Authentic Sambar

Sambar also spelled sambhar or sambaar, it is a lentil- based vegetable stew or chowder, originated from the Indian subcontinent, cooked with tamarind broth, It is popular in the South- Indian and Sri Lankan cuisine. Most people enjoy sambar with some soft idli, dosa, vada or with plain rice. Sambar is rich in protein, fiber, and other many nutrients. A proper combination of veggies is also an important part of sambar. Vegetables like drumstick tomatoes, onions, ladyfingers, bottle guard, yellow pumpkin etc. are used along with a fresh spice paste.


  • 1/2 cup Toor dal(split pigeon pea) soaked for 10-20 minutes
  • 1-2tbsp Tamarind pulp or (soak 30-50gm tamarind in 1/2 cup of water for 10 minutes, squeeze out all water from the soaked imli.)
  • 1/2-1 tbsp Jaggery(optional)
  • 1tsp Mustard seeds
  • 2-3red Chili(whole)
  • 4-5 Fresh Curry Leaves
  • Salt as per taste
  • 2tbsp Oil

For Authentic Sambar Masala:

  • 1/2tsp Fenugreek (Methi)seeds
  • 1 tsp Dry Coriander Seeds
  • 1tsp Cumin Seeds
  • 1/2tsp Roasted Chana Dal
  • 1-2 Cloves
  • 1 Green Cardamom
  • 1/4tsp Asafoetida
  • 1/2tsp Rice
  • 8-10 Fresh Curry Leaves
  • 1-2 inch Ginger
  • 5-6 Garlic Clove(optional)
  • 1-2tbsp Fresh Coconut(grated)
  • 8-10 Red Chili(whole)
  • 1big sized Onion(sliced)
  • 1/2tsp Turmeric Powder
  • 1-2tsp Kashmiri Lal Mirch Powder
  • 1tbsp Oil
  • 1tsp Salt
  • Water as per required to make a paste

Assorted veggies:

  • 1/2 cup Bottle Guard pieces
  • 3/4 cup Yellow Pumpkin pieces
  • 1 small Red Tomato(finely chopped)
  • 6-7 Shallots(small onion)
  • 1 Drumstickcut into pieces)
  • 2-3 Ladyfingers


  1. First, take a pan for making authentic fresh sambar masala, heat oil on medium flame add cumin seeds, fenugreek seeds, roasted channa dal, rice, coriander seeds, asafoetida, ginger 1-2 inch, 5-6 garlic clove, clove, green cardamom fresh coconut, fresh curry leaves roasted allspice 1-2 minutes add whole10-12 red chili roasted chili also 1-2minutes then add spices turmeric powder, Kashmiri Lal Mirch powder and sliced onion mix it well-roasted 3-4 minutes add salt and roast again 1-2 minutes.
  2. Keep aside for cooling the roasted mixture when its fully cool make a fine paste with the help of a mixer grinder.
  3. Take a mixer jar to add roasted things with water and make a fine paste.
  4. Take a pressure cooker heat oil on medium flame to add green chili saute 1-2 second and add cook all veggies saute3-4 minutes after that add fine paste of authentic sambar saute2-3 minutes add soaked pigeon pea, 6-7cups water mix it well then start boiling put lid of cooker cook10-15 minutes on low flame.
  5. Don’t open cooker lid, give 10-15 time for cooling, add tamarind paste jaggery, cook 4-5 minutes.
  6. Prepare the tempering by using 1-2tsp of oil, add mustard seeds,1-2 dried red chili whole or crushed5-6 curry leaves and a pinch of asafoetida. Let it splutter and add to sambar.
  7. Cook for a minute Authentic Sambar is ready to serve with plain rice, vada, dosa and with soft idli.







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