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Tuvar dal - 2 cups
Tamarind - A large lemon-sized ball
Coriander seeds - 2 tbsp
Red Chillies - 4-5
Fenugreek seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Asafoetida - A pinch
Coconut (fresh) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Mustard seeds - 1 tsp
Curry leaves - 4 sprigs
4 tbsp - chopped coriander leaves
1 cup - mixed vegetables (brinjal, French beans etc.) cut into pieces.
Jaggery - a medium-sized chunk
How to Make Udupi Sambhar
Cook dal in water till soft and smash it well till grains break up partly, so that a smooth paste forms.
Take a kadai, heat oil in it then add onions and vegetables.
Then add turmeric, salt, coriander leaves, 2 sprigs of curry leaves and a little water. Cook and keep aside.
Roast coriander, fenugreek seeds, red chillies and asafoetida. Cool it and grind it with coconut and tamarind with a little water to a smooth paste.
Add water to make paste into a pouring consistency to mix it in the dal.
Now add the dal mixture to the cooked vegetable and boil it for 2 mins.
Then take a small pan, heat oil in it, add mustard and curry leaves. When it splutters, add this tempering to the sambhar.
Check the seasoning. Serve hot with dosas.
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