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UDUPI SAMBAR
Sambar is a lentil and vegetable stew/curry, flavored with a special spice blend called ‘sambar podi’. Udupi sambar gets its distinctive flavor from the ingredients used in the sambar podi, the choice of vegetables used, and the mild, sweet flavor of jaggery. Here is our in-house recipe to make a quick, delicious sambar that goes well with dosa, idli, uthappam, vada, etc., and steamed rice.
Udupi Sambar Recipe: Image
Prep.
Cook and mash tuvar dal
Chop shallots into quarters
Chop potatoes, carrots, beans or vegetables of your choice into bite-size pieces
If you are using fresh tamarind pulp, keep the extract ready from 1 lime-sized tamarind.
Ingredients
Ghee-1 tsp.
Shallots -2-3 no.s
Tomato -1 medium-sized
Vegetables (carrot, beans, potato,) - 1.5 cups
Water - 2-3 cups (approx.)
Tamarind pulp - 1 tbsp. (or extract from 1 lime sized tamarind)
Jaggery - 2 tsp. (can reduce if you prefer less sweetness)
Turmeric powder - ¼ tsp
Salt - 1 tsp (or as per taste)
Thindi Box Udupi Sambar Podi - 2-3 tbsp (adjust as per spice preference)
Curry leaves - from 1 sprig
Tuvar Dal (cooked & mashed)-1 cup
Cilantro (finely chopped) - 2 tbsp
Green chili -1 (optional - if you like extra heat)
For Tempering:
Ghee - 1 tsp
Mustard seeds - ½ tsp
Red chilies -1
Hingue (asafoetida) - ½ tsp
Curry leaves-from 1 sprig
Method
Heat a pressure cooker or instant pot in medium flame. Add ghee, sauté shallots till slightly translucent
Tomato & vegetables go in next. Give it a toss
Add enough water to ensure the vegetables are floating (about 2 cups)
Spices -turmeric podi, tamarind pulp, jaggery, salt, Thindi Box Sambar Podi (and green chilli if you plan to use) to be added now
Also, add 1 spray of curry leaves at this point.
Close the pressure cooker’s lid.
Pressure cook for 2 whistles. (If using the instant pot, use manual setting- HIGH pressure, 5 min)
When done, switch off the flame
Allow for natural pressure release. Once the pressure is released, open the lid carefully
Switch on the burner again, and keep it on medium-low flame
Tuvar dal, cooked and mashed to be added now
Add more water to adjust the consistency, if required.
Let it simmer for a few minutes. Keep stirring in between to make sure it doesn’t get burnt
Prepare the tampering and pour it on top of the sāmbār
Garnish with plenty of fresh coriander leaves!
Variations
You can grind 3 tbsp of grated coconut along with Thindi Box Udupi Sambar Podi. Add this ground masala along with half cup cooked dal instead of 1 cup. (Do not add the sambar podi in step 4 in this case)
Udupi food uses jaggery and is on the sweeter side. You can add less jaggery if you desire.
You can also make this on the stove-top. Using a deep bottom vessel, boil the vegetables first, followed by the other ingredients in the same order, letting them boil with each addition. Finish off with the tempering.
Udupi Sambar Recipe: Recipes
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