Udupi daal (Bele saru)

Udupi is very famous for its temples. Udupi food is very popular in many parts of the world. The temples here serve one of the tastiest meals. I had never tried making any of the Udupi dishes until recently. When I found an Udupi special in a Kannada weekly, I was more than happy to try them. The first recipe I made from this article, beans koddel, was a huge hit. So without second thoughts, I tried this recipe which sounded too tempting. Beledaal/lentil and saru – a watery dish used as gravy.

Ohh, that came out so tasty. I just could not stop eating it. Even when my rice finished, I loved to eat this alone. This must be one of the sarus served in those Udupi temples. I could distinctly remember the taste of it. It was one of those which I had tried to recreate from the taste. The taste had doubled on the second day.

Ingredients:
1/2 cup toor daal
1-2 tea spns sarina pudi
1-2 tea spns jaggery
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
A pinch asafoetida
A pinch turmeric
2-3 green chilies (optional)
2-3 strands coriander leaves
2-3 curry leaves
Oil
1/2 tea spn mustard seeds
1 red chili
Salt

Method:
Cook daal with turmeric.
Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chilies(if using) and cook till jaggery melts completely.
Add daal, sarina pudi, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.

Serves : 2
Preparation time : 20mins

22 Comments for “Udupi daal (Bele saru)”

Aruna Pai

says:

I had a neighbor aunt who used to send us different udupi dishes. Although similar to GSB cuisine, it is a little different. I am going to try this. Thanks

says:

I am always looking for new an different saaru’s. Refreshing change from the usual daali & rasam.
Nice picture. Love those red lines in the background.

Shilpa

says:

Asha, I will wait for your Udupi dishes. I have become a huge fan these days. Will surely post more in coming days.

Aruna, this is a sweetish dish. I am sure you will like this. Yes, their cuisine is almost like our GSB cuisine.

Thanks a lot Manjula for kind words. I too get bored of eating same things again and again. So keep searching for new things.

Ranjani, believe me, this was one of the best dishes I prepared in last few days. Yumm…

Thanks Anusharaji.

Anyesha, this spice mix is used for many different garvys. I will find out more about it and post here.

Bee, I am sure you and J will love it. Let me know when you try it.

Shilpa

says:

Thanks a lot Soumya.

Aruna, I knew you would love this. Thanks for letting me know :).

Prathibhavijaykumar, let me know if you try this.

Asha

says:

Hi Shilpa,

Tried this and the family loved it. Just a small correction – the seasoning in the end does not mention asafoetida.

Thanks so much for posting the recipe
Asha

Nayak Mayi

says:

Hi Shilpa,

Iam from udupi and very happy to see this recipe. Tried it and was very happy that it came very close to saaru i tasted in temple. Thanks.

Munni

says:

I just made this saru for dinner tonight, it was delicious !! which of course is an understatement !!! Can’t thank you enough Shipa, you are truly such a blessing !! yummy saru

says:

hai,
i am saritha shetty
stay in bombay

i like south indian dish l like sambar

i want south indian recipes in kannada language.

please send. & i want sambar powder also can you give your any your bombay shop address.
thanking you

kalpana

says:

Shilpa,
thanks a lot for sharing this recipe. I will appreciate if u will share some more udapi recies.I tried this recipe it turned out very well

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