Mixed Vegetable Udupi Sambar | Karnataka Style Sambar
Learn how to make authentic Udupi sambar with freshly roasted spices, coconut and mixed vegetables. This hotel-style Karnataka sambar is perfect with idli, dosa and rice.
Udupi Vegetable Sambar | Mixed Vegetable Sambar | Hotel Style Sambar | Karnataka Sambar Recipe Sambar for Idli and Dosa | Arachuvitta Udupi Sambar | Homemade Udupi Sambar | Mixed Vegetable Sambhar | Udupi Sambar Recipe
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A Bowl of Comfort from Karnataka
There is something incredibly comforting about a bowl of hot sambar. Unlike everyday sambar, this Karnataka specialty is layered with flavors, creamy lentils, seasonal vegetables, freshly roasted spices, coconut, tangy tamarind, and just a touch of jaggery to bring everything together.
Whether it's served alongside fluffy idlis, crisp dosas, or a simple bowl of steamed rice, this sambar has a way of turning an ordinary meal into something memorable.
What Makes Udupi Sambar Special?
Every South Indian home has its own version of sambar, and that's what makes it so special. Most home style sambar leans on sambar powder alone, but Udupi version stands apart because it relies on a freshly roasted spice paste.
The roasted coriander seeds, red chillies, chana dal, coconut and spices create a rich, aromatic masala that gives this sambar its unmistakable flavor. A small piece of jaggery balances the tanginess of tamarind without making the sambar sweet.
It is this beautiful balance of sweet, tangy and spicy that makes this Karnataka style sambar so popular across Karnataka.
Why I Love This Recipe
I've been making different varieties of sambar for years, but this one has become our family's favourite whenever idli or dosa is on the menu.
The first time I served it with homemade Menthe Dose, everyone at home immediately said it tasted like the sambar served at our favorite Kamat restaurant.
While it pairs beautifully with rice, I especially love serving it with idly, dosa, pongal or medu vada, just like the classic breakfast combinations found in Karnataka.
Ingredients
- Toor Dal, Provides body and creaminess.
- Mixed Vegetables, Drumstick, brinjal, potato and shallots give this sambar its classic Udupi flavour. You can also use pumpkin, carrots or chow chow depending on the season.
- Fresh Coconut, adds richness and helps create the signature Udupi masala.
- Tamarind, provides the pleasant tanginess every good sambar needs.
- Jaggery, just a teaspoon or two balances the flavours beautifully. The sambar shouldn't taste sweet.
- Homemade Spice Paste, This is the heart of the recipe. Freshly roasted coriander seeds, cumin, chana dal, fenugreek, dried red chilies and coconut create a fragrant masala.
How to make it
- Pressure cook the tuvar dal with a pinch of haldi until soft. Let the pressure drop on its own. Soak tamarind in warm water and set aside. If using shallots, soak it in warm water.
- Roast the chana dal, coriander seeds, red chilies, cumin and fenugreek until fragrant, then cool and grind with coconut, rice and tamarind into a slightly coarse paste.
- Cook the drumstick separately with a little haldi and salt until soft, then set aside.
- Peel the shallots, then chop the brinjal and potato into cubes.
- Saute the shallots, brinjal and potato with haldi and salt until half cooked, then add the drumstick, ground masala and cooked dal.
- Simmer until the vegetables are done and the masala loses its raw taste, then stir in the jaggery and let it sit for a few minutes.
- Temper with mustard seeds, curry leaves and red chilies, pour over the sambar, and serve hot with idli or dosa.
Mixed Vegetable Udupi Sambar | Karnataka Style Sambar
Equipment
- Indian style mixie or any heavy blender for grinding masala
Ingredients
- ½ cup Tuvar dal/split pigeon peas
- lemon sized tamarind soaked in ¼ cup warm water
- 2 teaspoon grated jaggery
- 1 teaspoon salt
- ½ teaspoon haldi
- fresh coriander leaves for garnish
Mixed Vegetables
- 1 drumstick chopped into 1 inch piece
- 2 brinjals or eggplant i used long ones, chopped into cubes
- 8-10 shallots/chinna vengayam peeled
- 1 potato peeled and chopped into cubes
For the Fresh Sambar Masala
- 2 teaspoon chana dal
- 2 teaspoon coriander seeds
- 5-6 red chilies adjust according to spice level
- ½ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- ¼ cup freshly grated coconut
- 1 teaspoon rice
Tempering
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- 2 strands of curry leaves
- 2 round red chilies optional
Instructions
- Wash and pressure cook tuvar dal by adding 1.5 cups of water and with a pinch of haldi until done. I pressure cooked for 5 whistles. Let the pressure fall on its own.
- Soak tamarind in warm water for 15 minutes. We have to grind the tamarind along with the masala.
Let's make fresh spice paste for the Sambar
- Roast the chana dal, coriander seeds, red chilies, cumin and , rice fenugreek in a little oil until they turn fragrant, then set them aside to cool.
- Add rice and fenugreek towards the end before taking it off the heat. They will get nicely toasted in the residue heat of the pan. This also prevents from burning of rice.
- Once cooled, grind them with the coconut, and soaked tamarind into a paste that is a little coarse rather than perfectly smooth.
Let us make the sambar
- Wash and chop all the veggies, add a cup of water to drumstick, microwave cook for 5 minutes, with a pinch of haldi and ¼ teaspoon salt.
- Alternatively, it can also be cooked on stove top, just cook until it is soft. Once done, keep aside, until use.
- Soak shallots in warm water for 10 minutes, peel the outer cover and keep aside. Chop the brinjals and potatoes into cubes and keep ready.
- Heat oil in a pan and saute the shallots for a minute, then add the brinjal and potato along with some water, haldi and salt. Let this cook for about 10 minutes.
- Once the vegetables are halfway done, add the cooked drumstick, the ground masala paste and the cooked dal.
- Add more water to bring the sambar to the consistency you like, then let it simmer for another 10 minutes or so, until the vegetables are fully cooked and the masala no longer tastes raw.
- Stir in the jaggery and let it sit on low heat for another 5 minutes.
- Finish with a tempering of mustard seeds, curry leaves and a couple of red chilies spluttered in hot oil, poured over the sambar. Garnish with fresh coriander and serve hot with idli or dosa.
Storing instructions
- This sambar keeps well in the fridge for two to three days in an airtight container. Reheat it gently on the stove or in the microwave. adding a splash of water if it has thickened too much.
- Sambar also freezes well. Though i haven't personally tried, i know many of my friends who do this as part of their meal prep series.
- If freezing, freeze in portions. So you can remove and use what you need not the entire batch.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Tips for the Best Udupi Sambar
- Roast the spices on low heat until aromatic.
- Fresh coconut gives better flavour than desiccated coconut.
- Grind it a little coarse rather than silky smooth, that texture is part of what makes this sambar feel rustic and hearty.
- Cook vegetables until just tender. Cook the drumstick separately so it does not turn mushy by the time everything else comes together
- Soaking the shallots in warm water before peeling saves a lot of time and tears
- Don't skip the jaggery, gives the traditional udupi sambar taste.
- Allow the sambar to simmer for 10-15 minutes after adding the ground masala.
frequently asked questions
You can, but the freshly roasted spice paste is what gives this recipe its authentic flavor. If you are short on time, roast just the coconut and grind it with sambar powder for a shortcut version that still has some depth.
You can leave it out, but the sambar will taste closer to a regular tamarind based sambar rather than the sweet tangy Udupi version. Even a small amount makes a noticeable difference
Pumpkin, carrot, and beans all work well in this sambar. Drumstick and brinjal are fairly traditional to the Udupi version, but feel free to use what you have on hand.
Adjust the consistency with hot water at the very end, after the jaggery has gone in. The sambar will also thicken slightly as it sits, so keep that in mind if you are making it ahead.
