UDIPI SAMBAR

Have you come across sambar without lentil? the answer would be an assertive NO. But I prepared this flavoursome sambar without toor dal today. I learned this recipe from a cookery show. The renowned chef hails from Udipi region and elucidated the method for preparing Udupi sambar. The recipe is straight from horse's mouth,thus I had to absolutely accept his recipe without qualms. This tangy,yummy sambar is an perfect accompaniment for rice and pongal. You can even pair it with dosa,idli. I thoroughly enjoyed this sambar with pongal.

 

 

 

INGREDIENTS TO GRIND ( Raw form ) :

CORIANDER SEEDS- 2 TBSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 7-8 NOS

COCONUT GRATINGS- 4 TBSP

 

OTHER INGREDIENTS : 

TURMERIC POWDER- 1/4 TSP

POWDERED JAGGERY- 2 TSP

SALT TO TASTE

ASH GOURD  DICED-  400 GRAMS

TAMARIND - LEMON SIZE

FOR TEMPERING

COCONUT OIL- 1 TBSP

MUSTARD- 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

PROCEDURE :

1. Soak tamarind in warm water and extract syrup and keep it aside.

2. Dice ash gourd after removing the peel.

3. Grind all ingredients cited in the column to fine paste .

4. Temper all the ingredients in a pan. Transfer the diced ash gourd over the tempering and saute for a     minute.

5. Pour tamarind syrup over the sauteed veggie and boil till the raw smell evades completely.

6. Add salt,turmeric powder,jaggery and the ground paste and boil till the paste blends well.

7.Switch off and serve with any dish of your choice.