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Thursday, August 19, 2010


Sambar is a staple diet in South India. A gravy with lots of vegetable, tangy taste and very aromatic. Idly, rice, vada are the most popular accomplishments with sambar.

Serves: 2-3 persons, Preparation time: 30 minutes

1 cup Toor dal
1 tsp Turmeric powder
2 tsp Oil
Salt to taste

Vegetables and spices:
2-3 small Brinjal
2-3 Drumsticks (cut lengthwise)
2 Onions (cut into cubes)
4 pieces Ladyfinger (cut into half)
1 Carrot (cut into cubes)
6-7 Beans
1 Tomato (chopped)
Tamarind (lemon sized ball)
1 tbsp Sambar powder
1 tsp Mustard seeds
1/2 tsp cumin seeds
2-3 Dried chillies
1/4 tsp Fenugreek
1 tsp Chilly powder
2 springs Curry leaves
Asafoetida (hing) a pinch

Clean and wash dal. Pressure cook lentil with 3 cups of water, turmeric, salt and 2 tsp oil on high flame till one whistle, then another 2-3 whistles on low flame. Let the steam go off on it's own. Once it cools down, mash it with the back of a laddle.
Soak tamarind and extract the pulp. Heat oil in a kadhai, add hing, red chillies and mustard seeds. Let these splutter and then add curry leaves. Add onion, chilli powder and all the chopped vegetables. Saute it and add chopped tomatoes. Saute for 2-3 minutes. Add the tamarind pulp to these vegetables, little salt and let it be on low flame till all the vegetables are well cooked.
Add the mashed dal, sambar powder to the vegetables. Bring  it to boil for 10 minutes. Serve hot with steamed rice, dosa or idly. 

User Comments & Tips: 

  • Adjust the quantity of water to suit your kind of sambar.
  • You can choose the vegetables of your choice. 
  • Always soak the dal for 20-25 minutes. This will fasten the process of cooking and making it more soft.



  1. wow...its a delicating dish in our onam sadya...tha main one without this onam sadya z incomplete..3 more days for onam....wishing u a happy onam deepa....tanu....authentic delight...

  2. good one..sambhar goes well with steamed rice..
    but one thing..adding vegetables after tamarind pulp would not allow them to get cooked?

  3. My all time favourite, just love it anytime..

  4. Kadamba sambar is lovely. Our all time fav :)

  5. @Redhmi: Avery happy onam to you and your family in advance :-)

    @Neha: Since the vegetables were already fried before adding tamarind pulp so this problem didn't occur in my case...
    Thanks Priya and Nandini for liking this

  6. Deepa .. i make it the same way too... Love it anytime

  7. Yummy sambar...all time fav....

  8. delicious and mouth watering sambar.

  9. Sambar looks delicious Deepa. I love them.

  10. sambar is my and my family's altime favourite taste...lovly dish.....

  11. sambar looks simply to have it with anything.

  12. Very nice sambhar dear.Sounds delicious. My all time the addition of okra.

  13. looks droolworthy with my all time fav with anything

  14. sambar looks so inviting ...can i come for lunch dear :)


  15. hi it is mouthwatering dish like very much though punjabi i like south indian dishes

  16. Sambar is such a classic, love it!

  17. Deepa, amar recent post er chhobi gulo San Diego Wild Animal park e tola.....Aro onek pix achhe ..ashte ashte upload korbo....

  18. Its almost lunch time to have sambar with rice for lunch

  19. This looks so packed with flavour. I love the colour of this. This has just been printed. Next on my list of to do's!

  20. Amar bari jehetu South India te tai sambar amar bhishon priyo. Amio prai sambar banai. Tomar recipe ta ektu different ami nischoi try korbo. Dekhei mone hochhe ekhoni kheyeni bhat diye. Darun presentation.

  21. i love sambhar esp with idli...yours too look very delicious deepa...

  22. Sambar looks absolutely tasty dear. Like the way you maintained the golden yellow color.


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