What is Udupi sambar made of?

It is a close relative of the quintessential 'dal-rice or dal-chawal' combo that is famous world over. So, here's the Udupi Sambar recipe – a personal favorite from the world of sambars. This Udupi Sambar is spiced, slightly sweet, tangy, and made with pigeon pea lentils, tamarind, spices, herbs and mixed veggies .

SKU: N/A Category: Masalas Tags: Amti Masala, Huli Pudi, SAMBAR POWDER. Description. HULI PUDI OR SAMBAR POWDER IS THE MASALA POWDER BY WHICH SPECIAL AROMATIC HULI OR AMTI CAN PREPARED TO SERVE WITH IDLI OR ANNA- KUMBALKAI HULI WHICH GIVES YOU PERFECT TASTE WHEN SERVED WITH SANDIGE AND PICKLES .

What are the raw materials of sambar powder?

This Sambar Powder is spiced powder is made with a blend of roasted coriander seeds, toor dal, chana dal, fenugreek seeds, mustard seeds, Curry Leaves, Byadagi Chilli and Many Type Of Spices Contain and few more which adds to this unique taste and exemplifies the taste sambar.

Why is my sambar powder bitter?

If your sambar powders taste bitter, it's likely due to the natural bitterness of methi (fenugreek) . When consumed plain, it might appear sharp or taste bitter. However, once incorporated into a sambar recipe, it should balance out.

UDUPI STYLE SAMBAR POWDER RECIPE / KARNATAKA HULI PUDI (2024)

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I usually prefer making spice powders at home rather than buying it from outside as i feel they are much better than the store bought ones .There is no preservative added and they really add flavors & fragrance to the food.I agree its little time consuming but once job done , aroma coming out from the flavorful masalas is just overwhelming. I have already shared few spice powder recipes here and today its time for recipe of ” Home made Karnataka style Sambar Powder ” – one of the most essential ingredient of any South Indian Kitchen . The recipe for sambar powder varies from state to state and region to region , which is what makes the taste different.Today, I am posting Udupi style Sambar Powder.This easy to make spice blend is the heart for a perfect Udupi style Sambar .

UDUPI STYLE SAMBAR POWDER RECIPE / KARNATAKA HULI PUDI (2)

Making of sambar powder and storing is very common through out South India but not in Udupi region. Usually in Udupi style sambar , fresh masalas are roasted in small batch and ground to paste each time Sambar is made . But since Sambar is made almost daily , now a days to make life easy in the kitchen and simple , people have started making Sambar powder in large quantity and use it as and when required while making sambar . This is actually very handy. I was getting request from long time to share authentic Karnataka brahmin style Sambar powder . So here is ” Udupi Style Sambar Powder Recipe ” for you all …will soon share Mysore style recipe too which is entirely different from this ..

Smitha Kalluraya

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Course condiments

Cuisine karnataka

Ingredients

1 cup Coriander Seeds /Dhania
¼ cup Cumin Seeds/ Jeera
2 tsps Fenugreek seeds /methi
½ cup Split Black gram /Urad dal
¼ cup Bengal Gram /Chana Dal
2 cups Red Chilli, ( both guntur and byadgi mixed )
Curry Leaves, - fist ful
1-2 tsp Oil to roast

Instructions

In a kadai / pan , add few drops of oil and roast each ingredients seperately till they turn crisp .
Finally take a big kadai. Add all the roasted ingredients and mix well .
Once the roasted ingredients attain room temperature ,in a mixer , grind everything to a smooth powder .
Allow the ground sambar powder to cool off completely and then store it in an air-tight container.Use as required to make sambar .Do not use wet spoon or wet hand to have a good shelf life.
Do try this flavourful masala.. will soon post udupi style sambar .. Enjoy !!!

Notes

To make sambar powder in large quantity , increase everything proportionately. ie. if you have taken 2 cups dhania , add jeera 1/2 cup .
You can increase / decrease red chilli quantity based on your preference .
Use both byadgi ( kashmiri ) chilli and guntur variety chilli . byadgi gives nice color and guntur is for spiciness .
The blend stays good for years! You can also divide the quantity , pack in ziplock and store in refrigerator. I usually prefer to make smaller and more frequent batches of Sambar powder
You can even add few spoons of it while making various stir fries / curries / rice bath .

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4 Comments

Amrita Roy

May 29, 2015 at 5:53 am

this is a very useful post…visit my space too

Rafeeda AR

May 31, 2015 at 6:11 am

I can smell the masala powder… lovely recipe…

swaroopa gupta

July 1, 2015 at 8:01 pm

Lovely recipe..vl do try this Smitha 🙂

Sreesha Das

July 22, 2015 at 8:28 am

Please post mysore style huli pudi…..waiting very eagerly

Deepa

May 1, 2017 at 3:44 pm

Hi Smitha, I have tried you huli pudi recipe several times and it has been a life saver for me here in Germany!

UDUPI STYLE SAMBAR POWDER RECIPE / KARNATAKA HULI PUDI (2024)

Ingredients

Instructions

Notes

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