How To Make Sambar?

Here’s a simple recipe for making Sambar with vegetables:

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Taste the Difference, and Embrace the Spices.

Discover the essence of South Indian cuisine with our Sambar recipe – a delightful blend of lentils, vegetables, and spices. This aromatic dish, perfect with rice or idlis, brings warmth and flavor to your table. Uncomplicate your cooking with our step-by-step guide and savor the rich taste of homemade Sambar in minutes!


For Cooking Dal:

  • 1/2 cup toor dal (split pigeon peas)
  • 1.5 cups water
  • 1/4 teaspoon turmeric powder

For Sambar:

  • 1 cup mixed vegetables (drumsticks, carrots, potatoes, beans, pumpkin, etc.), chopped
  • 1 small lemon-sized tamarind ball, soaked in water
  • 2 tablespoons sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 medium-sized onion, chopped
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • A small piece of jaggery (optional)
  • Salt to taste

For Tempering (Tadka):

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 2-3 dry red chilies
  • 10-12 curry leaves


  1. Cooking Toor Dal:
    • Wash the toor dal and cook it with water and turmeric powder until it becomes soft and mushy. You can use a pressure cooker for faster cooking.
  2. Soaking Tamarind:
    • Soak the tamarind in warm water for about 15-20 minutes. Extract the tamarind juice and set it aside.
  3. Cooking Vegetables:
    • Boil the chopped vegetables in a pot with enough water until they are tender. Add turmeric powder and salt while cooking.
  4. Preparing Sambar Base:
    • In a large pot, combine the cooked toor dal and boiled vegetables.
    • Add the tamarind extract, sambar powder, chopped onions, tomatoes, green chilies, and salt. Mix well.
  5. Boiling Sambar:
    • Bring the mixture to a boil and let it simmer for 15-20 minutes. Add more water if needed to achieve the desired consistency.
  6. Tempering (Tadka):
    • Heat oil in a small pan. Add mustard seeds, cumin seeds, asafoetida, dry red chilies, and curry leaves. Let them splutter.
  7. Adding Tempering to Sambar:
    • Pour the tempering into the boiling sambar. Mix well.
  8. Adding Jaggery:
    • Add a small piece of jaggery (optional) to balance the flavors. Stir until it dissolves.
  9. Adjusting Consistency and Seasoning:
    • If needed, adjust the consistency by adding more water. Adjust the salt and spice levels according to your taste.
  10. Simmering:
    • Let the sambar simmer for an additional 5-10 minutes to allow the flavors to meld.
  11. Garnishing:
    • Garnish with chopped coriander leaves.

Your Vegetable Sambar is ready to be served! Enjoy it with rice, idli, dosa, or any South Indian bread of your choice.

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