Udupi Food Factory

Udupi Food Factory — the house sambar, canned five ways

The house sambar, canned five ways.

The house pot

Classic

Udupi Sambar

Toor dal, tamarind and a plain roast of coriander and red chilli. What Sunday mornings smell like.

Best with
idli, vada, or hot rice with ghee
Character
●●○○ medium
Jar
500 ml · serves 2 · ready in 3 min
Scroll to turn the wheel

Five sambars

One pot, five ways — canned in Udupi the day it is cooked.

  1. Lot 01 · Sambar

    Classic

    Toor dal, tamarind and a plain roast of coriander and chilli. Best with idli, vada, or hot rice and ghee.

    ●●○○ medium · 500 ml

  2. Lot 02 · Sambar

    Coconut

    Fresh coconut and green chilli ground into the dal, thinned with curd. Gentler, rounder, coastal. For dosa.

    ●○○○ mild · 500 ml

  3. Lot 03 · Sambar

    Roasted

    The masala roasted slow and dark before it meets the dal. Smokier, deeper. Plain rice and a spoon of ghee.

    ●●●○ bold · 500 ml

  4. Lot 04 · Sambar

    Drumstick

    Loaded with drumstick and pumpkin, cooked till the pods give up their marrow. Rice, or mopped up with chapati.

    ●●○○ medium · 500 ml

  5. Lot 05 · Sambar

    Tomato

    Tomato-forward and tangy, the way the darshinis make it — bright, a little sweet. A tall stack of idli.

    ●●○○ tangy · 500 ml