Udipi Sambar with Tindora-potato-onion stir fry
During my visit to Bangalore, during our vacations, I happened to try this Udipi style Sambar at a friend's place. It tasted great. I got the recipe from her, and tried it out . It came pretty close in taste to what my friend had made. I need to improvise on it more to get the authentic Kannada flavor.
This can be made with any vegetable. I chose to make this Udipi sambar with chopped radishes and carrots.Folks who dislike radishes due to its pungent smell, can try cooking it with some grated ginger or dry ginger powder(Sukku powder). That way, you get the health benefits of this vegetable.
This Udipi sambar is prepared using freshly ground spices, which give it its unique flavor and tantalising aroma.
I paired it with Tindora (kovakkai)-potato- onion stir fry. This curry was a hit with my kids. A potato-onion combination is almost always a winner in many homes.
Let's proceed to the making of this sambar
Ingredients for the Udipi Sambar
Toor dal- 1/2 cup
Tamarind - a small lime sized ball ( 2 tsps of tamarind paste can be used as well)
Turmeric powder- 1 tsp
Radish- 1/2 cup (thinly sliced)
Carrot- 1/4 cup (thinly sliced)
Salt- to taste
Oil-3 tsps
Notes:
1.After rinsing the toor dal, soak it in water for a minimum of 4 hours. A longer soaking time will result in faster cooking. It also improves the digestibility of the dals, by reducing the levels of anti nutrients, like lectins, found naturally in grains.
2. Prepare the tamarind extract by soaking the tamarind in slightly warm water for a couple of minutes, and collecting the extract. Alternatively, readymade tamarind paste cane be used.
Ingredients for the Udipi Sambar powder
Coriander seeds - 1 tbsp
Channa dal- 2 tsps
Urad dal- 3 tsps
Dried red chillies- 2 to 3 ( add more, if you prefer your sambar spicy)
Fenugreek seeds- 1 tsp
Cumin seeds- 1 tsp
Grated coconut- 2 tbsps
Roast the above ingredients, except grated coconut, in 2 tsps of oil, until the dals turn reddish. Switch off the flame. Now add the grated coconut, and let it cook for a couple of minutes in the heat of the pan.
Once the fried mixture cools down, transfer it to a mixer, and grind to a slightly coarse paste, without adding water. This is the sambar powder that will be used in making this sambar.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation of the sambar
dIn a kadai, heat oil. Add the mustard seeds. Once it splutters, add the chopped radish and carrot pieces. Saute for a couple of minutes. Add the tamarifsnd extract, turmeric powder and salt. Cook covered, on a medium flame, until the raw smell of the tamarind extract is gone.
Add the prepared sambar powder, and give a good mix to make sure everything comes together. Let the sambar cook, on a medium flame, for 10-12 minutes, until the vegetables get cooked, and the flavors of the spice powder,are infused in the sambar.
Add the mashed toor dal. Adjust the consistency of the sambar, adding more water, if required .
Once done, remove from stove. Transfer to a serving bowl, and serve with rice and some yummy stir fry.
Notes:
1. You can make this sambar with any vegetable of your choice. If using onions, make sure to saute them for a couple of minutes, before adding the tamarind extract.
2. Do not cook for a long time, after adding the cooked toor dal.
Tindora-potato-onion stir fry
I made this curry to go along with our sambar rice. These vegetables complement each other pretty well, and you have a healthy and yummy vegetable medley, that is sure to be a hit with the kids.
Ingredients for this stir fry
Tindora- 1 cup (thinly sliced)
Onions- 1/4 cup (finely chopped )
Potatoes- 1/4 cup ( skin peeled and thinly sliced)
Salt- to taste
Chilli powder- 2 tsps
Oil- 2 tsps
Notes:
Tindora takes a long time to cook. So, I generally steam it for 15-20 minutes, on a medium flame , before using it in the recipe. This is optional. If you find that tindora cooks reasonably quick, you can skip the steaming, and proceed to saute them.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
In a kadai, heat oil. Add the mustard seeds. Once it splutters, add the chopped onions and salt. Adding salt will help the onions cook faster. Saute for a couple of minutes, until the onions turn transclucent. Add the chopped potatoes, tindora and chilli powder. Add a cup of water to cook the vegetables. Cook covered for 10-15 minutes, on a medium flame, until the potatoes and tindora are tender. The vegetables must be soft, and retain its shape.
Once cooked, serve this yummy curry with rice. Enjoy!!!!
 |
| Udipi sambar |
During my visit to Bangalore, during our vacations, I happened to try this Udipi style Sambar at a friend's place. It tasted great. I got the recipe from her, and tried it out . It came pretty close in taste to what my friend had made. I need to improvise on it more to get the authentic Kannada flavor.
This can be made with any vegetable. I chose to make this Udipi sambar with chopped radishes and carrots.Folks who dislike radishes due to its pungent smell, can try cooking it with some grated ginger or dry ginger powder(Sukku powder). That way, you get the health benefits of this vegetable.
This Udipi sambar is prepared using freshly ground spices, which give it its unique flavor and tantalising aroma.
I paired it with Tindora (kovakkai)-potato- onion stir fry. This curry was a hit with my kids. A potato-onion combination is almost always a winner in many homes.
Let's proceed to the making of this sambar
Ingredients for the Udipi Sambar
Toor dal- 1/2 cup
Tamarind - a small lime sized ball ( 2 tsps of tamarind paste can be used as well)
Turmeric powder- 1 tsp
Radish- 1/2 cup (thinly sliced)
Carrot- 1/4 cup (thinly sliced)
Salt- to taste
Oil-3 tsps
Notes:
1.After rinsing the toor dal, soak it in water for a minimum of 4 hours. A longer soaking time will result in faster cooking. It also improves the digestibility of the dals, by reducing the levels of anti nutrients, like lectins, found naturally in grains.
2. Prepare the tamarind extract by soaking the tamarind in slightly warm water for a couple of minutes, and collecting the extract. Alternatively, readymade tamarind paste cane be used.
Ingredients for the Udipi Sambar powder
Coriander seeds - 1 tbsp
Channa dal- 2 tsps
Urad dal- 3 tsps
Dried red chillies- 2 to 3 ( add more, if you prefer your sambar spicy)
Fenugreek seeds- 1 tsp
Cumin seeds- 1 tsp
Grated coconut- 2 tbsps
Roast the above ingredients, except grated coconut, in 2 tsps of oil, until the dals turn reddish. Switch off the flame. Now add the grated coconut, and let it cook for a couple of minutes in the heat of the pan.
Once the fried mixture cools down, transfer it to a mixer, and grind to a slightly coarse paste, without adding water. This is the sambar powder that will be used in making this sambar.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation of the sambar
dIn a kadai, heat oil. Add the mustard seeds. Once it splutters, add the chopped radish and carrot pieces. Saute for a couple of minutes. Add the tamarifsnd extract, turmeric powder and salt. Cook covered, on a medium flame, until the raw smell of the tamarind extract is gone.
Add the prepared sambar powder, and give a good mix to make sure everything comes together. Let the sambar cook, on a medium flame, for 10-12 minutes, until the vegetables get cooked, and the flavors of the spice powder,are infused in the sambar.
Add the mashed toor dal. Adjust the consistency of the sambar, adding more water, if required .
Once done, remove from stove. Transfer to a serving bowl, and serve with rice and some yummy stir fry.
Notes:
1. You can make this sambar with any vegetable of your choice. If using onions, make sure to saute them for a couple of minutes, before adding the tamarind extract.
2. Do not cook for a long time, after adding the cooked toor dal.
Tindora-potato-onion stir fry
 |
| Tindora-potato-onion stir fry |
I made this curry to go along with our sambar rice. These vegetables complement each other pretty well, and you have a healthy and yummy vegetable medley, that is sure to be a hit with the kids.
Ingredients for this stir fry
Tindora- 1 cup (thinly sliced)
Onions- 1/4 cup (finely chopped )
Potatoes- 1/4 cup ( skin peeled and thinly sliced)
Salt- to taste
Chilli powder- 2 tsps
Oil- 2 tsps
Notes:
Tindora takes a long time to cook. So, I generally steam it for 15-20 minutes, on a medium flame , before using it in the recipe. This is optional. If you find that tindora cooks reasonably quick, you can skip the steaming, and proceed to saute them.
Spices for seasoning:
Mustard seeds- 1 tsp
Preparation
In a kadai, heat oil. Add the mustard seeds. Once it splutters, add the chopped onions and salt. Adding salt will help the onions cook faster. Saute for a couple of minutes, until the onions turn transclucent. Add the chopped potatoes, tindora and chilli powder. Add a cup of water to cook the vegetables. Cook covered for 10-15 minutes, on a medium flame, until the potatoes and tindora are tender. The vegetables must be soft, and retain its shape.
Once cooked, serve this yummy curry with rice. Enjoy!!!!
 |
| Udipi Sambar with Tindora-potato-onion stir fry |
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