If you've ever had a South Indian meal and fallen in love with that warm, aromatic bowl of sambar served alongside fluffy idlis or crispy dosas, this Udupi-style sambar with tamarind is going to feel like a cozy reunion. This version hails from the temple town of Udupi, where traditional south Indian recipes are known for their subtle sweetness, deep flavors, and a perfect balance of spices. It's light, soul-soothing, and carries that signature tang from tamarind that sets Udupi-style sambar apart. Whether you're planning a hearty brunch or want something comforting for dinner, this easy sambar recipe is your ticket to a homemade temple-style meal.
Udupi-Style Sambar with Tamarind
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Indian
Pressure cooker (or a large pot if you’re cooking lentils traditionally)
Blender or spice grinder (to grind the masala)
Ladle
Medium-sized saucepan
Tadka/tempering pan (optional but helpful)
For the sambar base
- ¾ cup yellow lentils toor dal, rinsed and pressure cooked until soft
- 1 tablespoon tamarind paste soaked in ½ cup warm water
- 1 medium carrot chopped
- 1 small drumstick vegetable, cut into 2-inch pieces
- 1 small potato cubed
- 1 tomato chopped
- ¼ teaspoon turmeric powder
- Salt to taste
For the sambar masala
- 1 tablespoon coconut oil
- 1 tablespoon chana dal
- 1 tablespoon coriander seeds
- 1 teaspoon methi seeds
- 2 dried red chilies
- 1 tablespoon grated coconut
- 1 teaspoon cumin seeds
For tempering
- 1 teaspoon mustard seeds
- A pinch of hing asafoetida
- A few curry leaves
- 1 dried red chili
- 1 teaspoon ghee or coconut oil
Cook the Lentils
Pressure cook the yellow lentils with 2 cups water and turmeric until soft and mushy. Mash them gently with a ladle and set aside.
Prepare the Masala
Heat coconut oil in a pan. Add chana dal, coriander seeds, methi seeds, dried red chilies, and cumin seeds. Roast until golden and fragrant. Add grated coconut and roast until lightly brown. Let it cool and grind to a smooth paste using a little water.
Simmer the Vegetables
In a saucepan, bring 2 cups water to a boil. Add carrot, potato, drumstick, and tomato. Cook until vegetables are soft but not mushy.
Add the Tamarind & Masala
Stir in the tamarind water, salt, and prepared masala paste. Let it simmer for 5 minutes to allow the flavors to blend.
Mix in Lentils
Add the mashed yellow lentils to the simmering mix. Add more water if needed to adjust consistency. Simmer for another 5-7 minutes.
Tempering
In a small pan, heat ghee or coconut oil. Add mustard seeds, hing, curry leaves, and a dried red chili. Let it crackle and pour over the sambar. Stir and serve hot.
Pairings
This Udupi-style sambar sings when paired with freshly steamed idlis, dosa, or even plain rice. For a complete South Indian breakfast spread, serve it with a side of crispy medu vadas or a piping hot cup of filter coffee. It also makes a comforting accompaniment for a humble sabji recipe india-style meal. For a special treat, consider serving it with bonda recipe indian snacks during tea time.
FAQs
1. What type of lentils should I use for sambar?
Always go for yellow lentils, specifically toor dal (pigeon peas), for authentic flavor and texture.
2. Can I use store-bought sambar powder instead of making fresh masala?
Absolutely! A good sambar powder recipe or store-bought podi can save time. If you're a fan of podi recipe varieties, you can even mix in a little homemade rasam powder recipe or masala powder recipe for depth.
3. What’s the best tamarind to use?
Use tamarind paste for convenience or soak a small piece of dried tamarind in warm water and extract the juice. Tamarind gives this sambar recipe indian its characteristic tang.
4. Is this a quick sambar recipe for busy days?
Yes! Using a pressure cooker and pre-ground sambar powder recipe can reduce prep to under 30 minutes. Perfect for weeknight dinners or last-minute cravings.
5. Can I mix other vegetables?
Of course. Brinjal, okra, pumpkin, or even beans work well. Sambar is one of those versatile indian cooking recipes that welcomes a variety of veggies.
6. How is this different from other sambhar recipe easy versions?
Udupi-style sambar is unique for its slightly sweet, tamarind-forward flavor and use of fresh coconut in the masala—it's deeply rooted in south Indian recipes and temple traditions.
