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South Indian Sambar Recipe

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Rajani (@thegourmetschoice)
IndianLunchDinnerMain CourseVegetarianGluten-Free

A **flavorful South Indian sambar **made with a homemade masala paste, pressure-cooked dal, and a variety of vegetables.

South Indian Sambar Recipe recipe
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min

Ingredients

4 Servings
(1 serving = 1 bowl)

Sambar Recipe Ingredients

  • oil
    oil
    1tsp
  • chana dal
    chana dal
    1tbsp
  • urad dal
    urad dal
    1tsp
  • coriander seeds
    coriander seeds
    1tbsp
  • cumin seeds
    cumin seeds
    1tsp
  • methi (fenugreek seeds)
    methi (fenugreek seeds)
    1/4tsp
  • black pepper
    black pepper
    1/2tsp
  • dried red chilies
    dried red chilies
    5piece
  • curry leaves
    curry leaves
    1sprig
  • grated coconut
    grated coconut
    2tbsp
  • water
    water
    1/2cup

Pressure Cooking Dal

  • toor dal
    toor dal
    1/4cup
  • moong dal
    moong dal
    2tbsp
  • turmeric powder
    turmeric powder
    1/4tsp
  • water
    water
    1 1/2cups

Sambar

  • oil
    oil
    2tbsp
  • mustard seeds
    mustard seeds
    1tsp
  • Cumin seeds
    Cumin seeds
    1/2tsp
  • urad dal
    urad dal
    1/2tsp
  • dried red chili
    dried red chili
    1piece
  • curry leaves
    curry leaves
    1sprig
  • Chopped Onion
    Chopped Onion
    1/2
  • Bottle Gourd Sliced
    Bottle Gourd Sliced
    1cup
  • carrot, cubed
    carrot, cubed
    1/2piece
  • Brinjal, Sliced
    Brinjal, Sliced
    1
  • tomato, cubed
    tomato, cubed
    1
  • small potato, sliced
    small potato, sliced
    1
  • turmeric powder
    turmeric powder
    1/4tsp
  • salt
    salt
    1tsp
  • tamarind extract
    tamarind extract
    1/2cup
  • jaggery
    jaggery
    1/2tsp
  • coriander, finely chopped
    coriander, finely chopped
    2tbsp

How to make South Indian Sambar Recipe

Masala Paste

  1. Step 1

    Heat oil in a pan over medium heat.

    Step 1.1: Heat oil in a pan over medium heat
    Step 1.2: Heat oil in a pan over medium heat
  2. Step 2

    Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies. Roast them until they turn golden brown.

    Step 1.1: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.2: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.3: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.4: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.5: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.6: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.7: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.8: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.9: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
    Step 1.10: Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies
  3. Step 3

    Add curry leaves and grated coconut. Roast for another 2-3 minutes until the coconut turns slightly brown.

    Step 1.1: Add curry leaves and grated coconut
    Step 1.2: Add curry leaves and grated coconut
    Step 1.3: Add curry leaves and grated coconut
    Step 1.4: Add curry leaves and grated coconut
  4. Step 4

    Remove from heat and let it cool.

    Step 1.1: Remove from heat and let it cool
  5. Step 5

    Once cooled, transfer the roasted ingredients to a blender, make a powder, add water, and grind to a smooth paste.

    Step 1.1: Once cooled, transfer the roasted ingredients to a[ blender](https://amzn
    Step 1.2: Once cooled, transfer the roasted ingredients to a[ blender](https://amzn
    Step 1.3: Once cooled, transfer the roasted ingredients to a[ blender](https://amzn
    Step 1.4: Once cooled, transfer the roasted ingredients to a[ blender](https://amzn
    Step 1.5: Once cooled, transfer the roasted ingredients to a[ blender](https://amzn

Pressure Cooking Dal

  1. Step 1

    Rinse the toor dal and moong dal thoroughly in water.

    Step 2.1: Rinse the toor dal and moong dal thoroughly in water
  2. Step 2

    Add the washed dals to a pressure cooker.

    Step 2.1: Add the washed dals to a [pressure cooker](https://amzn
    Step 2.2: Add the washed dals to a [pressure cooker](https://amzn
  3. Step 3

    Add turmeric powder and water.

    Step 2.1: Add turmeric powder and water
    Step 2.2: Add turmeric powder and water
    Step 2.3: Add turmeric powder and water
  4. Step 4

    Cover with the lid of the pressure cooker and cook on medium heat for 4-5 whistles, or until the dals become soft and mushy.

    Step 2.1: Cover with the lid of the [pressure cooker](https://amzn
    Step 2.2: Cover with the lid of the [pressure cooker](https://amzn
  5. Step 5

    Once the pressure releases naturally, open the cooker and mix the cooked dal to a smooth consistency.

    Step 2.1: Once the pressure releases naturally, open the cooker and mix the cooked dal to a smooth consistency
    Step 2.2: Once the pressure releases naturally, open the cooker and mix the cooked dal to a smooth consistency

Sambar Recipe

  1. Step 1

    Heat oil in a large pan on medium heat.

    Step 3.1: Heat oil in a large pan on medium heat
  2. Step 2

    Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves. Sauté for a few seconds until the dal turns golden brown.

    Step 3.1: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
    Step 3.2: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
    Step 3.3: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
    Step 3.4: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
    Step 3.5: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
    Step 3.6: Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves
  3. Step 3

    Add Slit Green Chillies and saute well

    Step 3.1: Add Slit Green Chillies and saute well
  4. Step 4

    Add Onions and sauté until they turn translucent.

    Step 3.1: Add Onions and sauté until they turn translucent
    Step 3.2: Add Onions and sauté until they turn translucent
  5. Step 5

    Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes.

    Step 3.1: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
    Step 3.2: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
    Step 3.3: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
    Step 3.4: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
    Step 3.5: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
    Step 3.6: Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes
  6. Step 6

    Mix well and cook until the vegetables soften slightly. Soak Tamarind in 1 cup water

    Step 3.1: Mix well and cook until the vegetables soften slightly
    Step 3.2: Mix well and cook until the vegetables soften slightly
    Step 3.3: Mix well and cook until the vegetables soften slightly
  7. Step 7

    Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame.

    Step 3.1: Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame
    Step 3.2: Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame
    Step 3.3: Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame
    Step 3.4: Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame
  8. Step 8

    Add Grinded masala paste and cook for 2 minutes. when the oil separates from the mixture, add water and stir well.

    Step 3.1: Add Grinded masala paste and cook for 2 minutes
    Step 3.2: Add Grinded masala paste and cook for 2 minutes
    Step 3.3: Add Grinded masala paste and cook for 2 minutes
    Step 3.4: Add Grinded masala paste and cook for 2 minutes
    Step 3.5: Add Grinded masala paste and cook for 2 minutes
  9. Step 9

    Add Boiled Toordal mixture and mix well.

    Step 3.1: Add Boiled Toordal mixture and mix well
    Step 3.2: Add Boiled Toordal mixture and mix well
  10. Step 10

    Add Jaggery or jaggery powder and salt.

    Step 3.1: Add Jaggery or jaggery powder and salt
    Step 3.2: Add Jaggery or jaggery powder and salt
  11. Step 11

    let the sambar simmer for 10-12 minutes until the vegetables are cooked and the flavors combine well.

    Step 3.1: let the sambar simmer for 10-12 minutes until the vegetables are cooked and the flavors combine well
    Step 3.2: let the sambar simmer for 10-12 minutes until the vegetables are cooked and the flavors combine well
  12. Step 12

    Once done, turn off the heat and garnish with finely chopped coriander leaves.

    Step 3.1: Once done, turn off the heat and garnish with finely chopped coriander leaves
    Step 3.2: Once done, turn off the heat and garnish with finely chopped coriander leaves
    Step 3.3: Once done, turn off the heat and garnish with finely chopped coriander leaves

Nutrition (per serving)

Calories

142.5kcal (7.12%)

Protein

5.0g (10%)

Carbs

20.0g (7.27%)

Sugars

2.5g (5%)

Healthy Fat

6.4g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. You can add as many vegetables as you like. That just enhances the flavor of the sambar recipe.

  2. do not burn the spices while roasting. They lead to alter the taste of sambar.

  3. If you are in a hurry add ready-made sambar powder to the recipe with coconut together grinded into paste. That also works great.

  4. If you're preparing a large batch of sambar, it's a good idea to divide it. Once the sambar is cooked, transfer half of it into another vessel and store it in the fridge. This helps maintain the consistency and flavor of both portions, preventing the dal from settling at the bottom in one bowl. Plus, it makes it easier to reheat only the amount you need, keeping the rest fresh and intact!

  5. Adding turmeric adds flavor and color to the dal.

FAQS

  1. How can I make South Indian sambar vegan-friendly?

    This South Indian sambar recipe is naturally vegan as it uses plant-based ingredients like lentils, vegetables, and spices. Just ensure that the jaggery you use is vegan, as some brands may contain animal products.

  2. What vegetables can I substitute in this South Indian sambar recipe?

    You can customize your sambar by substituting vegetables based on your preference or availability. Common substitutes include zucchini, green beans, or even spinach. Just make sure to adjust the cooking time accordingly for softer vegetables.

  3. How should I store leftover South Indian sambar?

    To store leftover South Indian sambar, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Just reheat thoroughly before serving.

  4. What dishes pair well with South Indian sambar?

    South Indian sambar is traditionally served with steamed rice, idli, or dosa. It also pairs well with appam or even as a soup with crusty bread. The flavors complement coconut chutney and pickles beautifully.

  5. What is the cooking process for making the perfect South Indian sambar?

    To make the perfect South Indian sambar, start by roasting the spices and coconut to enhance their flavors. Pressure cook the dals until soft, then sauté the tempering ingredients before adding the vegetables and tamarind extract. Finally, mix in the ground masala paste and let it simmer to allow the flavors to meld together.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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