Udupi Sambarಉಡುಪಿ ಸಾಂಬಾರ್
Video: Hebbars Kitchen (YouTube)
Udupi sambar is a world apart from the Tamil Nadu or Andhra styles — it is gentler, slightly sweet, and insists on fresh coconut ground into the masala, which gives the broth a mellow richness and body that dried powder cannot replicate. Udupi temple kitchens have been refining this sambar for centuries, built around vegetables like ash gourd, drumsticks, and small red onions, with no garlic ever touching the pot. A light jaggery sweetness balances the tamarind, and the temper is clean and precise. Served with steamed rice or idli, it is a lesson in restrained perfection.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪Toor dal (split pigeon peas)3/4 cup
- ▪Ash gourd (white pumpkin), cubed1.5 cups
- ▪Drumsticks, cut into 2-inch pieces2
- ▪Fresh coconut, grated1/2 cup
- ▪Udupi or Byadgi sambar powder2 tsp
- ▪Tamarind, soaked in warm water1 small ball (lime-sized)
- ▪Jaggery1 tsp
- ▪Turmeric powder1/2 tsp
- ▪Mustard seeds1/2 tsp
- ▪Dried red chillies2
- ▪Curry leaves10–12
- ▪Asafoetida (hing)a pinch
- ▪Coconut oil2 tbsp
- ▪Saltto taste
- Ash gourd is available in South Asian grocery stores — butternut squash or zucchini makes a passable substitute. If fresh coconut is unavailable, use unsweetened desiccated coconut rehydrated in warm water, though the flavour will be less fresh. For a more available sambar powder, MTR or 777 brand can substitute for Udupi-specific powder.
Method
- 1Rinse toor dal and pressure-cook with turmeric and 2 cups of water for 3–4 whistles until completely soft and mushy. Whisk smooth and set aside. Separately, soak tamarind in 1/2 cup warm water for 10 minutes, then squeeze and strain to extract the pulp.
- 2Grind fresh grated coconut with sambar powder and 3–4 tablespoons of water to a smooth, thick paste in a blender. This coconut masala is the backbone of Udupi sambar — take time to grind it very fine.
- 3In a medium pot, bring tamarind water and 1.5 cups additional water to a boil. Add ash gourd and drumstick pieces, season with salt, and cook over medium heat until vegetables are tender, about 12–15 minutes. Add the coconut-sambar paste, stir well, and simmer for 5 minutes.
- 4Add the whisked toor dal and jaggery to the pot. Stir everything together and simmer for 8–10 minutes until the sambar thickens slightly and all flavours meld. Taste for salt, tamarind, and sweetness. For the temper: heat coconut oil in a small pan until shimmering, add mustard seeds and let them pop, then add dried red chillies, curry leaves, and asafoetida. Pour immediately over the sambar and serve.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.