Sambhar, Sides

Udupi Style Sambhar | ಉಡುಪಿ ಶೈಲಿಯ ಸಾಂಬಾರ್ No Onion No Garlic dish

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.

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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?

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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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5 from 8 votes

Udupi Sambhar | No Onion No garlic Udupi Style Sambhar |

A No-onion no garlic sambhar / gravy made with lentils, veggies and freshly ground paste. Served with South Indian Breakfast as well as with hot steamed rice.
Course Side Dish
Cuisine Indian
Keyword Breakfast, Gluten Free, Lentil, Sambhar, Side Dish, Tiffin Sambar, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Kalyani

Equipment

  • Wet Blender
  • Kadai
  • Pressure Cooker
  • Ladle

Ingredients

  • 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
  • Tempering:
  • Oil / Ghee – 1 TBSP
  • Mustard seeds 1/2 tsp
  • Cumin seeds – 1/4 tsp
  • Methi seeds – 1/4 tsp

Instructions

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 !

    Video

    Notes

    1. A mix of Kashmiri and Spicy Red chillies (Pandi / Guntur) will give a mix of heat and colour
    2. Frozen coconut also will work for the spice paste
    3. When adding the cooked dal, dilute it with 1/4 cup water and add the lentil stock to the sambhar
    4. Quantity of whole Black peppers can be adjusted if you need more / less spice.  

    I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

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    18 Comments

    1. The Girl Next Door

      5 stars
      I’m a huge fan of the slightly sweet Udupi Sambar. You have absolutely nailed the recipe! The sambar looks so fresh and attractive. Love the colour.

    2. Sujata Roy

      Udupi sambhar sounds so flavorful and absolutely delicious. I love the lentils with coconut. So I am sure this sambhar is perfect for me. Best part is its no onion garlic recipe. I would love to try it sometime.

    3. Preethicuisine

      5 stars
      I love mildly sweet Udupi sambar. This sambar is made is perfection Kalyani. Just need to dunk those idlis and finish the sambar. Awesome click too.

    4. Sasmita Sahoo

      5 stars
      super tasty and delicious. I am loving this udupi sambar kalyani. Nice recipe for sure

    5. Vasus vegkitchen

      5 stars
      Udupi sambar is all time favourite to our family members. My dad is from udupi, he prepare super duper sambar. Loved your sambar it looks very inviting.

    6. 5 stars
      Udupi sambar is always my fav ..the sweetness from jaggery and color from the byadgi chillies is something that I love 🙂

    7. 5 stars
      I love Udupi style sambar that is served in restaurants with slight sweet and tangy taste. Now have your tried and tested recipe, will try it soon.

    8. Poonam Bachhav

      5 stars
      I developed my love for Udupi dishes during my 5 year long stay in Hyderabad. Love the mildly sweet Udupi sambar and now that I have your pwrgct recipe, I can enjoy this sambar at home.

    9. 5 stars
      One of my favorite sambar and this looks so delicious. Freshly grounded masala makes it more flavorful. I would love to eat with piping hot idlis.

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