Udupi Style Mixed Vegetable Sambar Recipe (Lentil Curry with Vegetables)
Udupi Style Mixed Vegetable Sambar, a traditional Mangalorean dish, is a hearty and flavorful lentil curry cooked with a variety of vegetables and spices. Known for its rich taste and health benefits, this sambar is a staple in South Indian cuisine. The combination of toor dal (split pigeon peas) and seasonal vegetables such as brinjal, carrots, potatoes, and beans creates a satisfying dish that can be served with steamed rice, idli, dosa, or even chapati. The authentic preparation involves making a freshly ground sambar powder and a tempering (tadka) to elevate the dish with aromatic spices and flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Water | 1 cup (for boiling dal) |
| Brinjal (Baingan / Eggplant) | 4 small, diced |
| Potato (Aloo) | 1, chopped |
| Carrot (Gajjar) | 1, chopped |
| Green beans (French Beans) | 6, chopped |
| Pearl onions (Sambar Onions) | 10, cut into wedges |
| Tomato | 1, chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Jaggery | 1 teaspoon |
| Tamarind water | 1 cup |
| Salt | To taste |
| Coriander (Dhania) seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 6 |
| Whole black peppercorns | 1 teaspoon |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Fresh coconut, grated | 1/4 cup |
| Garlic cloves | 4 |
| Mustard seeds | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry leaves | 1 sprig |
| Sunflower oil | 4 teaspoons |
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian
Instructions
1. Preparing the Vegetables and Dal:
Start by chopping all the vegetables into bite-sized pieces. Keep them aside to make the cooking process smoother. In a pressure cooker, combine the toor dal (split pigeon peas) with the chopped vegetables—eggplant, potato, carrot, and green beans. Add turmeric powder, salt, and 1 cup of water to the pressure cooker. Cook for 4 whistles on medium heat, then allow the pressure to release naturally. Once done, open the lid and mash the mixture lightly using a spoon or masher. Set aside.
2. Preparing the Sambar Powder:
In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, dry red chilies, black peppercorns, and fenugreek seeds for about 1 minute. Switch off the heat once the spices release their aroma. Let the mixture cool before grinding. Once cooled, transfer the roasted spices into a mixer jar, add the grated coconut and garlic cloves, and grind everything into a fine paste. Set this fresh sambar powder aside for later use.
3. Cooking the Sambar:
Heat 2 teaspoons of sunflower oil in a saucepan. Add the pearl onions and sauté them until they turn soft and translucent. This should take about 3 to 4 minutes. Next, add the chopped tomatoes and cook until they soften as well.
Once the tomatoes are softened, add the mashed toor dal and vegetable mixture from the pressure cooker. Add approximately 1 cup of water to adjust the consistency of the sambar. Stir the mixture well and bring it to a boil. When the sambar starts boiling, add jaggery, 2 tablespoons of the freshly made sambar powder, and salt to taste. Let it cook for an additional 2-3 minutes. Turn off the heat once the flavors meld together.
4. Tempering the Sambar:
For tempering, heat 2 teaspoons of sunflower oil in a tadka pan (small frying pan). Add mustard seeds, cloves, a pinch of asafoetida, dry red chilies, and curry leaves. Let it cook for about 20 seconds, allowing the spices to sizzle and infuse the oil with their flavor.
Once the tempering is ready, pour it over the sambar and mix it in gently. This adds a rich, aromatic finish to the dish.
5. Serving:
The Udupi Style Mixed Vegetable Sambar is now ready to be served. You can enjoy this comforting dish with steamed rice for a traditional lunch. Pair it with side dishes like Cabbage Thoran and Elai Vadam for a wholesome and satisfying meal.
Notes:
- Adjusting Consistency: You can add more water if you prefer a thinner consistency for your sambar. Adjust the amount based on your preference for a more stew-like or soupy texture.
- Jaggery: The jaggery adds a subtle sweetness that balances the tanginess from tamarind. Feel free to adjust the sweetness to your taste.
- Sambar Powder: The freshly ground sambar powder is what sets this dish apart. The combination of roasted spices and coconut adds a depth of flavor to the sambar that makes it special. If you don’t have time to make your own, store-bought sambar powder can be used as a substitute, but freshly ground is recommended for authenticity.
Udupi Style Mixed Vegetable Sambar is a comforting, flavorful dish packed with lentils and a variety of vegetables, all infused with the aromatic spices typical of Mangalorean cuisine. Whether enjoyed on a busy weekday or as part of a festive lunch spread, this dish is sure to bring a burst of deliciousness to your table.
