Udupi Hotel Sambar
A slightly sweet and highly aromatic lentil stew with a special spice blend.
About this dish
Udupi Sambar is a legendary temple-style preparation from the Krishna Matha region. It is distinct from its Tamil counterparts due to the addition of jaggery and a specific 'Udupi Masala' made with fresh coconut and toasted spices. The balance of sweet, sour, and spicy, along with the absence of onions and garlic, makes it a refined, aromatic soul food.
Ingredients
Lentils and Vegetables
- 0.5 cup Toor dal (Split pigeon peas)
- 1.5 cups Mixed vegetables (Drumstick, Pumpkin, Ash gourd, Radish)
- 0.5 tsp Turmeric powder
- 1.5 tbsp Tamarind paste
- 2 tbsp Jaggery (grated)
- Salt to taste
Fresh Udupi Masala
- 1 tsp Coconut oil
- 1 tbsp Coriander seeds
- 1.5 tsp Chana dal
- 1 tsp Urad dal
- 0.25 tsp Fenugreek seeds (Methi)
- 6-8 Dried red chilies (mix of Guntur and Bydagi)
- 0.5 cup Fresh grated coconut
- 1 sprig Curry leaves
Tempering (Tadka)
- 1 tbsp Ghee or coconut oil
- 1 tsp Mustard seeds
- 2 Dried red chilies
- 0.25 tsp Asafoetida (Hing)
- 1 sprig Curry leaves
Method
- 1
Cook the Dal
Pressure cook the toor dal with 2 cups of water and turmeric until it is completely mushy (about 4-5 whistles). Whisk the cooked dal until smooth and set aside.
- 2
Roast Spice Base
In a small pan, heat 1 tsp oil. Roast chana dal and urad dal until golden. Add coriander seeds, fenugreek, and red chilies, stirring until fragrant. Do not burn the fenugreek or the sambar will be bitter.
- 3
Grind the Masala
Add the fresh coconut and curry leaves to the roasted spices. Grind with a little water into a very smooth, fine paste. The coconut should be completely pulverized to give the sambar its characteristic body.
- 4
Boil Vegetables
In a large pot, cook the chopped vegetables in 2 cups of water with salt and turmeric. Cook until they are fork-tender but still holding their shape. Drumsticks should not be overcooked to the point of splitting.
- 5
Add Sour and Sweet
Stir in the tamarind paste and jaggery into the boiling vegetables. Let it simmer for 5 minutes until the raw smell of tamarind disappears and the jaggery dissolves.
- 6
Combine Dal and Masala
Add the whisked dal and the ground coconut masala paste to the pot. Adjust the consistency with water; Udupi sambar is usually medium-thick, not watery.
- 7
The Simmer
Bring the sambar to a slow boil on medium heat. Let it froth up and simmer for 5-7 minutes. This allows the spices to infuse into the vegetables and dal perfectly.
- 8
Final Tempering
Heat ghee in a small tadka pan. Add mustard seeds, red chilies, hing, and curry leaves. Once the mustard splutters and the hing releases its aroma, pour the hot oil over the sambar.
- 9
Garnish and Rest
Top with freshly chopped coriander leaves. Cover the pot immediately to trap the aromas of the tempering for at least 5 minutes before serving.
Notes & variations
- Jaggery is essential for the Udupi profile; do not skip it.
- Always use fresh coconut; desiccated coconut will lack the milky richness required.
- Vegetables like ash gourd and pumpkin provide a natural sweetness that complements the spices.
- Leftover sambar tastes better the next day as the flavors develop.
Serve with
Best served with soft idlis, crispy medu vada, or hot steamed rice with a dollop of ghee.
Cook's note
Slow-roasting the fenugreek seeds until they turn a deep brown (but not black) is the key to the authentic temple aroma.