authentic mysore sambar

Mysore sambar recipe with step by step pics. A super delicious variation of sambar that I make at times, is this mysore sambar made with mysore sambar powder, mix vegetables and tempered in ghee. it can be served with steamed rice and also with idli or dosa.

To get the authentic taste of mysore sambar, its best to have Mysore sambar masala powder.

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mysore sambar recipe

Mysore sambar masala has desiccated coconut, poppy seeds and a few more spices which are generally not added in sambar powder. Also the mysore sambar is tempered in ghee which gives an awesome taste.

So the taste of the mysore sambar is different from the sambar made with the simple sambar powder. Mysore sambar powder can be easily made at home or purchased from the stores.

To make this tasty mysore sambar, you can add veggies like – drumsticks, white pumpkin, chow chow, beans, brinjals, snake gourd, ridge gourd, potato, carrots, spinach, amaranth leaves, yellow pumpkin, okra and raw banana (plantain).

In this recipe, I have not used onions and tomatoes, but you can add them.

I like to try different variations of sambar and I make these variations quite often. So far I shared Various sambar varieties like:

You can serve mysore sambar with steamed rice or idli or dosa or medu vada or uttapam.

How to make mysore sambar

A) cooking dal

1. Rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker. Also add 1 pinch of turmeric powder.

making mysore sambar recipe

2. Then add 1.5 cups water.

making mysore sambar recipe

3. Cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.

making mysore sambar recipe

4. When the pressure settles down on its own, open the lid and check the dal. The dal should be completely cooked and mushy.

making mysore sambar recipe

5. Mash dal with a spoon or wired whisk. Cover and keep aside.

making mysore sambar recipe

B) making tamarind pulp
6. Meanwhile in a bowl soak ½ tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.

making mysore sambar recipe

7. Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.

making mysore sambar recipe

Cooking vegetables for mysore sambar

8. Rinse, peel and chop the pumpkin, carrots, snake gourd, potatoes, ash gourd. You can add any of the veggies as mentioned above. You will need 3 cups chopped mix veggies. Take the vegetables in a pan. Add ¼ teaspoon turmeric powder.

making mysore sambar recipe

9. Then add 1.5 cups of water and mix well. For a thicker sambar, add less water when cooking veggies.

making mysore sambar recipe

10. Cover and pan and cook the veggies on a low to medium flame till the veggies are tender and cooked well. In between do check when the veggies are cooking.

making mysore sambar recipe

11. The veggies have to be cooked well.

making mysore sambar recipe

Making mysore sambar

12. Once the veggies are cooked well, then add the mashed dal in the pan.

making mysore sambar recipe

13. Add the tamarind pulp.

making mysore sambar recipe

14. Add 2 tablespoons Mysore sambar powder. for a less spicy sambar, you can add 1 to 1.5 tablespoon of mysore sambar masala.

making mysore sambar recipe

15. Season with salt as per taste.

making mysore sambar recipe

16. Add ½ teaspoon jaggery or as per taste.

making mysore sambar recipe

17. Mix very well.

making mysore sambar recipe

18. Simmer on low to medium flame for 6 to 7 minutes. The raw aroma of tamarind should go away. After simmering for 6 to 7 minutes, switch off the flame. Cover the pan and keep aside.

making mysore sambar recipe

Making tempering for mysore sambar in ghee

19. Heat 2 tablespoons ghee in small pan or tadka pan.

making mysore sambar recipe

20. Add 1 teaspoon mustard seeds and let them crackle.

making mysore sambar recipe

21. When the mustard seeds crackle, then add 8 to 10 curry leaves, 1 pinch of asafoetida (hing) and 1 dry red chili.

making mysore sambar recipe

22. Mix well and fry till the curry leaves become crisp and the red chilies change color. Do not burn the red chilies.

making mysore sambar recipe

23. Switch off the flame and immediately add the tempering mixture in mysore sambar. Cover and let the flavors infuse for 4 to 5 minutes.

mysore sambar recipe

24. Then Serve mysore sambar with steamed rice or rava uttapam or with idli or dosa of your choice like rava idli or poha idli or rava dosa or neer dosa

mysore style sambar recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Mysore Sambar

5 from 3 votes
This mysore sambar is made with mysore sambar powder, mix vegetables and the tempering is done in ghee which gives a unique flavor and taste. It can be served with steamed rice and also with idli or dosa.
mysore sambar recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:25 mins
Total Time:50 mins
Course:main course
Cuisine:mysore,south indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

for cooking dal

  • cup tuvar dal (arhar dal or pigeon pea lentils)
  • 1 pinch turmeric powder
  • 1.5 cups water

for tamarind pulp

  • ½ tablespoon tamarind
  • ¼ cup warm or hot water

for cooking veggies

  • 3 cups chopped mix veggies - drumsticks, white pumpkin, chow chow, beans, brinjals, snake gourd, ridge gourd, potato, carrots, spinach, amaranth leaves, yellow pumpkin, okra and raw banana (plantain).
  • ¼ teaspoon turmeric powder
  • 1.5 cups water

other ingredients

  • 2 tablespoons mysore sambar powder
  • ½ teaspoon jaggery
  • salt as required

for tempering mysore sambar

  • 2 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaf or 8 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 1 dry red chili

Instructions

cooking lentils

  • Rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. Take the lentils in a 2 litre pressure cooker. Also add 1 pinch of turmeric powder and 1.5 cups water.
  • Mix well. Then cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.
  • When the pressure settles down on its own, open the lid and check the dal. Dal should be completely cooked and mushy.
  • Mash dal with a spoon or wired whisk. Cover and keep aside.

making tamarind pulp

  • Meanwhile in a bowl soak ½ tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.
  • Then later squeeze the soaked tamarind pulp in the water. Keep this tamarind pulp aside.

cooking vegetables

  • Rinse, peel and chop pumpkin, carrots, snake gourd, potatoes, ash gourd. You can add any of the veggies as mentioned above. 
  • You will need 3 cups chopped mix veggies. Take the vegetables in a pan. Add ¼ teaspoon turmeric powder.
  • Then add 1.5 cups water and mix well.
  • Cover and pan and cook the veggies on a low to medium flame till the veggies are tender and cooked well. In between do check when the veggies are cooking.
  • The veggies have to be cooked well.

making mysore sambar

  • Once the veggies are cooked well, then add the mashed dal and tamarind pulp in the pan.
  • Add 2 tablespoons mysore sambar powder. For a less spicy sambar, you can add 1 to 1.5 tablespoon of mysore sambar masala.
  • Season with salt as per taste. 
  • Add ½ teaspoon jaggery or as per taste. mix very well.
  • Simmer sambar on low to medium flame for 6 to 7 minutes. The raw aroma of tamarind should go away. After simmering for 6 to 7 minutes, switch off the flame. Cover the pan and keep aside.

making tempering for mysore sambar in ghee

  • Heat 2 tablespoons ghee in small pan or tadka pan.
  • Add 1 teaspoon mustard seeds and let them crackle.
  • When the mustard seeds crackle, then add 8 to 10 curry leaves, 1 pinch of asafoetida and 1 dry red chili.
  • Mix well and fry till the curry leaves become crisp and the red chilies change color. Do not burn the red chilies.
  • Switch off the flame and immediately add the tempering mixture in the sambar. Cover and let the flavors infuse for 4 to 5 minutes.
  • Then serve mysore sambar with steamed rice or idli or dosa.

Nutrition Info (approximate values)

Nutrition Facts
Mysore Sambar
Amount Per Serving
Calories 229 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 79mg3%
Potassium 575mg16%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 2g2%
Protein 9g18%
Vitamin A 7240IU145%
Vitamin C 35.4mg43%
Calcium 62mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. Can i use simple ready made sambar powder in mysore sambar …….it will make any changes in taste

    • then the taste will be like a regular sambar. for mysore sambar, it is essential to add mysore sambar powder as this sambar has desiccated coconut and some more ingredients which are not added in the ready-made sambar powder.

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    • Ms Meredith, when you get the notification then there is a settings icon at the notification screen, which you can use to unsubscribe. alternatively you can search in google “how to disable push notification for this browser (e.g. your web browser could be chrome, internet explorer or mozilla).