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Udupi Sambar

Jyoti Behrani
Lightly spiced, sweet and tangy, aromatic Udupi sambar, made with split pigeon peas, vegetables and freshly made sambar masala which adds a ton of flavor to this dish.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian, South Indian
Servings 8

Ingredients
  

INGREDIENTS FOR UDUPI SAMBAR MASALA

TO BE PRESSURE COOKED

    For dal

    For pot-in-pot veggies

    TO BE ADDED AFTER PRESSURE COOKING

    INGREDIENTS FOR TEMPERING

    FOR GARNISH

    • handful of fresh cilantro chopped

    Instructions
     

    DIRECTIONS FOR UDUPI SAMBAR MASALA

    • Dry roast all the ingredients (except grated coconut, hing, curry leaves) listed under the Udupi Sambar Masala. Turn OFF heat. Add grated coconut, hing, curry leaves and sauté 1-2 minutes in the residual heat.
    • Transfer the roasted ingredients onto a clean plate, cool completely. Add the ingredients to a blender jar and blend it into a smooth paste. Add water as needed to grind the masala. Set the masala aside.

    DIRECTIONS FOR UDUPI SAMBAR

    • Rinse the toor dal few times. Soak the dal in water for 30 minutes.
    • After 30 minutes, drain the dal and add it to the inner pot of Instant Pot. Add water, turmeric powder, salt to taste.
    • Add all the vegetables to the insert, add some water, turmeric powder, salt to taste.
    • Place a trivet in the inner pot. Place the insert with vegetables on the trivet.
    • Close Instant Pot, vent on sealing position. Select Pressure cook for 10 minutes.
    • After the Instant Pot beeps, let the pressure release naturally.
    • Open the Instant Pot, carefully remove the insert using the tongs.
    • Mash the dal with the ladle.
    • Turn on the sauté (low), add Udupi sambar masala. Bring the mixture to a boil. Stir in-between to avoid masala sticking to the inner pot.
    • Add tamarind pulp, jaggery and vegetables to the inner pot. Mix well.
    • Simmer the sambar for 2-3 minutes. Adjust the seasoning. Turn OFF sauté.

    FOR THE TEMPERING

    • Heat some oil in a pan. Add mustard seeds. Let the seeds splutter.
    • Reduce the heat to low, add asafoetida, whole dry red chili, curry leaves.
    • Add the tempering over the sambar. Mix well. Garnish with some fresh cilantro.
    • Enjoy Udupi Sambar with some dosa, idli, or steamed white rice!
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