Udupi Saaru Recipe – Authentic South Indian Dal with Saaru Pudi

Last Updated on 2 months by Neha Deshmukh

Udupi Saaru Recipe – Authentic South Indian Dal with Saaru Pudi

Introduction

There’s something so comforting about a warm bowl of saaru, especially on a rainy day. This Udupi Saaru recipe is a family favorite, and honestly, it’s one I first perfected when I was trying to recreate my grandmother’s cooking! It’s a light, flavorful dal, quite different from the thicker sambars you might be used to. The secret? That incredible saaru pudi – a homemade spice powder that takes this dish to another level. Let’s get cooking!

Why You’ll Love This Recipe

This Udupi Saaru isn’t just delicious; it’s also surprisingly easy to make. It’s a wonderfully balanced dish – tangy from the tamarind, subtly sweet from the jaggery, and packed with aromatic spices. Plus, it’s a fantastic way to enjoy the goodness of toor dal. You’ll love how quickly it comes together, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this authentic Udupi Saaru:

• 2 tbsp coconut oil
• ?? tsp fenugreek seeds
• ?? cup coriander seeds
• 1 tsp cumin
• 25 dried red chillies (adjust to your spice preference!)
• Few curry leaves
• ?? tsp asafoetida (hing)
• 1 tomato, chopped
• 1 green chilli, slit
• 1 tbsp jaggery
• ?? tsp turmeric powder
• 1 cup tamarind extract (made from a lemon-sized ball of tamarind soaked in 2 cups of warm water, squeezed and strained)
• 1 tsp salt (or to taste)
• 4 cups water
• 2 cups cooked toor dal
• 3 tsp Udupi Saaru Pudi (recipe below!)
• 2 tbsp grated coconut
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! A few quick tips:

• Fenugreek Seeds (Methi): About 1 teaspoon is a good starting point. They have a slightly bitter flavor, so don’t overdo it.
• Coriander Seeds (Dhaniya): Around ¾ cup works well. Roasting them really brings out their aroma.
• Asafoetida (Hing): A pinch – about ¼ teaspoon – is usually enough. It adds a lovely savory depth.
• Jaggery (Gur): You can substitute with brown sugar if you don’t have jaggery, but jaggery has a unique molasses-like flavor.
• Tamarind Extract: Freshly made is best! It really brightens the saaru.
• Toor Dal: I prefer using the split pigeon pea (toor dal) for this recipe.

Udupi Saaru Pudi – The Heart of the Flavor

This spice powder is everything. Don’t skip making it – it’s what makes this saaru truly special.

1. Heat coconut oil in a pan.
2. Roast fenugreek seeds, coriander seeds, cumin, dried red chillies, curry leaves, and asafoetida until aromatic (about 5-7 minutes). Be careful not to burn the spices!
3. Let it cool completely.
4. Grind to a coarse powder. Store in an airtight container.

Toor Dal – Choosing the Right Kind

Using good quality toor dal makes a big difference. Look for dal that’s bright yellow and doesn’t have any stones or debris. I usually rinse the dal thoroughly before cooking it.

Coconut Oil – A South Indian Staple

Coconut oil is traditional in South Indian cooking, and it really adds a lovely flavor to the saaru. You can use other vegetable oils if you prefer, but coconut oil is highly recommended.

Regional Variations in Spice Levels

Udupi cuisine is known for its subtle flavors, but spice levels can vary. Feel free to adjust the number of red chillies in both the saaru pudi and the saaru itself to suit your taste.

Step-By-Step Instructions

Alright, let’s make some saaru!

1. In a pot, combine chopped tomato, green chilli, jaggery, turmeric powder, curry leaves, tamarind extract, and salt. Bring to a boil and cook for about 10 minutes, or until the tomatoes are softened.
2. Add the water and cooked toor dal. Mix well and adjust the consistency – add more water if you prefer a thinner saaru.
3. Stir in the Udupi Saaru Pudi and simmer for just a minute. This lets the flavors meld beautifully.
4. Add the grated coconut and fresh coriander. Give it a good mix.
5. Now for the tempering! Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal, dried red chilli, asafoetida, and curry leaves. Fry until golden brown.
6. Pour the tempering over the saaru.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Consistency

I like my saaru a little on the thinner side, but you can easily adjust it. If it’s too thick, add more water. If it’s too thin, simmer it for a few more minutes to let it reduce.

Roasting the Spices for Maximum Aroma

Don’t rush the spice roasting process! It’s crucial for developing the full flavor of the saaru pudi. Keep a close eye on the spices and stir frequently to prevent burning.

Adjusting the Tamarind Sourness

Tamarind extract can vary in sourness. Start with the amount specified in the recipe and add more, a little at a time, until you reach your desired level of tanginess.

Variations

Vegan Udupi Saaru: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment – Mild to Fiery: Reduce the number of red chillies for a milder saaru, or add more for a fiery kick.

Festival Adaptations – Special Occasions: During festivals, some families add a small piece of pumpkin or a few drumsticks to the saaru for extra flavor and nutrition.

Serving Suggestions

Udupi Saaru is best served hot with steamed rice. A side of papadums or a vegetable stir-fry complements it perfectly. It’s also delicious with a dollop of ghee on top!

Storage Instructions

Leftover saaru can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The saaru pudi itself can be stored in an airtight container at room temperature for several months.

FAQs

What is Udupi Saaru and where does it originate?

Udupi Saaru is a traditional South Indian dal originating from the Udupi district of Karnataka, India. It’s known for its light consistency and flavorful spice blend.

Can I make the Saaru Pudi ahead of time? How long does it store?

Absolutely! Making the saaru pudi ahead of time is a great time-saver. It will stay fresh in an airtight container at room temperature for several months.

What can I substitute for tamarind extract?

If you can’t find tamarind extract, you can use lemon juice or vinegar, but the flavor won’t be quite the same. Start with 2-3 tablespoons of lemon juice and adjust to taste.

Is Udupi Saaru the same as Sambar?

No, Udupi Saaru is different from sambar. Saaru is typically thinner and less vegetable-heavy than sambar. It relies heavily on the flavor of the saaru pudi.

How do I adjust the recipe for a thicker or thinner consistency?

To thicken the saaru, simmer it for a few more minutes. To thin it, add more water. It’s that simple!