Vegetable Sambar Recipe – South Indian Style
For Grinding Masala
For Sambar
For Tempering
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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare and Roast Masala Ingredients
Chop coconut into small pieces. In a pan, heat 1 tbsp coconut oil. Add fenugreek seeds, coriander seeds, dried red chilies, and chopped coconut. Roast these ingredients over medium heat until they are fragrant and the coconut turns slightly golden brown. Add turmeric powder and roast for another . Remove from heat and let it cool completely.
Grind Masala Paste
Once the roasted ingredients have cooled, transfer them to a mixer grinder. Add the small piece of tamarind and a little water. Grind to a smooth, thick paste. Set aside.
Boil Vegetables
In a large pot, add the cubed ash gourd and enough water to cover. Bring to a boil. Add salt to taste. Then, add the remaining chopped vegetables: brinjal, carrot, potato, drumstick, small onions, and tomato. If using, add the soaked toor dal at this stage. Cook until all vegetables are tender but still hold their shape, approximately .
Combine Masala with Vegetables
Once the vegetables are cooked, add the freshly ground masala paste to the pot. Mix everything well to ensure the masala is evenly distributed. Bring the sambar to a boil, then the heat and for , allowing the flavors to meld and the sambar to thicken slightly.
Prepare and Add Tempering
In a separate small pan, heat 1 tbsp coconut oil. Add mustard seeds and let them splutter. Then, add the broken dried red chilies, crushed garlic, and curry leaves. Fry until the garlic turns golden brown and fragrant. Finally, add a pinch of asafoetida and stir quickly. Pour this hot mixture directly into the sambar. Stir gently to incorporate.
Serve
Your delicious vegetable sambar is now ready. Serve hot with rice, idli, dosa, or vada.
Helpful Tips
Small details that can improve the final result.
Variations
Simple ways to adapt this recipe.
- You can add other vegetables like pumpkinCustomise
Beans, or okra.
- For a richer flavorIngredient swap
You can use ghee instead of coconut oil for tempering.
Your Notes
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