Chef Inspired Udupi Style Sambar

Hello Everyone,

Let me start the blog by asking the whereabouts about this weather. I Know the weather has turned extremely sunny and clement and sometimes all you need is a long drive to a beach, lake or a mountain. Unfortunately, we really cannot go out because of the pandemic situation but together we can help to crib this with a positive longing and expectation for the next summers.

Now, coming back to the content, this week I will be posting a recipe which I did completely learn from one of the greatest Chef of India – Chef Ranveer Brar. Professionally, he’s had very successful stints with the Taj group, the Radisson in Noida, The Claridges, and has also launched restaurants in Boston, Delhi, Goa and Mumbai.Β  All the Indians reading my blog already know what I am talking about πŸ™‚

So, this recipe is inspired by his YouTube channel where he actually taught on how to make an Authentic style Udupi Sambar. The best part of this recipe is even the Sambar masala paste is also made from scratch. You don’t have to really rely upon the powders bought from the store. This dish doesn’t have any Onions/Garlic to it and after eating it, you will realize that you actually don’t need them to add the flavor.

Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal/pulses, vegetables and tamarind broth. It is popular in South Indian and Sri Lankan cuisines. It is very high in protein, full of fibres, easy to digest and an antioxidant punch.

So, without much ado, lets start the recipe !!

Preparation Time : 15 minutes, Cooking Time : 60 minutes, Calories : 139/serving.

Ingredients :

  1. Toor Daal – 1 cup
  2. Oil – 3 tablespoons.
  3. Okra – 300 gms
  4. Baby Eggplant – 6 to 7
  5. Pumpkin – 100 gms
  6. Tomatoes – 1 large
  7. Salt – As per the need
  8. Turmeric – 1 tablespoon
  9. Red Chilli Powder – 1 tablespoon
  10. Coriander Powder – 1 tablespoon
  11. Coriander seeds – 3 tablespoons
  12. Cumin seeds – 1 tablespoons
  13. Fenugreek seeds – 1/2 tablespoons
  14. Urad Daal/Vigna Mungp – 2 tablepoons
  15. Chana Daal/SplitChickpeas – 1 tablespoon
  16. Dried Red Chillies – 6 to 7
  17. Asafoetida – 1/2 tablespoon
  18. Grated Fresh coconut – 1/4 cup
  19. Tamarind Pulp – 1/4 cup
  20. Mustard seeds – 1 tablespoon
  21. Curry Leaves – 2 sprig

Directions :

Step 1 : Cooking the Daal.

  1. In a pressure cooker, add 1 cup Toor Daal with 2 cups water.
  2. Now, add 1 tomato to it. Also, add salt and 1/2 tablespoon turmeric.
  3. Bring it to boil until 3-4 whistles on a high flame.

Step 2 : Cooking the vegetables.

  1. In a pan, add little oil and allow it to heat for sometime.
  2. Now, add the chopped okras, eggplants and pumpkin.
  3. Now, add little salt,turmeric powder, Red Chili Powder and Coriander powder to it.
  4. Cover the lid of the pan and cook the vegetables until they are 70 – 80% done. We dont have to completely soften them as it has to be cooked again with the daal and there should be little crunch with every bite.
  5. Keep an eye on the pan, the vegetables shouldn’t stick to the bottom. If you notice that happening, add little water and continue with the cooking.

Step 3 : Making Sambar Masala

  1. In a pan, add little oil and allow it to heat for sometime.
  2. Now, this proportion is really important – Add 3 tablespoons Coriander seeds, 1 tablespoon cumin seeds, 1/2 tablespoon Fenugreek seeds, 4-5 Dried Red Chillies, 2 tablespoons Urad Daal and 1 tablespoon Chana Daal.
  3. Roast it nicely for 5 minutes to give it a nutty texture and flavour.
  4. Once roasted, add the grated coconut and give it a nice mix.
  5. Turn of the flame and add little water to this.
  6. Now, transfer this mixture to the mixer grinder/blender and grind it properly until it becomes a thick paste. If you need to add little more water while making the paste, go ahead and add it.
  7. Sambar Masala powder is now ready.

Step 4 : Cooking the Sambar

  1. By this time, you will notice that the vegetables ( mentioned in step 2) has been cooked .
  2. Transfer the cooked Daal ( mentioned in step 1) to the vegetables and add 1 cup of water to this pan.
  3. Now, add the tamarind pulp to this. Close the lid of the pan and bring it to boil.
  4. Now, after 10 minutes, add the Sambar Masala paste to this, little more water and cook it 10-12 minutes.
  5. The consistency of the Sambar should not be too thick or too runny. It should be just soupy enough.

Step 5: Making the tadka

  1. In another pan, add little ghee and allow it to heat for sometime.
  2. Add little Asafoetida, curry leaves, mustard seeds and 2-3 dried red chillies.
  3. Cook them until they start to splutter.
  4. Add this tadka to the Sambar cooked in step-4. Turn off all the flames.
  5. The Dish is now ready to be served.

Enjoy this heavenly Sambar with white boiled rice or Jeera Rice. Trust me my friends, you are going to love it just like I did.

Please do try this at home and let me know how it turns out to be. Also, please like, comment and follow me on WordPress and Instagram @aanchal6867.

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