Udupi temple Sambar is a flavorful Karnataka special rice accompaniment without dal. Coconut Sambar can be made quickly with minimal ingredients. Thinking about 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 mind. I had poosanikai, usually, I make kootu with that, occasionally kasi halwa. This time wanted to do something different and googled, I Saw the “Udupi Sambar” recipe in Venkatesh Bhat samayal samayal show. Jaggery and coconut, no wonder I liked it. Have heard a Udupi sambar recipe with dal but this was without dal. Loved the way it came out and decided to do this often at home. Coconut gives a nice flavor to the Udupi Sambar.

Other Sambar varieties in TMF

Udupi Sambar

Udupi Sambar | Coconut Sambar

5 from 1 vote

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Course: Sambar

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

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

Instructions

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

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Preparation time: 10 minutes | Soaking time: 15 minutes | Cooking time: 20 minutes Ingredients: White pumpkin – 1 cup. + 1/4 cup, into cubes Tamarind – 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 or 4 (Adjust according to your spice level) Grated coconut – 1/3 cup Method:

Soak tamarind 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 them 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 tamarind pulp and cook till the raw smell of the tamarind goes. Add the grind paste and jaggery; cook for 3-5 minutes and switch off
Serve with rice and varuval