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Thursday, September 13, 2007

Udipi Sambhar and Green Beans Gojju

Karnataka Cuisine has always fascinated me because of its rich and healthy ingredients. I had kannadigas and mangaloreans as my neighbours and tasted much of their food as a kid and grown up too. But not older enough to note down their recipes ^_^ I loved their jonna-rottis (jowar rotis/bread), uppit, kosumbari's, thalipit, chutney powders, on and so forth, half of them I cannot even recollect their names but truly enjoyed eating them.

Nevertheless I didn't have any hands on experience cooking Karnataka cuisine so internet and google were at my rescue. I wanted some good, authentic and common recipes which are also famous in every house from this state and delicious too. Finally after a week long of research I ended up cooking the famous Udipi Sambhar from here and Green Beans Gojju from here. Also you can find my first post when I started this blog was Akki Roti, if you want to see the detailed recipe, click here. I hope you all will enjoy the celebration of this great state Karnataka and its cuisine.

Udipi Sambhar

Click here to see Green Beans Gojju

Source: Adapted from Pachakam
Cuisine: South Indian, Karnataka
Prep time: 20 mins
Cooking time: 30 mins
Makes: 5-6 people
1 cup Red gram dal/toovar dal/kandi pappu
2 cups mixed vegetables of your choice (Drumsticks/Eggplant/Yellow pumpkin, etc diced or cubed)
6-8 whole shallots/madras sambhar onions, peeled
1 plum tomato, cut into large chunks
3-4 green chillies, cut lengthwise-slit
2 tsps tamarind pulp (I used the readymade one here)
1 sprig of curry leaves (optional)
2 tsps of cilantro/coriander chopped
¼ tsp turmeric powder/haldi
1 tbsp jaggery, grated
salt as per taste
for poppu/tadaka:
½ tsp mustard seeds
2-3 dry red chillies/endumirapakayalu
¼ tsp asafoetida
2 tsps cooking oil
Dry roast and grind to fine paste:
2 tsps of black gram dal/minapappu/urad dal
2 tsps of cumin seeds/jeera
3 tsps of coriander seeds
½ tsp of fenugreek seeds/methi
4 dry red chillies/endumirapakayalu
¾ cup fresh or frozen (thawed) grated coconut
water as required to make smooth paste

  1. Cook the dal with a pinch of turmeric and a tsp of oil in a cooker upto 3-4 whistles, mash it and while its still hot/warm and keep as side.
  2. Meanwhile heat oil in a deep heavy bottom pan to make the sambhar.
  3. Add asafoetida followed by shallots/madras sambhar onions, green chillies and half of the curry leaves off the sprig, and sauté until the onions become transparent and start to leave the juices.
  4. Add the vegetables of your choice, tomato pieces and turmeric powder, if not adding any vegetables then add more shallots/madras sambhar onions.
  5. Cook covered until the vegetables are cooked with enough water to cover the veggies, take care to retain their shape/texture.
  6. Once thoroughly cooked add the tamarind pulp and cook covered until the raw smell of the tamarind goes off, approx 5 mins.
  7. Add the ground paste, jaggery and salt to taste. Sambhar should not be too thick nor too watery, so add more water if necessary. You will notice that your kitchen is filled with nice aroma of this sambhar.
  8. Once the mixture comes to a boil add the cooked dal, mix well and check for salt.
  9. When the sambhar just begins to boil, switch off the stove. Make sure you don’t boil the sambhar after adding the dal coz the dal will lose its soft texture.
For tempering/poppu/tadka:
  • Heat a tsp of oil in a small kadai, add the mustard seeds, when it starts to splutter add the dry red chillies, curry leaves and asafoetida. fry for a min and pour over the sambhar.
Garnish with chopped coriander leaves and serve hot with idlis, dosas, or plain rice.

Note: You may also make this sambhar powder/paste in large quantity without the coconut and store in air-tight container for future use. Just dry roast coconut and grind along with a couple of spoons of this sambar powder whenever needed.

Udipi sambhar with green beans gojju

Source: Adapted from Payaswini's
Cuisine: South Indian, Karnataka
Prep time: 20 mins
Cooking time: 20 mins
Makes: 4-5 people
Ingredients: 1/2 kg or 1 pound green beans, chopped
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 long spring curry leaves (optional)
1-2 tsp tamarind juice (I used 1/2 tsp of store bought tamarind pulp)
1 tsp jaggery, grated
1 tbs oil Salt as per taste
Dry roast and grind to fine paste:
1/2 cup grated, coconut(fresh or frozen)

4 green chillies
1/2 tsp asafoetida
1 tbsp coriander leaves/cilantro, chopped
1/2 tsp cumin seeds/jeera
1 tbsp bengal gram dal/chana dal
1 tsp sesame seeds/til
  1. In a pan, dry roast the cumin/jeera, bengal gram dal/chana dal, sesame seeds/til until light brown. Grind in the mixie with coconut, green chillies, asafoetida, coriander and little water to a fine paste.
  2. Heat oil in a suce pan, add mustard seeds, let it splutter then add chopped beans, turmeric powder and curry leaves.
  3. Add water and bring it to boil of cook till the beans turn soft.
  4. Then add the grinded paste, tamarind juicer/pulp jaggery and salt.
  5. Cook for another 10-15 minutes till the gojju thickens.
  6. Serve hot with chapatis, rotis/Indian flat bread or plain rice.

Green beans gojju with rice

Food Event:
This straight away goes to Asha of Foodie's Hope, Asha is hosting this month's RCI-Karnataka. RCI-Regional Cuisines of India is celebration of various cuisine across India. Each month we get an opportunity to learn, explore and experiment food from different states of India. Of course the thought process was started by Lakshmi K of Veggie Cuisine.Asha dear I am sending here with two entries on RCI, Udipi Sambhar and Green Beans Gojju your way.


sra said...

The gojju looks nice. I don't much like sambar, Tamil or Udupi.

Siri said...

Hi Padma,

All the recipes look so yum.. esp the sambhar..:D..

Pooja V said...

Its raining gojju in blog world since RCI-K was announced...this onez nice version.

Bong Mom said...

There are so many varieties of sambhar, we know only one kind :)
Looks great

TBC said...

Well done, Padma! Growing up, I too had Kannadiga neighbors & I used to just looooooove eating at their place. I was sad when they moved away after a few years.
Your udipi sambar looks so good & I love sambar. I will def be trying this out when I can.
BTW, totally unrelated- what is that font you use while editing your pics? It looks so cool & casual.

Finla said...

Looking to your sambhar picture i am getting hungry. Not for food, but the sambhar and idli.
Green beans dish too looks great.

Latha said...

Gojju and Sambar look good Padma!

Anonymous said...

Looks delicious Padma. You take such beautiful pictures too. Maybe you used teach novices like me!

Pdk said...

Hey Padma... Here is a gojju too... seems like everybody's favorite... what a combo.. udipi sambhar and gojju..

Suganya said...

Awesome combo. I can almost smell it here.

Bong Mom said...

You know what, I think all the Police Force vote for Prashant and that is why he gets away. I don't like his singing either.
Maybe we should discuss this offline ;-)

Siri said...

Hey Padma, Just to let you know that the problem of adding my blog to Google Reader has been resolved.. Do let me know if you could add me.. thanks.. n bubye..:D

KRISHNA said...

Looks delicious!!
This is my all time favourite

Dori said...

Very yummy, both looks very good!!!

Jayashree said...

Udipi sambar...yum!!! Looks good.

Rajitha said...

padma..the gojju looks delicious..would be good with rotis too b'coz of that gravy...

Sharmi said...

hey that sounds lovely. I am also planning to make the same sambar:) from pachakam. your pics look good.

FH said...

YAY!! Padma,nobody sent Udupi sambhar so far, thank you very much!:))
I make Udupi smabhar with Idlis often but never posted it.Great entries,love the beans gojju too.Hugs.

Swaruchy said...

Padma...Gojju and Sambar rock...chaala bavunnay :-)

Linda said...

Hi Padma, thanks for visiting my blog! Just beginning to read here -- your green beans gojju looks great, but right now I am eyeing that udipi sambhar. It looks like just the thing to help me get over this cold :) Photos look lovely, and I enjoyed the links to new recipe sites too, thanks! :)

Adhi Potoba said...

Wow, Padma. That's one bitchi' recipe. It looks really yummy.

Cynthia said...

Ouuuu, another sambhar to try. Thanks Padma.

bee said...

don't like sambar, but love your pics.

Sreelu said...

sambar and gojju look delish

Menu Today said...

Hi Padma,
Gojju with beans look very different. Will try this soon.
Udipi sambar looks yummy!!! It tastes great with any tiffin items!!! Thanks for sharing.

East Meets West Kitchen said...

Yummy! Two more dishes to try. Love the colors of both dishes.

Timepass said...

Dear Padma, the sambar is simply mouth-watering. BTW Akki roti is too good, it ranks among my fav dishes.

Richa said...

lovely combo. sambar looks thick n nice, love all kinds of sambar :)

amna said...

wow, i love the way you have that band saying karnataka cuisine in the first do you do that?

i love the consistency of the gojju also :)

Padma said...

Hey Sra, thanks for your visit.

Siri, tx for visiting you too have a cool blog!

Pooja, I too agree with you, its raining gojju's...thanks for blog hopping

Sandeepa I am glad you dont like prashant....yeah even I agree that all the police walas are voting for him

Hey Tx TBC for your lovely comments

Happy cook, nice knowing you, thanks for those warm words

Padma said...

Thanks Latha,

Redchilies, hey I am not at all good at taking photos, recently I learned few tricks on the internet and few through experience, now I can say I am having 2 months of exp on blogging n taking we grew with time you see. But thanks for ur compliment..tx for visiting here

tx, Priya, Suganya, Meeso n Mamatha

Jayashree, Rajitha, Sharmi, Asha and Sirisha, I always love reading your comments, you guys make my day!

Linda, made this instantly the same day! MIND BLOWING

Tx AP!

Hey Cynthia, Bee, Sreelu, MT, EMWK, TP, Richa & Naga, Loved all of your comments, glad you all liked it, if not sambhar (few) but the photos...
tx for all ur valuable inputs

Lisa Turner said...

As the cool weather sets in, these recipes are on the menu for sure soon. Thank you and yum!

EC said...

you have a very attractive and great looking blog...

Lissie said...

my grandmother used to add jaggery to the sambar just like in udupi sambar. i used to love it as a child! your recipe brings back those memories!!

MR said...

I love the sambar!!
usually I make this on weekends
with dosa or idli.

Chef Jeena said...

Padma I don't know which dish I would like to dip my spoon into first! WOW! I love your pictures they look fantastic, recipes sound delicious Padma. :)

Apple said...
This comment has been removed by a blog administrator.
Padma said...

Hey Keerthi, I am sorry that I deleted and reposted your comments. Actually it had some formatting error and my sidebar was not had to do it!

Apple said...

Udipi sambar looks wonderful padma ...mouthwatering... Yummy entries...
September 16, 2007 3:02 AM

Anonymous said...

I have been craving what i call 'Bangalore Sambhar' for quite a while now..tried your recipe of Udipi Sambhar and it was yummyy ..Thank you so much!! I also figured that what I call Bangalore sambhar is indeed udipi sambhar (I love that sweet touch that the jaggery gives)

WokandSpoon said...

I've never tried any of these dishes but they look lovely! I'm sure your house was filled with lovely spicy smells as well!

Green thumb said...

Hi Padma, all your recipes look sumptuous! I will sure try some of them.
Best wishes
India Garden.

TBC said...

Hey Padma,
I made your Udipi sambar today. I just made a few modifications but stuck to your recipe for the most part. The sambar is simply superb!Thank you so much!

Mansi said...

wow, looks like my siter-in-law in Banglore will enjoy this:)!!

Padma said...

Thanks Lisa for dropping by, would love to hear your experience on this while you make it in your kitchen :)

Hey easycrafts, nice to see u around, hope u had a great time on my blog, I am glad u liked it!

Lissie, I am glad my USambhar brought back all those beautiful memories..

Hi Mallurecipes, nice to see u here.. I love this on my rava upma too

Jeena, tx dear, I am not blog hopping these days due to Ganesh Chaturthi celebrations, lil busy with this right now!

Lavanya, I am glad you liked it...

Fiona, I bet u will love that aroma

Hey TBC, may I know what variation you did in ur recipe for this? I am glad my USambhar made such an impact

Manasi, lmk when ur SIL tries and how that tasted... :)

Padma said...

Green Thumb, tx for dropping dear, you too have a great gardening blog...I will be frequent visitor

Shivapriya said...

I wonder how I missed ur beautiful blog all these days.. thnx to sharmi leading me here. Lovely dishes.

Anonymous said...

Hi Padma! I had prepared Idli yest at the weekend in my house, and i tried your Udipi Sambar, it was very delicious!! Every one in my house liked it a lot. Just wanted to let you know dear. Thnx for sharing this delicious recipe!!

Anonymous said...

Hi Padma

I made ur Udipi sambar today n it tasted was exactly like the sambar I eat in famous udipi hotels, so yummy n delicious...was excellent along wth idli n peanut chutney...I always used to wonder how the cooks in udipi hotels make it ,now I know the secret,thanks to you...thnk u so much for sharing.


Unknown said...

I made the sambar for about 8 people by scaling the recipe and it turned out really good!! Thank you so much for this recipe.

Manasi said...

Tried this & LOVE it. The hubby too LOVED it! This-is-it for us.
Thank U!

Manasi said...

Tried this & LOVE it. The hubby too LOVED it! This-is-it for us.
Thank U!

Kannan said...

Great post. I like this sambhar very much.

Aseem Saxena said...

Dear Padma,

What size of a tamarind ball must I make and mix it in how much water to make the paste equal to what you have suggested?

My tamarind has seeds


Padma said...

Dear Aseem

Take ping pong ball size tamarind (with seeds) to make this pulp, soak it in 3/4 cup warm water for 15 mins and then pulp it out. Use the water and discard the leftover tamarind pieces

Hope this helps

Anonymous said...

yeah, I know someone who makes this waaay better than you. Ha. Seriously, this blows. Ask around.

Aseem Saxena said...

Dear Padma,

My Gojju turned a bit watery... How much water must I add for boiling?

Thank you for the excellent recipe.... just that I am a neophyte and am not too good at estimating :-(



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