Sambar Recipe | South Indian Sambar

Sambar is a traditional and popular South Indian lentils curry to relish with rice, idli, dosa, pongal, upma etc. Sambar is made by cooking vegetables along with dal, sambar powder, tamarind extract, herbs and spices. This is a delicious combination of dal with vegetables making it perfect to pair with idli, dosa for breakfast, dinner and with rice for lunch. Learn to make perfect tasty Sambar with step by step pictures and video.

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Sambar is one of the quite essential South Indian side dish. In the recent days I have been getting many reader requests for posting the step by step method of how to make basic sambar, that too very specifically murungakkai sambar. Though I have posted few other sambar recipes like arachuvitta sambar, tiffin sambar etc this drumstick sambar was on demand.

About Sambar

Sambar is basically a South Indian style lentils curry made with vegetables, toor dal, tamarind extract, spices and herbs. This classic side dish can be served with many items like rice, idli, vada, dosa, pongal upma etc. Sambar is healthy and packed with protein so I make it at least twice a week.

In my cooking learning process, sambar didn’t disappoint me at all as it came out good even as a first timer. I think the sambar powder matters the most, amma’s sambar powder is very popular among relatives and friends that every time we make and pack  to give it to them. I have been using it since I started cooking.

Sambar plays a vital role in South Indian menu. I have learned the tricks to make perfect tasting sambar and I have included all of them. Instead of adding 1 vegetable adding a mix of vegetables makes sambar tasty. I have added carrot and drumstick here, you can even include ash gourd, brinjal etc.

Sambar is not only health it is nutritious and packed with protein. Sambar is an integral part of any South Indian meals. I love sambar slightly thick to pair up with rice and potato curry the best combination. along with appalam on side it is a bliss.

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Sambar Video

Sambar Ingredients

• Toor dal – Toor dal is most commonly used dal for sambar.
• Onion, Tomato – Small onion adds taste to sambar so I always use that. Tomato is roughly chopped and sauteed well until raw smell leaves.
• Vegetables – You can use any vegetable of your choice. I have used carrot, drumstick here, You can also add other vegetables like ashgourd, brinjal, ladies finger etc.
• Tamarind – Extract tamarind water / pulp by soaking dry tamarind in hot water.
• Tempering – A tempering is made with oil, mustard seeds, urad dal, curry leaves, fenugreek seeds, curry leaves, red chilies and hing. I have used regular cooking oil, you can use coconut oil or ghee too.
• Turmeric powder – Turmeric powder is added while cooking dal and vegetables.
• Kashmiri chili powder – Kashmiri chili powder is mainly added for color and spice.
• Sambar powder – This is the star ingredient which makes any sambar tasty.
• Coriander leaves – Coriander leaves is added for garnish, adds great flavor so sambar so don’t miss it.

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Similar Recipes

• Idli Sambar
• Arachuvitta Sambar
• Sambar Powder
• Kerala Sambar
• Idli, dosa
• Ven pongal

How to make Sambar Step by Step

Soaking tamarind

1.To a bowl add 1 small lemon sized tamarind, add 3/4 cup water. Crush well and set aside.

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Cooking dal

2.To a pressure cooker add 1 cup toor dal along with salt, 1/2 teaspoon turmeric powder.

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3.Add 3 cups water along with few drops oil.

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4.Close lid, put on weight. Pressure cook for 3-4 whistles or until dal turns mushy.

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5.Let pressure release by itself. Mash it well with a ladle and set aside.

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Cooking vegetables

6.To a sauce pot – heat 1 tablespoon oil, add 1/4 teaspoon fenugreek seeds.

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7.Add around 15 small onion, 1 big tomato roughly chopped.

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8.Saute until tomatoes turn mushy and raw smell leaves.

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9.Add 1 carrot, 2 drumstick roughly chopped.

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10.Saute for 2 minutes. Add 1/2 teaspoon turmeric powder, 1 teaspoon kashmiri chili powder, 2 and 1/2 tablespoon sambar powder, salt to taste.

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11.Give a quick saute.

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12.Add around 1 and 1/2 cups water. Let it start to boil.

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13.Cook covered for 10-12 minutes for the vegetables to get cooked.

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14.Check if vegetables are cooked.

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Adding dal, tamarind extract

15.Add cooked dal along with 1/2 cup rinsed water.

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16.Strain and add tamarind extract. Check and add salt if needed.

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Boiling sambar

17.Boil well for 12-15 minutes or until thick.

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18.Now sambar has become thick, it will further thicken while cooling down so this is perfect.

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Tempering

19.To a tadka pan – heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter. Now add 1/2 teaspoon urad dal, 1/4 teaspoon hing, few curry leaves and 2 red chilies. Let it splutter. Switch off and remove from flame.

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20.Add tadka to boiling sambar along with 1 and 1/2 tablespoon coriander leaves. Give a quick mix and switch off.

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Serve sambar with hot rice.

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Expert Tips

• Tamarind extract – Soak in hot water, set aside and then crush that way it is easy too. Alternatively you can use tamarind paste readily available too, add 2 tablespoon tamarind paste.
• Cooking dal – While cooking dal add turmeric powder for color and flavor. Cooking for 4 whistles makes dal soft and easy to mash.
• Vegetables – First sauté small onion, tomato until tomatoes are mushy and raw smell completely leaves. Then add the vegetables and sauté well before adding spice powders.
• Spice powders – I usually add turmeric powder, kashmiri chili powder for color and sambar powder for taste and flavor. Sauteing vegetables along with spice powders gives nice flavor and taste to the sambar.
• Boiling – Boiling time depends on the water quantity you are adding. But boiling for minimum 10 minutes is needed.
• Tempering – Tempering at the last stage gives more flavor. But for ease and convenience you can make the tempering at the first stage itself.
• Variation – Add a pinch of jaggery at the final stage if you like your sambar to have a slight sweet taste.

Serving and Storage

Sambar can be served with rice, idli, dosa etc. This sambar keeps well in fridge for 2 days, reheat and serve it. When kept in fridge sambar tends to thicken so add water, reheat to make it to desired consistency while serving.

FAQS

1.Can I add other dal varieties?

Toor dal is most commonly added for sambar but you can add 2 tablespoon moong dal along with 1 cup of toor dal for a variation.

2.What are the vegetables that can be added to sambar?

Carrot, beans, drumstick, brinjal, ladies finger, ash gourd, capsicum, spring onion, spinach are some of the vegetables that you can add to sambar.

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If you have any more questions about this Sambar Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Sambar Recipe | How to make Sambar

Sambar is a traditional and popular South Indian lentils curry to relish with rice, idli, dosa, pongal and upma etc. Sambar is made by cooking vegetables along with dal, sambar powder, tamarind extract, spices and herbs. Learn to make Sambar with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1 tbsp oil
• 15 small onion
• 1 big tomato chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon kashmiri chili powder
• 2 and 1/2 tbsp sambar powder
• salt to taste
• 1 and 1/2 tablespoon coriander leaves finely chopped
• 1 big carrot
• 2 drumstick

For cooking dal

• 1 cup toor dal
• 1/2 tsp turmeric powder
• 3 cups water
• few drops oil
• salt to taste

For tempering

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp urad dal
• 2 dry red chili
• 1/4 teaspoon hing
• 1 sprig curry leaves
• salt to taste

For tamarind extract

• 1 small lemon sized tamarind
• 3/4 cup water

Instructions

• To a bowl add 1 small lemon sized tamarind, add 3/4 cup water. Crush well and set aside.
• To a pressure cooker add 1 cup toor dal along with salt, 1/2 teaspoon turmeric powder.
• Add 3 cups water along with few drops oil.
• Close lid, put on weight. Pressure cook for 3-4 whistles or until dal turns mushy.
• Let pressure release by itself. Mash it well with a ladle and set aside.
• To a sauce pot – heat 1 tablespoon oil, add 1/4 teaspoon fenugreek seeds.
• Add around 15 small onion, 1 big tomato roughly chopped.
• Saute until tomatoes turn mushy and raw smell leaves.
• Add 1 carrot, 2 drumstick roughly chopped.
• Saute for 2 minutes. Add 1/2 teaspoon turmeric powder, 1 teaspoon kashmiri chili powder, 2 and 1/2 tablespoon sambar powder, salt to taste.
• Give a quick saute.
• Add around 1 and 1/2 cups water. Let it start to boil.
• Cook covered for 10-12 minutes for the vegetables to get cooked.
• Check if vegetables are cooked.
• Add cooked dal along with 1/2 cup rinsed water.
• Strain and add tamarind extract.
• Boil well for 12-15 minutes or until thick.
• Now sambar has become thick, it will further thicken while cooling down so this is perfect.
• To a tadka pan – heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter. Now add 1/2 teaspoon urad dal, 1/4 teaspoon hing, few curry leaves and 2 red chilies. Let it splutter. Switch off and remove from flame.
• Add tadka to boiling sambar along with 1 and 1/2 tablespoon coriander leaves. Give a quick mix and switch off.

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Notes

• If you are using thick tamarind pulp then add just 1/4 cup.
• Always add tamarind extract only after the veggie gets cooked.
• Tempering at the last stage retains the flavor of the tempering for a long time.
• Boil well till the raw smell of drumstick as well as toor dal leaves.
• Switch off a bit runny as it thickens with time.
• I use homemade sambar powder which we grind in bulk.

Nutrition Facts

Sambar Recipe | How to make Sambar

Amount Per Serving (75 g)

Calories 396 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 1400mg61%

Potassium 613mg18%

Carbohydrates 55g18%

Fiber 14g58%

Sugar 15g17%

Protein 24g48%

Vitamin A 1069IU21%

Vitamin C 79mg96%

Calcium 91mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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