Sambar Recipe

Sambar Recipe

Today’s recipe comes from the Southern land of India and is everyone’s favorite. Delicacies from South Indian cuisine are always relished in my household as they are extremely flavorful and light on the tummy. 🙂 There are many varieties of sambar that are prepared using different vegetables and spices and each one of them has a unique taste and flavor. The one I relish the most is the mullangi sambar (radish sambar) and tiffin sambar. Below I have shared a simple version of vegetable sambar that I make a lot.

RECIPE DETAIL – I have used homemade sambar powder to make sambar recipe but store bought powder will work just fine. Wash and chop all the veggies you want to add to the sambar. I have used carrots, baingan (small brinjal/eggplants), tomatoes, lauki (bottle gourd), zucchini (tori) and onions. I like to saute my veggies before adding them to the cooked dal.

Boil dal and set it aside. When the veggies are ready, mix in the dal, sambar powder, tamarind paste and mix until well blended. Lemon juice can be substituted for tamarind. Adjust seasonings and the final step would be to prepare the tempering or baghar. Pour hot tadka/tempering over the dal and serve hot with Instant rice idlis and coconut chutney.

Enjoy a healthy and delicious brunch with your family and friends!!

Sambar Recipe

Sambar Recipe
Votes: 1
Rating: 5
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Simple and easy vegetable sambar recipe - a famous South Inidan dish usually paired up with idli, dosa and vada.
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
35 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
35 MINUTES
Sambar Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Simple and easy vegetable sambar recipe - a famous South Inidan dish usually paired up with idli, dosa and vada.
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
35 MINUTES
Servings Prep Time
6 PEOPLE 20 MINUTES
Cook Time
35 MINUTES
INGREDIENTS
BOILING DAL
  • 2 cups Tuvar dal (pigeon peas)
  • 1 teaspoon Haldi (Turmeric powder)
  • Salt to taste
VEGETABLES AND OTHER INGREDIENTS
  • 1/2 cup Chopped Lauki (bottle gourd)
  • 2 small Small eggplant/baingan
  • 1/2 cup Chopped Zucchini
  • 1/2 cup Chopped Carrots
  • 1 medium Chopped tomato
  • 2 tablespoon Gur or Jaggery
  • 3 tablespoon Tamarind juice
  • 1 large onion chopped
  • 2-3 tablespoon Oil to cook veggies
  • 2 tablespoon Homemade Sambar powder
  • 2 cups of Water added to sambar
FOR TEMPERING/TADKA
  • 1 teaspoon Mustard seeds
  • 3/4 teaspoon Methi dana (Fenugreek seeds)
  • 2 teaspoon Skinned and split urad dal
  • 1 teaspoon Cumin seed
  • A pinch of Hing (asofetadia)
  • 8-10 pieces of Curry leaves
  • 4-5 pieces of Whole Red chillies
  • 2 - 3 tablespoon Oil
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
PREPARING SAMBAR
  1. Assemble ingredients to boil dal.
  2. Clean and wash dal.
  3. Transfer dal to a pressure cooker, add salt and turmeric powder.
  4. Cover and pressure cook for 2-3 whistles.
  5. Allow the steam to escape before opening the lid, dal all done and cooked.
  6. Whisk the dal. Set it aside.
  7. Soak tamarind in warm water for 15-20 minutes. Use spoon to mash up the lumps. Strain and...
  8. Set it aside.
  9. Wash and assemble veggies for dal.
  10. Chop them..
  11. Heat oil in a pan, add carrots and cook for 1 minute.
  12. Toss in onion, baingan/small eggplant, tomato, zucchini and lauki.
  13. Cover and cook for 3-4 minutes or until veggies are soft and tender. Add jaggery and mix it well.
  14. Add tamarind water to the cooked veggies.
  15. Mix in Sambar powder.
  16. Add dal and...
  17. Mix until blended.
TEMPERING
  1. Assemble ingredients for tempering..
  2. Heat oil in a pan. Add all the ingredients one by one.
  3. As they star to sputter, add curry leaves..
  4. And pour this tadka to the boiling dal.
  5. Mix and allow it to simmer for another 5-10 minutes.
  6. Adjust seasonings and..
  7. Serve hot with warm instant rice idlis.
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6 Responses

  1. Kavya says:

    Idlis are my all time favourite breakfast👍

  2. abida khan says:

    Great idli

  3. priya kulkarni says:

    So nice

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