Sambar is a very popular dish of South Indians. It is served with steamed rice or as a side dish for idli, dosa etc. Sambar with rice is one of the main courses in sadya. Learn how to prepare Sambar


  • Tur dal – 1/3 cup
  • Tamarind – small lemon or gooseberry sized ball
  • Onion -1 finely chopped
  • Mixed Vegetables – 1 cup (Beans, carrot, potato, brinjal, broad beans)
  • Sambar powder – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Salt as required ( I used 1 tbsp rock salt – use less if using table salt)

For the Seasoning

  • Mustard seeds -1 tsp
  • Hing – a generous pinch
  • Fenugreek seeds – 1/2 tsp
  • Red Chilli – 1
  • Curry leaves – few


  • Soak dal in hot water for 20 minutes and pressure cook for 3 whistles.
  • Soak tamarind in hot water and extract 1 1/2 cups of tamarind juice and discard the pulp.
  • Heat a tbsp of oil, add mustard seeds,when it splutters,add hing, red chillies, fenugreek seeds, curry leaves, finely chopped onions and saute for a few minutes.
  • Add tamarind water,turmeric powder,salt needed and sambar powder.Let it boil until the raw smell of the tamarind and the sambar powder goes. Approximately it will take around 10 minutes.
  • Mean time pressure cook dal, keeping the mixed vegetables in a small container. After the raw smell of the tamarind and the sambar powder goes, add the pressure cooked vegetables to it.
  • Then mash the dal well with a masher and add to the sambar along with needed water.( little less than 1/2).Simmer and bring everything to a boil, until the sambar thickens a little.
  • Garnish with coriander leaves and serve with steamed rice.

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