This is the sambar powder used to prepare the famous Udipi Hotel Sambar.The name originated from the Sambar served in the samabanthi Bojanam in the SriKrishna Temple of Udipi.
Coriander seeds - 100 gms
Kashmiri red chillies- 100 gms
kuntoor short red chillies-75 gms
asafoetida - 1 small cube(1/2 tsp)
cumin- 1 tsp
Methi seeds(fenugreek)-1 tbsp
rice - 1 tsp
urid dhal-25 gms
Sun dry the red chillies.
Dry roast the coriander seeds , till it smells nice and turns crispy. Take it out and let cool.
Heat 1/2 tsp oil in a pan and just mix the chillies to get a roasted flavor.Keep aside.
Heat 1/4 tsp oil and fry the methi seeds to red color.Keep aside.
Then in another tsp of oil roast the urid dhal and rice.
After every thing gets cooled, grind them to a fine udipi sambar powder.
To get the original Udipi sambar, add a tsp of crushed jaggery to the sambar at the final stage.
Adding ground coconut to the sambar makes it feel heavenly.
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