Udupi Sambar Recipe

Udupi sambar is an exclusive food item which doesn't seek any side dish with main menu ( rice, idli, vada and dosas) it dominates all other sambars with its elite aroma. Generally, it is made with either a combination of many vegetables or one kind of vegetable with flavour some sambar powder, tamarind pulp, jaggery, curry leaves, grated coconut and asafoetida etc.

Main Ingrdients

Rahar /Toor dal 200gms

Other Ingredients

• Papaya / bottle gourd 1 cup (pieces)
• Drum stick                      10 to 12 (pieces)
• Lady's finger                   10 to 12 (pieces)
• Corn (Optional)              5 to 6 pieces(cut into lengthwise)
• Shallots / big onion           handful / 1 no. (cut into 4 pieces lenghwise)
• Tomato diced                 2 medium size
• Turmeric                        1/2 tsp
• Tamarind                       Small lemon size
• Jaggery                         2 tbsp
• Salt                               to taste
• Curry leaves                  12
• Asafoetida                     1/2 tsp

Ingredients for Udipi sambar powder

• Coriander seeds 1 tbsp
• Urad dal                        3/4 tbsp
• Chena dal                     1/2 tbsp
• Black pepper                1/2 tsp
• Cumin seeds                  3/4 tsp
• Fenu greek seeds            1/4 tsp
• Dried red chillies              6 no.s
• Asafoetida                      1/4 tsp
• Grated coconut               1 cup
• Cinnamon stick                 1 inch   

Method:-

In a kadhai roast all the sambar ingredients separately till nice aromatic, remove from pan.

After cooling in a rom temparature grind all the ingredients along with grated coconut. 

Preparation of Udupi Sambar

Soak tamarind in 1 1/2 cup of water extract the juice.

Cook the tuvar dal / rahar dal, 1tsp of oil, corn pieces and a pinch of asafoetida with 750 gms of water in a pressure cooker till done and mash the dal.keep aside.

Add  all the vegetables ,salt alongwith onions. If you are going to add shallots then don't cut them just peel the outer skin, pour 1.5 ltr of water cook till the veggies get soften.

Add extracted tamarind pulp to the vegetables and cook till the rawness of tamarind disappears.Add extracted tamarind pulp to the vegetables and cook till the rawness of tamarind disappears.

Add jaggery and boil for 5 minutes then add tasty Udipi sambar powder and boil till the aroma gives up around 10 - 15 mts in simmer.

Remove from stove. Now we make tadka for the sambar.

Temper the Udupi sambar with :-

• In a pan heat 1 tbsp of oil.
• Add 1 tsp mustard seeds & 1/4 tsp fenugreek seeds splutter them.
• Add 2 /3 dry red chillies, 1/4 tsp asafoetida,  5 to 6 cuury leaves saute them for few seconds.
• Add temper mixture to the Udipi sambar. Garnish with grated coconut. 
• Cover with a lid. 

Onion Rava dosa

Making of Ravva dosa or ravvattu is very easy. It can be prepared instantly without need of any fermentation.

Main Ingredient

Ravva/Sooji 2cups

Other Ingredients

besan / Bengal gram flour             1/2 cup
Maida / all purpose flour            1/2 cup
Rice flour                                   1/2 cup
Curd                                         1 cup
Cumin seeds                              1 tsp
Ajwain                                      1/2 tsp
Hing                                         1/4 tsp
Ginger grated                            1 tbsp
Onions finely chopped                1 cup
Green chillies finely chopped       4 no.s
Curry leaves finely chopped         8
Salt                                          to taste

Preparation time: 15 mins
Serves:   12


Method

Combine rava, besan, maida, rice flour, curd, cumin seeds, ajwain, hing, ginger, onions, green chillies, curry leaves and salt in a bowl with  make a thin batter with 5 cups of water . keep in mind that  the batter should have not any lumps, and looks like thick butter milk, leave for 30 minutes.

If consistency needs more water then add 1 more cup of water to it.

Heat a pan on medium flame grease with a tbsp of oil and sprinkle a pinch of salt to it.

Pour 2 laddles of batter on the tawa in a circular manner, pour 1 tbsp of oil on the holes and around dosa. Let it to cook.

Dosa should be cooked until it becomes crispy and golden brown.

Flip over with spatula sprinkle a little oil, cook for 1 or 2 mts, once it cooked remove from flame. Rave dosa is ready.

Serve with mango pickle.

How to Make Tomato Rasam (Charu)

Rasam is a most important food item in the lunch menu of South Indians.  They prefer it with white rice along with veg and non-veg curries.  This delicious food is a digestive one and  it could be made within minutes. To make Tomato rasam  we need some basic ingredients they are :

Ingredients for Tomato Rasam

  

Tomatoes                250 gms

Tamarind                 a small lemon size

Turmeric                 1/4^th tsp

Red chillie masala 
powder                   1tsp

Hing                       1/4^th tsp

Rasam powder        2tsps

Jaggery                   ½ tsp

Onion                     1/4^th size

Ginger                    1/2 inch

Garlic                     4 / 5 pods   

Curry leaves           10 to 15 leaves

Salt                        as per the taste

Drumstick tree 
leaves (Munaga aakulu)      1/4^th cup

Tadka Ingredients

Oil                           1tbsp

Mustard seeds         ½ tsp

Ajwain                    1/2th tsp

Fenugreek seeds      ¼ th tsp

Cumin seeds            1/2  tsp

Pepper corns           10 to 12  

Hing                        1/2 tsp 

Preparation:

 Set tomatoes, onions, ginger, garlic and tamarind in a jar grind in a fine paste. Remove from jar pour in a big vessel add turmeric, curry leaves, drumstick tree leaves, hing,     jiggery, salt,  rasam powder home made masala powder bring to a boil in a medium flame for 10 to 13 minutes when the aroma is given up turn into simmer for 5 to 6 minutes put off the stove.

Prepare tadka ingredients take a pan put it on the stove pour oil when it heats up add all the ingredients stir well when it is spluttering mix the tomato rasam to the tadka bring a  boil for 2 to 3 minutes then  turn off the stove. Garnisgh with coriander leaves your tomato rasam is ready.