Usually people ask me regarding recipe of sambar, which is served in Coastal Mangalore temples. In our coastal temples, prasadam is served in the form of afternoon lunch. It is a simple lunch, served on a plantain leaf. which usually includes palya, rice, Rasam, sambar, payasam and buttermilk. Speciality of this lunch is, taste of the Rasam or sambar will linger in your mouth even after some time.
Commonly used vegetable for this kind of sambar is Ash gourd, sweet pumpkin or Coloured cucumber. You can take any one of these above-mentioned veggies and make. Here freshly roasted and ground masala has been used and onion or garlic is a taboo ingredient in prasadam lunch.
Here I have used home grown Sweet pumpkin –
Ingredients:
Sweet pumpkin – ½ kg (you can use coloured cucumber or Ash gourd as well)
Salt
Jaggery – 1 to 2 tea spoons (adjust according to your taste)
Red chilli powder – ½ tea spoon
Coriander seeds – 1 table spoon
Cumin – 1 tea spoon
Methi – ¼ tea spoon
Hing – pea nut size (hard hing) or ½ tea spoon of powdered hing.
Urad dal – 1 tea spoon
Chana dal – 1 tea spoon
Red chillies – 3 to 4
Coconut – ½ cup
Curry leaves – 1 spring
Toor dal – ¼ cup
Turmeric – ½ tea spoon
Tamarind – ½ – 1 tea spoon
Seasoning:
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Red chilli – 1
Curry leaves – 1 spring
Method:
-Cook toor dal after washing and keep aside. (don’t use more dal)
-Remove central seed part. Chop veggies, as bigger chunks.
– Cook chopped veggie by adding sufficient water, salt, jaggery, red chilli powder.
-In the meantime, roast masala for grinding.
-Take one thick kadai, add 1 tea spoon of coconut oil, fry methi seeds until light brown.
-Add in coriander, cumin, Hing, Red chillies, urad and Chana dal and proceed frying until dal becomes light brown and red chillies puffs and roasts.
-Add in coconut, curry leaves and turmeric, proceed frying for 2 to 3 minutes or until you feel the aroma of coconut.
-Cool this mixture and grind into not so smooth paste by adding tamarind and sufficient water.
– Now mash cooked dal add dal and freshly ground masala to cooked veggie and boil.
-Check for salt, jaggery and adjust. When it boils add seasoning.
-Heat coconut oil, mustard, red chilli, when mustard splutters, and curry leaves and pour over the prepared(boiled) sambar.
-Serve with hot rice.
Jayanth desai March 17, 2018
Heard some add big cinnamon stick while frying same masale
Will it give another taste?
Laxmi March 17, 2018
yes, you can add a clove also which is followed in Hubli belgaum, this gives a bit of garam masala flavor..
Shrikripa U March 19, 2018
Sorry Lakshmi, We (coastal people) don’t use any garam masala items in sambar masala. This is how we make.
Shrikripa U March 19, 2018
Jayanth, we (coastal people) don’t use cinnamon in sambar.
Jayanth desai March 25, 2018
Ok thanq for clarification
Had tried your temple sambar
I have no words to describe for its taste
Only I can say is heaven
Shrikripa U April 2, 2018
Thank you for your feedback. I am happy to know you did liked it as well.
Janet April 6, 2018
Hi Kripa,
When i saw the fresh pumpkin with green skin in the supermarket….the first thing which struck me was ‘Temple Sambar’…and thank you for sending me the link on FB.
My kids kept coming in the kitchen…to find out why mumma is in such a good mood. Everyone at home loved it which includes a pure non-veg hubby, our dear Philippine nanny, 7 year old fishiterian and 3 year old toddler who generally eats only bland food and a 2 year old who is ever ready to try new food.
Thanks once again for the amazing pictorials which help us to imagine 😉
Shrikripa U April 10, 2018
Hi Janet, It is always so nice to read feedback’s, but your words were such,felt special and wonderful. It really lifted my spirits. Thank you very much!
Jayanth desai April 15, 2018
Thanq so much kripa ji for this awesome sambar of temple style
It has become integral part of making sambar whenever we get pumpkins and cucumber
Again today I have done with pumpkins
Feels divine touch with God
Here there is no option to post which I had prepared
Thanq once again
Shrikripa U April 15, 2018
Thank you 🙂
suchi sadahiv February 15, 2019
Hi, the pumpkin curry turned out to be a super hit at home.. thx again!
Shrikripa U February 19, 2019
Thank you so much for trying and glad that you liked it as well.
Mamata July 18, 2020
Plse can u post cup size measurement which u took. Or equal to how many table spn ?
Shrikripa U July 19, 2020
Thank you mamata. It is a rough measurement by using regular standard measuring cups / which we use for baking purposes.
Vinay Kumar B S January 28, 2021
Hello Madam,
Thank you for the recipe, sambar turned out very tasty. I was looking for a temple sambar which is also called as Kudelu, if you know the recipe, please share it.
Shrikripa U April 11, 2021
Sure sir. Are you looking for Brinjal koddel recipe?
Vinay Kumar BS January 28, 2021
Hello Madam,
Thank you for the recipe, sambar turned out very tasty. I was looking for a temple sambar which is also called as Kudelu, if you know the recipe, please share it.
Shrikripa U February 14, 2021
Hello Sir, Kodilu is a generic name for our style (coconut masala) sambar. Could you please let me know, which vegetable kodilu you are looking for? We have different masala for each vegetable. It would help me to share.