Udupi style sambar – the freshly roasted spices ,coconut and little sweetish sambar .
Freshly Roast : Masala for sambar
To temper
  1. Remove the edges of drumsticks and cut them into 2″ pieces. While cutting lightly peel the outer strings using your fingers.refer pic to know what i mean .
  2. Dice brinjal and put in water. This will prevent discolouration . Peel shallots / small onions .
  3. Wash the toor dal ,add turmeric and cook for 3 – 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  4. Meanwhile ,take the drumstick in a wide vessel .Add some water and keep to cook.After the drumsticks are 50 % cooked, add diced brinjal,tomato and onion. Close and cook for 5-10 mins.
  5. Meanwhile,lets roast the masala.In a small pan add few drops of oil.Add all the ingredients mentioned under masala .Roast them on medium low flame till red chillies becomes crisp and dal turns golden color.Transfer all the ingredients to a mixer jar.Add coconut,tamarind and salt.Grind to a fine paste ( don’t make super smooth ) .
  6. or you can skip the roasting step and use sambar powder , Add coconut,tamarind and salt.
  7. Once the veggies are cooked to 75%,add cooked dal ,ground mixture and jaggery .Add some water to bring to the desired consistency and mix well.Keep on sim and bring it to boil.
  8. Season with mustard and curry leaves.Switch Off.
  9. Serve hot brinjal drumstick sambar ith hot steamed rice / idli / dosa .
Recipe Notes
  1. The same process can be adapted for preparing sambar using other vegetables like sambar cucumber, chayote squash, potato , mixed veggies ,ash gourd etc .
  2. You can pressure cook the vegetables depending on the choice of veggies. Since brinjal gets cooked quickly , i have cooked it directly .

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