Wednesday, February 11, 2015

Vegetable Sambar

Vegetable Sambar

Sambar or Lentil soup is an popular South Indian recipe. It is served in breakfast, lunch and dinner. In breakfast it is served as a side for idly, vada and dosa and for lunch and dinner as a side for rice. In South Indian homes meal is incomplete without sambar. We can make sambar by using one vegetable or a combination of vegetables.

Vegetable Sambar

*Note - Adjust oil, salt and spices to your taste.


  • Toor dal/Kandipappu/Pigeon dal - 1/2 cup
  • Sambar powder - 1 tsp (I am using homemade, if using store bought use more)
  • Red chilli powder - 1/2 tsp
  • Tamarind - big lemon size
  • Turmeric powder - 1 tsp
  • Salt to taste
  • Coriander leaves 

For Tempering/Poppu:

  • Mustard seeds/Avalu - 1 tsp
  • Jeera/Cumin seeds - 1 tsp
  • Pepper cons - 1/2 tsp
  • Garlic - 6 cloves
  • Ginger - 1/2 inch
  • Curry leaves - 1 spring
  • Oil - 1 tbsp
  • Ghee - 1 tbsp


  • Carrot - 1, Small
  • Radish - 1/4 cup
  • Bottle gourd - small piece, chopped
  • Ladies finger - 5 no
  • Tomato - 1
  • Onion - 1, small
  • Green chillies - 3
  • French beans - 1/4 cup 
  • We can also use Egg plant, Drum sticks and Green Peas 

Preparation ahead:

  • Chop all the veggies little big as shown. To make the process easy, cook carrot, radish, french beans and bottle gourd in cooker until 2 whistles (Don't throw the water we can use later for making sambar).
  • Soak tamarind in hot water and extract the pulp.
  • Wash and cook dal with 1.5 cups water and turmeric powder upto 4 whistles and mash it.
  • Let's see how to prepare sambar:
  • Heat oil and ghee in a pan, add mustard seeds and jeera. When they pop add garlic, ginger, curry leaves and pepper cons and fry till they turn golden.
  • Add onion, tomato and ladies finger and cook. If you didn't cook veggies a head add along with onion and fry for 5 minutes and add sufficient water (up to 3 to 4 cups water. we can use also the vegetable water) and cook till veggies are done. (Don't add tamarind pulp with veggies).
  • If like my sambar thin so I added little more water. 
  • Add dal, tamarind pulp, sambar powder, red chilli powder  and salt and cook until a boil.
  • Garnish with coriander leaves and serve with hot rice.

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