I like it when the Mangalore buns is dry and pillowy with slight sweetness from sugar and hint of sourness from mysore banana and curd. Even though baking soda is essentially added to it, if it is not in right amount buns tends to become oily and taste salty. So quality and quality of the ingredients play an important role in making the buns perfect.
And how people like to eat buns also varies. Some relish it as it is for evening snack. Some prefer chutney with buns. And others like Sambar to be paired with buns. As I write this I remember the buns and kurma from Hotel Triveni in Udupi which has been consistent in taste n texture over the time.
Few days back when mom prepared and gave me buns dough, I utilized the extra time I got in making an elaborate Sambar which makes one of the best and fulfilling combo. The Sambar recipe here is my moms recipe which I have been following and it never fails. Here is how we prepare it.
For Buns :
- Banana – 3-4 ( preferably mysore variety)
- Sugar – about 5 tsp( can increase if you like it sweet)
- Curd – about 10 tsp( I used nandini, if using home made it maybe slightly sour)
- Baking soda – 1/4tsp
- Salt – a pinch
- Maida – about 2-2.5 cup
- Gram flour- 3tsp
- Jeera – 1/2tsp
- Oil – for frying
For Sambar :
- Coriander seeds- 1tsp
- Jeera – 1 tsp
- Chana dal – 2tsp
- Urad dal – 2tsp
- Red chilly – about 5
- Grated Coconut – about 5 tsp
- Pepper – 1tsp
- Tamarind – gooseberry size
- Turmeric – 1/2tsp
- Hing – 1/4tsp
- MTR sambar powder – 2tsp
- Toor dal – 1/2 cup
- Onion – 1
- Tomato – 1
- Potato – 1
- Beans – about 10
- Carrot – 1
- Green chilly -3
- Vegetables such as ladies finger, brinjal, drumstick etc
- Coriander leaves
- Salt to taste
- Oil -2 tsp
- Mustard – 1 tsp
- Curry leaves- 1+1 strand
Method of preparation –
- In a wide vessel take the peeled banana n mash it well.
- To this add sugar, salt, curd and baking soda. Mix well.
- Now add the gram flour and mix.
- Then add the maida and keep mixing till you get the dough consistency.
- Kneed it well for about 10min to make a soft dough.
- Finally sprinkle jeera and keep it covered over night.
- Next morning you can see the dough will be double in size.
- Make small balls and roll like poori by dusting maida
- Deep fry in oil.
For Sambar :
- Roast the coriander, jeera, urad dal, chana dal, red chilly, pepper, turmeric, hing, 1 strand curry leave with a tsp of oil.
- Once it turns aromatic add coconut and tamarind.
- Grind to prepare a fine paste by adding MTR sambar powder
- Cut onion, tomato, potato, beans and carrot into big pieces. Also slit the green chilly.
- Wash the toor dal and add to pressure cooker.
- Also add the above cut vegetables except onion to the cooker. Add enough water n pressure cook for 3 whistle.
- Once pressure is released open the lid, add salt and onion. Also add vegetables such as ladies finger/brinjal/drumstick.
- Cook for about 5min and then add the prepared masala along with water to adjust the consistency.
- Mix well and allow to boil for about 10min.
- Prepare a tadka of mustard and curry leaves in oil or ghee and add at the end.
- Garnish with coriander leaves.
You can skip preparing the masala and increase the quantity of sambar powder. This method above makes thick sambar which can be had as a side dish for breakfast and can be paired with rice/roti as well.