- Pressure cook toor dal adding turmeric powder,a drop of oil and the required water.I used yam.So i added in the cooker itself.If you are using brinjal or pumpkin,do not add in the cooker.Cook the veggies separately in tamarind water.
- After pressure cooking,mash the dal well with a ladle.Set aside.Heat a kadai and roast all the above ingredients given under “to roast & grind”.Let it cool and grind everything to a smooth paste adding enough water.
- Add this paste to the cooked dal.Mix well and add 1/2 cup of water if the dal is too thick.
- Heat oil/Coconut oil in a kadai and splutter mustard seeds,cumin seeds,green chilli and curry leaves. Saute for a minute.Add brinjal or pumpkin if using.Saute for a minute and add the tamarind extract,turmeric powder and salt.
- Add the dal + ground paste mixture.Add some water if necessary and allow the sambar to boil well for 5 minutes.Add jaggery when the sambar boils.Lastly garnish with coriander leaves.Transfer to a bowl.
- Lastly add a tbsp of ghee if desired.Close the bowl with a lid.Serve hot with idli.
Enjoy ! |
Note
- You can add a tsp of chana dal along with other spices while roasting.
- For variations,u can add 1/2 tsp of sambar powder while the tamarind water boils.
- Add more jaggery if u like sweet tasting sambar based on the original one.I used only 1/2 tsp as per my family’s taste.
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Try this no onion,no garlic udupi hotel style sambar.Enjoy with idli,dosa!!
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