The term Udipi (also Udupi) is also synonymous with delicious vegetarian food now found all over world (see Udipi cuisine). The origin of this cuisine is linked to Krishna Matta (Mutt). This cuisine was developed by Shivalli Madhwa Brahmins, who cooked food for Lord Krishna, and at Krishna Matta in Udipi, the food is provided free. Lord Krishna is offered food of different varieties every day, and there are certain restrictions on ingredients. Udipi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients. It adheres strictly to the Satvik tradition of Indian vegetarian cuisine, using no onions or garlic, as well as no meat, fish, or shellfish.
The basic ingredients used in Udupi-Mangalorean cuisine are simple and easily available. They serve a unique sambar that is an excellent partner to Fluffy Idli. This Sāmbhar is very famous. You don’t need Sāmbhar powder for this Sāmbhar.
Large Brinjals 1 no (Cut in Large pieces)
Medium size Carrot - 1 no (Cut into long pieces)
Any desired vegetables - (cut into long pieces)
Green Chilies - 4 no (cut slit)
Tomatoes – 1 no (Cubed)
Curry leaves 1 stem
Grated ginger 1 tsp.
Dry ingredients For Sāmbhar Powder
Urad Dal/Split Black Gram 1 tbsp.
Chenna Dal/Spilt Bengal Gram ½ tbsp.
Jeera/Cumin Seeds 2 tsp.
Coriander Seeds 1 1/2 tbsp.
Methi/Fenugreek Seeds ½ tsp.
Dry Red Chili (Preferably Byadagi, ) 8 no ( Adjust the spicy level according to the taste)
Grated fresh/frozen Coconut 1 cup
Mustard Seeds 1 tsp.
Dry Kundu Red Chili, 3 – 4 no
Hing/Asafetida ¼ tsp.
Few Curry Leaves
Coconut Oil 1 tbsp.
The other Ingredients:
Thuvar dhal – ½ cup
Tamarind - small lemon size
Jaggery - 1 tbsp.
Turmeric Powder – ¼ tsp.
- Adding water to the split gram, turmeric powder and pressure cook, mash well and set aside.
- Soak tamarind in water for some time and extract the pulp.
- Heat the pan and dry roast all the ingredients for the Sāmbhar powder, initially only the dry ingredients and later adding the coconut. Allow them to turn golden brown.
- Cool and grind to a smooth paste by adding very little water at time. Keep aside.
- Heat the oil in a heavy bottom pan, add all chopped vegetables, and curry leaves and saute for a minute.
- Pour the tamarind extract and let it boil for a while on a medium heat.
- When vegetables are cooked, add the cooked dal to it. Add salt. Let it boil for a minutes in a slow heat.
- Now add the grounded Sāmbhar paste and jaggery. Simmer on medium heat adding water if required.
- Make sure that the sambhar is not too thick or thin. Simmer and bring the whole sambhar to gentle boil for 5-8 minutes.
- Heat oil in a pan and add the mustard seeds first, when they crackle add all tempering ingredients and fry for a minute.
- Pour the tempering into the Sāmbhar and decorate with chopped coriander leaves. Covered the pan , so the flavor is locked in.
- Serve the famous hot Udipi Sāmbhar with idli, rice, dosais.