temple style sambar recipe | no onion no garlic vegetable sambar

this post is also available in ಕನ್ನಡ (Kannada)

temple style sambar recipe | no onion no garlic vegetable sambar with detailed photo and video recipe. an aromatic and flavoured lentil soup recipe made with the choice of vegetables. it is a unique sambar recipe known for no onion and no garlic usage with a freshly ground coconut masala. the recipe is very much inspired from the south indian temples particularly from north karnataka and hence the use of coconut in it.
temple style sambar recipetemple style sambar recipe | no onion no garlic vegetable sambar with step by step photo and video recipe. sambar or rasam is one such recipe from south india, which has myriad variations for the same purpose. the variations hugely depend upon the location, demographics and purpose it is made. one such simple and flavoured variation is temple style sambar made with the freshly ground masala.

as i was explaining earlier, this is a north karnataka style sambar recipe. even though i hail from udupi and it is known as the temple city of karnataka, but this is not native to udupi. it is very similar, but still, there is a difference. i have already posted udupi style sambar, but this recipe is dedicated to north karnataka. the main difference is the usage of vegetables in it which is quite obvious. in udupi the vegetables are limited to locally grown veggies. for instance, veggies like winter melon, white eggplant, pumpkin, southekayi (mogem vegetable) are used in udupi style, but in this, i have used veggies like drumstick, purple eggplant and much more common to north karnataka and western india.

no onion no garlic vegetable sambar

furthermore, i would like to add some more tips, suggestions and variations to temple style sambar recipe. firstly, some may argue about the use of coconut while preparing the ground masala. if you do not like it, you may very well ignore it. you may need to increase the quantity of pressure cooked toor dal. secondly, while preparing the masala, i have used 4 byadgi or kasmiri chilli which has a mild flavour of spice heat. if you need to increase, you can 1 or 2 guntur chilli and reduce the kasmiri chilli. lastly, due to use of toor dal in this recipe, it would thicken once you rest it. therefore, you may have to bring it to the correct consistency by adding water and boiling it.

finally, i request you to check my other detailed sambar recipes collection with this post of temple style sambar recipe. it mainly includes my other related recipes like bendekai gojju, avial, idli sambar, cauliflower sambar, onion sambar, drumstick sambar, mini idli sambar, vegetable sambar, sambar, gulla bolu koddel. further to these i would also like to mention my other recipe collections like,

temple style sambar video recipe:

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recipe card for no onion no garlic vegetable sambar recipe:

temple style sambar recipe

temple style sambar recipe | no onion no garlic vegetable sambar

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Servings
AUTHOR: HEBBARS KITCHEN
Course: sambar
Cuisine: south indian
Keyword: temple style sambar recipe
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easy temple style sambar recipe | no onion no garlic vegetable sambar

Ingredients

for masala paste:

  • 2 tsp oil
  • 1 tbsp coriander seeds
  • ½ tbsp cumin / jeera
  • ½ tbsp chana dal
  • ½ tbsp urad dal
  • ¼ tsp methi / fenugreek
  • few curry leaves
  • 4 dried red chilli
  • ½ cup coconut, grated
  • ½ cup water, for grinding

for sambar:

  • 2 tbsp oil
  • 11 cubes bottle gourd / sorekai / lauki
  • 10 cubes sweet pumpkin
  • 5 beans, chopped
  • ½ tomato, chopped
  • 1 drumstick, chopped
  • 2 brinjal, cubed
  • 5 cup water
  • few curry leaves
  • ½ tsp turmeric
  • ½ tsp jaggery
  • ¾ cup tamarind extract
  • 1 tsp salt
  • 1 cup toor dal, cooked

for tempering:

  • 3 tsp oil
  • 1 tsp mustard
  • 2 dried red chilli
  • few curry leaves

Instructions

homemade sambar masala preparation:

  • firstly, heat 2 tsp oil and add 1 tbsp coriander seeds, ½ tbsp cumin, ½ tbsp chana dal, ½ tbsp urad dal and ¼ tsp methi.
  • roast on low flame until the spices turn golden brown.
  • now add few curry leaves, 4 dried red chilli and roast on low flame.
  • roast until the spices turn aromatic.
  • cool completely, and transfer to the blender.
  • add ½ cup coconut and blend to smooth paste adding ½ cup water. keep aside.

temple style sambar preparation:

  • firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.
  • roast on low flame, until the vegetables turn aromatic.
  • now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.
  • cover and cook for 10 minutes, or until vegetables are cooked completely.
  • further, add ¾ cup tamarind extract and 1 tsp salt. mix well.
  • boil for 2 minutes or until the raw smell of tamarind goes away.
  • add in 1 cup cooked toor dal and mix well.
  • continue to boil for 2 minutes or until everything is well combined.
  • further, add in the prepared masala paste and give a good mix.
  • adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.
  • prepare the tempering, by heating 3 tsp oil.
  • splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
  • pour the tempering over the sambar and give a good mix.
  • finally, enjoy temple style sambar with hot steamed rice.
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how to make temple style sambar with step by step photo:

homemade sambar masala preparation:

  1. firstly, heat 2 tsp oil and add 1 tbsp coriander seeds, ½ tbsp cumin, ½ tbsp chana dal, ½ tbsp urad dal and ¼ tsp methi.
  2. roast on low flame until the spices turn golden brown.
  3. now add few curry leaves, 4 dried red chilli and roast on low flame.
  4. roast until the spices turn aromatic.
  5. cool completely, and transfer to the blender.
  6. add ½ cup coconut and blend to smooth paste adding ½ cup water. keep aside.

temple style sambar preparation:

  1. firstly, in a large kadai heat 2 tbsp oil, add 11 cubes bottle gourd, 10 cubes sweet pumpkin, 5 beans, ½ tomato, 1 drumstick and 2 brinjal.
  2. roast on low flame, until the vegetables turn aromatic.
  3. now add 5 cup water, few curry leaves, ½ tsp turmeric and ½ tsp jaggery.
  4. cover and cook for 10 minutes, or until vegetables are cooked completely.
  5. further, add ¾ cup tamarind extract and 1 tsp salt. mix well.
  6. boil for 2 minutes or until the raw smell of tamarind goes away.
  7. add in 1 cup cooked toor dal and mix well.
  8. continue to boil for 2 minutes or until everything is well combined.
  9. further, add in the prepared masala paste and give a good mix.
  10. adjust consistency, boil for 4-5 minutes or until the raw flavour from coconut goes away.
  11. prepare the tempering, by heating 3 tsp oil. splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
  12. pour the tempering over the sambar and give a good mix.
  13. finally, enjoy temple style sambar with hot steamed rice.
    no onion no garlic vegetable sambar

notes:

  • firstly, add vegetables of your choice to make sambar more nutritious.
  • also, adjust the consistency of sambar to your choice.
  • additionally, do not overcook the vegetables, as it will turn mushy.
  • finally, temple style sambar recipe does not have any onions.
this post is also available in ಕನ್ನಡ (Kannada)
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