I still remember tagging along to my grandfather’s home in Udupi as a child and inhaling the aroma of sambar and rasam simmering in the kitchen. After morning temple prayers, my grandmother would serve a simple banana-leaf thali: steaming rice topped with our local sambar and rasam, a pat of ghee, and crispy fried peppers. Those humble temple-style dishes – fragrant with coconut, cumin and curry leaves, and completely free of onion or garlic – felt like pure comfort food. In Udupi cuisine, everything is prepared satvik (pure and vegetarian), so the sambar masala is based on coconut and spices, and the rasam is bright with tomato, tamarind and a touch of jaggery instead of pungent aromatics. These are the dishes I grew up loving, and I’m excited to share my version of Udupi-style Sambar and Rasam with you.
Udupi-Style Sambar
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Sambar:
1 cup toor dal (split pigeon peas), washed
~2 cups mixed vegetables (e.g. ½ cup chopped pumpkin or squash, 1 drumstick cut into pieces, ½ cup potato, 2 small eggplants), chopped
1 small tomato, chopped
2½–3 cups water
2 tbsp tamarind paste (or a small ball of tamarind, soaked)
½ tsp turmeric powder
½ tsp jaggery (optional, for a hint of sweetness)
Salt to taste
For the Masala Paste:
¼ cup fresh grated coconut (or frozen/thawed)
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp split urad dal (optional)
1 tsp split chana dal (optional)
2–3 dried red chilies (preferably mild Byadgi or Kashmiri)
½ tsp black peppercorns
½ tsp fenugreek seeds
5–6 fresh curry leaves
1 tbsp coconut or sesame oil (for roasting)
Water, as needed for grinding
For Tempering:
2 tsp coconut or sesame oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida (hing)
8–10 fresh curry leaves
Instructions
1. Cook the dal: In a pressure cooker or pot, combine the washed toor dal with a pinch of turmeric and 2 cups of water. Cook until very soft (about 3–4 whistles in a pressure cooker). Mash the dal and set aside.
2. Prepare the masala paste: In a small pan, heat 1 tbsp oil over medium heat. Add the coriander seeds, cumin, dals, fenugreek, peppercorns, and dried chilies. Roast, stirring, until aromatic and lightly golden. Add the grated coconut and curry leaves, and roast briefly until the coconut starts to brown. Let cool, then grind this mix to a smooth paste with a little water.
3. Cook vegetables: In a large pot or Dutch oven, heat a tablespoon of oil. Add the turmeric and the chopped vegetables and tomato. Stir for a minute, then pour in 2 cups of water, add salt, and bring to a boil. Reduce heat, cover, and simmer until the vegetables are almost tender (about 10–12 minutes).
4. Add tamarind and dal: Stir in the tamarind paste and jaggery. Once it comes to a boil and the raw tamarind smell disappears, add the mashed toor dal and mix well.
5. Add the spice paste: Pour the ground coconut-spice paste into the simmering pot. Stir and simmer gently for 3–5 minutes so all flavors meld. (The sambar will thicken as it sits – add a little water to adjust consistency as needed.)
6. Tempering: In a small pan, heat the remaining 2 tsp oil. Add mustard seeds; when they splutter, add cumin, a pinch of hing, and the curry leaves. Pour this hot seasoning over the simmering sambar, cover the pot, and let it sit for a minute to infuse. Stir once more and taste; add salt or jaggery if needed.
7. Serve: Garnish with fresh chopped coriander and a dash of lime juice if you like. Serve the sambar hot with rice, idlis, or dosas, and enjoy the mellow coconutty aroma of this Udupi specialty.
Udupi-Style Rasam
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
Main Ingredients:
2 large ripe tomatoes, chopped
½ cup water (plus more during cooking)
2 cups water (for cooking the rasam)
1 tbsp tamarind paste (or soaked tamarind pulp)
1 tbsp jaggery or brown sugar
½ tsp turmeric powder
2 slit green chilies (adjust to taste)
1/4 cup toor dal (washed, then cooked until very soft)
2 tbsp Udupi-style rasam powder (store-bought or homemade)
Salt to taste
For Garnish:
A few curry leaves
Chopped coriander leaves
(Optional) 1 tsp freshly grated coconut
For Tempering:
1 tbsp coconut oil or ghee
1 tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida (hing)
Instructions
1. Cook the dal: Pressure-cook the ¼ cup toor dal with a pinch of turmeric and enough water until very soft. Mash and set aside.
2. Boil tomatoes: In a saucepan, bring 2 cups of water to a boil with the chopped tomatoes, green chilies, turmeric and a little salt. When the tomatoes are very soft, mash them in the pot to release their juices.
3. Add seasonings: Stir in the tamarind paste, jaggery, and the rasam powder. Add the mashed dal and mix well. Add more water to reach your desired soup-like consistency. Bring the mixture to a gentle boil and simmer for 5–7 minutes so the flavors meld.
4. Finishing touches: Turn off heat and add a few curry leaves. (Optionally, stir in the grated coconut for richness.)
5. Tempering: In a small pan, heat the oil or ghee. Add mustard seeds; when they begin to pop, add cumin and a pinch of hing. Pour this fragrant seasoning over the hot rasam. Cover the saucepan and let the aromas infuse for a minute.
6. Serve: Give the rasam a final stir. Garnish with chopped coriander and serve piping hot. Udupi rasam is traditionally slightly sweet-spicy – the jaggery and hing give it that signature warmth. Enjoy it as a soup or ladle it over steamed rice with a drizzle of ghee.
Tips
Use fresh coconut and spices: Roasting the spice mix and freshly grated coconut brings out a nutty richness in the sambar. Don’t skimp on this step – it’s what gives Udupi sambar its deep flavor.
Choose your chilies: Udupi sambar is known for its mild, brick-red color. Using Byadgi or Kashmiri red chilies (with maybe one spicy chili) will give color without too much heat. Adjust the mix if you prefer it hotter or milder.
Balance jaggery and hing: The little bit of jaggery and hing in the rasam might seem odd, but they balance the tamarind’s sourness with sweetness and aroma. Be sure to include at least a pinch of each for authenticity.
Use coconut oil for tempering: Authentic Udupi rasam often uses coconut oil (or ghee) for the final seasoning, as it adds a subtle tropical fragrance.
Adjust consistency: Remember these dishes thicken as they sit. If your sambar or rasam becomes too thick after resting, simply add a little hot water and reheat to loosen it.
Closing Note
These Udupi-style sambar and rasam are a tribute to the simple temple cuisine of coastal Karnataka. The flavors are subtle but soulful – no onions or garlic, just wholesome lentils, fresh coconut, coriander, and traditional masalas. I hope this recipe brings you the same comfort it did for me, whether you’re enjoying a South Indian breakfast of idlis and dosas or a warm bowl over rice. Remember, the slow simmering and tempering are key: be patient as the ingredients meld, and your kitchen will soon be filled with that nostalgic aroma of home. Enjoy these healthy, vegan delights with family and friends, and maybe light a lamp or two – after all, this food was born in the light of temple faith and tradition!
The Pinch of Masala 