How to make South Indian style Sambhar reciepe

A flavorful and delicious South Indian Sambar recipe made with lentils and vegetables is a fantastic accompaniment for soft and fluffy idlis, vadas and dosas.

Today’s recipe comes from the Southern land of India and is everyone’s favorite. Delicacies from South Indian cuisine are always relished in my household as they are incredibly flavorful and light on the tummy.

There are many varieties of sambar that are prepared using different vegetables and spices, and each one of it has a unique taste and flavor.

The one I relish the most is the mullangi sambar (radish sambar) and tiffin sambar. Below I have shared a simple version of vegetable sambar that I make a lot.

Ingredients for making Sambhar

For the Dal

1/2 cup Tuvar Dal

Salt to taste

1/2 tsp Turmeric Powder

1 tbsp Tamarind Paste

For the vegetables

10-12 Shallots

1/2 cup Eggplant Cubed

1/2 cup Carrot Cubed

1 Drumstick Cut into 2 inch pieces

1/2 cup Yellow Pumpkin Peeled and cubed

1 cup Water

1/4 tsp Turmeric Powder

For the masala

3 tbsp Vegetable Oil

1 tsp Mustard Seeds

3-4 Dry Red Chillies

15-20 Curry Leaves

1/2 cup Onion Finely chopped

1 cup Tomato Finely chopped

2 tbsp Sambar Powder

For the tempering

1 tbsp Vegetable Oil

1 tbsp Mustard Seeds

2-3 Dry Red Chillies

10-12 Curry Leaves

Instructions for making Sambhar

For the dal

Wash the dal and add it in a pressure cooker along with 2 cups of water, salt and turmeric powder.

Cook the dal until it is softened.

Remove the pressure cooker from heat and let the pressure release.

Remove the lid of the cooker.

Add tamarind paste in the dal and whisk until smooth and keep aside.

For the vegetables

Add all the vegetables along with water, salt and turmeric powder in a pan.

Cover the pan and cook until the vegetables are softened.

Do not over cook the vegetables otherwise they will become mushy.

You can cook the vegetables in a pressure cooker as well.

Keep aside.

For the masala

Heat oil in a pan.

Once the oil is hot, add mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.

Onion and fry until they turn translucent.

Add tomatoes and cook for 4-5 minutes until their are mushy and everything comes together.

Add sambar powder and cook for another 3-4 minutes.

Add some water if the tempering is too dry.

Add the cooked dal and veggies in this pan and mix everything well.

Add more water to adjust the consistency of sambar.

Cook the sambar for 10-12 minutes on medium low heat.

For tempering

Heat oil in a pan.

Once the oil is hot, add mustard seeds, red chillies and curry leaves and let them crackle for a few seconds.

Pour the tempering over the sambar and serve hot.

Recipe Notes

The dal to make sambar should be very well cooked.

Increase or decrease the amount of tamarind according to your taste.

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