Udupi Style Thondekayi And Badnekayi Sambar Recipe – Ivy Gourd & Brinjal Sambar

Ingredients

• 6 Tindora (Dondakaya/ Kovakkai) cut into roundeles
• 2 Brinjal (Baingan / Eggplant) chopped into medium chunks
• 1 Carrot (Gajjar) chopped lengthwise
• 1 cup Arhar dal (Split Toor Dal)
• 2 tablespoons Udupi Sambar Powder
• 1/2 cup Tamarind Water
• 2 teaspoon Jaggery
• 1 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 2 Dry Red Chillies
• 2 sprig Curry leaves
• Oil for cooking

Steps

1. To begin making the Udupi Style Thondekayi And Badnekayi Sambar Recipe, keep all the ingredients ready.
2. Add toor dal to boil in a pressure cooker with 2 cups water so that dal is fully immersed, add salt and turmeric powder. Close the cooker with lid and let it cook for 4 whistles. Let the pressure release naturally. Keep it aside.
3. Meanwhile, heat saucepan with 2 cups water, boil the vegetables with salt and turmeric powder for 25 minutes.
4. Once that is boiled, add the cooked dal along with udupi sambar powder, tamarind water and jaggery. Give it a stir. Check for salt and adjust according to your taste.
5. Leave the sambar to boil over a medium heat for 5 more minutes and switch it off.
6. The next step is to temper the Sambar. Heat a tadka pan with oil, add mustard seeds, urad dal and leave it to splutter.
7. Add asafoetida, dry red chilli, curry leaves and keep it for about 10 seconds and pour it over the sambar. Give it a mix and it is ready to be served.
8. Serve the Udupi Style Thondekayi And Badnekayi Sambar with Steamed Rice, Cabbage Palya and a dollop of ghee for your vegetarian weekday meal.