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    You are here: Home / RandomPosts / Sambar Recipe | South Indian Sambar

    Sambar Recipe | South Indian Sambar

    Last Updated On: Mar 3, 2025 by Sharmilee J


    Jump to Recipe Jump to Video Print Recipe

    Sambar is a traditional and popular South Indian lentils curry to relish with rice, idli, dosa, pongal, upma etc. Sambar is made by cooking vegetables along with dal, sambar powder, tamarind extract, herbs and spices. This is a delicious combination of dal with vegetables making it perfect to pair with idli, dosa for breakfast, dinner and with rice for lunch. Learn to make perfect tasty Sambar with step by step pictures and video.

    sambar served with rice and vegetable

    Sambar is one of the quite essential South Indian side dish. In the recent days I have been getting many reader requests for posting the step by step method of how to make basic sambar, that too very specifically murungakkai sambar. Though I have posted few other sambar recipes like arachuvitta sambar, tiffin sambar etc this drumstick sambar was on demand.

    Jump to:
    • About Sambar
    • Sambar Video
    • Sambar Ingredients
    • How to make Sambar Step by Step
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Sambar

    Sambar is basically a South Indian style lentils curry made with vegetables, toor dal, tamarind extract, spices and herbs. This classic side dish can be served with many items like rice, idli, vada, dosa, pongal upma etc. Sambar is healthy and packed with protein so I make it at least twice a week.

    In my cooking learning process, sambar didn’t disappoint me at all as it came out good even as a first timer. I think the sambar powder matters the most, amma’s sambar powder is very popular among relatives and friends that every time we make and pack  to give it to them. I have been using it since I started cooking.

    Sambar plays a vital role in South Indian menu. I have learned the tricks to make perfect tasting sambar and I have included all of them. Instead of adding 1 vegetable adding a mix of vegetables makes sambar tasty. I have added carrot and drumstick here, you can even include ash gourd, brinjal etc.

    Sambar is not only health it is nutritious and packed with protein. Sambar is an integral part of any South Indian meals. I love sambar slightly thick to pair up with rice and potato curry the best combination. along with appalam on side it is a bliss.

    sambar in a ladle

    Sambar Video

    Sambar Ingredients

    • Toor dal – Toor dal is most commonly used dal for sambar.
    • Onion, Tomato – Small onion adds taste to sambar so I always use that. Tomato is roughly chopped and sauteed well until raw smell leaves.
    • Vegetables – You can use any vegetable of your choice. I have used carrot, drumstick here, You can also add other vegetables like ashgourd, brinjal, ladies finger etc.
    • Tamarind – Extract tamarind water / pulp by soaking dry tamarind in hot water.
    • Tempering – A tempering is made with oil, mustard seeds, urad dal, curry leaves, fenugreek seeds, curry leaves, red chilies and hing. I have used regular cooking oil, you can use coconut oil or ghee too.
    • Turmeric powder – Turmeric powder is added while cooking dal and vegetables.
    • Kashmiri chili powder – Kashmiri chili powder is mainly added for color and spice.
    • Sambar powder – This is the star ingredient which makes any sambar tasty.
    • Coriander leaves – Coriander leaves is added for garnish, adds great flavor so sambar so don’t miss it.
    ingredients needed to make sambar

    Similar Recipes

    • Idli Sambar
    • Arachuvitta Sambar
    • Sambar Powder
    • Kerala Sambar
    • Idli, dosa
    • Ven pongal

    How to make Sambar Step by Step

    Soaking tamarind

    1.To a bowl add 1 small lemon sized tamarind, add 3/4 cup water. Crush well and set aside.

    extract tamarind pulp

    Cooking dal

    2.To a pressure cooker add 1 cup toor dal along with salt, 1/2 teaspoon turmeric powder.

    add dal, turmeric powder

    3.Add 3 cups water along with few drops oil.

    add water, oil

    4.Close lid, put on weight. Pressure cook for 3-4 whistles or until dal turns mushy.

    pressure cook

    5.Let pressure release by itself. Mash it well with a ladle and set aside.

    mash dal

    Cooking vegetables

    6.To a sauce pot – heat 1 tablespoon oil, add 1/4 teaspoon fenugreek seeds.

    temper fenugreek seeds

    7.Add around 15 small onion, 1 big tomato roughly chopped.

    add onion, tomato

    8.Saute until tomatoes turn mushy and raw smell leaves.

    saute until mushy

    9.Add 1 carrot, 2 drumstick roughly chopped.

    add carrot, drumstick

    10.Saute for 2 minutes. Add 1/2 teaspoon turmeric powder, 1 teaspoon kashmiri chili powder, 2 and 1/2 tablespoon sambar powder, salt to taste.

    add spice powders

    11.Give a quick saute.

    give a saute

    12.Add around 1 and 1/2 cups water. Let it start to boil.

    let it boil

    13.Cook covered for 10-12 minutes for the vegetables to get cooked.

    cook covered

    14.Check if vegetables are cooked.

    check if it is cooked

    Adding dal, tamarind extract

    15.Add cooked dal along with 1/2 cup rinsed water.

    add cooked dal

    16.Strain and add tamarind extract. Check and add salt if needed.

    add tamarind extract

    Boiling sambar

    17.Boil well for 12-15 minutes or until thick.

    boil sambar

    18.Now sambar has become thick, it will further thicken while cooling down so this is perfect.

    thick consistency

    Tempering

    19.To a tadka pan – heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter. Now add 1/2 teaspoon urad dal, 1/4 teaspoon hing, few curry leaves and 2 red chilies. Let it splutter. Switch off and remove from flame.

    prepare the tempering

    20.Add tadka to boiling sambar along with 1 and 1/2 tablespoon coriander leaves. Give a quick mix and switch off.

    add tempering, coriander leaves

    Serve sambar with hot rice.

    sambar served with rice and vegetable

    Expert Tips

    • Tamarind extract – Soak in hot water, set aside and then crush that way it is easy too. Alternatively you can use tamarind paste readily available too, add 2 tablespoon tamarind paste.
    • Cooking dal – While cooking dal add turmeric powder for color and flavor. Cooking for 4 whistles makes dal soft and easy to mash.
    • Vegetables – First sauté small onion, tomato until tomatoes are mushy and raw smell completely leaves. Then add the vegetables and sauté well before adding spice powders.
    • Spice powders – I usually add turmeric powder, kashmiri chili powder for color and sambar powder for taste and flavor. Sauteing vegetables along with spice powders gives nice flavor and taste to the sambar.
    • Boiling – Boiling time depends on the water quantity you are adding. But boiling for minimum 10 minutes is needed.
    • Tempering – Tempering at the last stage gives more flavor. But for ease and convenience you can make the tempering at the first stage itself.
    • Variation – Add a pinch of jaggery at the final stage if you like your sambar to have a slight sweet taste.

    Serving and Storage

    Sambar can be served with rice, idli, dosa etc. This sambar keeps well in fridge for 2 days, reheat and serve it. When kept in fridge sambar tends to thicken so add water, reheat to make it to desired consistency while serving.

    FAQS

    1.Can I add other dal varieties?

    Toor dal is most commonly added for sambar but you can add 2 tablespoon moong dal along with 1 cup of toor dal for a variation.

    2.What are the vegetables that can be added to sambar?

    Carrot, beans, drumstick, brinjal, ladies finger, ash gourd, capsicum, spring onion, spinach are some of the vegetables that you can add to sambar.

    sambar served with rice and vegetable

    If you have any more questions about this Sambar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Sambar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Sambar Recipe | How to make Sambar

    Sambar is a traditional and popular South Indian lentils curry to relish with rice, idli, dosa, pongal and upma etc. Sambar is made by cooking vegetables along with dal, sambar powder, tamarind extract, spices and herbs. Learn to make Sambar with step by step pictures.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 tbsp oil
    • 15 small onion
    • 1 big tomato chopped
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon kashmiri chili powder
    • 2 and 1/2 tbsp sambar powder
    • salt to taste
    • 1 and 1/2 tablespoon coriander leaves finely chopped
    • 1 big carrot
    • 2 drumstick

    For cooking dal

    • 1 cup toor dal
    • 1/2 tsp turmeric powder
    • 3 cups water
    • few drops oil
    • salt to taste

    For tempering

    • 1 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp urad dal
    • 2 dry red chili
    • 1/4 teaspoon hing
    • 1 sprig curry leaves
    • salt to taste

    For tamarind extract

    • 1 small lemon sized tamarind
    • 3/4 cup water

    Instructions

    • To a bowl add 1 small lemon sized tamarind, add 3/4 cup water. Crush well and set aside.
    • To a pressure cooker add 1 cup toor dal along with salt, 1/2 teaspoon turmeric powder.
    • Add 3 cups water along with few drops oil.
    • Close lid, put on weight. Pressure cook for 3-4 whistles or until dal turns mushy.
    • Let pressure release by itself. Mash it well with a ladle and set aside.
    • To a sauce pot – heat 1 tablespoon oil, add 1/4 teaspoon fenugreek seeds.
    • Add around 15 small onion, 1 big tomato roughly chopped.
    • Saute until tomatoes turn mushy and raw smell leaves.
    • Add 1 carrot, 2 drumstick roughly chopped.
    • Saute for 2 minutes. Add 1/2 teaspoon turmeric powder, 1 teaspoon kashmiri chili powder, 2 and 1/2 tablespoon sambar powder, salt to taste.
    • Give a quick saute.
    • Add around 1 and 1/2 cups water. Let it start to boil.
    • Cook covered for 10-12 minutes for the vegetables to get cooked.
    • Check if vegetables are cooked.
    • Add cooked dal along with 1/2 cup rinsed water.
    • Strain and add tamarind extract.
    • Boil well for 12-15 minutes or until thick.
    • Now sambar has become thick, it will further thicken while cooling down so this is perfect.
    • To a tadka pan – heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter. Now add 1/2 teaspoon urad dal, 1/4 teaspoon hing, few curry leaves and 2 red chilies. Let it splutter. Switch off and remove from flame.
    • Add tadka to boiling sambar along with 1 and 1/2 tablespoon coriander leaves. Give a quick mix and switch off.

    Video

    Notes

    • If you are using thick tamarind pulp then add just 1/4 cup.
    • Always add tamarind extract only after the veggie gets cooked.
    • Tempering at the last stage retains the flavor of the tempering for a long time.
    • Boil well till the raw smell of drumstick as well as toor dal leaves.
    • Switch off a bit runny as it thickens with time.
    • I use homemade sambar powder which we grind in bulk.
    Nutrition Facts
    Sambar Recipe | How to make Sambar
    Amount Per Serving (75 g)
    Calories 396 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Trans Fat 0.04g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 49mg16%
    Sodium 1400mg61%
    Potassium 613mg18%
    Carbohydrates 55g18%
    Fiber 14g58%
    Sugar 15g17%
    Protein 24g48%
    Vitamin A 1069IU21%
    Vitamin C 79mg96%
    Calcium 91mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: RandomPosts, Recently Updated, Sambar, youmaylike

    Reader Interactions

    Comments

    1. Priya Suresh

      March 20, 2013 at 7:48 am

      Love drumsticks in sambar, they gives a wonderful flavor na,beautiful spread.

      Reply
    2. Helen Prabha

      March 20, 2013 at 10:49 am

      Wow…sambar looks wonderful…

      Reply
    3. RAKS KITCHEN

      March 20, 2013 at 12:05 pm

      My favorite of all sambhar, gives a great flavor! Nice clicks

      Reply
    4. RENU

      March 20, 2013 at 1:11 pm

      yum yum sambar

      Reply
    5. Janani

      March 20, 2013 at 1:20 pm

      Nice clicks! May I know why we add tamarind extract at the end?

      Reply
      • Sharmilee! :)

        March 20, 2013 at 3:37 pm

        It gives a slight tanginess to the sambar, we usually add for any sambar

        Reply
    6. Kadhyaa

      March 20, 2013 at 1:43 pm

      great flavour i love this sambhar recipe

      Reply
    7. Bhargavi

      March 20, 2013 at 1:58 pm

      Hey 250 ml container of toor dal uncooked is a big quantity. Is this necessary

      Reply
      • Sharmilee! :)

        March 20, 2013 at 3:38 pm

        It depends on the serving count….may be you reduce it to 3/4 cup if you feel its a big quantity for u

        Reply
    8. Hari Chandana P

      March 20, 2013 at 2:14 pm

      Wowwwwwwwwww… wonderful and flavorful sambhar… Looks inviting 🙂

      Reply
    9. Jeyashrisuresh

      March 20, 2013 at 3:00 pm

      Flavorful sambar, loved the way u made this, very new to me. nicely presented

      Reply
    10. Sireesha Puppala

      March 20, 2013 at 10:00 pm

      It's very famous in my place…drumsticks bring special flavour to the sambar

      Reply
    11. Krithi Karthi

      March 20, 2013 at 11:13 pm

      Simply awesome. adorable clicks!!

      Reply
    12. Cynthia

      March 21, 2013 at 3:42 am

      You had me at drumsticks! 🙂

      Reply
    13. Gayathri Ramanan

      March 21, 2013 at 4:02 am

      flavorful sambhar…nice clicks

      Reply
    14. Sangeetha Nambi

      March 21, 2013 at 4:30 am

      Wow ! Super flavored sambar, love this with Potato fry !

      Reply
    15. Vardhini

      March 21, 2013 at 5:26 am

      Flavorful sambar. Looks inviting.

      Reply
    16. Sona S

      March 21, 2013 at 5:45 am

      beautiful clicks.. sambar looks so delicious..

      Reply
    17. Rathipriya Surendhar

      March 21, 2013 at 8:44 am

      I tried the sambar recipe yesterday night for dinner. It came out really well..

      Reply
    18. Swetha

      April 27, 2013 at 6:40 pm

      Made the sambar as per your recipe. Tasted very different from the regular sambars I make. It is very good. Thanks for sharing.

      Reply
    19. அபு மாஹிரா

      August 26, 2013 at 5:06 pm

      இன்று முயற்சி செய்தேன்(மனைவி இந்தியாவில் இருப்பதால்) எங்கோ சொதப்பி விட்டது. புளி அளவில் அதிகமாகிவிட்டது. 🙁

      Reply
      • SHARMILEE J

        August 27, 2013 at 1:47 am

        Oh good luck next time….

        Reply
    20. Vivek Lakshminarayanan

      September 03, 2013 at 1:49 pm

      Hey Sharmilee, I am a great fan of your recipes, I keep surprising my wife with some fantastic food, and definitely for indian cuisines I refer your portal.
      Why don't you plan for a app in Android and apple store.
      We are there to support you.

      Reply
    21. Poorvy Sharma

      October 22, 2013 at 11:48 pm

      Hi Sharmi, Instead of tamarind extract can I add lemon juice? If yes pls help me with the measurement

      Reply
      • SHARMILEE J

        October 23, 2013 at 2:04 pm

        No no lemon juice cannot be a substitute for tamarind in making sambar…as the flavour is completely different..

        Reply
    22. sowmya

      December 19, 2013 at 8:48 am

      yummy tummy sambar loved it

      Reply
    23. kumudam

      May 25, 2014 at 12:01 am

      Hi sharmi. Came out very well..had the feel of mom's cooking

      Reply
    24. cauvery

      August 04, 2014 at 10:23 am

      I dont have sambar powder…
      In what ration should i add merchi powder and dhaniya powder(sambar for 2 people)????

      Reply
      • SHARMILEE J

        August 04, 2014 at 2:19 pm

        Add 1 tsp chilli powder and 2 tsp coriander powder

        Reply
    25. cauvery

      August 10, 2014 at 9:15 am

      Thanks for the receipe….Sambar came out soo well….

      Reply
    26. sudha raja

      March 24, 2015 at 6:51 am

      how much qty of tamarind have to be taken

      Reply
      • SHARMILEE J

        April 01, 2015 at 11:55 am

        Take a small lemon sized ball

        Reply
    27. Mrinalini Satrasala

      May 08, 2016 at 4:12 pm

      Hi I tried out the recipe, it was really simply and easy to follow 🙂 Sambhar came out very tasty :)Thank you.

      Reply
    28. raveena kv

      June 14, 2016 at 8:54 am

      Hi sharmi, is that iron kadai??

      Reply
      • SHARMILEE J

        June 18, 2016 at 3:47 pm

        Yes

        Reply
    29. Rahs

      August 01, 2016 at 4:19 am

      Hi….

      How much of onion can be used instead of shallots…?

      Reply
    30. Rahs

      August 03, 2016 at 3:42 am

      HI

      Pls send the measurements in grams also

      Reply
      • SHARMILEE J

        October 27, 2016 at 12:59 pm

        Will post it in future

        Reply
    31. sindhu

      July 09, 2018 at 11:35 am

      Kindly ptovide t recipe to prepare sambar powder

      Reply
    5 from 5 votes (5 ratings without comment)

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