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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.

Thindi Box Spice Blends sambar-rice-sambar-sadam-one-pot-meal-from-south-indian-state-tamil-nadu-ker
Udupi Sambar Recipe: Image


  1. Cook and mash tuvar dal

  2. Chop shallots into quarters

  3. Chop potatoes, carrots, beans or vegetables of your choice into bite-size pieces

  4. If you are using fresh tamarind pulp, keep the extract ready from 1 lime-sized tamarind.


  1. Ghee-1 tsp.

  2. Shallots -2-3 no.s

  3. Tomato -1 medium-sized

  4. Vegetables (carrot, beans, potato,) - 1.5 cups

  5. Water - 2-3 cups (approx.)

  6. Tamarind pulp - 1 tbsp. (or extract from 1 lime sized tamarind)

  7. Jaggery - 2 tsp. (can reduce if you prefer less sweetness)

  8. Turmeric powder - ¼ tsp

  9. Salt - 1 tsp (or as per taste)

  10. Thindi Box Udupi Sambar Podi - 2-3 tbsp (adjust as per spice preference)

  11. Curry leaves - from 1 sprig

  12. Tuvar Dal (cooked & mashed)-1 cup

  13. Cilantro (finely chopped) - 2 tbsp

  14. Green chili -1 (optional - if you like extra heat)

For Tempering:

  1. Ghee - 1 tsp

  2. Mustard seeds - ½ tsp

  3. Red chilies -1

  4. Hingue (asafoetida) - ½ tsp

  5. Curry leaves-from 1 sprig


  1. Heat a pressure cooker or instant pot in medium flame. Add ghee, sauté shallots till slightly translucent

  2. Tomato & vegetables go in next. Give it a toss

  3. Add enough water to ensure the vegetables are floating (about 2 cups)

  4. Spices -turmeric podi, tamarind pulp, jaggery, salt, Thindi Box Sambar Podi (and green chilli if you plan to use) to be added now

  5. Also, add 1 spray of curry leaves at this point.

  6. Close the pressure cooker’s lid.

  7. Pressure cook for 2 whistles. (If using the instant pot, use manual setting- HIGH pressure, 5 min)

  8. When done, switch off the flame

  9. Allow for natural pressure release. Once the pressure is released, open the lid carefully

  10. Switch on the burner again, and keep it on medium-low flame

  11. Tuvar dal, cooked and mashed to be added now

  12. Add more water to adjust the consistency, if required.

  13. Let it simmer for a few minutes. Keep stirring in between to make sure it doesn’t get burnt

  14. Prepare the tampering and pour it on top of the sāmbār

  15. Garnish with plenty of fresh coriander leaves!


  1. 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)

  2. Udupi food uses jaggery and is on the sweeter side. You can add less jaggery if you desire.

  3. 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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