So trying to understand that took sometime. Finally I narrowed it down to Koddelu. Having understood what the sambar referred to, I landed in the Eggplant Sambar that used Udupi Sambar podi.
Needless to say, I had to make it. The Sambar Podi is freshly ground and is quite spicy. Though I had plans of making these spice blends ahead of time, I couldn't and had to make all these before starting my actual cooking for the lunch.
I am also a sucker for all sambar varieties. All the sambars that I make are what I have seen my Amma making. She follows different methods to cook different vegetables. While there are so many special Sambar mix one might know, I always get back to my Amma's Special Sambar Podi. The catch lies in what all goes in how measurement.
Given that, I was up to making this Udupi Sambar powder for the Sambar to be made for lunch. The best compliment I got was when she said it tastes just like the hotel Udupid Sambar.
Udupi Sambar Powder Recipe
Red Chillies 100gms (15 - 20 nos)
Coriander seeds 75 gms (1 & 1/2 tsp)
Urad Dal/Split black gram 25 gms (1 tsp)
Cumin seeds 25 gms (1 tsp)
Fenugreek seeds 25 gms (1/2 tsp)
Chana dal/Bengal gram 10 gms (1/2 tsp)
Oil - 50 gms (2 tbsp)
Curry leaves 3 to 4 strands
How to make the Udupi Sambar Podi
Heat a non stick pan, add 1 tsp of oil and fry red chillies, remove to a plate. Then fry all other ingredients, ensuring the flame is low and you are stirring all the time.
Remove and let it cool. Grind to a powder. Store in an air tight container until use.
Original recipe uses Byadagi, while I have no clue what variety I had. However mine were quite spicy as well.
The spiciness of the powder totally depends on quality of red chillies.
Coconut Oil is the preferred oil for cooking. If you are not used to it, use regular cooking oil
Freshly ground sambar podi makes the sambar taste awesome. The measurement given within brackets is what I used and gave me about 1/2 cup sambar podi.
This is part of the Udupi Thali