Udupi Sambar:
Vegetables are rich in essential nutrients, vitamins, and minerals. They contain fibers essential for the proper functioning of intestinal villi, which help in the absorption of nutrients. Sambar is the most delicious, nutritious, and colorful vegetable curry originated in South India, commonly used along with rice, idly, dosa, Vada, etc.
The taste of Sambar is different in different parts of India based on the ingredients and method of preparation. The most aromatic and delicious sambar I tasted in U.A.E. was from Udupi Restaurant, Abu Dhabi. Only to taste the sambar, I frequently visit the restaurant. They serve sambar in small steel cups having drumstick and pumpkin pieces immersed. Later, I came to know the special method of preparation, and the type of sambar is commonly known as Udupi Sambar. The simplest and easiest method of preparation without using Sambar powder is given below.
Ingredients:
- Vegetables: The vegetables used for Udupi Sambar include Pumpkin, Drumstick, Carrot, Okra (Ladies Finger), Potato, Tomato, Onion, and Green chilly, all cut into small pieces. Pour water to the upper level of the vegetable mix and add salt, turmeric, and a small piece of Asafoetida or powder. The vegetables are half-cooked to minimize the loss of vitamins by overcooking. Upon cooking, a light yellow tasty soup is formed in the pot.
- Lentil: Toor Dal (Pigeon pea) or Masoor Dal (Orange Dal) available in the market is the source of a rich amount of plant protein. Protein is made up of amino acids, and upon digestion, we get essential amino acids for our body. Lentils can be cooked in a pressure cooker to save time.
- Solution from a small ball of Tamarind Pulp.
- Cumin and Fenugreek – One teaspoon each + Crushed coconut.
- Mustard + Dried Chilly + Curry leaves.
Preparations:
- Chopped vegetables + Salt + Turmeric + Asafoetida + Water combination is half-cooked.
- At the same time, cook Dal using a pressure cooker. Make sure the dal is well-cooked.
- Now, take a pan, add oil, and add little mustard + slices of onion. (Half a piece of a big onion is enough). When it turns brown, pour the cooked dal into the pan.
- Add one full spoon of coriander powder. Mix well and later add half a spoon of red chilly powder. Mix it thoroughly, forming a thick paste.
- Switch off the flame and transfer the paste into the vegetable mix solution. Add tamarind pulp solution as per the requirement.
- Saute cumin + Fenugreek in low flame. Switch off the flame and add grounded coconut. Add water and pour the content into the mixie and grind it well to form a paste. The entire content is added to the vegetable mix preparation. Add water if needed.
- Add a small piece of jaggery.
- Take a pan. Put any oil of your choice. Add mustard + Dried chili + sliced small onion and saute it till the onion becomes brown. Later add curry leaves and pour the entire content into the boiling sambar mix.
The taste of sambar is very unique, and it is served hot. It is very delicious and nutritious.