Udipi tiffin sambar is a traditional South Indian dish that is typically served with tiffin items like idli, dosa, vada, or upma. It is a flavorful and spicy lentil-based curry made with a variety of vegetables and spices. The key ingredients in Udipi tiffin sambar include toor dal (pigeon peas), tamarind, sambar powder, and a special tempering of mustard seeds, cumin seeds, curry leaves, and dried red chilies. It is a delicious and nutritious dish that is popular in Udipi, a town in the state of Karnataka, India.
This Udupi-style Tiffin Sambar, crafted with freshly ground spices, resembles the Sambar served in Udupi hotels alongside Idli, Dosai, and Vadai.
Udupi Tiffin Sambar
5
servings10
minutes15
minutesThis Udupi-style Tiffin Sambar, crafted with freshly ground spices, resembles the Sambar served in Udupi hotels alongside Idli, Dosai, and Vadai.
Ingredients
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
Asafoetida Powder – 2 pinches
Salt – 1 teaspoon or as per taste
Directions
- Clean the thuvar dal and add a cup of water, along with a pinch of turmeric powder, then pressure cook until soft.
- In a small kadai, heat one or two teaspoons of oil and sequentially add urad dal, coriander seeds, fenugreek seeds, and red chillies, frying until they turn light brown. Follow with curry leaves, frying for a second, then add coconut gratings and fry until they turn light brown and emit a pleasant aroma. Remove from heat and let cool. Grind all the fried ingredients to a fine paste.
- Chop the tomato, carrot, brinjal, and potato into small pieces.
- Soak tamarind in water to extract the juice.
- In a kadai, heat a teaspoon of oil and add mustard seeds. Once they pop, add urad dal and asafoetida, followed by the onion and chopped vegetables, frying briefly. Add a little water to just cover the vegetables and cook until soft.
- Next, add the tamarind extract, a pinch of turmeric powder, and salt. Stir well and boil until the raw smell of tamarind vanishes.
- Add the ground paste and cooked dal, mixing thoroughly.
- Finally, incorporate jaggery and, if necessary, a little water, and allow to boil for a few more minutes.
Recipe Video
Notes
- Yellow pumpkin and drumstick can also be added to this sambar.
- You can prepare this sambar without onion also to get “No Onion” sambar.
dear aunty thank u for the recipe
today i got the chance to make udupi sambar and pudalankai varuval,both came super and it was a hit
Thank you for your kind feed back.
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.
Hi, i tried your Udipi sambar, it was really tasty. My family also enjoyed it
Thank you Revathymuthu for your kind feed back.
hi aunty sambar came out well.yesterday i tried and got appreciation.thank u
Hi Saranya,
Nice to hear that you tried this sambar and came out well.
hi aunty i need recipe for paratha and paneer mutter masala pls
hi aunty i want know about tamarind rice which is prepared temple pls
Hi Saranya,
We cannot match Temple Puliyodharai, but we can prepare similar to that. Please check my Tamarind Rice recipe in this link http://www.kamalascorner.com/rice/tamarind-rice-puliyodharai.html
ok aunty thanks a lot
ok aunty thanks a lot for your kind reply
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?
Thanks,
Seema
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.
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.
Hi Praveena,
The Temple Puliyodharai is unique and in some temples, black pepper is added to the tamarind paste. I have posted a normal recipe for Tamarind rice, which you may check here http://www.kamalascorner.com/rice/tamarind-rice-puliyodharai.html
thank you
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