Authentic Karnataka Udupi Sambar with Warm Idli

Name: Authentic Karnataka Udupi Sambar with Warm Idli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Kannadiga
Ingredients: 1 cup toor dal (split yellow pigeon peas), washed and drained; 1/2 cup mixed vegetables (drumsticks, pumpkin, carrots, beans), cubed; 1 lemon-sized ball of tamarind, soaked in warm water and extracted; 1/2 cup fresh grated coconut; 2 tablespoons dry red chillies; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1/4 teaspoon fenugreek seeds; 1 tablespoon jaggery powder; 1/2 teaspoon turmeric powder; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 1 sprig fresh curry leaves; 2 dry red chillies (for tempering); A pinch of asafoetida (hing); Fresh coriander leaves for garnishing; Salt to taste; 8 warm, fluffy idlis for serving

A fragrant, lentil-based vegetable stew crafted with freshly roasted coconut and traditional Udupi spices. Served piping hot alongside fluffy, steamed rice cakes for a classic South Indian feast.

Photo by Milton Das on Pexels

55min Total Time

4 Servings

Kannadiga Cuisine

Recipe

Pressure cook the washed toor dal with turmeric powder and 2.5 cups of water for 4 to 5 whistles until completely soft and mashed.

In a small pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, and dry red chillies until aromatic, then grind them along with the grated coconut and a little water into a smooth paste.

In a large pot, cook the mixed vegetables with a cup of water and salt until tender.

Pour the tamarind extract into the cooked vegetables and let it simmer for 5 minutes to remove the raw sourness.

Add the cooked toor dal and the freshly ground coconut paste to the pot, stirring well to combine.

Mix in the jaggery powder and adjust the consistency by adding warm water if needed. Bring the sambar to a gentle boil.

For the tempering, heat coconut oil in a small pan, add mustard seeds and let them splutter, then add curry leaves, asafoetida, and dry red chillies.

Pour the hot tempering directly into the simmering sambar and turn off the heat.

Garnish with freshly chopped coriander leaves and serve piping hot with warm idlis.

Ingredients

1 cup toor dal (split yellow pigeon peas), washed and drained

1/2 cup mixed vegetables (drumsticks, pumpkin, carrots, beans), cubed

1 lemon-sized ball of tamarind, soaked in warm water and extracted

1/2 cup fresh grated coconut

2 tablespoons dry red chillies

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

1 tablespoon jaggery powder

1/2 teaspoon turmeric powder

2 tablespoons coconut oil

1 teaspoon mustard seeds

1 sprig fresh curry leaves

2 dry red chillies (for tempering)

A pinch of asafoetida (hing)

Fresh coriander leaves for garnishing

Salt to taste

8 warm, fluffy idlis for serving

*This AI-generated recipe may contain inaccuracies.