Temple style sambar recipe | How to make Karnataka temple style sambar | South Indian sambar
By Latha on Oct 17th, 2019
Temple style sambar recipe explained with step by step pictures and a video. This is a Karnataka style or South Indian style sambar generally served in temple or devasthana. This temple style sambar is prepared using mixed vegetables, dal, coconut and fresh ground masala. This is a very tasty and healthy sambar recipe prepared in Karnataka.
Mixed vegetables are used in this sambar. And I have used potato, pumpkin, bottlegourd, beans, drumstick and tomato. However you can use any vegetable of your choice. Or you can prepare this sambar with just one vegetable. Cucumber, carrot, ashgourd and Ivy gourd can be used too.
Generally temple style sambar is without onion-garlic. These no-onion and no-garlic recipes are called as satvika recipes. You can find many "satvika" recipes on this website. Also I have added jaggery in this recipe. Some people like jaggery in sambar but some people don't prefer it. What I suggest is adjust the jaggery as per your taste but don't skip it. You can adjust tamarind and salt also as per your taste.
If you are looking for more sambar recipes then do check my menaskai, basale soppu sambar, snakegourd kootu, amaranthus or harive soppina huli, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre and okra sambar recipes.
I have made a video on this temple style sambar recipe with Kannada narration, which I have embedded it below.
Preparation time: 15 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 2 cups mixed vegetables (refer description)
- 1 tomato
- 1/4 cup toor dal
- Big pinch turmeric powder
- 2 tsp crystal salt (or as per your taste)
- 1/2 - 1 tsp jaggery (optional but recommended)
- One gooseberry sized tamarind
- Some coriander leaves
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 2 - 4 red chili
- 3/4 tsp gram dal
- 1 tsp urad dal
- 3 tsp coriander seeds
- 1/2 tsp jeera or cumin seeds
- 7 - 8 fenugreek seeds
- A pinch of asafoetida
- 1/2 tsp cooking oil
- Few curry leaves
Ingredients for tempering:
- 1 red chili
- 5 - 6 curry leaves
- 1/2 tsp mustard seeds
- 1 tsp cooking oil
Instruction for making temple style sambar:
- Take toor dal in a pressure cooker and rinse. Add in turmeric powder, few drops of oil and required water.
- Cook the dal until soft by making 2 - 3 whistles.
- Now to the same cooker add in chopped vegetables. Also add in a tsp of salt.
- Add in required water and cook until soft.
- Meanwhile tke all the ingredients listed under "for masala" like red chili, gram dal, urad dal, coriander seeds, cumin seeds and fenugreek seeds as per the measurement. Also add 1/2 tsp oil.
- Roast the ingredients under low flame. Fry until dal turns brown but take care not to burn any of them. Switch off the stove and add in few curry leaves and asafoetida. Give a quick mix.
- Add in grated coconut. Please note, you need not fry the coconut.
- Grind the roasted spices and grated coconut using a mixer grinder. Use required water and grind until smooth.
- Then add this ground masala into the cooker, which has cooked vegetables and dal. Also add required water.
- Add in tamarind extract.
- Add in salt. please remember, that we have already added some salt while cooking the vegetables.
- Also add in jaggery. Adjust the jaggery as per your taste. But do not skip it.
- Mix it well and bring it to boil. Add in coriander leaves and switch off the stove.
- Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty temple style sambar recipe with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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