Authentic Udupi Sambar Recipe (Onion & Garlic-Free)
40 minutes
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About Authentic Udupi Sambar Recipe (Onion & Garlic-Free)
Discover the soul-soothing flavors of authentic Udupi Sambar, a traditional South Indian lentil stew celebrated for its unique simplicity. Unlike many sambars, this recipe omits onion and garlic, relying instead on a fragrant blend of roasted spices and the subtle sweetness of jaggery to create a deeply satisfying taste experience.This vegetarian delight features the wholesome goodness of red pumpkin (easily substituted with other vegetables like drumsticks or white pumpkin), complemented by the creamy texture of toor dal. The subtle sweetness and aroma of coconut oil complete the experience, making it a perfect accompaniment to rice, idlis, or dosas.This recipe is perfect for both seasoned cooks and beginners looking to explore the vibrant world of South Indian cuisine. Prepare to be transported to the temple town of Udupi with every delicious spoonful!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Dal
- 1 cup Pigeon Pea split pigeon peas
- 1/4 tsp Turmeric haldi powder
For the Sambar Masala
- 1 tsp Coriander Seeds
- 1 tsp Fenugreek Seeds methi seeds
- 1 tsp Cumin Seeds jeera seeds
- 1 tsp Gram black, split black lentils
- 1 tsp Chickpea split chickpeas
- 7-8 Chili byadagi, adjust to your spice preference, red
- 1 string Curry Leaves
- 1/4 cup Coconut fresh, grated
For the Sambar
- 3/4 cup Pumpkin peeled and cut into medium cubes. can substitute with drumsticks or white pumpkin., red
- 1/2 cup Tamarind Juice from a lemon-sized ball of tamarind, soaked in 1/3 cup water for 45 minutes.
- 2 tbsp Jaggery grated
- 1.5 tsp Salt or to taste
For the Seasoning (Tadka)
- 2 tsp Coconut Oil
- 1/4 tsp Asafoetida hing
- 1/2 tsp Mustard Seeds
- 1 tsp Gram black, split black lentils
- 1 tsp Chili finely chopped. adjust to taste., green
- 1-2 Chili dried, for added heat; optional., red
Instructions
Prepare the Dal
- Wash and soak toor dal for 30 minutes. Pressure cook the dal with turmeric powder and enough water until soft. Mash well and set aside.
Prepare the Red Pumpkin
- Boil the red pumpkin cubes in enough water until tender. Set aside.
Roast and Grind the Spices
- Heat 1 tsp coconut oil in a pan. Add coriander, fenugreek, cumin, urad dal, chana dal, and red chilies. Roast until fragrant and slightly browned. Add curry leaves and grated coconut; sauté briefly. Remove from heat and grind to a smooth paste with a little water.
Prepare the Tamarind Base
- Soak tamarind in water. Extract the juice and discard the pulp. In a pan, combine tamarind juice, jaggery, and salt. Cook until the raw smell of tamarind disappears.
Combine and Simmer
- Add the ground spice paste, mashed dal, and boiled pumpkin to the tamarind mixture. Stir well and add water to achieve desired consistency. Simmer for 5-6 minutes on medium heat.
Make the Seasoning (Tadka)
- Heat remaining coconut oil in a small pan. Add asafoetida, then mustard seeds. Once they splutter, add urad dal, green chilies, and red chilies (if using). Fry until the dal turns golden brown.
Finish and Serve
- Pour the seasoning over the sambar. Mix gently and serve hot with rice, idlis, or dosas.
Recipe Notes
Expert Tips for the Best Udupi Sambar
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- Adjust the amount of jaggery and red chilies to suit your taste preferences. Some prefer a slightly tangier or spicier sambar.
- If you don't have Byadagi red chilies, you can substitute with other varieties of dried red chilies, adjusting the quantity to match the desired level of heat.
- Allowing the sambar to rest for a while after cooking enhances the flavors, so prepare it a bit ahead of time if possible.
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Recipe Nutrition
Calories: 227kcalCarbohydrates: 40gProtein: 16gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1140mgFiber: 10gSugar: 2g
Charus Cuisine
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3 Comments
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This looks so tasty! Thank you.
I’m thrilled to try this recipe!
This looks so inviting! I’m eager to try it.