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.

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.

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.

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.

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.