An offbeat information : Do you know Sambar is also the name of an animal and is Tiger’s most favorite meat.
The measurement given below will make Sambhar for 4 people.
What You Need:
1 Toor Daal 1 cup
2 Water 3 cups
3 Turmeric Powder 1 tsp
4 Salt To Taste
5 Jaggery 1 lemon size
6 Tamarind 1 lemon size
7 Coriander Leaves Chopped 2 tbsp
8 Curry Leaves 10 or 12
9 Cumin Seeds 1 tsp
10 Mustard Seeds 1 tsp
11 Asoefotida 1 tsp
12 Okra cut into 1 inch long piece 250 grams
13 Drumsticks 5 to 6
14 Oil For cooking
For the Sambhar Masala Paste
1 Byadaki Red Chili 4 to 5
2 Cumin Seeds 1 tbsp
3 Coriander seeds 1 tsp
4 Fenugreek Seeds 1 tsp
5 Grated Coconut 2 tbsp
6 Urad Daal (optional) 1 tbsp
7 Oil 1 tsp
Steps To Make:
Heat 1 tsp oil in a non stick pan.
Add okra and cook till there is no sliminess and okra is almost cooked.
Heat 1 tsp oil in small pan.
Add all the ingredients except coconut and fry for 2 3 minutes on low.
Allow it to cool down.
Add grated coconut and 1/4th cup water.
Grind to a fine paste.
You will get a nice red paste.
Keep it aside to use later.
Pressure cook lentils, water, salt and turmeric powder.
Use a hand churner to blend it smooth.
Please don’t use an electric blender.
Soak tamarind in ½ cup hot water.
Extract juice and keep aside.
Heat 1 tbsp oil in a pan.
Add hing, mustard seeds and cumin seeds and allow it to splutter.
Add curry leaves and chopped onions.
Allow it to turn light brown.
Add tomatoes, tamarind extract and drumsticks.
Add ½ cup water, turmeric powder and bring it to boil.
Add cooked lentils, sambhar masala paste and jiggery.
Bring it to boil.
Add okra and chopped coriander leaves.
Cook on high for 2 to 3 minutes more.
Your Udupi Sambhar is ready to be served with Rice and Curry or Fry of your choice.