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- 2 cups
- A large lemon-sized ball
- 2 tbsp
seeds - 1/2 tsp
- 1/2 tsp
- A pinch
(fresh) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
- 1 tsp
- 4 sprigs
4 tbsp - chopped
1 cup - mixed vegetables (brinjal,
etc.) cut into pieces.
- 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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.