The main uniqueness of Udipi Sambar(Udupi Sambar) is the sweetness. Udupi type sambar is mostly similar to our Tamilnadu Sambar but with the extra flavor of jaggery. Once I went to Udupi Krishnar temple and during the bojan time, they served this delicious sambar. This sambar goes well with rice, dosa and also for other South Indian Breakfast.

I always wonder what is the uniqueness in this Udupi Style Sambar. Most of the grinding ingredients are much similar to what we usually grind for Arachuvitta Sambar. I checked with one Mangalore person and he told that the 2 main uniqueness is the coconut oil and jaggery. He told jaggery is a very integral ingredient in most of their recipes. He also told that adding jaggery also has a scientific reason. He told that "People sweat a lot here and hence jaggery is used to replenish iron in our body".

Also there are 3 version of sambar in Udipi which they refer as "Masala Huli", " Bol Huli" and " Podi Huli ". Masala Huli which is also called Masala sambar has dal, veggies, coconut and spices. Bol puli and podi huli don't have coconut in it. Also in Podi Huli which is nothing but sambar made with Sambar podi instead of grinding ingredients. I have given here the Masala Huli which has veggies, dal, coconut and freshly ground sambar masala.

Table of Contents

Other Sambar varieties to try:

Recipe Card:

Udupi Sambar | Udipu Style Sambar Recipe

Method with Step by Step Instructions:

1. Soak the tamarind in warm water and extract the juice
2. Take thur dal in a vessel. Wash and add turmeric powder and add water and pressure cook the dal for 3-4 whistles or till it gets mushy
3. Heat oil in a pan. Add all the grinding ingredients other than coconut and fry them in oil till the dal turns golden brown color
4. Allow these seasoned ingredients to cool down and then take it in a mixer jar along with grated coconut and grind it to a smooth paste
5. Heat oil in a pan. Add shallots and fry till translucent. Then add the tomato along with other veggies and saute in high flame for a minute.
6. Add water to cook the veggies. When the veggies are soft, then add the tamarind juice.
7. Add salt and asafetida and stir once. Allow the tamarind extract to boil for 5 minutes till the raw smell goes off
8. When the raw smell of tamarind goes off, add the mashed dal along with the ground coconut spice paste and combine everything well. Bring the sambar to boil.
9. Finally add jaggery and mix well and then switch off the flame
10. In a separate pan, heat oil. Add mustard Seeds and allow it to sputter. Then add broken red chili and curry leaves and add this tempering to the sambar
11. The delicious Udupi Style Sambar Ready to Serve!