🇮🇳 Indian Vegetarian

Udupi Sambar

Name: Udupi Sambar
Prep time: 17 min
Cook time: 29 min
Total time: 46 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 2 tbsp Tamarind Paste; 250 g, topped and tailed Okra; 1 cup, chopped Mixed Vegetables; 1 tsp Red Chili Powder; 1 cup Pigeon Peas

🇮🇳 Indian

Temple-town sambar with squash and okra, balanced and aromatic. A proper gravy curry — the kind that demands something bread-shaped for mopping. Best with buttered rotis and a cold kachumber salad.

Prep 17 min Cook 29 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Tamarind Paste2 tbsp
Okra250 g, topped and tailed
Mixed Vegetables1 cup, chopped
Red Chili Powder1 tsp
Pigeon Peas1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Turn the pigeon peas through the masala with the mixed vegetables, add warm water and bring to a gentle simmer.
5
Swirl in cream or a spoon of whisked yogurt off the flame, then shower with cilantro.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Why Your Sambar Never Tastes Like Temple Sambar — Amma's Secret Finally Revealed · on YouTube