Simple, practical, and full of everyday flavour, udupi sambar recipe | coconut sambar recipe | potato onion sambar is a vegetarian Indian sambar made with oil, coriander seeds / dhaniya seeds, and cumin seeds / jeera in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4 Servings
  • Category: sambar
  • Cuisine: Indian

Ingredients

for masala paste:

  • 2 tsp oil
  • 2 tsp coriander seeds / dhaniya seeds
  • ½ tsp cumin seeds / jeera
  • 1 tsp urad dal
  • ¼ tsp methi seeds
  • 4-5 kashmiri dried red chili
  • ½ cup coconut (fresh / desiccated / frozen)
  • ¼ cup water (or as required)

other ingredients:

  • 1 large potato (peeled and cubed)
  • 1 medium sized onion (petals)
  • 2 cups water
  • 1 cup tamarind juice / extract
  • few curry leaves
  • 1 tsp jaggery / gud
  • ¼ tsp turmeric / haldi
  • salt to taste
  • 1 cup cooked toor dal

for tempering:

  • 2 tsp oil
  • ¾ tsp mustard seeds / rai
  • ½ tsp urad dal
  • 2 dried red chilli
  • few curry leaves

Method

masala paste recipe:

  1. firstly heat oil and roast coriander seeds, cumin seeds, urad dal, methi seeds and kashmiri dried red chili.
  2. furthermore, transfer to a blender and add half cup of coconut.
  3. also add water and blend to smooth paste.

udupi style potato-onion sambar:

  1. firstly, in a large kadai add cubed potatoes, onion petals add water.
  2. simmer for 15 minutes.
  3. furthermore, add tamarind juice, curry leaves, jaggery, turmeric and salt to taste.
  4. mix well and boil for 5 minutes.
  5. furthermore, add cooked dal add prepared masala paste. mix well.
  6. simmer for 5 minutes.
  7. meanwhile, heat oil in small kadai and add mustard seeds, urad dal, dried red chilli and curry leaves.
  8. allow the tempering to splutter then pour over prepared sambar.
  9. finally, udupi sambar / potato onion sambar is ready to serve with plain rice, dosa or idli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.