Udupi Tiffin Sambar

This Udupi style Tiffin Sambar is made with freshly ground spices and it is similar to Udupi Hotel Sambar served with Idli/Dosai/Vadai.

Udupi Tiffin Sambar

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, UdipiDifficulty: Medium


Prep time


Cooking time



This Udupi style Tiffin Sambar is made with freshly ground spices and it is similar to Udupi Hotel Sambar served with Idli/Dosai/Vadai.


  • Thuvar Dal – ¼ cup

  • Tamarind – A big gooseberry size

  • Turmeric Powder – ¼ teaspoon

  • Sambar Onion – 10 to 15

  • Tomato (small size) – 1

  • Brinjal (small size) – 1

  • Potato (small size) – 1

  • Carrot (small size) – 1

  • Jaggery powdered – 1 teaspoon

  • To fry and grind:
  • Red Chillies (medium size) – 3 to 4

  • Coriander seeds – 1 tablespoon

  • Urad Dhal – 1 teaspoon

  • Fenugreek seeds – ¼ teaspoon

  • Curry leaves – few

  • Coconut gratings – 2 tablespoons

  • For Seasoning:
  • Oil – 1 tablespoon

  • Mustard – ½ teaspoon

  • Urad dhal – 1 teaspoon

  • Asafetida Powder – 2 pinches

  • Salt – 1 teaspoon or as per taste


  • Clean thuvar dal and add a cup of water along with a pinch of turmeric powder and pressure cook till soft.
  • In a small kadai put one or two teaspoons of oil and add Urad dhal, coriander seeds, fenugreek seeds, red chillies one by one and fry till it become light brown. Then add curry leaves and fry for a second. Finally add coconut gratings and fry till it become light brown and nice aroma comes out. Remove and cool it. Grind all the fried items to a fine paste.
  • Chop the tomato into small pieces.
  • Chop carrot, brinjal and potato into tiny pieces.
  • Soak tamarind in water and extract the juice.
  • In a kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add urad dhal and asafetida. Then add onion, chopped vegetables and fry for few seconds. Add little water just to cover the vegetable and cook till soft. Then add tamarind extract, pinch of turmeric powder and salt. Mix well and allow to boil till the raw smell of the tamarind disappears.
  • Then add ground paste, cooked dhal and and mix well.
  • Finally add jaggery and if necessary add little water and allow to boil for few more minutes.


  • Yellow pumpkin and drumstick can also be added to this sambar.
  • You can prepare this sambar without onion also to get “No Onion” sambar.


  1. pallavi prasad

    dear aunty thank u for the recipe

  2. today i got the chance to make udupi sambar and pudalankai varuval,both came super and it was a hit

  3. Thank you kamalaji for the recipe.I will try more.I am 80 years old.

    • Dear Jayalakshmy Amma,

      It is a great pleasure to get a comment from a senior like you. Thank you very much for visiting our site and taking time to write to us.

  4. revathymuthu

    Hi, i tried your Udipi sambar, it was really tasty. My family also enjoyed it

  5. hi aunty sambar came out well.yesterday i tried and got appreciation.thank u

  6. hi aunty i want know about tamarind rice which is prepared temple pls

  7. Hello Kamala ji,
    I have recently come across your site & absolutely love the variety you have posted. I am a maharashtrian, so don’t know the authentic way of South Indian cooking. Your recipes look really good & tempting to try. Have a q on this sambar recipe. For the masala powder, is it fresh coconut or dry grated coconut is ok too?

    • Thank you Seema for visiting my site. Normally when you use fresh coconut, the milk in the coconut will give extra taste to the dish. However, you can also use dry coconut.

  8. nice recipe mam. i need your help mam. i want to do turmarind rice like temple taste. i cant get it. can you help me.


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