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Sambar Recipe, South Indian Homemade Sambar Recipe, How to make Sambar
Tarla Dalal
• 27 September, 2019
Table of Content
sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with 37 amazing images.
Sambar is a definite part of South Indian meals. Sometimes, they make Sambar even more than once a day – for breakfast and later for lunch or dinner.
Sambar is made by boiling toovar dal and then adding raw vegetables, tamarind pulp and homemade sambar masala, simmered till vegetables are cooked in 15 minutes.
South Indian homemade sambar is cooked not only by South Indians but all Indians. It so popular that you can get it anywhere in India. We have made South Indian homemade sambar recipe which is not not sweet. Restaurant style Sambar tends to be sweet through the addition of jaggery or sugar.
A common way to have Sambar is with steamed rice, papadum and spicy mango pickle for lunch.
Brimful of the goodness of toovar dal and assorted vegetables, it is nutritious everyday fare and is so versatile that Sambhar can be taken with rice, idli, dosa, vada, upma, and just about any Snacks.
Aside from South Indian homemade sambar, try our Kerala Sambar and South Indian Radish Sambar recipes.
Enjoy sambar recipe | South Indian sambar recipe | homemade sambhar recipe | how to make sambar | with step by step photos and video below.
Sambar Recipe, South Indian Homemade Sambar Recipe recipe - How to make Sambar Recipe, South Indian Homemade Sambar Recipe
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
6 servings
Ingredients
For Sambar
3/4 cup toovar (arhar) dal
2 drumsticks (saijan ki phalli / saragavo) , cut into 3? pieces
1/2 cup bottle gourd (doodhi / lauki) cubes
1/2 cup potato cubes
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
2 pinches of asafoetida (hing)
1/2 cup chopped tomato
8 small shallots (madras onions)
2 1/2 tbsp tamarind (imli) pulp
3 tbsp sambar powder
2 tsp chilli powder
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp finely chopped coriander (dhania)
Method
For sambar
- To make sambar, wash the toovar dal thoroughly and drain.
- Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Blend the dal using a hand blender till it is smooth and keep aside.
- Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
- Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 minute.
- Serve the sambar hot.
Sambar Recipe, South Indian Homemade Sambar Recipe, How to make Sambar Video by Tarla Dalal
Sambar Recipe, South Indian Homemade Sambar Recipe recipe with step by step photos
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- South Indian homemade Sambar is so popular that most women in India make their Sambar. If you like the Sambar recipe, given below are the links of famous South Indian recipes :
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You can even make use of other vegetables like brinjal, french beans, ash gourd, raddish, amaranth leaves, carrots, spinach, pumpkin, lady finger, sweet potato or any other vegetable of your liking. They help in increasing the nutrient quotient and enhance the flavour of the Sambar.
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While we have cooked vegetables separately in the above recipe, you can also add mixed vegetables in a small container, place it inside the pressure cooker with the dal and cook.
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The fat used for tempering the Sambar varies from region to region. Authentic South Indian homemade Sambar makes use of ghee while sambhar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil.
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Pressure cooking the dals is the easiest way to cook it but, you can even cook them directly on the stove top.
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In Karnataka a bit of jaggery is added for a pleasant sweet taste while in some regions, fresh coconut or dry roasted coconut is added to enhance the taste of the Sambar.
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To prepare Sambar, prepare the sambhar masala as per this detailed recipe of and keep aside
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Wash the 3/4 cup toovar (arhar) dal thoroughly in a bowl full of water or under running water. Restaurants and tiffin centers use a mix of tuvar dal and masoor dal to cut down the cost. You can even make use of a combination of moong dal, masoor dal and toor dal to make the hotel Sambar recipe.
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Drain it using a strainer.
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Transfer the washed toovar (arhar) dal into a pressure cooker.
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Add 2 cups of water in a pressure cooker.
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Pressure cook for 3 whistles.
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Allow the steam to escape naturally before opening the lid.
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Blend the dal using a hand blender till it is smooth and keep aside. Alternatively, you can even blend the dal with a hand whisk or potato masher.
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This is how you need to cut drumstick for Sambar.
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Take 1 cup of water in a deep non-stick pan and bring it to boil.
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Add 1/2 cup bottle gourd (doodhi / lauki) cubes to the water.
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Further add 2 drumsticks (saijan ki phalli / saragavo) , cut into 3'' pieces.
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Cook on a medium flame for 4 to 5 minutes or until vegetables are soft. The veggies should hold their shape and not become mushy
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Drain them and keep aside. You can reserve this water and use it later while preparing the Sambar.
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Soak 2 tbsp tamarind in ¼ cup of hot water for a minimum of half an hour to extract the tamarind pulp. Once the tamarind gets soft, squeeze the tamarind in water itself. Strain and make use of the tamarind (imli) pulp.
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For making the Sambar recipe, heat the 2 tbsp oil in a deep non-stick pan.
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Once the oil is hot, add 1 tsp mustard seeds ( rai / sarson).
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Add the 6 to 7 curry leaves (kadi patta) and2 pinches of asafoetida (hing). Fresh kadi patta is a must ingredient while tempering the Sambar as it lends a unique flavour and aroma.
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Sauté on a medium flame for a few seconds.
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Add the 1/2 cup chopped tomato. They provide a tangy flavour to the South Indian vegetable Sambar. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the cooked 1/2 cup bottle gourd (doodhi / lauki) cubes and 1/2 cup potato cubes.
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Add the 8 small shallots (madras onions). If you don’t have sambar onions then make use of regular onions.
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Add the 2 1/2 tbsp tamarind (imli) pulp.
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Add the cooked dal.
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Add the salt to taste and 3 tbsp sambar powder. Nothing beats the aroma and flavour of a freshly made sambar masala.
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Add the 2 tsp chilli powder.
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Add the a pinch of turmeric powder (haldi).
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Add ¾ cup of water. Feel free to add water as per the consistency you desire.
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Mix well and bring South Indian homemade Sambar to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the 2 tbsp finely chopped coriander (dhania), mix well and cook on a medium flame for 1 minute.
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Serve the South Indian Sambar hot. Enjoy the piping hot sambar with soft idlis, palak paneer dosas and other South-Indian delights like vada, paniyaram, adai etc.
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Sambar goes with Idli. That's why when we go to South Indian restaurants we order idli sambar. Given below is the idli recipe. See detailed step by step idli recipe. Makes 40 idlis.
Ingredients for idli
1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups par-boiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
salt to taste
Method for idli- Combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
- Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
- Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well.
- Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
- After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds.
- Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
- Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside.
- Repeat with the remaining batter to make more idlis.
- Serve hot with sambhar, coconut chutney and malgapodi.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 143 cal |
| Protein | 5.2 g |
| Carbohydrates | 18.4 g |
| Fiber | 2.8 g |
| Fat | 5.4 g |
| Cholesterol | 0 mg |
| Sodium | 10.7 mg |
Click here to view Calories for Sambar Recipe, South Indian Homemade Sambar Recipe
The Nutrient info is complete
SANIYA KAUR
March 5, 2022, 7:57 a.m.
Mam this recipe is really very tasty...I tried it n all my family members loved it too.... thanks mam
Tarla Dalal
March 5, 2022, 7:57 a.m.
Well done Saniya.
Foodie #640337
April 17, 2021, 9:24 p.m.
The sambhar turned out pretty well. Made a few changes to the cooking method. Also, added 1 tea spoon of sugar. Nice taste.
tarla dalal
April 17, 2021, 9:24 p.m.
Thanks for the feedback.
Foodie #695757
Jan. 23, 2021, 7:08 p.m.
Tried it and it was good. Missed jaggery. saw it in the steps after I finished cooking. May need more water because it thickened in an hour.
Tarla Dalal
Jan. 23, 2021, 7:08 p.m.
You can add jaggery for a restaurant style taste. Sambar is made with toovar dal which tends to thicken over time. So you will need to add water and adjust the consistency. Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
dilip kumar
Jan. 11, 2021, 3:36 p.m.
Tarla Dalal
Jan. 11, 2021, 3:36 p.m.
Thanks Dilip. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Ashok Kumar Gupta
Sept. 30, 2020, 1:18 p.m.
Upamanyu
Sept. 30, 2020, 9:15 a.m.
Like the information but I am stuck when it says 1 cup or serving. How much is that in grams please?
sunad
Aug. 16, 2020, 1:21 p.m.
Like dis recipe have to try dis nw but don''t have drumstick... is it ok
Tarla Dalal
Aug. 16, 2020, 1:21 p.m.
Hi Sunand, Yes, you can skip the drumstick if you don''t have.. Do try this recipe and share your valuable feedback with us. Happy Cooking!
Foodie #622543
June 8, 2020, 6:20 p.m.
the sambhar came out really well. it was delicious. just made few changes to it related to cooking technique
Krithika
March 30, 2020, 4:34 p.m.
Seriously 139 calorie per serving (28g) of sambhar???? So unrealistic .
Tarla Dalal
March 30, 2020, 4:34 p.m.
Dear Krithika This is a thick sambar made using 3/4 cup of dal which serves 6 people. Moreover it has 2 tbsp of oil also and few calories from veggies, and thus the calorie count of 135 calories per serving.
Foodie #639260
Aug. 12, 2016, 9:15 a.m.
Love this recipe.justifying.tried for d first time and it was simply yuuummmyyyy
Arun
May 21, 2016, 10:50 p.m.
Hi, For me Sambhar was a complicated dish but with the step by step instructions on your site, was able to prepare the dish properly. Thanks & Best wishes Arun
Tarla Dalal
May 21, 2016, 10:50 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Ravi
May 11, 2016, 7:35 p.m.
Can you please tell what is the measurement of a serving for this sambhar? Is it 1 cup (as in 8 oz)? This will be helpful for people like me who eat measured food for calorie maintenance.
Shweta
March 11, 2016, 10:31 p.m.
Hello ma''am,i tried this recipe..I loved it,my son & husband enjoyed it with dosa...super tasty.. thank you ma''am.
Jiya Naik
Jan. 22, 2016, 3:57 p.m.
thnx for sharing the recipe.I have made sambar with this recipe n its just yumm...My husband is too happy with it
Tarla Dalal
Jan. 22, 2016, 3:57 p.m.
Hi Jiya , we are delighted you and your husband loved the Sambar recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Usha
Oct. 26, 2015, 12:25 p.m.
Jeneraly hotel sambhar is sweet and sour but here u didn''t add sweet flavour. So is south Indians don''t put sweet test in sambhar? Thanks.
Karthick
Sept. 9, 2015, 4:49 p.m.
Thanx for the recipie. just tried, and its turned out well.
Tarla Dalal
Sept. 9, 2015, 4:49 p.m.
Hi Karthick , we are delighted you loved the Sambhar recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Aarti
Aug. 17, 2015, 3:55 p.m.
Mam,the recipe was superbb,i tried it and it was yummm!
Tarla Dalal
Aug. 17, 2015, 3:55 p.m.
Hi Aarti. We are delighted that the Sambar recipe came out well for you.
Pradeep
July 5, 2013, 9:18 a.m.
Rick
Jan. 25, 2013, 12:49 p.m.
I am an Americsn just learning about sambar. In my culture and American English, what is drum stick and bottle gourd? Is a Chicken leg what you mean by drumstick?
Tarla Dalal
Jan. 25, 2013, 12:49 p.m.
It''s a pod of Moringa tree. The leaves are used in cooking as well.The pod is also known as sing.
Tarla Dalal
Jan. 25, 2013, 12:49 p.m.
Hi Rick, good to hear from you. We have a link against each ingredient in blue colour and that will lead you to a detailed glossary page. Long, thin pod, resembling a Drumstick. The fruit itself is called drumstick in India. Sometimes referred to as a bean, this long, rigid pod grows on a tree. Its hard, green outer covering is rigid enough to earn its common name of drumstick and used in curries. Let me know how the recipe came out. Also there is a link for the Video on how to make the Sambar below the recipes. Hope this helps.
Very nice samber recipe
July 10, 2012, 3:53 p.m.
Mel
Jan. 7, 2012, 10:40 a.m.
The recipe is excellent. It was the first time I tried making sambhar and the dish turned out absolutely delicious. I didn''t use any shallots though, because I didn''t have any at home.
Tarla Dalal
Jan. 7, 2012, 10:40 a.m.
Hi Mel, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you loved it. Happy Cooking !!!
Jyotiranjan Mishra
July 4, 2011, 6:06 p.m.
Rekha
Jan. 15, 2011, 3:20 p.m.
I just blindly followed the step... Missed the onion as it was not mentioned in the step:-(
Tarla Dalal
Jan. 15, 2011, 3:20 p.m.
Hi Rekha, We have used shallots in this recipe and it is added in step no 8.
chef ajay chudhary
Dec. 25, 2010, 10:43 p.m.
Preeti
Nov. 17, 2010, 11:41 p.m.
Thanku so much.
Tarla Dalal
Nov. 17, 2010, 11:41 p.m.
Hi Preeti , we are delighted you loved the Sambhar recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
surendra soni
Oct. 29, 2010, 4:04 p.m.
Tarla Dalal
Oct. 29, 2010, 4:04 p.m.
Hi Surendra , we are delighted you loved the Sambhar recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
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