UDIPI SAMBAR   IInd  Version

INTRODUCTION

INGREDIENTS

South Canara, Mangalore and Udupi Brahmins have a special sambar which is different in many aspects from most of the other Sambars you would have tasted so far. This Brahmins  sambar goes a bit off the beaten road of other traditional method followed by Tamilnadu , Andhra and Karnataka etc. There is a basic difference in usage of coconut and Onion. This is a mild sambar which is generally not available in Hotels. So if you are from Kerala, Palakkad or a coconut buff, You must try this beautiful creation..

(for a family of four 2 servings)

100 gms of Thoram parappu (Toor dhall)
4 nos of 2" pieces of Coconut
4 nos of onions (medium)
3 Spoons of Sambar powder (Karnataka sambar powder)
1 sprig of  curry leaves
5 to 6 nos Green chillies( hot variety)
1/4 cup of Kothumalli
1.5 spoon of Perangayam(Hing)
1 medium sized Tomato diced in 1/2 inch pieces
2 tbsp of groundnut Oil for tempering
1/2 spoon of mustard seeds
1/4 spoon of Fenugreek seeds
1/2 spoon of Perangayam for tempering
1/2 spoon of Turmeric powder
1 lemon sized ball of Tamarind (add water and extract thick
juice)
Salt to taste

VEGETABLES TO BE ADDED
You can add any vegetable like Murunkai, Raw banana, yampieces or beans bhopala, Brinjals etc but not more than two varieties in this
version.

METHOD OF PREPARATION

Cut Murankai, dice tomato. Use Brinjals (if you are using them) which are not acidic and must be seedless. Cut in rather large pieces .Soak in water for some 30 minutes and then cook in a pressure pan after adding a bit of salt and quarter spoon of sugar till ¾ cooked. Set aside. (this will prevent them from becoming mushy) Cook the dhall after adding one small spoon of Perangayam (hing) very well. Keep it aside in the cooker for thirty minutes. Now churn the dhall till the froth and keep it aside. Remove brown skin off the coconut and first make slices and then make a very fine paste in a mixi. Set aside the coconut paste.

Take the onions and dice two onions , take green chillies, press them hard without breaking them on flat surface and add and sauté in a little oil and add it to sambar. Take care that you don't cook the onions and chillies .

There is another variation of adding the raw  onions in the Dhall and let it get cooked in dhall itself. I have found the second
variation better for sambar taste. Take other two onions and roast them over fire till outer cover burns to black. Remove the burnt cover and make a fine paste of roasted onions and set aside. Now add extract of Tamarind to Dhall along with salt .Boil the dhall till the raw smell of Tamarind goes off. Add 3/4 cooked vegetables now and add required salt. Add  Turmeric powder and let it simmer for about two to three minutes.

Now add semi cooked onions and chillies and half sprig of curry leaves. Let it boil for about two to three minutes.

Now add Sambar powder with freshly made paste of Roasted  onion to it and set it to boil. Let the whole thing simmer for about six minutes. Add diced tomato and freshly cut bunch of Kothumalli last. Mix well and let it simmer for three minutes.

Temper with mustard, fenugreek (vendhiyum) seeds and Perangayam in groundnut oil. temperings. Add Asfoetida last in he oil. Tamper and cover it with a lid immediately. Serve hot.

POINT TO REMEMBER

Sambar must be made at-least two hours before you are to serve to self or the guests. The real taste of sambar comes only after two hours of cooking.
Reheat the Sambar and serve hot.!!!
ENJOY!!! And post in your feedback when happy.