Last week I tried a new 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
![Happy]()
.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 sambar recipe]()
Udupi sambar recipe
Udupi style no onion,no garlic hotel sambar recipe - Side dish for idli,dosaCuisine:Indian
Category:Side dish
Serves:Serves 4
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
INGREDIENTS
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!!