Udupi Krishna Temple Sambar Recipe Easy Cooking Method Home

Udupi Krishna Temple Sambar Recipe Easy Cooking Method Home is a beloved South Indian lentil stew that brings the sacred taste of temple prasadam right into your kitchen. This recipe, inspired by the vegetarian Udupi Sri Krishna Temple traditions in Karnataka — where sambar is served as part of free daily meals (prasadam) to devotees seated on banana leaves communal-style — blends authentic flavors with a home-friendly cooking method. For more details, check the Incredible India.

Recipe Card

Ingredients

Use these exact measurements for authentic Udupi-style sambar at home:

• 1 cup toor dal (pigeon pea lentils)
• 2¼ cups water (for dal cooking)
• ½ tsp turmeric powder
• 10–12 curry leaves
• 1 small lemon-sized tamarind ball (soaked in ½ cup warm water)
• 2 cups mixed vegetables (carrot, bottle gourd, drumstick pieces)
• 1 medium tomato, diced
• 1 tbsp jaggery (optional for sweet tang)
• Salt to taste
• 2–3 tbsp freshly prepared sambar masala (see below)

Sambar Masala (Spice Blend)

• 3 tsp coriander seeds
• 2 tsp chana dal
• 2 tsp urad dal
• 1½ tsp cumin seeds
• ¼ tsp fenugreek seeds
• 4 dried red chilies (Byadagi or Kashmiri)
• ¼ cup grated fresh coconut
• ⅓ cup water (for grinding)

Step-By-Step Instructions

1. Cook The Dal (15 mins)

Rinse toor dal until water runs clear. Add to a pressure cooker with 2¼ cups water, turmeric powder, and a pinch of salt. Cook for 3–4 whistles on medium heat until very soft (about 12–15 minutes). Mash the cooked dal and set aside. Understanding Udupi Krishna Temple Sambar is essential.

2. Prepare Tamarind Extract (5 mins)

Soak the tamarind ball in ½ cup warm water for about 5 minutes. Squeeze to extract thick pulp, strain and keep the tamarind water ready.

3. Make The Sambar Masala (10 mins)

In a dry pan over low heat, roast coriander seeds, chana dal, urad dal, cumin seeds, fenugreek seeds and dried red chilies until they turn fragrant (about 3–4 minutes). Add curry leaves and roast another minute. Cool slightly, then grind with fresh coconut and ⅓ cup water to a smooth paste.

4. Cook Vegetables (10 mins)

Heat a heavy pot over medium heat. Add chopped vegetables and sauté for 2–3 minutes. Pour in tamarind extract and 1½ cups water. Bring to a gentle boil, cover and cook until veggies are tender (8–10 minutes). This relates to Udupi Krishna Temple Sambar.

5. Combine Dal And Spice (7 mins)

Add the mashed dal, jaggery, and salt to the vegetable pot. Stir well. Add the prepared sambar masala and simmer on low heat for 5–7 minutes until flavors meld and sambar thickens slightly.

6. Final Tempering (Optional, 3 mins)

For the classic aroma, heat 1 tbsp ghee or oil in a small pan. Add mustard seeds and let them pop, then throw in a few curry leaves. Pour this tempering over your sambar before serving.

Pro Tips From Personal Cooking Experience

When I visited Udupi and enjoyed the temple meals first-hand, I noticed the sambar had a deep, mellow balance of tang, sweet, and spice — not overly hot, but comforting. A few personal insights: Learn more about Udupi Krishna Temple Sambar.

• Roasting the spices until aromatic (not burnt) makes all the difference in flavor intensity.
• Use fresh curry leaves for the best fragrance.
• If you want sweeter sambar like the one served as prasadam, add jaggery sparingly and adjust to taste.
• Do not overcook the tamarind; add it after the veggies are nearly done to avoid sourness dominance.

Chef’s Notes

Substitutions

• No fresh coconut? Use 4 tbsp unsweetened desiccated coconut instead.
• Vegetables: include pumpkin or okra if you like, following similar cooking times.

Storage Tips

• Refrigerate leftover sambar in an airtight container for up to 3 days.
• To reheat, add a splash of water and simmer gently to restore consistency.

Nutrition Information (Per Serving Estimate)

This nutrition estimate includes cooked lentils and vegetables, typical of Udupi-style sambar.

Frequently Asked Questions

Can I make this sambar without tamarind?

You can use a tablespoon of tamarind paste if tamarind pulp is not available. Mix it with 1 cup of water before adding to the vegetables. Adjust sourness to taste.

Is Udupi temple sambar very spicy?

No — Udupi cuisine traditionally follows a satvik, vegetarian style without onion or garlic, favoring mild heat and deep spice aroma.

What makes this sambar unique?

Unlike generic sambar, this method uses freshly roasted spices and coconut paste, giving a richer, temple-style flavor similar to what devotees enjoy as prasadam at Udupi.

Serving Suggestions

Serve hot with steamed rice, a dollop of ghee, and papad. This sambar also pairs beautifully with idli, dosa, or neer dosa — a true taste of South Indian tradition at home.

What surprised me most when I visited the Udupi Krishna Temple was the reverence with which even a humble dish like sambar is prepared and shared among devotees — a perfect reminder that food can be both nourishment and devotion.