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Sambar | Meals Sambar Recipe

Sambar is a traditional & popular South Indian dish to relish with rice, idli, dosa, pongal and upma. Sambar is tasty & healthy veg stew version made by cooking veggies with dal, sambar powder, spices, tamarind extract & herbs. Meals Sambar recipe explained in this post with step by step pictures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings3 people
AuthorSharmilee J

Ingredients

  • 1 cup toor dal
  • 15 small onions
  • 1 big or 2 small tomato chopped roughly
  • 2 drumstick chopped
  • 1.5 tablespoon sambar powder
  • 1/3 cup thin tamarind extract
  • 1/4 teaspoon turmeric powder
  • coriander leaves to garnish
  • 1 teaspoon oil
  • salt to taste

To Temper :

  • 1 teaspoon oil
  • 1/2 teaspoon ghee
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1/4 teaspoon fenugreek
  • 1 sprig curry leaves
  • a generous pinch hing
  • 2 red chillies

Instructions

  • Pressure cook toor dal with a pinch of turmeric powder and enough water for 4-5 whistles or until mushy. Mash it well with a ladle, Set aside.
  • In a kadai heat oil add onion, tomato saute till golden brown till tomato raw smell leaves.
  • Then add drumstick and saute for 3mins.
  • Then add the sauted items to toor dhal, add 1 cup water(adjust to desired consistency).
  • Then add sambar powder and mix well to avoid lumps.
  • Allow it boil in medium flame till the veggie gets cooked.
  • Once the veggie gets cooked add tamarind extract and allow it to boil for a good 5-10mins till it reaches sambar consistency. Adjust salt at this stage.
  • Heat oil – add the items under ‘to temper’ and transfer it to the sambar.
  • Add chopped coriander leaves and switch it off.
  • Serve Sambar hot with rice and any poriyal of your choice.

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 flavour of the tempering for a long time.
  • Smells and tastes good for 2 days if refrigerated. But heat it once in between cool down and then refrigerate.
  • Boil well till the raw smell of the veggie as well as toor dal leaves. Switch off according to the thick consistency you prefer.
  • I use homemade sambar powder which we grind in bulk.
Nutrition Facts
Sambar | Meals Sambar Recipe
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.
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