Udupi Sambar
Iconic temple-style sambar from Udupi Krishna Math using fresh coconut and jaggery. No onion, no garlic — pure sattvic flavour.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Toor Dal — 95 g (whole)
- coriander powder — 1 tsp (ground)
- Jaggery — 10 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Coconut — 50 g (chopped)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
Tempering
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
- Urad Dal — 1 tsp (whole)
Method
- Wash the toor dal well and pressure cook it with turmeric powder and enough water until soft and mushy. Mash it lightly and keep aside.
- Chop the tomatoes and add them to the cooked dal along with coriander powder, red chilli powder and salt. Simmer on medium flame until the tomatoes turn soft and pulpy.
- Grind the coconut into a smooth paste with a little water and stir it into the simmering dal-tomato mixture. Add the jaggery and let the sambar simmer for another 5 to 7 minutes until it thickens slightly.
- In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add the urad dal and curry leaves and fry until the dal turns golden.
- Pour this tempering over the simmering sambar and mix well. Let it simmer for another 2 minutes so the flavours blend.
- Garnish with chopped coriander leaves and serve the Udupi sambar hot with steamed rice, idli or dosa.
Common questions
- What is ಉಡುಪೀ ಸಾಂಭರ in English?
- ಉಡುಪೀ ಸಾಂಭರ is written Udupi Sambar in English.
- How many calories in one plate of Udupi Sambar?
- 128 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.