What is Sambhar?
Udupi Sambar is a No-onion no garlic sambhar / gravy made with lentils, veggies and freshly ground paste. Served with South Indian Breakfast as well as with hot steamed rice.
Sambhar refers to a South Indian gravy with lentils and veggies, made mostly in the Southern states of India - Karnataka, Tamilnadu, Kerala & Andhra Pradesh. As many states, there are many more variations of the sambhar. In Tamilnadu, there is also the Tiffin Sambhar (which is served with South Indian Breakfast dishes like Idli / Dosa/ Vada / Pongal).
What other variations to the Sambhar are seen?
Growing up in Bangalore, we had access to Upahara Darshini Style Sambhar which was again served in Darshinis / self serve restaurants that were always a crowd favourite. Of course, at home it was the homemade sambhar powder that created the perfect foil to a delicious Instant Sambhar made in pressure cooker or we made the elaborate and more luxurious Arichuvitta Sambhar (sambhar made with lentils and freshly ground spice paste). We also have the Kerala style sambhar in which no spice powders are used, yet it is delicious. As they say, in India every 50 kms the cuisine changes, and we have the Udupi Sambhar presented today.
What makes the Udupi Sambhar different?
For starters, there is no onion, garlic.The spice paste is coconut and local spice heavy, as is the method of cooking too. Udupi cuisine is known worldwide for its subtle, yet lip-smacking flavours, and it wouldn't be wrong if one said India's love for Idli-Sambhar and Masala Dosa stemmed from Udupi Sambhar. If you are keen to know more about Udupi cuisine, head to this post on Kayi Sasive Chitranna - a mustard+Coconut flavoured rice that's the hallmark of Udupi cuisine offering to the world. This Udupi Sambhar can be used with both rice and idli / dosa.
Other Udupi / Malnad cuisine dishes you might like on the blog
More accompaniments to Idli / Dosa?
There are 20+ chutney varieties of Chutney here on the blog too.. Let's get to the Sambhar now.
Major Ingredients in the Udupi Sambhar:
- Coriander seeds - the bedrock of spices in a sambhar, this gives that earthy, nutty flavour as well as adding thickness and volume
- Cumin - great for digestion
- Black Pepper - anti-carcinogenic and gives a robust flavour to the sambhar
- Dry Red chillies - I have used a mix of Byadgi / Kashmiri chillies with Pandi Red to give that distinctive hue to the Udupi Sambhar.
- Fresh Coconut - The cornerstone of Udupi Cuisine - Coconut is a great source of plant fat and adds to the deliciousness of the sambhar
Let's get to the recipe. The ingredients are those given below. Method is embedded in the video here.
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How to make Udupi Sambhar
- Prep the Veggies, you can also use fresh drumsticks if you please
- Roast the ingredients for the spice paste, cool well
- Soak the Toor dal and cook with a pinch of turmeric and ¼ teaspoon oil to a mushy consistency
- For the next steps, click on the video below for detailed steps
Udupi Sambhar | No Onion No garlic Udupi Style Sambhar |
Equipment
- Wet Blender
- Kadai
- Pressure Cooker
- Ladle
Ingredients
- 6 tablespoon Split pigeon pea Toor dal
- 1 medium Tomato about 60 grams
- ⅛ teaspoon Turmeric
- 50 grams Red Pumpkin Sub with Squash
- 1.5 teaspoon salt
- 1 tablespoon thick tamarind paste
Masala / Spice Paste
- 1 teaspoon Oil tastes best with coconut oil / sesame oil
- 4 tablespoon Coconut Grated, fresh / frozen
- 1 teaspoon Split black gram Urad dal / Uddina Bele
- 1.5 tablespoon Coriander seeds Dhania / Kothambari Beeja
- 1 teaspoon Cumin seeds Jeera/ Jeerige
- 4 Byadgi Red chillies Sub with Kashmiri Chillies
- ½ teaspoon Fenugreek seeds Methi daana/ Menthye
- 1 teaspoon Whole black pepper Kali Mirch / Menasu
Tempering:
- 1 teaspoon Oil Sub with Ghee if not vegan
- ½ teaspoon Mustard seeds Rai / Saasive
- ¼ teaspoon Cumin seeds Jeera/ Jeerige
- ¼ teaspoon Methi seeds Methi daana/ Menthye
Instructions
- Prep the Veggies, you can also use fresh drumsticks if you please
- Roast the ingredients for the spice paste, cool well
- Soak the Toor dal and cook with a pinch of turmeric and ¼ teaspoon oil to a mushy consistency
- For the next steps, click on the video below for detailed steps
Click on the video to see the method and how this is made. Let me know how you liked this in the video comments ... If you are visiting our channel for the first time, take a moment to click like, share and subscribe. ❤️ .. Thank you !
Video
Notes
- A mix of Kashmiri and Spicy Red chillies (Pandi / Guntur) will give a mix of heat and colour
- Frozen coconut also will work for the spice paste
- When adding the cooked dal, dilute it with ¼ cup water and add the lentil stock to the sambhar
- Quantity of whole Black peppers can be adjusted if you need more / less spice.
Nutrition
I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don't forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.
The Girl Next Door says
I'm a huge fan of the slightly sweet Udupi Sambar. You have absolutely nailed the recipe! The sambar looks so fresh and attractive. Love the colour.
Kalyani says
Thank you, Priya. It's an absolute fav at home too...
Sujata Roy says
Udupi sambhar sounds so flavorful and absolutely delicious. I love the lentils with coconut. So I am sure this sambhar is perfect for me. Best part is its no onion garlic recipe. I would love to try it sometime.
Kalyani says
Thank you Shobha. yes rice flour makes it very crisp
Preethicuisine says
I love mildly sweet Udupi sambar. This sambar is made is perfection Kalyani. Just need to dunk those idlis and finish the sambar. Awesome click too.
Kalyani says
Thank you, Preethi ! we love it too 🙂
Sasmita Sahoo says
super tasty and delicious. I am loving this udupi sambar kalyani. Nice recipe for sure
Kalyani says
Thank you, Sasmita.
Vasus vegkitchen says
Udupi sambar is all time favourite to our family members. My dad is from udupi, he prepare super duper sambar. Loved your sambar it looks very inviting.
Kalyani says
THanks Aruna. That's so godo to know he's from Udupi, am sure you have inherited his genes in your wonderful dishes too...
Priya Vj says
Udupi sambar is always my fav ..the sweetness from jaggery and color from the byadgi chillies is something that I love 🙂
Kalyani says
we love it for the same reason, altho this recipe doesn't contain jaggery
Swati says
I love Udupi style sambar that is served in restaurants with slight sweet and tangy taste. Now have your tried and tested recipe, will try it soon.
Kalyani says
Thanks Swati. We love it too. do try it at home,.
Poonam Bachhav says
I developed my love for Udupi dishes during my 5 year long stay in Hyderabad. Love the mildly sweet Udupi sambar and now that I have your pwrgct recipe, I can enjoy this sambar at home.
Kalyani says
oh wow.. that's great to hear about ur stint in Hyd and loving Udupi cuisine. Do try this and am sure you would love it...
NARMADHA says
One of my favorite sambar and this looks so delicious. Freshly grounded masala makes it more flavorful. I would love to eat with piping hot idlis.
Kalyani says
Thanks Narmadha. Piping hot idlis with this IS aMaZiNg 🙂
Priya Srinivasan says
My elder one drinks this udupi sambar in a bowl! We love it totally, a perfect combo with soft idlies and dosas.
Kalyani says
Lol ! we are the bowl drinkers too for this sambhar 🙂 gets over in a jiffy with Idlis and especially crispy medu vada !
Mayuri Patel says
Love Udupi style sambhar as it is so different in taste and flavour. Now I have your recipe to follow and can make it at home.
Kalyani says
Thanks much, MAyuri ! please do try !
Sandhya says
I love Udupi style everything!! Love the blend of spices and that mild sweetness. Though very similar to the arachu vitta sambar, I like the addition of pepper and fenugreek in the spice mix.
Kalyani says
yes. Udupi style everything is soothing na 🙂
Veena says
Everything to do with Udupi is amazing and this sambar is so very inviting. Unlike our regular sambar powder this does not have the dal. Right ? Am going to try this tomorrow.
Kalyani says
yes Veena. This doesn't have the dal although sometimes I add 1/2 cup toor dal for thickness
Jayashree.T.Rao says
Udupi sambar is flavoursome and ideal to serve with hot steamed rice. Good to have your recipe, can easily make it at home.
Kalyani says
thanks Jayashree! We love this more with Idli / Vada than rice..
Renu says
I love udupi sambar and was searching for the recipe. This is one of the best recipe I found and the sambhar turned out so good.
Kalyani says
thanks so much for making this, Renu ! so glad you enjoyed it