Udupi Huli

Udupi sambar — the defining distinction of Udupi huli from all other South Indian sambar varieties is the use of jaggery and a freshly ground masala paste of fried dried red chilli, coriander seeds, and freshly grated coconut rather than commercial sambar powder. The resulting huli is sweeter, creamier, and more coconut-forward than Tamil Nadu sambar; the jaggery rounds the tamarind's sharpness into a gentler sweet-sour profile. Made with toor dal cooked until very soft and mashed, then combined with tamarind, the fresh coconut masala, and the season's vegetables (drumstick, tomato, shallot, or a single vegetable like ash gourd). No onion in the purist temple version; asafoetida performs the same flavour function. The Udupi huli is the standard against which all Karnataka sambar is judged.