The main difference in this sambar is the use of big onion and jaggery, which gives slight sweet taste to Sambar. I'm using a single vegetable Tondekai / Ivy gourd, you can also use all type of vegetables individual or mixed. But one or two ingredients may varies. Let's see the ingredients and preparation method of Udupi sambar recipe.
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Ingredients :
- Tondekai /ivy Gourd/Tindora -150 gms
- Onion – 1 big
- Tomato - medium
- Jaggery -1"piece
Roast and Grind:
- Dry Red Chillies – 5-6
- Coriander Seeds – 1 tblsp
- Cumin Seeds – 1 tsp
- Fenugreek seeds - 1/4 ts
- Coriender leaves -2 strings
- Half Coconut – freshly grated
- Garlic - 3 pods
For Tempering:
- Oil – 3 tsp
- Dry Red Chillies – 2
- Mustard - 1/2 tsp
- Curry leaves - 1 string
- Garlic – 2 cloves
- Turmeric - a pinch
Method:
1. Chop tondekai,1 tondekai into 4 pieces.
2. Take a handi add chopped tondekai and jaggery ,sliced onion,chopped tomato, salt. Cook until tondekai become tender .
3 . Separately dry roast all the ingredients given under grinding and add garlic , grated coconut and then grind them together to a fine paste.
4. Heat 3 tsp oil in a pan, add Ingredients given under tempering and fry .
5. Add Cooked tondekai mixture . stir well.
6. After 2 minutes, add turmeric and the ground paste ,water and give a stir , Bring to a boil.
7. Garnish with coriander leaves.
8. Serve with plain hot rice.
Note :
- If your tondekai / Ivy gourd started to ripping inside ( becomes red) , don't add tomato or tamarind .
- Add jaggery more for ripped tondekai , no need for tender tondekai .
- Add 1/4 Onion , coriender leaves while grinding .
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