udupi sambhar is a traditional South Indian style with no onion no garlic rice accompaniment popular in Udupi hotels| wedding. The detailed recipe with tips and tricks makes it a great beginner-friendly recipe for South Indian cuisine meals.
What is Sambar?
Sambar is one of the most popular traditional South Indian dishes. A good amount of protein, and vegetables, blended with flavorful sambhar powder - makes it not only healthy & nutritious but also tastes delicious
What tastes best with sambhar?
Sambhar plays a key role in South Indian cuisine. Sambhar goes well with tiffin varieties like idli, dosa, uthappam, etc. It also tastes great with rice, without sambhar there is no special thali/ festive/ wedding lunch / Indian lunch combo
Should I always soak toor dal?
No, it is optional but I feel soaking helps even cooking
How much water should I add while cooking dal?
It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.
What variety of dal should I use for sambhar?
Traditionally toor dal is used. You can use moong dal or a combination of toor dal and masoor dal for variation.
Udupi Sambar grind
Freshly ground sambar masala gives the best taste to udipi sambar. For homestyle Udupi sambhar, I used a lot of cooked dal, Udupi hotel-style sambar uses more Chana dal and toor dal. Karnataka chilli is not spicy so adjust the number according to your taste.
How to make instant pot sambar
Cook the dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe
What kind of vegetables can I use?
white pumpkin, bottle gourd, drumstick, sweet potato, etc. can be utilized for sambhar.
Can I increase the cooked dal?
For catering style sambar add less cooked dal and increase dal for sambar powder
What should be the texture of the cooked sambhar veggies?
Cooked veggies should be fork-tender. Always remember not to overcook the veggies. They should hold their shape and not become mushy.
Should I add the ghee tempering?
I generally use oil for tempering and use a little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice
What should be the consistency of the sambhar?
Some like thin sambar while others prefer it thick. I prefer mine on the thicker side.
Can I make a pot pressure cooker sambar or an instant pot sambar?
In our home, I prefer making sambhar in steps. Pressure cook dal, cook veggies in tamarind water with sambar powder, add the ground mixture, and finally boil everything together. You can make one pot instant pot sambar but follow the recipe for the best result. Avoid cooking everything together
Kuzhambu recipes in TMF
Tamarind based recipes in TMF
Other Sambar varieties in TMF
Ingredients
Pressure cook
1/2 cup toor dal 1 + 1/2 cup water Pinch of turmeric powder 1/4 teaspoon Sesame oil
Sambar masala
1 teaspoon peanut oil 1/2 tablespoon coriander seeds 1 teaspoon urad dal 1/2 teaspoon chana dal 7 red chilli 1/4 teaspoon fenugreek seeds 1 teaspoon cumin seeds
Temper
1 tablespoon oil 1 teaspoon mustard seeds 3 red chilli Asafoetida Curry leaves
Udupi sambar
275 grams of mixed vegetables water Requires salt 1/2 cup thick tamarind water 1/4 teaspoon of turmeric powder 1 tablespoon jaggery few curry leaves Tomato 2 + 1/2 cup water
How to prepare sambar with step-by-step pictures:
Firstly wash and soak the dal for 30 minutes
Discard the water and add a 1:3 ratio of water, a pinch of turmeric powder, and a drop of oil
Pressure cook for 4 whistles and let the pressure release naturally Add oil and heat
Furthermore, add coriander seeds, chana dal, urad dal, cumin seeds, red chilli, and fenugreek seeds; saute till color changes
Add coconut and saute for 1 minute
turn off the stove and add water; cool
grind sambar masala
Add water and mixed vegetables; bring to boil
Furthermore, add turmeric powder and tomato; cover and cook for 5 minutes
Add tamarind water and jaggery; cover and cook for 5 minutes
Furthermore, cooked dal, ground masala, salt, and water; boil for 10 minutes
In a small tadka pan add oil and when the oil is hot add mustard seeds; splutter
Furthermore add curry leaves, red chilli, and asafoetida; mix well
Transfer to the sambar; mix well
