Sambar Recipe

sambar recipe with step by step photos. sambar is a staple in south indian homes and also equally popular and loved by many. the sambar recipe shared here is an easy method to make delicious vegetable sambar. some answers to help if you are new to indian cuisine or you can directly jump to recipe.

sambar recipe

what is sambar ?

sambar is a south indian lentil and vegetable stew made with lentils, tamarind and a unique spice blend called sambar powder. a basic sambar recipe will have a mix or one or two types of vegetables along with lentils, tamarind, sambar powder and a few spices.

it is healthy as well as nutritious. it is rich in protein and also other nutrients like vitamins, minerals etc as its made from both lentils and vegetables. sambar served with rice or idli makes up for a complete meal.

a good sambar powder always yields a good and tasty sambar. so when you make it, try to have a good aromatic sambar powder. you can also use your favorite brand of sambar powder. i make sambar powder at home and i feel homemade sambar powder gives the best and perfect taste in sambar.

which vegetables are added in sambar recipe

sambar can be made with just one vegetable or a mix of vegetables. the vegetables that can be used alone or in combination are:

englishhindi
yellow pumpkinkaddu
carrotgajar
ash gourd (white pumpkin)   petha
drumsticksaijan ki phalli
pearl onions, shallots, onionschote pyaaz ya pyaaz
radishmooli
tomatotamatar
okra (lady fingers)bhindi
potatoesaloo
brinjals (eggplant)baingan
snake gourdchichinda
spinachpalak
amaranth leaveschaulai
bottle gourdlauki, dudhi, ghiya
banana stemkele ka tana
plantain (unripe raw banana)kacha kela
green beans (french beans)faraz bean
ivy gourd tindora, tendli
field marrow
(mangalore cucumber)
madras cucumber

from the above list you can have a combination of vegetables. if using greens like spinach or amaranth, then just add them exclusively and do not mix with other vegetables. you can also add your choice of veggies.

which dal is used in making sambar recipe

  • traditionally sambar is always made with tuvar dal (arhar dal or pigeon pea lentils).
  • even moong dal (yellow mung lentils) or masoor dal  (orange lentils) can be used to make sambhar.
  • a mix of tuvar dal and masoor dal can also be used. on occasions, i also make it only with mung dal.
  • you can also use a combination of tuvar dal and moong dal.
  • in some variations, black eyed beans (lobia, chawli) and whole moong beans are also used. 

how is sambar made

a basic sambar is made by cooking vegetables and dal separately. the dal is cooked till it is mushy and then mashed. cooked vegetables, mashed dal, tamarind pulp and sambar powder are mixed together and then simmered for some minutes. later a tempering is done of oil with mustard seeds, curry leaves, asafoetida and dry red chilies. this tempering or tadka is added to sambar.

south indian sambar recipe

sambar variations you can make

there are many variations of sambhar. each south indian state has some variations like adding a specific oil or adding a few more ingredients or spices in the sambar powder.

  • e.g in tamil nadu sesame oil (gingelly oil) is used, whereas in kerala, coconut oil is added.
  • some variations have making a ground sambar masala paste with or without coconut. in some variations the coconut is roasted till its golden and then ground to a paste. so depending on the ingredients used, the sambaar will have a different taste and flavor.
  • in karnataka, a bit of jaggery is added in the sambar powder. this gives the sambar a faint sweet taste.
  • mostly arhar dal or tuvar dal is used when making sambar. but in some variations masoor dal (orange lentils) and yellow moong lentils (mung dal) can also be used. a combination of these three lentils can also be used.

popular sambar recipes or varieties

based on the variations done in a sambhar recipe one gets different types of sambar. i have posted many sambar recipes on blog made with only one vegetable or some variation in the recipe or method. some well-known sambar varieties are:

how to serve sambar

sambar is served with steamed rice, idli, dosa or medu vadai or uttapam. you can vary the consistency of sambhar and serve it with whatever dish you are making like idli or dosa or rice. a slightly thin sambhar is served with idlis, dosa and medu vada. medium to thick consistency sambar is served with steamed rice. it can also be had with idli, medu vada, dosa and also steamed rice.

sambar vada recipe

sambar can be made really flavorful and tasty if you follow some handy tips which are listed below. 

tips to make best sambar recipe

  • the main flavor and aroma of sambar come from using a good and fresh sambar powder. so always use a homemade sambar powder or you can use your favorite brand of sambhar powder.
  • another flavor and taste elements in the sambar come from the addition of vegetables. so depending on the type of vegetables used, the sambhar will taste different. personally i prefer a mix of drumsticks, brinjals, pumpkin or ash gourd, pearl onions, carrots and okra. 
  • always use a good quality and fresh tuvar dal. the fresher the dal is the better it tastes and cooks faster.
  • for tamarind, it is better to use fresh tamarind. if you use aged tamarind, then it will be darker in color and more sour. so add a bit less tamarind than what is mentioned in this recipe. 
  • always cook the vegetables till they are done but whole. they should not break or become a mush in the sambar. so when cooking, add vegetables which cook slower first and cook them for some minutes. then add vegetables which cook faster. 
  • both gingelly oil (raw sesame oil) and edible coconut oil give a really good taste in sambaar. if you do not have these oils, then you can even use sunflower oil or peanut oil.
  • while tempering or tadka, always fry on a low flame and stir regularly. the spices and herbs fry fast, so you have to be attentive. if the tempering gets burned, then discard it and make a new tempering. never add a burnt tempering in sambhar as it will spoil the entire taste of sambhar. 
  • by adding less or more water, you can change the consistency of sambar. but do not add too much water and make it thin as then the flavors and taste gets diluted. for serving with rice you can make a thick sambhar and for serving with idli or dosa, you can make a medium consistency sambar. 
  • in case if you find the taste of sambar more sour, then you can always balance the sour taste by adding a bit of jaggery. 

i usually make sambhar recipe using the method mentioned in this post as its a foolproof recipe method – where both the dal and vegetables are cooked to perfection. so you do not get half cooked dal or mushy pasty vegetables. it is also an easy method of making sambar.

i usually add a mix of vegetables from the list mentioned above or just one vegetable in the sambhar. in this sambar recipe, i have added drumstick, okra, pumpkin, carrots, brinjals, french beans and small onions.

How to make Sambar Recipe

a) making tamarind pulp

1. before we begin making sambar, it always helps to soak tamarind in water earlier. so soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes.

making sambar recipe

2. once the tamarind gets soft, then squeeze the tamarind in the water itself. discard the strained tamarind and keep the tamarind pulp aside.

making sambar recipe

cooking dal for sambar

3. rinse ½ cup tuvar dal (100 grams) a couple of times in water.

making sambar recipe

4. drain all the water and add the dal in a 2 litre pressure cooker. also add ¼ teaspoon turmeric powder.

making sambar recipe

5. add 1.5 to 1.75 cups of water and mix.

making sambar recipe

6. cover and pressure cook dal for 7 to 8 whistles or 10 to 12 minutes on medium flame.

making sambar recipe

7. when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy. mash the dal with a spoon or wired whisk. cover and keep aside. you can see the consistency of dal in the picture below.

making sambar recipe

cooking vegetables for sambar

8. when the dal is pressure cooking – rinse, peel and chop the vegetables. when making sambar, chop the vegetables which get cooked faster in large sizes like pumpkin, brinjals, okra, drumsticks etc. vegetables which take more time to cook are to be chopped in small sizes like carrots, potatoes, etc. i have chopped the pumpkin in large cubes and the carrots and potatoes in small cubes. chop the brinjals before you add them in the pan or else they darken. you will need 1 to 1.5 cup of chopped vegetables.

making sambar recipe

9. take 1 to 1.5 cups chopped vegetables in a pan or pot. also add 6 to 7 pearl onions or 1 small to medium onion (thickly sliced) and 1 small to medium tomato (quartered).

making sambar recipe

10. sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chilli powder and salt as per taste. adding kashmiri red chili powder is optional and can be skipped. i add it for a nice bright color in the sambhar.

making sambar recipe

11. add 1.5 to 2 cups water and stir. add enough water so that they cover the vegetables.

making sambar recipe

12. keep the pan on a stove top and begin to cook vegetables on a medium-low to medium flame. in between do check when the vegetables are cooking.

making sambar recipe

13. cook till the vegetables are almost done. ensure that you don’t overcook the vegetables.

making sambar recipe

making sambar recipe

14. then add the tamarind pulp.

making sambar recipe

15. stir well.

making sambar recipe

16. next add 1 to 1.5 tablespoons sambar powder. at this step you can also add ½ to 1 teaspoon of jaggery powder. adding jaggery is optional.

making sambar recipe

17. stir and mix well again.

making sambar recipe

18. add the mashed dal.

making sambar recipe

19. mix very well. if the consistency looks very thick, you can add some water. you can easily adjust the quantity of water and make medium to thin consistency of sambhar.

making sambar recipe

20. simmer on a medium-low flame till it comes to a boil. stir at intervals. you will see a frothy layer on top when the sambar begins boiling. at this step switch off the flame. cover and keep aside. check the taste and add salt if required.

making sambar recipe

tempering for sambar recipe

21. in a small pan or tadka pan, heat 2 tablespoons gingelly oil (oil made from raw sesame seeds). you can even use sunflower oil, ghee or coconut oil instead. add ½ tsp mustard seeds.

making sambar recipe

22. let the mustard seeds crackle.

making sambar recipe

23. then add 1 to 2 dry red chillies (halved and seeds removed).

making sambar recipe

24. immediately add 10 to 12 curry leaves, 5 to 6 methi seeds and 2 pinches of asafoetida (hing).

making sambar recipe

25. fry them till the red chilies change color and curry leaves become crisp.

making sambar recipe

26. immediately add this tempering mixture in the hot sambaar.

sambar recipe

27. cover the pan with its lid for 4 to 5 minutes, so that the aroma and flavors from the tempering mixture get infused with the sambar.

sambar recipe

28. serve sambar hot. garnish with a few coriander leaves if you prefer. usually, it is is cooked a two-three hours earlier as its taste becomes better with time. however, we prefer sambar to be served as soon as it is made. it can also be served with steamed rice, idli, dosa, medu vada or uttapam.

mix veg sambar recipe

Sambar Recipe

4.74 from 61 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Course:main course
Cuisine:south indian,tamil nadu
Calories: 265kcal
Servings (change the number to scale):4
Sambar Recipe
sambar is a south indian lentil and vegetable stew made with lentils, tamarind and a unique spice blend called sambar powder. a basic sambar recipe will have a mix of one or two types of vegetables along with lentils, tamarind, sambar powder and a few spices. it is healthy as well as nutritious.
(1 CUP = 250 ML)

INGREDIENTS

for tamarind pulp

  • 1 tablespoon tamarind
  • cup hot water

for cooking dal

  • ½ cup tuvar dal or arhar dal (pigeon pea lentils), 100 grams
  • ¼ teaspoon turmeric
  • 1.5 to 1.75 cups water or add as required

for cooking vegetables

  • 1 to 1.5 cups cleaned and chopped vegetables like okra, french beans, potatoes, small round brinjals, pumpkin
  • 1 to 2 drumsticks, scraped and chopped in 3 to 4 inches sticks.
  • 6 to 7 pearl onions (sambar onions) or 1 small to medium onion, thickly sliced
  • 1 small to medium tomato, quartered or diced
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri red chilli powder - optional
  • salt as required
  • 1.5 to 2 cups water or add as required

important ingredient

  • 1 to 1.5 tablespoons sambar powder

for tempering

  • 2 tablespoons sesame oil (gingelly oil), can also use coconut oil or sunflower oil or ghee
  • ½ teaspoon mustard seeds
  • 1 to 2 dry red chillies - halved and seeds removed
  • 10 to 12 curry leaves
  • 2 pinch asafoetida (hing)
  • 5 to 6 fenugreek seeds (methi seeds) - optional

for garnish

  • 1 tablespoon chopped coriander leaves (cilantro leaves) - optional

INSTRUCTIONS

making tamarind pulp

  • soak 1 tablespoon tamarind in ⅓ cup hot water for 20 to 30 minutes.
  • once the tamarind gets soft, then squeeze the tamarind in the water itself. discard the strained tamarind and keep the tamarind pulp aside.

cooking dal

  • rinse ½ cup tuvar dal (100 grams) a couple of times in water.
  • drain all the water and add the dal in a 2 litre pressure cooker. also add ¼ teaspoon turmeric powder.
  • add 1.5 to 1.75 cups water and mix. cover and pressure cook dal for 7 to 8 whistles or 10 to 12 minutes on medium flame.
  • when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy.
  • mash the dal with a spoon or wired whisk. cover and keep aside. you can see the consistency of dal in the pic below.

cooking vegetables

  • when the dal is pressure cooking – rinse, peel and chop the vegetables.
  • take 1 to 1.5 cups chopped vegetables in a pan or pot. also add 6 to 7 pearl onions or 1 small to medium onion (thickly sliced) and 1 small to medium tomato (quartered).
  • sprinkle ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chilli powder and salt as per taste. adding kashmiri red chili powder is optional and can be skipped. 
  • add 1.5 to 2 cups water and stir.
  • keep the pan on a stove top and begin to cook vegetables on a medium-low to medium flame. in between do check when the vegetables are cooking.
  • cook till the vegetables are almost done. ensure that you don’t over cook the vegetables.

making sambar

  • once the vegetables are almost cooked, then add the tamarind pulp and 1 to 1.5 tablespoons sambar powder. mix well.
  • add the mashed dal. mix again very well.
  • simmer on a medium-low flame till it comes to a boil. 
  • you will see a frothy layer on top when the sambar begins boiling. at this step switch off flame. cover and keep aside.

tempering for sambar

  • in a small pan or tadka pan, heat 2 tablespoons gingelly oil. add ½ tsp mustard seeds.
  • let the mustard seeds crackle.
  • then add 1 to 2 dry red chillies (halved and seeds removed).
  • immediately add 10 to 12 curry leaves, 5 to 6 methi seeds and 2 pinches of asafoetida (hing).
  • fry them till the red chilies change color and curry leaves become crisp.
  • immediately add this tempering mixture in the hot sambar.
  • cover the pan with its lid for 4 to 5 minutes, so that the aroma and flavors from the tempering mixture gets infused with the sambar.
  • serve sambar hot. you can garnish it with a few coriander leaves if you prefer. it can also be served with steamed rice, idli, dosa, medu vada or uttapam. 

NOTES

tips for sambar recipe

  1. for faster cooking you can soak the lentils in water for 30 to 45 minutes before cooking them.
  2. the vegetables can also be steamed in a steamer or pressure cooker. 
  3. a few crushed garlic cloves can also be added to the tempering. this imparts a different flavor to sambar. 
  4. a bit of jaggery can also be added.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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.

Comments are closed.

202 comments/reviews

  1. Hello…Thank you for this awesome recipe….i made today and turned out perfect…..we enjoyed with Idli. will try out other recipe of yours.

  2. It was just superb my dear friend Amit
    I really enjoyed preparing and having it with dosa
    Thank you soo much5 stars

  3. Hi Dassana, I have made this a few times for the family and all love it.
    Your recipes are straightforward and down to earth – no special expensive ingredients, just using whatever is in our kitchens yet FANTASTIC results always ! Also, sharing personal tips and stories around each recipe give a special touch that make all your dishes a joy to prepare (and eat !) as if from a cherished family recipe book ! God bless you !

  4. Best recipe ever :)…Am not very good in cooking …but your recipes are very clear in qty level and exactly came out well .After a long search this is the only site which actually true in recipe combination .Thank you guys you made my day5 stars

    • Welcome Nisha. Glad to know that you like the website and recipes posted here. All recipes are tried and tested before being published. Thanks for your positive feedback on sambar recipe.

  5. Hi
    I love all your recipe
    But I have one question that how much Sambar do you make per idli please?5 stars

    • thanks. one small to medium bowl of sambar can be served for one person with 2 to 3 idlis. so you can easily make sambar with 1/3rd or 1/2 cup of tuvar dal. it will serve 5 to 6 people.

  6. wow really excited to find this website! i’m gonna try some of these recipes on my dad when he visits next week…wish this ABCD luck 😉
    and thank u for the recipes!

  7. Hi!

    I love Sambhar…..gonna make for the first time. Could you please tell me any other alternative for tamarind as I stay abroad and it’s difficult to get it. I don’t want to miss that tangy sour taste…..

    Thanks,

    • taste wise there is no alternative to tamarind. abroad, ready tamarind paste is available. so you can use this but add very less as tamarind paste is more concentrated than tamarind pulp made by soaking in water. for a sour taste lemon juice can be used, but the sour taste given by lemon juice would taste different in sambar.

  8. Mam all of your recipes are very good and the explanation makes them easy to prepare specially the photographs… Made sambar yesterday and it turned out to be delicious…5 stars

  9. The sambar powder’s raw taste didn’t go even after keeping it for low flame for a long time in the stove. Had a tough time making it!4 stars

    • then the issue is with the sambar powder and not the sambar recipe. if the spices were roasted before making sambar powder, then it will get cooked quickly in the sambar. if not, then it will take some time.

  10. hello,just wanted to let u know whenever it comes to trying my hand at cooking,it’s just ur recipes which i can totally rely upon.
    Really looking forward to making this sambhar recipe too.
    Also, i wanted to know if just one whistle would be enough to cook the vegetables? for example if it’s potatoes,would one whistle do?
    Thank u in advance ☺5 stars

    • thanks a lot jayashree. one whistle is fine as the veggies will be half done as they are cooked again after adding sambar powder. so if cooked for 2 whistles than the veggies can become mushy when cooking further. alternatively, you can cook for 2 whistles also and then reduce the later cooking time. but do make sure that there is no raw aroma of the tamarind pulp.

  11. Hello,, is there a substitute for the tamarind in this recipe if it’s not easily available? Thanks5 stars

    • Welcome Ekta. You can add some lemon juice towards the end of recipe. lemon juice is not the substitute but it will give some sour taste in the sambar. add at the very end.

  12. Hi,I’m priya from tamilnadu.I’m just 16 now and I luv cooking.I hope this recipe would satisfy my family,and frnds

  13. hi dassana!!! thank u so much for sharing such easy n well explained recipes…I’ve been following ur website since last year…this year I got married n today I made sambar for the first in my sasuraal…followed all the steps..n it turned out to be very yummy!!! thank u so much…!!!5 stars

  14. Hello, I tried samber recipe for the first time and it tastes awesome. I try many of ur recipes and everytime results are great. Thanks for sharing dear 🙂5 stars

  15. Hai,

    Prepared it today and it was delicious. My 3 years daughter loved it too. I blindly follow your recipies and the dishes always turn out to be delicious. Thank you.5 stars

  16. Tried this today and it was my first time trying Sambhar. Used the sambhar powder as mentioned and it turned out really well. In US we don’t get all the veggies to go in sambhar but I got a frozen veggie packet especially for Sambhar that even had the drumsticks and it was delicious. My husband who is a very picky water relished it. Thanks for sharing.5 stars

  17. I made sambar yesterday… Had known the basics of making it but I learnt and tried some more flavour-adding tips from this recipe. Everyone loved the result. Thank you for sharing all these wonderful recipes 🙂
    The best part of sambar is that not only is it very easy to make but also very healthy. one can include all sorts of veggies whose individual, traditional sabzis would take much more time than the sambar5 stars

  18. I made this today, it was very good in taste. However, i felt the need to add a bit of sugar, 1tsp, after that it was really perfect almost. However, even though i fried the fenugreek seeds very well in the tempering, still i was finding it difficult to eat the seeds when they came in my mouth while eating the sambar.They had a very hard consistency ,n they wre too crunchy and hence tasted very bitter as well. Bitter taste is not a issue but i wanted to ask that should i soak the methi seeds in warm water first or do i dry roast them and then add in the tadka or what did i do wrong with the methi seeds in my tadka?

    • thanks shea for the positive feedback. adding sugar depends on taste preferences. some variations of sambar like the udipi sambar does include addition of jaggery in it. for the methi seeds, they soften after adding to sambar. i think they needed to be fried a bit more. they don’t remain crunchy. could be you must be getting a larger variety of methi seeds, then what we get in india. so you can soak them in water for some minutes. you can even dry roast them or skip them entirely.

      • Thanks a lot. I tried again today, i put the methi seeds first in the oil, and then the other ingredients , and the problem was solved. Actually, we mumbaites have a habit of eating sambar from udipi restaurants and so we are used to that taste of sambar which is a bit sweet.Today i used the leftover tamarind pulp from yesterdays preparation(i had strained it and used only the tamarind water from yesterdays pulp )and so i soaked that same pulp again in warm water and strained and used it today.But the result was not so good and i had to use fresh tamarind pulp again. So i guess there are no shortcuts to sambar .But the result was awesome, a hotel style sambar finally. I did notice that it tastes a lot better after 2-3 hrs once its made. It gives a thicker better consistency and taste.can u please post recipes of different varieties of sambar,and idli.

        • fine shea 🙂 actually i am also from mumbai and i know about the sweet taste in sambar. initially, i would never like the sweet taste in sambar, but now i am fine with it. fresh tamarind pulp always tastes better. yes sambar tastes much better after some hours. there are no short cuts to make good food 🙂

          i have posted some varieties of sambar. you can try the hotel style sambar, mangalorean sambar and the udipi sambar that i have posted. here is a link to get the sambar varieties, i have so far added – https://www.vegrecipesofindia.com/?s=sambar

  19. Hello Dassana,

    This sambhar recipe is so simple yet flavourful and that is the best thing about your recipes.
    Your effort of adding pictures to the recipe is just commendable. Pictures helps a lot to understand the quantity and color till which to saute/cook.
    Thanks for such an awesome blog .

    Regards
    Ritu

  20. Hi Amit..
    i try ur recipes whenever i try smthng new… All reciepes were awesome.. Today i tried sambhar recipe.. n yes its as usual awesome.. Thnks ?5 stars

  21. ..simply amazing. my first dish as forced bachelor turned out to be the best sambar I had. thanks

  22. I just recently returned from my second trip coaching a student for the Young Chefs Olympiad and I must say that this is an excellent sambar recipe. I fell in love with the stuff so I just made this one and it makes me feel like I’m back in Kolkata. I was very sorry to hear of the tragic accident yesterday in that city. But again, wonderful recipe!

  23. Hi prasad here again , prepared my second dish sambar finally with your guidance learned how to make sambar and yes it came to be perfect and everyone in home likes it a lot ?? thank you again for dis easy recipe and i am going to try all of ur recipe for sure5 stars