Udupi Sambar

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth.

2. 2

   Make Udupi sambar powder: If making fresh, dry roast and grind 2 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 1 tsp peppercorns, 1 tbsp chana dal, 1 tsp urad dal and 3 tbsp fresh grated coconut. This coconut gives Udupi sambar its characteristic flavour.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1.5 cups warm water. Extract and strain.

4. 4

   Prepare vegetables: Use pearl onions, drumstick and potatoes — the classic Udupi sambar vegetables.

5. 5

   Cook vegetables in tamarind: Add tamarind water, vegetables, half tsp turmeric, 1.5 tsp red chilli powder, 2 tsp Udupi sambar powder and salt. Boil 12 minutes.

6. 6

   Add mashed dal: Add mashed toor dal. Stir well and add water to adjust consistency.

7. 7

   Simmer: Cook on medium heat 8-10 minutes until well blended.

8. 8

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

9. 9

   Add shallots: Add 10 sliced shallots to the tempering. Fry until golden. Pour over sambar.

10. 10

    Serve: Adjust salt. Udupi sambar uses coconut in the masala powder making it uniquely rich. Serve with idli, dosa or rice.