Udipi Sambar


Thinking what to cook as an accompaniment for rice is the biggest challenge.  Though there are various possible dishes, after opening the fridge and seeing the vegetables, nothing comes to the mind. I had poosanikai, usually I make kuttu with that, occasionally kasi halwa. This time wanted to do something different  and  googled, I Saw “Udipi Sambar” recipe in venkatesh bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udipi sambar recipe with dal but this was without dal. Loved the way it came out and decided  to do this often in home.

Udipi Sambar

Preparation time : 10 minutes | Soaking time : 15 minutes | Cooking time : 20 minutes


White pumpkin – 1 cup. + 1/4 cup, into cubes

Tamrind – small gooseberry size

Jaggery – 1 tbsp

To temper:

Coconut oil – 1 tsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Curry leaves – 1 sprig

Sambar powder:

Coriander seeds – 1 tbsp + 1 tsp

Cumin seed – 1 tsp +1/2 tsp

Red Chilli – 3/4 (Adjust according to your spice level)

Grated cocunut – 1/3 cup


  • Soak tamrind in 1 cup of lukewarm water for 15 minutes and extract the pulp
  • Dry roast the ingredients under “Sambar powder” until the raw smell goes for 2-3 minutes and keep aside till they cool. Grind them with little water and keep aside


  • Heat the pan and add oil to it, once the oil becomes hot add mustard seeds and curry leaves. Let the mustard seed splutter, add poosanikai and saute for 2 minutes. Add 2 cups of water and cook the white pumpkin


  • Once the pumpkin is 75% cooked add the tamrind pulp and cook till the raw smell of the tamrind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off


  • Serve with rice and varuval


Checkout my other rice Accompaniments,

My Notes:

  • Adjust the sambar consistency according to your desire by adjusting the water
  • Instead of fresh coconut, kopari can also be used

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23 thoughts on “Udipi Sambar

  1. […] Udipi Sambar […]

  2. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] Udipi Sambar […]

  3. indiafoodclub March 9, 2015 at 7:48 AM Reply

    Reblogged this on India Food Club.

  4. […] Udupi Sambar […]

  5. Chitra Jagadish February 15, 2015 at 2:59 AM Reply

    Wow udipi Sambar my favorite stuff- looks aunthetic V…

  6. Loretta February 13, 2015 at 5:12 PM Reply

    Is this eaten with dosas? I love dosas, I’ve never made them from scratch, but I use a batter that is already mixed, and can be bought from the Indian store here. I make a potato baji and use the dosa batter, it is soooo good.

  7. Marko February 13, 2015 at 8:57 AM Reply

    Hello! I greet and invite you to watch the new winter photos on my blog.

  8. apsara February 13, 2015 at 8:26 AM Reply

    Yummy, Vidya. Love this way of making it without paruppu. A refreshing change.

    • Traditionally Modern Food February 13, 2015 at 2:58 PM Reply

      Thanku Apsara:-) hey hope everything ok at your side,long time missing in action

      • apsara February 13, 2015 at 10:20 PM

        Finally got back to blogging! Thanks for asking. 🙂

      • Traditionally Modern Food February 13, 2015 at 10:25 PM

        Good to see you:-) welcome back

  9. marudhuskitchen February 13, 2015 at 4:23 AM Reply

    pleasing sambar recipe from udipi…

  10. swapnakarthik February 13, 2015 at 12:29 AM Reply

    Must try this sambar with grated coconut and coconut oil…good one,Vidya….

  11. srividhya February 12, 2015 at 11:34 PM Reply

    yumm.. udupi foods are really great. I love chef Venkatesh Bhat’s recipe. His cauliflower Malige is awesome

  12. Malar February 12, 2015 at 11:32 PM Reply

    I had always wanted to try this, but never prepared it…Looks appetizing Vidya, will try it soon 🙂

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