What is Sambhar?
Sambhar refers to a South Indian gravy with lentils and veggies, made mostly in the Southern states of India – Karnataka, Tamilnadu, Kerala & Andhra Pradesh. As many states, there are many more variations of the sambhar. In Tamilnadu, there is also the Tiffin Sambhar (which is served with South Indian Breakfast dishes like Idli / Dosa/ Vada / Pongal).
What other variations to the Sambhar are seen?
Growing up in Bangalore, we had access to Upahara Darshini Style Sambhar which was again served in Darshinis / self serve restaurants that were always a crowd favourite. Of course, at home it was the homemade sambhar powder that created the perfect foil to a delicious Instant Sambhar made in pressure cooker or we made the elaborate and more luxurious Arichuvitta Sambhar (sambhar made with lentils and freshly ground spice paste). We also have the Kerala style sambhar in which no spice powders are used, yet it is delicious. As they say, in India every 50 kms the cuisine changes, and we have the Udupi Sambhar presented today.
What makes the Udupi Sambhar different?
For starters, there is no onion, garlic.The spice paste is coconut and local spice heavy, as is the method of cooking too. Udupi cuisine is known worldwide for its subtle, yet lip-smacking flavours, and it wouldn’t be wrong if one said India’s love for Idli-Sambhar and Masala Dosa stemmed from Udupi Sambhar. If you are keen to know more about Udupi cuisine, head to this post on Kayi Sasive Chitranna – a mustard+Coconut flavoured rice that’s the hallmark of Udupi cuisine offering to the world. This Udupi Sambhar can be
More accompaniments to Idli / Dosa?
There are 20+ chutney varieties of Chutney here on the blog too. But you are definitely spoilt for choice with Priya Sri’s very rare and unique Brahmi leaves chutney or Archana’s Tender Tamarind leaves Pachadi (summer, anyone !!).Priya Iyer has asked us to cook up just that – delicious accompaniments to Idli / Dosa and her recipe for Verkadalai Chutney (Peanut chutney) is a perfect accompaniment to Idli and Dosa. Let’s get to the Sambhar now.
Major Ingredients in the Udupi Sambhar:
- Coriander seeds – the bedrock of spices in a sambhar, this gives that earthy, nutty flavour as well as adding thickness and volume
- Cumin – great for digestion
- Black Pepper – anti-carcinogenic and gives a robust flavour to the sambhar
- Dry Red chillies – I have used a mix of Byadgi / Kashmiri chillies with Pandi Red to give that distinctive hue to the Udupi Sambhar.
- Fresh Coconut – The cornerstone of Udupi Cuisine – Coconut is a great source of plant fat and adds to the deliciousness of the sambhar
Let’s get to the recipe. The ingredients are those given below. Method is embedded in the video here.
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Udupi Sambhar | No Onion No garlic Udupi Style Sambhar |
- Wet Blender
- Pressure Cooker
- Toor Dal / Split pigeon pea – 6 TBSP
- Tomato – 1 medium
- Turmeric – 1/8 tsp
- Red Pumpkin – 50 grams
- Salt – to taste
- Tamarind powder – 1 TBSP
- For the Spice Paste:
- Oil – 1 tsp
- Coconut – 4 TBSP
- Urad dal / Split black gram – 1 tsp
- Coriander seeds – 1.5 TBSP
- Jeera / Cumin seeds – 1 tsp
- Byadgi Red chillies – 4 nos.
- Methi / Fenugreek seeds – 1/2 tsp
- Whole black pepper – 1 tsp
- Oil / Ghee – 1 TBSP
- Mustard seeds 1/2 tsp
- Cumin seeds – 1/4 tsp
- Methi seeds – 1/4 tsp
Click on the video to see the method and how this is made. Let me know how you liked this in the video comments … If you are visiting our channel for the first time, take a moment to click like, share and subscribe. ❤️ .. Thank you !
- A mix of Kashmiri and Spicy Red chillies (Pandi / Guntur) will give a mix of heat and colour
- Frozen coconut also will work for the spice paste
- When adding the cooked dal, dilute it with 1/4 cup water and add the lentil stock to the sambhar
- Quantity of whole Black peppers can be adjusted if you need more / less spice.
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