Beans Sambar Recipe in Udupi Brahmin style.
Have you been to Udupi? The first thing you have to do as
soon as you reach Udupi is to
- Visit Krishna Mutt where you will have darshana of Lord Krishna.
- Then eat Idli-Sambar-Chutni or Masala Dosa at Mitra Samaj or
- Eat Ghee roast Dosa at Hotel Woodland. Hmmmmmmmm… yummm
- And having Gud-Bud icecream at Hotel Diana should also be in you to do list.
Ok, I am a Shivalli Brahmin from Udupi. The rasam and sambar
o this place has a typical traditional unique taste. Everything has jaggery. And
also coconut is used here on daily basis. That is the speciality. :-P. Sambar
is done with or without coconut, as per feasibility and choice, no compulsion.
So, today, I present Vegetable (Beans) Sambar without
coconut in the typical Shivalli style.
Ingredients:
- 1 cup Toor Dal (Wash and soak for about half an hour in water)
- Chopped beans.
- One lemon sized (medium) tamarind.
- 2 lemons sized (medium) jaggery.
- Turmeric powder
- Sambar powder
- Hing
- Salt (as per taste).
- Coriander leaves and curry leaves.
Sambar Recipe:
- Cook the chopped beans and soaked dal with some water in the pressure cooker and keep aside.
- Now, to a bowl of warm water soak tamarind. After about 3-4 minutes, squeeze the tamarind and extract it. Remove all the hard non-dissolvable tamarind particles. So, now tamarind water is left.
- To a vessel, add tamarind water and jaggery and heat.
- When the tamarind water comes to boil state, add turmeric and all of the boiled beans and dal.
- Add hing and lower the flame and allow it for about 5 minutes.
- Then, add sambar powder and salt and boil some more.
- Finally add the coriander leaves and curry leaves for the added aroma.
Beans Sambar with the mixture of all possible tastes is done
in the Udupi traditional way.
Happy lunch with hot steaming rice and hot hot beans sambar. :-)
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