Ghee rice recipe karnataka style sambar

Udupi is renowned for the foundation from the famous 'Masala Dosa ' and for various tiffin varieties.Udupi sambar is extremely aromatic due to the use of freshly ground spices as well as the inclusion of coconut,jaggery and red chillies causes it to be mildly sweet,sour and spicy in taste.It may be offered with the majority of the breakfast varieties like idli ,dosa ,vada as well as plain steamed grain,it tastes nice. You are able to prepare this sambar with only one vegetable or various mixture of vegetables without or with onions.Adding onions is optional however i love adding onions to sambar and actually adding shallots contributes to a much better taste.

Take a look at other sambar recipes within my blog:

Udupi Sambar Recipe -Mixed Vegetable Sambar - Karnataka style:

Serves 2-3 Author: Prathibha

Prep time:ten mins Cooking:half an hour Total time: 40 mins

Cuisine: South Indian Category: Side dish for Grain - Primary Course

1/2 cup Toor dal

2 cups diced Mixed Vegetables(Carrot,Taters,Beans,Drumstick,Brinjal)

1 Onion, diced or 12-15 Shallots,optional

1 large Tomato, chopped

a little gooseberry size Tamarind
1/4 teaspoon Turmeric powder

1-2 teaspoon grated Jaggery,optional

to roast and grind:
2 teaspoon Coriander seeds
2 teaspoon Urad dal
1 teaspoon Chana dal
1/4 teaspoon Peppercorns
1/2 teaspoon Cumin seeds
7-8 Fenugreek seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

1/2 teaspoon Mustard seeds

1-2 Red chillies

a sprig of Curry leaves

a pinch of Asafoetida

• Chop the vegetables into 1" cubes and them ready.
• Wash and soak toor dal for ten minutes in 1.5 glasses of water. Add turmeric powder into it. Inside a separate container add chopped vegetables and tomato and pressure prepare dal and vegetables individually for several whistles, When the pressure drops slightly mash the dal having a wooden ladle.
• Soak tamarind in water for a while and extract pulp from this and it ready.
• Dry roast coriander seeds, cumin seeds, urad dal, chana dal,fenugreek seeds red chillies and pepper corns and grind these to powder first after which add freshly grated coconut and grind to some fine paste with the addition of water.You may also saute the new grated coconut in the finish for 30 seconds combined with the spices,by doing this the sambar doesn't spoil rapidly even just in summers.
• Heat oil inside a big kadai/pan and add diced onions and fry until they turn translucent. Add steamed vegetable pieces and cooked dal into it.
• Add ground mixture. tamarind pulp, salt, jaggery and blend nicely and boil it before the raw odor of the floor paste is finished.Include enough water to obtain the needed consistency while boiling.
• Taste the sambar once and adjust the seasoning as needed. Sambar thickens slightly if this sits, so adjust the consistency based on your requirement.
• Heat ghee/oil in a tiny tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for 30 seconds and add some tempering towards the sambar in the finish and blend well.

Serve it hot with steamed Grain and fryums along with a vegetable stir fry. You may also serve it with breakfast varieties like idli. dosa. vada

1. You should use every other vegetable like cluster beans, pumpkin, chow-chow,,raw papaya,broad beans(chikkudu) etc or a mix of mixed vegetables.
2. You are able to stick to the same process for girls finger sambar, in you need to fry the women finger pieces in oil first after which increase the sambar while boiling.You shouldn't pressure prepare the women finger pieces.
3. You may also prepare sambar with vegetables like amaranth, fenugreek(methi), palak or mixed vegetables following a same process.It tastes nice with Ragi Mudde.
4. If you prefer a no onion-no garlic clove version skip onion within the recipe.
5. Rather of boiling the tomato, you may also grind the tomato using the other ingredients, that provides a pleasant color to sambar.
6. For any faster version you may also grind tomato,grated coconut with Karnataka style sambar powder to some fine paste and stick to the same recipe.