Udupi Sambar 

Udupi sambar is a traditional delicious mildly spiced and sweet sambar variety from the Udupi region of Karnataka, India. It is a staple dish in Udupi cuisine and is typically served with rice and other side dishes such as dosa, idli,Pongal  and vada. The recipe for Udupi sambar is known for its unique blend of spices and the use of coconut as a key ingredient.

The base of the sambar is made with toor dal, which is a type of split pigeon peas. The dal is cooked until it is soft  along with turmeric powder, oil and then mashed to create a thick, creamy consistency. The sambar is then seasoned with a blend of spices that typically includes mustard seeds, cumin seeds, curry leaves and coconut oil. The use of coconut is what sets Udupi sambar apart from other sambar recipes. Traditionally they use dried coconut or kopparai but you can also use freshly grated coconut only thing to keep in mind is to sauté the coconut well along with other ingredients.More over this is a no onion no garlic Sambar but if you prefer you can add onions.

Udupi sambar is typically made with a variety of vegetables, including drumstick, eggplant, yellow pumpkins and tomatoes.If you are making this sambar for lunch to be served with rice use these vegetables but if you are making it for tiffin varieties you can skip the veggies .Moreover typically the udupi sambar will be sweet, mildly spiced and watery in consistency .

Udupi sambar is a versatile dish and can be served with and rice  and tiffin items such as idli, dosa, Pongal and vada. It is also a popular dish in Udupi restaurants and is often served as part of a traditional thali meal, which includes a variety of curries, chutneys, and pickles.

Check out how to make this traditional Udupi Sambar recipe below .

Ingredients -

For Udupi Sambar Powder -

Urad dal-1 Tbsp 

Bengal gram dal-1 Tbsp 

Coriander seeds -3 Tbsps 

Cumin seeds -1 Tsp

Fenugreek seeds -1/4 Tsp 

Kashmiri red chilli-5 nos

Red chillies -4 nos 

Grated coconut -2 Tbsps

Asafoetida-1/4 Tsp 

Other ingredients-

Toor dal -1/2 cup

Drumstick-1 no

Brinjal-2 -3 nos

Yellow pumpkin-1/2 cup

Tomato-2 nos

Turmeric powder-1/4 Tsp 

Mustard seeds-1/2 Tsp 

Cumin seeds-1/2 Tsp 

Tamarind extract-1/2 cup

Salt 

Curry leaves

Asafoetida-1/8 Tsp

Coriander leaves

Coconut oil-2 Tbsps  

Recipe Video 

Method 

👉Dry roast the ingredients given under sambar powder to light golden brown colour, cool and grind to fine powder, set aside.

👉Pressure cook the toor dal with turmeric powder, oil required water for 5-6 whistles switch off the gas and allow pressure to subside completely mash well set aside.

👉Pressure cook brinjal, drumsticks, yellow pumpkin along with water just enough to cover the veggies for 2 whistles set aside along with the water .

👉Now heat coconut oil in a kadai add mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida and allow it to crackle.

👉Add the tomatoes and sauté well.

👉Add the cooked tool dal,tamarind extract,salt,1 1/2 cups of water along with the reserved water from cooked veggies.

👉Allow the sambar to boil for 5-7 minutes .

👉Now add required amount of freshly ground Udupi Sambar powder .mix well without any lumps.

👉Adjust consistency by adding extra water if too thick.

👉Add the cooked veggies mix gently.

👉Boil the sambar for another 5 minutes or until desired consistency.(Note :if you are using it for rice take in thicker consistency, if using for tiffin varieties the Udupi Sambar should be in watery consistency).

👉Finally add Jaggery and garnish with fresh coriander leaves and mix well.Switch off the gas .

👉Serve hot .

Preparation time-30 minutes 

Serves-4-6