Tomato Sambar (Thakkali Sambar)

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Tomato sambar (Thakkali Sambar) is yet another delicious variation of the classic South Indian Sambar and is made with tomatoes, lentils, pearl onions, spices and herbs. This is a healthy vegan recipe. Serve tomato sambar with steamed rice, Idli, Dosa, Medu Vada, for a hearty and comforting meal.

tomato sambar served in a bowl with idlis in a bowl kept on the side, coconut chutney and text layover.

There are many variations of sambar in the South Indian cuisine. Sometimes they are made with just one vegetable. As the name implies tomato sambar has tomatoes as the hero ingredient. In Tamil this sambar variant is called Thakkali Sambar as tomatoes are called thakkali.

I make both Onion Sambar and tomato sambar regularly. Both of these two sambar varieties come handy when you do want to make sambar and there are no mix veggies at home.

In this tomato sambar, I have used homemade Sambar Powder. You can use any good brand of sambar powder. I have made a puree of the tomatoes and added to the sambar. But you can also add chopped tomatoes. Onions can also be skipped in this sambar.

Obviously, since tomatoes are added, the sambar has the tang of the tomatoes in it. This tomato sambar pairs very well with idli and dosa. Though you can also serve it with steamed rice.

idli sambar in bowl
Step-by-Step Guide

How to make Tomato Sambar

Prep Work

1. First soak 1 teaspoon tamarind in 3 tablespoons hot water for 15 to 20 minutes.

 tamarind in 3 tablespoons hot water in bowl

2. After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.

 tamarind pulp in bowl

3. Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.

tomato  in a mixer jar

4. Puree the chopped tomatoes to a smooth consistency. Keep aside.

tomato puree in the mixer jar

Cook Lentils

5. In a bowl, rinse ⅓ cup tur dal (pigeon pea lentils) a couple of times and keep aside.

tur dal in bowl

6. Add the rinsed tur dal in a 2 to 3 litre stovetop pressure cooker together with the prepared tomato puree. Also, add ½ cup thickly sliced pearl onions or shallots or regular onions.

dal and tomato puree in pressure cooker

7. Now add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

turmeric powder and hing added

8. Add 1.25 cups of water.

water added

9. Mix very well.

mix well

10. Now pressure cook everything for 8 to 10 whistles or 12 to 15 minutes on medium to high heat. When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.

pressure cooking lentils

Make Tomato Sambar

11. Keep the cooker with the cooked lentils, without its lid on a low to medium heat. Now add the prepared tamarind pulp to the lentils in the cooker.

tamarind pulp added to cooker

12. Add 2 to 3 teaspoons of sambar powder or as required.

sambar powder added

13. Season with salt as per taste. Mix very well.

salt added

14. Add 1.5 to 2 cups water to thin the consistency. You can add the amount of water as per your requirements.

If serving with idli, you can make a slightly thin tomato sambar. If serving with steamed rice, you can make a slightly thick tomato sambar.

water added

15. Mix very well.

mix tomato sambar mixture

16. Bring the sambar to a simmer and then add 1 or 2 slit green chilies.

green chilies added

17. Simmer the tomato sambar on a medium heat for a total of 10 to 12 minutes or till you get the desired consistency. Cover with lid and keep aside.

simmering the tomato sambar

Tempering

18. Heat 1 to 1.5 tablespoon of sesame oil or any other oil in a small pan. Add 1 teaspoon mustard seeds and crackle them. Keep the heat to a low while tempering.

cracking sesame seeds in oil

19. Then add 2 to 3 dry red chilies (broken and seeds removed), 1 sprig of curry leaves and a pinch of asafoetida (hing). Fry for a few seconds till the red chilies change color and the curry leaves become crisp.

dry red chilies and curry leaves added

20. Pour the tempering in the tomato sambar inside the cooker. Cover with lid and keep aside for 5 minutes for the tempering flavors to infuse with the sambar.

tempering added to tomato sambar

21. Serve tomato sambar hot with steamed rice or with idli or dosa. You can also garnish thakkali sambar with coriander leaves (cilantro) if you want.

tomato sambar served with idli and coconut chutney

More Sambar Varieties To Try!

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tomato sambar recipe

Tomato Sambar (Thakkali Sambar)

Tomato sambar or thakkali sambar is a delicious variation of South Indian sambar made with tomatoes and lentils. It can be served with South Indian snacks like idli, dosa, medu vada. Tomato sambar can also be served with rice.
5 from 11 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine South Indian
Course Main Course
Diet Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

For cooking lentils

  • cup tur dal (arhar dal or pigeon pea lentils)
  • 250 grams tomatoes or 2 large tomatoes or 1.5 cups roughly chopped tomatoes – pureed
  • 8 to 10 pearl onions or 1 medium onion or ½ cup thickly sliced pearl onion or onions or shallots
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 1.25 cups water for pressure cooking

For tamarind pulp

  • 1 teaspoon tamarind
  • 3 tablespoons hot water

Other ingredients

  • 2 to 3 teaspoons Sambar Powder
  • 1 to 2 green chilies – slit
  • 1.5 to 2 cups water to be added later, add as required
  • salt as required

For tempering

  • 1 to 1.5 tablespoon sesame oil or any oil
  • 1 teaspoon mustard seeds
  • 2 to 3 dry red chilies
  • 1 sprig curry leaf or 10 to 12 curry leaves
  • 1 pinch asafoetida (hing)

Instructions
 

Preparation

  • First soak tamarind in hot water for 15 to 20 minutes.
  • After 15 to 20 minutes squeeze the soaked tamarind pulp. Filter using a small strainer and keep aside.
  • Meanwhile when the tamarind is soaking, take 1.5 cups roughly chopped tomatoes in a mixer or blender jar.
  • Puree the chopped tomatoes to a smooth and fine consistency. Keep aside.

Cooking lentils

  • In a bowl, rinse tur dal a couple of times.
  • Add the rinsed tur dal in a 2 to 3 litre pressure cooker together with the tomato puree and and thickly sliced pearl onions or regular onions.
  • Now add turmeric powder and a pinch of asafoetida.
  • Add 1.25 cups of water. Mix very well.
  • Pressure cook for 8 to 10 whistles or 12 to 15 minutes on a medium to high heat.
  • When the pressure settles down on its own in the cooker, open the lid of the cooker. Mash the cooked lentils with a spoon.

Making tomato sambar

  • Keep the cooker with the cooked lentils on a low to medium heat. Add the tamarind pulp to the lentils inside the cooker.
  • Add the sambar powder. Season with salt as per taste. Mix very well.
  • Add 1.5 to 2 cups water to thin the consistency. Stir well. You can add the amount of water as per your needs. 
  • For idli, you can make a slightly thin sambar and for rice, you can make a slightly thick tomato sambar.
  • Bring the sambar to a simmer and then add 1 or 2 slit green chilies.
  • Continue to simmer the sambar on a medium heat for 10 to 12 minutes or till you get the desired consistency. Cover and keep aside.

Making tempering

  • Heat sesame oil or any other oil in a small pan.
  • Add mustard seeds and crackle them. Keep the heat to a low while tempering.
  • Then add the dry red chilies, curry leaves and a pinch of asafoetida. Fry for a few seconds till the red chilies change color and the curry leaves become crisp. Do not burn the spices.
  • Pour the entire tempering mixture into the sambar inside the cooker. Cover and set aside for 5 minutes for the tempering flavors to infuse with the thakkali sambar.
  • Serve tomato sambar hot with steamed rice or with idli or dosa or medu vada.

Nutrition Info (Approximate Values)

Nutrition Facts
Tomato Sambar (Thakkali Sambar)
Amount Per Serving
Calories 125 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 353mg15%
Potassium 260mg7%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 684IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 65mg79%
Vitamin E 1mg7%
Vitamin K 6µg6%
Calcium 49mg5%
Vitamin B9 (Folate) 316µg79%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 42mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This tomato sambar from the blog archives first published in May 2016 has been republished and updated on 10 January 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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9 Comments

  1. Tried it and it was DELICIOUS. Really like a tasty sambar in an hotel. Thanks!5 stars

    1. I’ve got a question. If I want to triple the amount, do I just triple everything (including tamarind, hing, sambar powder etc’…) ? Or is there some nuance to it? Detailed info would be appreciated as I am new to cooking and don’t want to ruin the great taste of the original recipe 🙂

      1. tripling can be tricky, but you can try. the trickiness can come from the tamarind and sambar powder. the rest of the ingredients can be easily tripled. tamarind can be really tart and sour if its increased. so i would suggest to use only 2 teaspoons of tamarind. for sambar powder, add 2 tablespoons first. if you feel the aroma, taste and flavor is less, then add 1 to 2 teaspoons more. hope this helps.

  2. Hey I just found your page and am already loving it!!!!
    Just wanted to ask I’ve eaten some sambhar which tasted sweet and it was amazing. Can you please let me know the recipe for sweet sambhar.
    Thank you so much.

  3. hey in this recipe. do we need to add the tamarind pulp or the water in which it was soaked?

    1. ashwini you could add both the tamarind pulp and also the water if you wish. hope this help’s you.

  4. HI, I was wanting to share this site with a friend, and was looking for the “About Us” link you used to have….. as I wanted to share about the people (you) behind it, as well as share the yummy recipes. Have you changed the site, or am I missing something??
    Kind regards Clare