Sambar recipe सांभर
South Indian lentil and vegetable stew soured with tamarind, for idli, dosa or rice. Lauki, kaddu, baingan and bhindi are common vegetables for it.
- Serves 4–5 servings
- Prep 20 min
- Cook 40 min
- Course Main course
Vegetables for Sambar
Bottle Gourd Lauki
1 piece₹30
Brinjal Baingan
500 g₹20
Pumpkin Kaddu
1 kg₹30
Tomato Tamatar
500 g₹15.75
Onion Pyaz
500 g₹20
Lady Finger Bhindi
250 g₹12.50
Today's total ₹128.25
Quantities are for 4–5 servings and follow each vegetable's pack size. You can change any quantity in the cart before checkout; out-of-stock items are skipped.
You will also need
- Toor dal – 1 cup
- Tamarind – a lemon-sized ball
- Sambar powder – 2 tbsp
- Turmeric (haldi) – ½ tsp
- Oil – 2 tbsp
- Mustard seeds, dried red chillies, curry leaves and a pinch of hing for tempering
- Salt to taste
How to make Sambar
- Wash the toor dal and pressure-cook it with the turmeric and 3 cups of water for 4–5 whistles until soft, then mash. Soak the tamarind in warm water and squeeze out the pulp.
- Peel and cube the lauki and kaddu, cut the brinjal and bhindi into pieces and chop the onion and tomato.
- Boil the onion and all the vegetables except the bhindi in 2 cups of salted water for about 10 minutes until just tender. Add the tomato, tamarind pulp and sambar powder and simmer for 5 minutes.
- Add the mashed dal, adjust the water and simmer for another 5–8 minutes. Fry the bhindi briefly in a little oil and add it.
- For the tempering, heat the oil, add the mustard seeds, dried red chillies, curry leaves and hing, and pour it over the sambar.