UDUPI HOTEL STYLE SAMBAR

 Udupi Sambar is a famous dish from the temple town of Udupi, also a city located in the Tulunadu region of southwest coast of India. Udupi cuisine is an integral part of the Tuluva-Mangalorean food repertoire as well.  

It is a fact that the South Indian combination of sambar-rice is one of the most comforting meals that can ever be. And why wouldn’t it be? It is a close relative of the quintessential ‘dal-rice or dal-chawal’ combo that is famous world over. So, here’s the Udupi Sambar recipe – a personal favorite from the world of sambars. This Udupi Sambar is spiced, slightly sweet, tangy, and made with pigeon pea lentils, tamarind, basic Indian spices, herbs and mixed veggies. The vegetables that I have added in this Udupi Sambar are carrot, drumsticks, brinjal (aubergine), cauliflower ( gobhi ), potato, tomato and bottle gourd (lauki). You can use any other veggie that usually goes well in a sambar or available at your place. Adding veggies not only improves the nutrition quotient of the sambar but also makes it filling too.

Udupi Sambar Paste is the USP of this dish. The choicest of spices, chana dal (Bengal gram) and dried red chilies are roasted first and then ground to a lovely fragrant paste with coconut and water. When you add this to the sambar, it’s nothing less than magic! Unlike the Kerala Sambar, this Udupi Sambar has a mild sweetness from the jaggery, some sourness from the tamarind, little spiciness from the chilies and a touch of earthiness from the coconut. It is aromatic and very fulfilling. I would call it an ‘all-rounder!’

This Udupi Sambar recipe is easy to make and can be served with steamed rice, Idli, Dosa or a Mysore Masala Dosa. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails and follow me on Instagram, Youtube, Facebook,

📌📌 watch the full video recipe here 📌📌

INGREDIENTS :

1 Cup Toor dal       

1 Drumstick, cut into small pieces 

1/2 Cup Gourd /Doodhi Bhopla 

1 Tomato, chopped 

1 Potato, chopped

1 Carrot, chopped 

1/2 Cup Cauliflower florets 

2-3 Brinjal, chopped 

2-3 tablespoon  Tamarind pulp

1 tablespoon Jaggery 

For Fresh Masala to Roast and Grind :

1 teaspoon Cumin Seeds 

2 Cloves 

1 Green Cardamom 

1 tablespoon Channa Dal    

2 teaspoon Urad Dal     

1/2 teaspoon Methi Dana 

1 teaspoon Rice

1 tablespoon Coriander Seeds/ Dhaniya  

 2 pinches Asafoetida / Hing   

 5-6  Dry Red chilli      

 1 tablespoon Coconut ( preferably kopra )   

5-6 Garlic Cloves 

1/2 inch Ginger 

1 Onion, chopped 

1/2 teaspoon Turmeric Powder / Haldi 

1 tablespoon Red Chilli Powder ( adjust according to your taste )

1 tablespoon Kashmiri Red Chilli Powder 

 1 tablespoon  Oil      

  few Curry leaves    

  Salt  as needed   

For Tadka / Tempering :

2 tablespoon Oil 

1 teaspoon Mustard Seeds 

2-3 Red Chillies 

Few Curry Leaves 

A pinch of Asafoetida / Hing 

METHOD  :

STEP 1 - Wash and soak toor dal for half an hour.

STEP 2 - Heat a kadai, add 1 teaspoon oil 

and roast all the above ingredients given under “to roast & grind”.

STEP 3 - Transfer on a plate and let it cool down completely.

STEP 4 - Grind everything to a smooth paste adding enough water. Keep aside.

How to Make Udupi Sambar  :

STEP 1 - In a pressure cooker, heat remaining oil. 

STEP 2 - Add chopped gourd, potato and carrots and cook for 1 minute.

STEP 3 - Add tomato and salt and mix well followed by adding the other veggies. Cook for 1-2 minutes.

STEP 4 - Add the freshly blended masala paste and mix well.

STEP 5 - Add soaked dal with 2 glass water. Mix everything very well.

STEP 6 - Close the lid and pressure cook for 4 whistles.

STEP 7 - Let the pressure release. 

STEP 8 - Gently mash the dal with a hand whisk. ( optional )

STEP 9 - Add tamarind pulp, jaggery and give it a mix.

STEP 10 - Adjust the consistency by adding water and cook again for 3-4 minutes.

For Tadka / Tempering :

STEP 1 - Heat a tempering pan with 2 tablespoon oil.

STEP 2 - Add mustard seeds and let them crackle.

STEP 3 - Add red chillies and curry leaves and cook for 30 second.

STEP 4 - Add asafoetida and mix well.

STEP 5 - Pour the tempering into sambar and mix well.

STEP 6 - Cook for 2 more minutes.

STEP 7 - Cover the pan with a lid for a few minutes, so that the flavors of the tempering get mixed in the udupi sambar.

Serve Udupi Sambar hot with steamed rice, idli or dosa.

NOTES - * For the lentils, I have used only toor dal but feel free to use moong lentils or a mix of toor and moong dal. 

* You can also make the udupi sambar with an equal mix of toor dal and masoor dal. 

* Choose to add vegetables that you have in your pantry or the veggies that are usually added in a sambar. Keep in mind the cooking time of the veggies and add them accordingly while cooking.

* Adjust the consistency of the sambar as needed by adding less or more water.