Udupi Sambar

Udupi sambar

Right from the start, I want to mention that I’ve already shared a recipe for Udupi Sambar before. However, this version has slight variations in the ingredients, and I loved it so much that I had to try and post it as well. As a devoted fan of Karnataka cuisine—especially dishes from Mangalore and Udupi—I can never have enough sambar recipes from this region. Having grown up with many friends from these areas, I’ve been more exposed to their cuisine than even Tamil Nadu’s.

If you give this recipe a try, I’m sure it will find a place in your collection of sambar recipes. North Karnataka cuisine is another favorite of mine, and like many, I’ve enjoyed countless meals at traditional Udupi vegetarian hotels. No matter the actual name of the eatery, people often just call it "the Udupi hotel"!

What makes this sambar truly irresistible is its bold blend of flavors—fiery red chilies balanced by the distinct sweetness of jaggery, which is generously used in the region. Typically paired with idlis or dosas, this sambar has a unique charm that keeps you coming back for more. Plus, like most Udupi dishes, it follows the Satvik tradition, meaning it’s prepared without onions or garlic.

Ingredients:

To roast and grind to powder.

3 tbsp coriander seeds

8 -10 red chillies either small round or Byadagi variety ( use lesser if you think it may be spicy)

1 tbsp Chana dal

1 tbsp split udad dal

1/2 tbsp methi seeds

1 tbsp cumin seeds

1 tsp mustard seeds

3/4 tsp turmeric powder

2 tbsp rice

1/2 of a small of a coconut freshly grated.

Pinch of asafoetida powder.

1 tbsp coconut oil

curry leaves ...few sprigs

Other ingredients :

1 cup tomato puree made at home or finely chopped tomatoes

1 cup tamrind juice extracted from a small lime sized tamrind.

A big piece of jaggery powdered , reduce if you do not like the sweetish taste of this sambar.

(I took around 2 tbsp of jaggery powder).

1 tsp Kashmiri Chili powder for colour.

Salt as required.

1 cup cooked pigeon peas/toor dal

2 cups of mixed vegetables like chayote ( chow chow ), pumpkins , cucmber, carrots all chopped to smaller pieces.
Can be made with fewer vegetables too .

Method.

1. In a pan add some oil and roast all the ingredients given under the heading on a low flame taking care not to burn,add coconut grated at the end to prevent burning..

2. Keep aside to cool.

3. In another pan add vegetables to cook with little water enough to cover the chopped vegetables with some curry leaves , salt and a pinch of turmeric powder.Add tamrind water too.

4. Keep the toor dal to be cooked and mashed.

5. Next grind to powder all the roasted cooled ingredients .Keep it aside .

6. When the vegetables seemed to be cooked , take a pan, add some oil, add some mustard seeds,let it splutter.

7. Add a generous pinch of asafoetida powder, add the tomato puree or chopped tomatoes, saute a bit, add the roasted ground powder and sautee well, till tomatoes have softened or the puree has cooked well with the ground powder.At this stage it will appear like a thick chutney, so add some dal water from the cooking vegetables mixture to lighten a bit.

8. Add the sauteed tomato sambar masal mixture slowly to the cooking vegetables, tamrind mixture and keep stirring as the sauteed mixture may settle down in lumps.

9. Now stir well, adding jaggery and a little Kashmiri chilli powder for colour .

10. Give a gentle boil and add little more water if the sambar starts thickening too much.

11. You can adjust the consistency of this sambar to your choice.

12. Garnish with curry leaves.

Serve with idlis or dosas. Tastes good with rice too.

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Udupi Sambar

Udupi Sambar

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