Udupi Sambar

Sambar is a quintessential dish in the lunch served in most South-Indian states. However each state has got it’s own variation and not all taste the same. The sambar that is served in Tamil Nadu is quite different from the one that is served in Karnataka or Andhra. Though the base for sambar still remains the same which is toor dal, veggies and sambar masala, however the major difference comes from the sambar masala, choice of veggies and addition of few extra ingredients.

In this post, I am sharing the recipe of sambar from Udupi region of Karnataka which is a coastal town famous for it’s temples. This sambar is also called as ‘Devasthana Sambar’ (which translates to ‘Temple Sambar’), as this style of sambar is typically served in the lunch/ prasad offered in the temples in Karnataka. This sambar is typically made with sweet yellow pumpkin as the main veggie (however has other veggies too) and is characteristically sweet, tangy and spicy.

I have a special liking to this sambar especially for my lunch as I always love the sweet-spicy combination. Also, having been born in Karnataka, I have fond childhood memories of this typical hint of sweetness in most of the dishes served in this state. Hailing from a Tamil Brahmin background, where though the traditional Iyer style sambar is the staple choice in our household, however on any given day Udupi sambar is my first preference purely due to the subtle sweet-spicy combination of flavours.

What makes Udupi Sambar distinct and special?

The uniqueness of this sambar is mainly from the type of veggies that are used in it and also the vibrant sambar masala which is freshly ground.

The sambar masala is typically made using Byadagi red chillies which have a beautiful red colour however mildly spiced. Ingredients like channa dal, urad dal, whole dhaniya seeds, pepper, fenugreek seeds and coconut are slightly roasted along with these red chillies and then ground into a fine paste.

The most important veggie in this sambar is the sweet yellow pumpkin. Though other veggies like ash gourd, green brinjal, tomato are also added in addition to the yellow pumpkin, but this sambar gets it’s unique taste from the subtle sweetness of the pumpkin. Green Brinjal also known as Udupi Mattu Gulla which is a speciality of this region, pairs beautifully with pumpkin in this sambar. Also, this sambar typically does not contain any onion and garlic for obvious reasons as it is served in temple.

A small amount of jaggery is also traditionally added in this sambar to enhance the sweetness from the yellow pumpkin. You could skip jaggery if you don’t like the sambar to be sweet.

Lastly, one more ingredient which imparts the characteristic flavour to this sambar is coconut oil. The final tempering or tadka of this sambar is done using coconut oil, urad dal and curry leaves. Trust me the aroma of this tempering is simply mesmerizing and takes the taste of dish to a next level.

Serving Suggestion

Udupi Sambar tastes best when served with plain rice and a dollop of ghee, and along with other accompaniments like palya or poriyal (South Indian style sautéed veggies).

Udupi sambar also tastes excellent with Idli, Dosa and Medu Vada. I especially like dunking the idlis in this sambar and top it with a spoon of ghee and have it while it is piping hot. You could also use this sambar for making sambar vada.

Udupi Sambar

Kannan

Udupi Sambar is a South Indian style tangy, spicy and slightly sweet lentil and pumpkin based curry

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, Side Dish

Cuisine Indian, South-Indian

Servings 5 people

Ingredients

  

• 200 grams Roughly chopped Yellow Pumpkin
• 125 grams Roughly chopped Ash Gourd
• 2 Green Brinjal or Regular Brinjal
• 1 Tomato Medium sized
• ½ cup Toor Dal
• Lemon sized Tamarind ball Soaked in ½ cup water
• 2 sprigs Curry Leaves
• 2 tbsp Coconut Oil
• 2 tsp Sunflower Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• ½ tsp Asafoetida
• 1.5 tbsp Powdered Jaggery
• Salt to taste

For Sambar Masala

• 1 tsp Channa Dal
• 1 tsp Urad Dal
• 2 tsp Coriander or Dhaniya seeds
• 6-7 Byadagi Chillies
• ½ tsp Cumin or Jeera
• ¼ tsp Methi or Fenugreek Seeds
• 3 tsp Grated Coconut
• 4 to 5 Peppercorns
• 1 Sprig Curry Leaves
• 1 tsp Oil

Instructions

 

• Pressure cook half cup toor dal with around 1 cup of water and some turmeric powder for around 6 whistles or till it is completely cooked. Mash the cooked toor dal well and keep aside.
  
• In a pan, add 1 teaspoon oil and on a low flame dry roast all ingredients mentioned in the sambar masala, starting with channa dal, urad dal, fenugreek and peppercorn, chillies and finally coconut and curry leaves. The ingredients need not be roasted much and have to just slightly change colour.
  
• Cool the roasted ingredients and grind to a fine paste along with some water.
  
• Chop the veggies in large chunks. In a pot, heat 2 teaspoon oil and first add the yellow pumpkin and roast for a minute.
  
• Next add the other veggies (ash gourd, brinjal and tomato) and sauté for 1 minute. Add some turmeric powder and salt and little water and cover and cook for around 7-8 minutes.
  
• Once the vegetables are around 60-70% cooked, add the tamarind extract from the tamarind which was soaked earlier. Let it cook for 2-3 minutes.
  
• Now add the ground masala, asafoetida and cook for further 2-3 minutes.
  
• Finally add the cooked and mashed toor dal, jaggery and some water and cover and cook for 8-10 minutes. Keep stirring in between as the masala tends to settle down and might burn if left unattended. The sambar tends to get thick after cooling down, so adjust the consistency by adding more water according to your preference.
  
• For the tempering, heat 2 tablespoons on coconut oil in a separate kadai, and add the mustard seeds and urad dal. Once the mustard seeds start sputtering add the curry leaves and turn off the stove.
  
• Add this tadka or tempering to the sambar and mix well and serve hot.
  

Notes

• The yellow pumpkin can be also be added with the skin on if it is not too thick. 
• Chop the veggies in big chunks and keep it rustic else they could become too mushy while it is cooked.
• You could also use chow chow or kerala cucumber (dosakai) instead of ash gourd in this sambar. You could also add veggies like drumstick or any other veggies of your choice.
• Try using byadagi red chillies for this sambar as it gives it a distinct and vibrant red colour while not being too spicy. If you are unable to find byadagi chillies, you could make use of Kashmiri red chillies too. 
• You could use khopra or dried coconut as well instead of the fresh coconut for the fresh masala.
• Adding some jaggery lifts the sweetness of the yellow pumpkin and gives characteristic taste of Karnataka Sambar.
• Tempering with coconut oil gives a wonderful taste and aroma to this sambar.

Keyword Lentils, Pumpkin, Sambar, South-Indian, Udupi