Sambar Recipe – South Indian Style
Main Ingredients
For Masala
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Boiled Vegetables
The presenter shows a bowl of pre-boiled vegetables including potato, carrot, beans, onion, tomato, and ridge gourd. These vegetables were lightly fried in 1-2 teaspoons of oil and then pressure cooked for one whistle with a pinch of salt until tender.
Fry Coriander Seeds
Heat a small kadai (pan) with a little oil. Add 2 tablespoons of whole coriander seeds and fry until they turn light brown. Remove the fried coriander seeds and transfer them to a mixer jar.
Fry Cumin Seeds
In the same kadai, add 1 teaspoon of cumin seeds and fry until they turn light brown. Remove and add to the mixer jar with the coriander seeds.
Fry Fenugreek Seeds and Hing
Add 7-8 fenugreek seeds and about 1/4 teaspoon of hing (asafoetida) to the kadai. Fry until light brown. Remove and add to the mixer jar.
Fry Red Chilli Powder
Add 1.5 tablespoons of red chili powder to the remaining oil in the kadai. Fry for a very short time (just a few seconds) to release its color and aroma. Be careful not to burn it. Add to the mixer jar.
Grind Masala Paste
To the mixer jar containing the fried spices and chili powder, add a small piece of tamarind (about half the size of a lemon) and 1/2 bowl of coconut pieces. Add a little water and grind everything into a slightly coarse paste.
Combine Vegetables and Masala
Transfer the boiled vegetables into a larger cooking pot. Add the freshly ground masala paste to the vegetables. Rinse the mixer jar with a little water and add that water to the pot as well. Mix everything thoroughly.
Add Boiled Dal
Add the pre-boiled and slightly mashed toor dal (arhar dal), which was cooked with water, turmeric, and a little oil, to the pot. Mix well to combine all ingredients.
Adjust Consistency and Seasoning
Add more water if a thinner consistency is desired for the sambar. Add salt to taste (remembering some was added to vegetables). Add a small piece of jaggery (gud) for a hint of sweetness and to balance the flavors.
Boil Sambar
Bring the sambar to a good boil, allowing all the flavors to meld together and the vegetables to absorb the spices. Let it for .
Prepare Tempering
In a separate small kadai or pan, heat 1 tablespoon of oil. Add 1 tablespoon of mustard seeds. Once they start to splutter, add the remaining 1/4 teaspoon of hing and a sprig of curry leaves. Fry until the curry leaves are crisp and aromatic.
Add Tempering to Sambar
Pour the hot over the boiling sambar. Mix gently. The Sambar is now ready to be served hot.
Serve Sambar
Serve the hot Sambar with rice, idli, vada, or dosa. The presenter shows it served with dosa.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Variations
Simple ways to adapt this recipe.
- Use different combinations of vegetables like drumsticks
Brinjal, or pumpkin.
- For a richer flavor
You can use coconut oil for tempering.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
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