Udupi Style Sambar called "Masali Kodhel" in Udupi is a preparation made of ground masalas, vegetables and dal. It is very similar to the "Arachivitta Sambar" made in Tamilnadu. I have used Mangalore Cucumber or Mangalore Southekai which is mostly used in this style of Sambar. You can have this Sambar with steamed rice, idlis and dosas.
Ingredients :
1 medium sized Mangalore Cucumber (peel removed and cubed)
1 gooseberry sized tamarind (soaked in water)
1 tsp jaggery
1/4 tsp turmeric powder
1/2 cup cooked toor dal
1 teaspoon coconut oil
a few curry leaves
for the paste :
1 teaspoon cumin seeds
1 teaspoon urad dhal
1/2 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1/2 cup coconut
4-5 red chillies
10-12 curry leaves
1 teaspoon oil
Method :
Boil the mangalore cucumber in a cup of water and add the tamarind extract, jaggery and turmeric powder. Let it boil till the cucumber is cooked.
Heat oil in a small kadai and add the ingredients mentioned under "for the paste" except the coconut. When the urad dal turns light brown, add the coconut and fry for a few minutes. Switch off the gas and let the paste cool down.
Grind this to a fine paste in a blender/mixer.
Add this to the sambar with dal and bring to a boil.
Heat oil in a small pan and add curry leaves. Add this to the sambar. Serve sambar with steamed rice and papad.
Note :
You can use any vegetable like white pumpkin, beans, cabbage, carrot, onion and potato for this sambar.
