How To Make A Sambhar

How To Make A Sambhar

How To Make A Sambhar Indians spend a lot of time for their food preparation than anybody. That is my experience. Each state has its own variety of foods. E.g., South India boasts of so many yummy and finger licking foods.

Sambhar is one of the very popular vegetable stew which is prepared almost every day in the cooking of southern regions of India. Simply think about their spices, can you count them?…. you wouldn’t be able to. OK, I have observed and enjoyed it when I visited one of my friends place in Kerala. Here’s the secret of the recipe for you.

Ingredients for Sambhar Masala

2 tsp cumin seeds
6 tsp coriander seeds
8 curry leaves
½ tsp asafoetida (hing)
1 ½ tsp methi seeds
2 tsp turmeric powder
2 tsp mustard seeds
1 ½ tsp red chilli powder
4 black pepper corns
1 tsp chana dal

Ingredients for the Sambhar

2 cups tuvar dal
3 red chilles (dried)
3 green chilles
¼ tsp methi seeds
2 tsp Sambhar masala
Few curry leaves
A pinch of asafoetida (Hing)
2 tsp mustard seeds
½ tsp turmeric powder
2 tsp Tamarind paste
2 Potato chopped
2 Onions chopped
2 Brinjal chopped
1 cup red Pumpkin chopped
2 Tomatoes
1 Drumstick (diced)
Salt to taste
Cooking Oil

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Method for the Sambhar Masala:

Roast the above mentioned ingredients individually in a pan. Grind them together in a mixer/grinder and store them in an air tight container and use them as and when required.

Method for the Sambhar:

Wash and soak the tuvar dal for half an hour. Pressure cook the tuvar dal and turmeric powder in abundant water, till the dal is soft. Let it cool down, then drain and grind the dal in a mixer to make a smooth paste. Boil all the chopped vegetables and add the salt to taste till the vegetables are softened. Heat oil in another pan and crackle the mustard seeds. Then add methi seeds, hing, curry leaves, green chilles, red chilles and onions.

Fry for few minutes. Now add remaining chopped vegetables and stir gently. Fry them for another few minutes till all the flavours of the mixture get into the vegetables. Finally mix these cooked vegetables to the dal. Add Sambhar powder and tamarind paste and simmer over medium flame for 5 minutes. Remove from the flame and serve hot. Sambhar is usually served with steamed rice. Vada sambhar and idly sambhar are popular for breakfast or lunch, and sambhar is often served as a side dish at dinner.

I love eating Idlis and vada served in the road side restaurant fully dipped in the Sambhar and often relish extra sambhar at no extra costs.


• To ensure that the Sambhar taste fresh do not use sambhar masala over two months old.

• The tuvar dal water can be reused to cook the vegetable- this will help retain the nutrition and flavour of the sambhar.

• If you prefer your sambhar strong in taste, then just add a pinch of clove powder to the tuvar dal while cooking.

• If you find that the sambhar is thick then dilute some milk in water and add it to the sambhar.

Prepare this delicious recipe at home and share your experiences. Till then Happy Eating!!!