Tasty Mangalore Style Sambar (with fresh coconut and spices)

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Mangalore Style Sambar with step by step photos. This Mangalore sambar is a healthy stew made with lentils, roasted spices and fresh coconut paste.

mangalore style mix vegetable sambar

The recipe comes from my aunt who is from Mangalore. We have been making this delicious recipe for ages now. In the recipe, the roasted spices ground with fresh coconut, gives a different taste to the dish.

Mangalorean sambar is best served with some hot steamed rice. However, even with idli or dosa it tastes good. We make this recipe with lentils like arhar dal (pigeon pea lentils) or moong beans or chawli beans (black eyed beans).

The vegetables added are brinjals, pumpkin, carrots, drumsticks, bottle gourd, ash gourd, Mangalore cucumber (Southekayi), tomatoes, french beans. You can choose a mix of veggies you have.

There are many steps involved while making this hearty dish. I have grouped the steps in headings in the stepwise post below. First cook the dal (lentils) and then you can proceed simultaneously with the remaining steps.

How to make Mangalore sambar with fresh coconut

Preparing Mangalore Sambar masala

1. Heat a tawa or a small frying pan and dry roast the following spices on a low flame – 1 tbsp coriander seeds, 1 tsp cumin seeds, 10 to 12 methi seeds, 5 to 6 byadagi chilies or any less hot dry red chilies (halved or broken and deseeded), 8 to 10 whole black peppers.

spices on a tawa

2. Roast these spices till they become fragrant.

roasting spices on a tawa

3. Now add these spices in a grinder jar. Add 1 or 2 garlic (chopped) and ¼ cup tightly packed grated coconut.

adding grated coconut in a grinder jar

4. Add ½ cup water and grind to a smooth paste. Add more water if required while grinding. Keep aside covered.

paste for Mangalore vegetable sambar

Cooking lentils – rinse ¼ cup tuvar dal (pigeon pea lentils) a couple of times. Then pressure cook in 1 cup of water for 4 to 5 whistles, till the lentils become mushy and soft. Mash the dal and keep aside. You can also cook the dal in a pan. If cooking in a pan, then cover and cook till the lentils are done. Add more water if required.

cooking dal in a pressure cooker

Preparing tamarind pulp

1. Soak ½ tbsp tightly packed seedless tamarind in ¼ cup hot water for 20 to 30 minutes.

tamarind in ¼ cup hot water

2. Later squeeze the pulp from the tamarind directly in the water. Strain and keep aside.

tamarind pulp in a bowl

Cooking veggies

1. Rinse, peel and dice all the veggies. Add them in a pan. I used a mix of brinjals, carrots, french beans, potatoes, tomatoes and pearl onions. For brinjals, chop them and keep immersed in salted water for 15 minutes.

veggies in a pan

2. Now add 1.5 cups water.

adding water to the pan

3. Add ¼ tsp turmeric powder and stir well. cover the pan and cook the veggies on a low to medium flame. You can even saute the veggies in some oil and then cook them in water.

cooking veggies

4. Cook till the veggies become tender and almost cooked.

cooking veggies

5. Now add the mashed dal and stir very well.

adding cooked lentils to veggies

6. Then add the tamarind pulp.

adding tamarind pulp

7. Add the ground paste. Mix and stir very well. Simmer for 8 to 9 minutes. Do stir occasionally while simmering.

adding ground sambar masala paste

8. Then season with salt as per taste.

adding salt

9. Add ½ to 1 tsp jaggery. Add the jaggery as per taste.

adding jaggery

10. Continue to simmer for 7 to 8 minutes more. If the consistency looks thick, then you can add some more water. Once done, cover and keep aside.

cooking Mangalore style veg sambar

Tempering

1. Heat 2 tablespoons oil. Then add 1 teaspoon mustard seeds and crackle them.

mustard seeds in oil

2. Next add 4 to 5 garlic, crushed lightly with their peels on. stir and saute for some seconds.

garlic in oil

3. add a generous pinch of asafoetida/hing, 1 to 2 dry red chilies (halved or broken & deseeded) & 1 sprig curry leaves.

added chillies and curry leaves

4. Saute till the red chilies change color and the curry leaves become crisp. This takes just some seconds.

tempering mixture for sambar

5. Then pour the whole tempering mixture on the Mangalore style sambar. Cover for 5 minutes and let the tempering flavors infuse.

Mangalore style mix vegetable sambar

6. You can garnish with a few coriander leaves and Serve Mangalore sambar hot with steamed rice. You can also serve it with South Indian snacks like idli, dosa, medu vada, uttapam.

Mangalore style mix vegetable sambar
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vegetable sambar recipe

Mangalore Sambar (With Fresh Coconut)

5 from 4 votes
Mangalore style sambar made with lentils, roasted spices and fresh coconut paste.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine South Indian
Course: Main Course

Servings 4
Units

Ingredients

for cooking dal

  • ¼ cup arhar dal (tuvar dal or pigeon pea lentils)
  • 1 cup water for pressure cooking dal

veggies and spices

  • ½ cup diced brinjals (baingan or eggplant) or about 3 to 4 medium brinjals
  • 1/3 to ½ cup chopped potatoes or 1 medium potato
  • 1/3 cup chopped carrots or 1 medium carrot
  • 1/3 cup chopped french beans or 8 to 10 french beans, chopped
  • ¼ to 1/3 cup thickly sliced shallots or small onions or sambhar onions
  • ½ cup diced tomatoes or 1 medium tomato
  • ¼ teaspoon turmeric powder
  • 1.5 cups water for cooking veggies
  • ½ to 1 teaspoon jaggery or add as per taste
  • salt as required

for tamarind pulp

  • ½ tablespoon tightly packed seedless tamarind
  • ¼ cup hot water

for sambar masala paste

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 methi seeds (fenugreek seeds)
  • 5 to 6 byadagi chilies or any less hot dry red chilies - halved or broken and deseeded
  • 8 to 10 whole black peppers
  • ¼ cup tightly packed grated coconut
  • 1 or 2 garlic - chopped
  • ½ cup water for grinding

for tempering

  • 1 teaspoon mustard seeds
  • 4 to 5 garlic, crushed lightly with their peels on
  • 1 pinch asafoetida (hing)
  • 1 to 2 dry red chilies - halved or broken and deseeded
  • 1 sprig curry leaves or 8 to 10 curry leaves
  • 2 tablespoon oil

Instructions

preparing mangalore sambar masala

  • Heat a tawa or a small frying pan and dry roast the following spices on a low flame - 1 tbsp coriander seeds, 1 tsp cumin seeds, 10 to 12 methi seeds, 5 to 6 byadagi chilies or any less hot dry red chilies (halved or broken and deseeded), 8 to 10 whole black peppers.
  • Roast these spices till they become fragrant.
  • Now add these spices in a grinder jar. Add 1 or 2 garlic (chopped) and ¼ cup tightly packed grated coconut.
  • Add ½ cup water and grind to a smooth paste. Add more water if required while grinding. Keep aside covered.

cooking lentils

  • Rinse tuvar dal a couple of times in water. The pressure cook tuvar dal with 1 cup of water for 4 to 5 whistles or till the lentils become mushy and soft. 
  • Mash the dal and keep aside. You can also cook the dal in a pan. If cooking in a pan, then cover and cook till the lentils are done. Add more water if required.

preparing tamarind pulp

  • Soak ½ tbsp tightly packed seedless tamarind in ¼ cup hot water for 20 to 30 minutes.
  • Later squeeze the pulp from the tamarind directly in the water. Strain and keep aside.

cooking veggies

  • Rinse, peel and dice all the veggies. Add them in a pan. I used a mix of brinjals, carrots, french beans, potatoes, tomatoes and pearl onions.
  • Now add 1.5 cups water. Add ¼ tsp turmeric powder and stir well. Cover the pan and cook the veggies on a low to medium flame.
  • Cook till the veggies become tender and are almost cooked. Now add the mashed dal and stir very well.
  • Then add the tamarind pulp. Add the ground paste. Mix and stir very well. Simmer for 8 to 9 minutes.
  • Season with salt as per taste. Add ½ to 1 tsp jaggery. Add the jaggery as per taste.
  • Continue to simmer for 7 to 8 minutes on a low to medium flame. Do stir at intervals. If the consistency looks thick, then you can add some more water. Once done then cover and keep aside.

tempering

  • Heat 2 tbsp oil. Then add 1 tsp mustard seeds and crackle them.
  • Next add 4 to 5 garlic, crushed lightly with their peels on. Stir and saute for some seconds.
  • Add a generous pinch of asafoetida (hing), 1 to 2 dry red chilies (halved or broken & deseeded), 1 sprig curry leaves.
  • Saute till the red chilies change color and the curry leaves become crisp. This takes just some seconds.
  • Then pour the whole tempering mixture on the mangalore style sambar. Cover for 5 minutes and let the tempering flavors infuse.
  • You can garnish with a few coriander leaves and serve mangalore sambar hot with steamed rice.

Nutrition Info Approximate values

Nutrition Facts
Mangalore Sambar (With Fresh Coconut)
Amount Per Serving
Calories 225 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 38mg2%
Potassium 821mg23%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 8g9%
Protein 7g14%
Vitamin A 2643IU53%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 113mg137%
Vitamin E 4mg27%
Vitamin K 15µg14%
Calcium 72mg7%
Vitamin B9 (Folate) 129µg32%
Iron 5mg28%
Magnesium 75mg19%
Phosphorus 139mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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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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26 Comments

  1. Please let me know the difference between pappu charu(andhra) and sambar. More confusing for me.

    1. pavani, charu is the rasam version of andhra. basically pappu charu is dal rasam. sambar is different. hope this helps.

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