Flavor rich south indian Udupi sambar is perfectly balanced with spiciness ,tanginess and the subtle flavor of sweetness .Sambar is a very popular recipe in south indian cuisine ,especially in Kerala house holds it occupies a prominent role in their daily meals.

Udupi sambar stands out with it’s unique flavor of sweetness and spiciness from other south indian curries.

Many years back i had a chance to relish the lip-smacking flavor of this south indian dish from one of the restaurants in Karnataka.Then i tried to replicate it in my own style.My family absolutely loved it.

Here ‘s the recipe


Pumpkin -1 cup

Yam – 1 cup

Cooked toor dal -1 cup

Water -1 cup

Turmeric -1/2 tsp


Asafoetida -1/4th tsp

Jaggery -1&1/2 tsp


Grated coconut -1/3 rd cup

Dry red chillies -5-6

Chana dal -1 tbsp

Urad dal -1 tbsp

Coriander seeds -2 tbsp

Oil -3 tbsp

Methi seed-1 tsp

Cumin seeds -1 tsp

Shallots -6

Tamarind(gooseberry sized ) soaked in hot water for 10 mintes.


Oil -1&1/2 tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies -3

Curry leaves


  • In a pan add cubed yam ,yellow pumpkins ,turmeric powder ,salt and water.Cover and cook on a medium flame until vegetables become tender.
  • Meanwhile heat a frying pan add 3 tbsp of oil .Keep the flame medium and roast all the ingredients mentioned for grinding until they become crisp and aromatic .(coconut ,dry red chillies ,chana dal, coriander seeds, methi seeds ,cumin seeds, shallots etc.)
  • Keep stirring till it’s colour changes to golden brown.
  • Once it is ready keep aside and let it cool down .
  • Now add mashed toor dal in the vegetables .
  • Next take a blender jar and add all the fried masala along with soaked tamarind and 1/2 cup of water.
  • Grind and make a fine smooth masala.
  • Add ground masala ,at this stage you can add some water to adjust the consistency of sambar.Add salt if required.
  • Cover and cook sambar almost 5 minutes .
  • Add asafoetida which will really enhance the flavor of the curry and aids for digestion.
  • Finally add jaggery powder and give the sambar a nice mix.
  • For tempering ,in a tadka pan heat some oil ,add mustard seeds, cumin seeds dry red chillies ,curry leaves.Once the mustard seeds crackle pour it over the curry.
  • Serve hot with idli ,dosa ,steamed rice etc.


yellow puking and yam are the vegetables required for this curry.
cooked tuvar dal.
Cook vegetables till they become soft .
prepare masala for grinding.
Soak tamarind in hot water .
Roast all the ingredients required for grinding.
Let it cool down .
Grind by adding soaked tamarind and some water.Make a fine paste.
Ground roasted masala.

Once the vegetable turn soft and tender add ground coconut masala ,cooked dal etc.
Adjust the thickness by adding some water.
Finally add some asafoetida and jaggery powder.
Pour the tempering to sambar and mix properly.
Delicious Udupi style sambar is ready!!!!


Hi , Thank you for stopping by @beenasrecipes.My name is Beena Vinob ,writer of this blog. Being a food enthusiast most of the recipes found here are learnt from my friends ,family members, watching T.V.shows , with reference to recipe books etc. However you could see some innovative and unique dishes which I have developed over past years of experience. All the recipes are tested and tried multiple times to confirm the authenticity of the blog post. If I come across a new recipe ,I often try to present the simplest version of the recipe by making some twist and turns in the original version with the staple ingredients available at home. If you have any question regarding the recipe kindly use the comment section on the page. I really enjoy the process of exploring new recipe ideas ,trying out new dishes, food photography ,recipe video editing etc.That’s why I have been continuing this journey over the past few years. Feel free to contact me at beenasrecipes@gmail.com. Your feedback and comments are highly appreciated .

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