Temple Style Vegetable Sambar:

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 –


Sweet pumpkin – ½ kg (you can use coloured cucumber or Ash gourd as well)


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


Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Red chilli – 1

Curry leaves – 1 spring


-Cook toor dal after washing and keep aside. (don’t use more dal)

-Remove central seed part. Chop veggies, as bigger chunks.

Ribbet collage 1

– Cook chopped veggie by adding sufficient water, salt, jaggery, red chilli powder.

-In the meantime, roast masala for grinding.

Ribbet collage 2

-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.




18 thoughts on “Temple Style Vegetable Sambar:

  1. Jayanth desai Reply

    Heard some add big cinnamon stick while frying same masale
    Will it give another taste?

    1. Laxmi Reply

      yes, you can add a clove also which is followed in Hubli belgaum, this gives a bit of garam masala flavor..

      1. Shrikripa U Reply

        Sorry Lakshmi, We (coastal people) don’t use any garam masala items in sambar masala. This is how we make.

    2. Shrikripa U Reply

      Jayanth, we (coastal people) don’t use cinnamon in sambar.

      1. Jayanth desai Reply

        Ok thanq for clarification
        Had tried your temple sambar
        I have no words to describe for its taste
        Only I can say is heaven

        1. Shrikripa U Reply

          Thank you for your feedback. I am happy to know you did liked it as well.

  2. Janet Reply

    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 😉

    1. Shrikripa U Reply

      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!

  3. Jayanth desai Reply

    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

    1. Shrikripa U Reply

      Thank you 🙂

  4. suchi sadahiv Reply

    Hi, the pumpkin curry turned out to be a super hit at home.. thx again!

    1. Shrikripa U Reply

      Thank you so much for trying and glad that you liked it as well.

      1. Mamata Reply

        Plse can u post cup size measurement which u took. Or equal to how many table spn ?

        1. Shrikripa U Reply

          Thank you mamata. It is a rough measurement by using regular standard measuring cups / which we use for baking purposes.

  5. Vinay Kumar B S Reply

    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.

    1. Shrikripa U Reply

      Sure sir. Are you looking for Brinjal koddel recipe?

  6. Vinay Kumar BS Reply

    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.

    1. Shrikripa U Reply

      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.

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