Udupi Sambar

Ingredients

• - drumstick and vegetables
• - 2 tbsp coconut or groundnut oil
• - Spices as required
• - Salt to taste
• - Fresh coriander to garnish

Method

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. 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. Soak tamarind: Soak marble-sized tamarind in 1.5 cups warm water. Extract and strain.
4. Prepare vegetables: Use pearl onions, drumstick and potatoes — the classic Udupi sambar vegetables.
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. Add mashed dal: Add mashed toor dal. Stir well and add water to adjust consistency.
7. Simmer: Cook on medium heat 8-10 minutes until well blended.
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. Add shallots: Add 10 sliced shallots to the tempering. Fry until golden. Pour over sambar.
10. Serve: Adjust salt. Udupi sambar uses coconut in the masala powder making it uniquely rich. Serve with idli, dosa or rice.