Udupi Hotel Style Udipi Sambhar
A traditional Udupi-style Sambhar without onion and garlic, featuring a freshly ground masala with spices, dal, and fresh coconut.
Ingredients
Sambhar Paste
- 1tbspcoconut oil
- 1tbspcoriander seeds
- 1tbspchana dal
- 1tspurad dal
- 1tspfenugreek seeds
- 10piecebedagi chilli
- 1cupfresh coconut, grated
- 2incinnamon stick
- 1tspblack pepper corn
- 1/2cupwater
Sambhar
- 2tbspcoconut oil
- 1cupdrumstick, chopped
- 1cuppumpkin, chopped
- 2cupbrinjal, chopped
- 2piecegreen chillies, chopped
- 1tbspsalt
- 1/2tbspturmeric powder
- 2cuptomato, chopped
- 2cupsoaked arhar dal
- 8cupwater
- 1cuptamarind pulp water
- 1tbspjaggery
Final Tempering
- 1tbspcoconut oil
- 1tbspmustard seeds
- 1tspasafoetida
- 4piecered chilli
- 1bundlecurry leaves
Nutrition (per serving)
Calories
181.7kcal (9.08%)
Protein
6.3g (12.66%)
Carbs
22.3g (8.12%)
Sugars
3.3g (6.66%)
Healthy Fat
1.5g
Unhealthy Fat
11.0g
% Daily Value based on a 2000 calorie diet
How to make Udupi Hotel Style Udipi Sambhar
Prepare Sambhar Paste
Heat coconut oil in a pan.
Cook coriander seeds, chana dal, urad dal, fenugreek seeds, bedagi chilli, fresh coconut, cinnamon stick, and black pepper corn one by one.
Cool the mixture, add water, and grind into a paste.
Cook Sambhar
Heat coconut oil in a pressure cooker.
Saute drumstick, pumpkin, brinjal, and green chillies for a minute.
Add salt and turmeric powder, cook for a minute.
Add chopped tomatoes and cook for a few more minutes.
Add soaked arhar dal and water.
Add the sambhar masala paste and pressure cook until 4 whistles.
Open the cooker, add tamarind pulp water and jaggery, and cook for a minute.
Final Tempering
Heat coconut oil in a small pan.
Add mustard seeds, asafoetida, red chilli, and curry leaves.
Pour the tempering over the cooked Sambhar.
Nutrition (per serving)
Nutrition (per serving)
Calories
181.7kcal (9.08%)
Protein
6.3g (12.66%)
Carbs
22.3g (8.12%)
Sugars
3.3g (6.66%)
Healthy Fat
1.5g
Unhealthy Fat
11.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure all spices are cooked properly to enhance the flavor of the sambhar.
Adjust the consistency of the sambhar by adding more or less water as per your preference.
FAQS
How can I make Udupi Hotel Style Sambhar without onion and garlic?
This Udupi-style Sambhar is naturally free of onion and garlic, relying instead on a freshly ground masala made from spices like coriander seeds, chana dal, and fresh coconut. Follow the recipe closely to achieve the authentic taste without these ingredients.
What are some good substitutions for ingredients in Udupi Sambhar?
If you don't have certain ingredients, you can substitute chana dal with yellow split peas or use any other vegetables you prefer instead of drumstick, pumpkin, and brinjal. For tamarind pulp, you can use lemon juice for a similar tangy flavor, but adjust the quantity to taste.
How do I store leftover Udupi Sambhar?
You can store leftover Udupi Sambhar in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it thickens too much.
What dishes pair well with Udupi Hotel Style Sambhar?
Udupi Sambhar pairs beautifully with steamed rice, idli, or dosa. You can also serve it with a side of coconut chutney for a complete meal experience.
Is Udupi Sambhar suitable for a vegan diet?
Yes, Udupi Hotel Style Sambhar is completely vegan as it contains no animal products. The use of coconut oil and fresh vegetables makes it a healthy and delicious option for those following a plant-based diet.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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