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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 8

Ingredients
  

INGREDIENTS FOR UDUPI SAMBAR MASALA

  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon methi dana (fenugreek seeds)
  • 2 teaspoon urad dal (husked and split black gram)
  • 1 teaspoon chana dal (husked and split bengal gram)
  • 7-8 byadagi or kashmiri red chili
  • ¼ cup fresh or frozen coconut, grated
  • 1-2 sprigs curry leaves
  • teaspoon hing (asafoetida)
  • ½ -¾ cup water, as required to grind into a smooth paste

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!

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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