Sambhar, Sides

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

What is Sambhar?

Udupi Sambar is 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.

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 used with both rice and idli / dosa.

Other Udupi / Malnad cuisine dishes you might like on the blog

Balekayi Sasam | Sasive | Udupi cuisine special curry
Balekayi Sasive or Sasam is a no onion no garlic Curry made with raw banana simmered in a mustard-coconut sauce. Enjoyed as a side to hot steamed rice in Udupi cuisine. 
Check out this recipe
Balekayi Sasive or Sasam is a no onion no garlic Curry made with raw banana simmered in a mustard-coconut sauce. Enjoyed as a side to hot steamed rice in Udupi cuisine.
Udupi Style Kayi Sasive Chitranna | ಉಡುಪಿ ಶೈಲಿಯ ಕಾಯಿ ಸಾಸಿವೆ ಚಿತ್ರಾನ್ನ | No Onion, no Garlic Dish
A Traditional Udupi (Karnataka) dish made with Rice and spiced Mustard paste. Served for festivals and special occasions.
Check out this recipe
A Traditional Udupi (Karnataka) dish made with Rice and spiced Mustard paste. Served for festivals and special occasions.
Gabbya Upkari (Konkani style Banana stem stir fry)
Gabbye Upkari or Gabbe Upkari is a Konkani style stir fry made with Banana Stem.Served with steamed rice + curry, it is a vegan + Gluten Free Curry and contains no onion or garlic too!  
Check out this recipe
Gabbya Upkari or Gabbe Upkari is a Konkani style stir fry made with Banana Stem. Served with steamed rice + curry
Malnad Style Menthe Thambli
Menthye Thambli is a quick and easy curry made with fenugreek seeds, yogurt and basic kitchen spices. it is a great digestive and perfect for the summer momths. SErved with hot rice, this is an excellent coolant too.
Check out this recipe
Menthye Thambli is a quick and easy curry made with fenugreek seeds, yogurt and basic kitchen spices. it is a great digestive and perfect for the summer months. Served with hot rice
Kempakki Dosa~Rajamudi Dosa~Red Rice Dosa
A crispy lentil crepe made with a special variety of Red rice, native to Karnataka (India)
Check out this recipe
Rajamudi Dosa Kempakki Dosa

More accompaniments to Idli / Dosa?

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There are 20+ chutney varieties of Chutney here on the blog too.. 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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How to make Udupi Sambhar

  1. Prep the Veggies, you can also use fresh drumsticks if you please
  2. Roast the ingredients for the spice paste, cool well
  3. Soak the Toor dal and cook with a pinch of turmeric and 1/4 tsp oil to a mushy consistency
  4. For the next steps, click on the video below for detailed steps
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Udupi Sambhar | No Onion No garlic Udupi Style Sambhar |

Kalyani
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.
5 from 15 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 150 kcal

Equipment

  • Wet Blender
  • Kadai
  • Pressure Cooker
  • Ladle

Ingredients
  

  • 6 tbsp Split pigeon pea Toor dal
  • 1 medium Tomato about 60 grams
  • 1/8 tsp Turmeric
  • 50 grams Red Pumpkin Sub with Squash
  • 1.5 tsp salt
  • 1 TBSP thick tamarind paste

Masala / Spice Paste

  • 1 tsp Oil tastes best with coconut oil / sesame oil
  • 4 TBSp Coconut Grated, fresh / frozen
  • 1 tsp Split black gram Urad dal / Uddina Bele
  • 1.5 tbsp Coriander seeds Dhania / Kothambari Beeja
  • 1 tsp Cumin seeds Jeera/ Jeerige
  • 4 Byadgi Red chillies Sub with Kashmiri Chillies
  • 1/2 tsp Fenugreek seeds Methi daana/ Menthye
  • 1 tsp Whole black pepper Kali Mirch / Menasu

Tempering:

  • 1 tsp Oil Sub with Ghee if not vegan
  • 1/2 tsp Mustard seeds Rai / Saasive
  • 1/4 tsp Cumin seeds Jeera/ Jeerige
  • 1/4 tsp Methi seeds Methi daana/ Menthye

Instructions
 

  • Prep the Veggies, you can also use fresh drumsticks if you please
  • Roast the ingredients for the spice paste, cool well
  • Soak the Toor dal and cook with a pinch of turmeric and 1/4 tsp oil to a mushy consistency
  • For the next steps, click on the video below for detailed steps

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.  

    Nutrition

    Serving: 100gCalories: 150kcalCarbohydrates: 23gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 898mgPotassium: 219mgFiber: 7gSugar: 4gVitamin A: 443IUVitamin C: 7mgCalcium: 51mgIron: 2mg
    Keyword Breakfast, Darshini Sambhar, Gluten Free, Lentil, Sambhar, Side Dish, Tiffin Sambar, Udupi Recipes, Udupi sambar, Udupi Sambhar, Vegan
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    30 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

      5 stars
      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.

    10. Priya Srinivasan

      5 stars
      My elder one drinks this udupi sambar in a bowl! We love it totally, a perfect combo with soft idlies and dosas.

    11. Mayuri Patel

      5 stars
      Love Udupi style sambhar as it is so different in taste and flavour. Now I have your recipe to follow and can make it at home.

    12. 5 stars
      I love Udupi style everything!! Love the blend of spices and that mild sweetness. Though very similar to the arachu vitta sambar, I like the addition of pepper and fenugreek in the spice mix.

    13. 5 stars
      Everything to do with Udupi is amazing and this sambar is so very inviting. Unlike our regular sambar powder this does not have the dal. Right ? Am going to try this tomorrow.

    14. Jayashree.T.Rao

      5 stars
      Udupi sambar is flavoursome and ideal to serve with hot steamed rice. Good to have your recipe, can easily make it at home.

    15. 5 stars
      I love udupi sambar and was searching for the recipe. This is one of the best recipe I found and the sambhar turned out so good.

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