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# Udupi Sambar Recipe
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| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 4 servings |
## 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
## Instructions
### 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.
## Step-by-step
firstly heat oil and roast coriander seeds, cumin seeds, urad dal, methi seeds and kashmiri dried red chili.
furthermore, transfer to a blender and add half cup of coconut.
also add water as required.
blend to smooth paste. keep aside.
## Udupi style potato-onion sambar
1. firstly, in a large kadai add cubed potatoes and onion petals.
2. further add water and simmer for 15 minutes or till the potatoes are almost cooked.
3. make sure to cook the potatoes well before adding masala.
4. furthermore, add tamarind juice.
5. also add curry leaves, jaggery, turmeric and salt to taste.
6. mix well and boil for 5 minutes or till the raw smell from tamarind juice disappears.
7. furthermore, add cooked dal.
8. also add prepared masala paste and mix well.
9. adjust the consistency by adding water as required.
10. simmer for 5 minutes or till the coconut gets cooked well.
11. additionally, prepare the tempering by heating oil in small kadai.
12. further, add mustard seeds, urad dal, dried red chilli and curry leaves.
13. allow the tempering to splutter then pour the tempering over prepared sambar.
14. finally, **udupi sambar** / **potato onion sambar** is ready to serve with plain rice, [**dosa**](http://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or \[\*\*idli.
\*\*]\([http://hebbarskitchen.com/recipes/south-indian-idli-recipes/](http://hebbarskitchen.com/recipes/south-indian-idli-recipes/))
## Video
## Notes
* firstly, cook the potatoes well before adding masala paste. after adding masala paste, potatoes will not cook further.
* instead of freshly preparing masala, you can also blend [**sambar powder**](/recipes/sambar-powder-recipe-sambar-masala) along with coconut to fasten the process.
* additionally, vary the vegetables according to your choice.
* finally, **udupi sambar** / **potato onion sambar** taste great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/udupi-sambar-recipe-coconut-sambar/](https://hebbarskitchen.com/udupi-sambar-recipe-coconut-sambar/)
2. further add water and simmer for 15 minutes or till the potatoes are almost cooked.
3. make sure to cook the potatoes well before adding masala.
4. furthermore, add tamarind juice.
5. also add curry leaves, jaggery, turmeric and salt to taste.
6. mix well and boil for 5 minutes or till the raw smell from tamarind juice disappears.
7. furthermore, add cooked dal.
8. also add prepared masala paste and mix well.
9. adjust the consistency by adding water as required.
10. simmer for 5 minutes or till the coconut gets cooked well.
11. additionally, prepare the tempering by heating oil in small kadai.
12. further, add mustard seeds, urad dal, dried red chilli and curry leaves.
13. allow the tempering to splutter then pour the tempering over prepared sambar.
14. finally, **udupi sambar** / **potato onion sambar** is ready to serve with plain rice, [**dosa**](http://hebbarskitchen.com/recipes/south-indian-dosa-recipes/) or \[\*\*idli.
\*\*]\([http://hebbarskitchen.com/recipes/south-indian-idli-recipes/](http://hebbarskitchen.com/recipes/south-indian-idli-recipes/))
## Video
## Notes
* firstly, cook the potatoes well before adding masala paste. after adding masala paste, potatoes will not cook further.
* instead of freshly preparing masala, you can also blend [**sambar powder**](/recipes/sambar-powder-recipe-sambar-masala) along with coconut to fasten the process.
* additionally, vary the vegetables according to your choice.
* finally, **udupi sambar** / **potato onion sambar** taste great when served hot.