Sambar Recipe, How to make Vegetable Sambar without Sambar Powder | Sambar Recipe
Recipe type: main
RecipeCuisine: indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Easy Sambar recipe which could be made without adding sambar powder. Sambar goes well with rice, dosa and idlis.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Sambar :
  • 6 tbsp fresh grated coconut (nariyal)
  • 1 ball of seedless tamarind immersed in hot water or 1 tbsp tamarind pulp (imli)
  • 8 kashmiri chilies
  • 1 inch ginger chopped (adrak)
  • 10-12 garlic cloves (lehsun)
  • 1 tbsp hing (asofoetida)
  • 1 tbsp methi seed (fenugreek seed)
  • 3 tbsp coriander seed (dhaniya)
  • 2 tbsp pepper corn (sabut kalimirch)
  • 1 tbsp cumin seed
  • 2 onion chopped
  • 200 gm pumpkin (kadu / bhopla) optional
  • 150 gm bottlegourd (dudhi) optional
  • 10-12 jackfruit seeds (fanas) optional
  • 3 chopped carrots optional
  • 2-3 tomatoes chopped
  • 4 ladies finger optional
  • 1 tbsp urad dal (split black gram)
  • 100 gms toor dal (split pigeon peas)
  • 1.5 cups water or as consistency required
For Tempering:
  • 14 curry leaves
  • 3 tbsp oil
  • 1 tbsp mustard seed (rai)
  • Salt as per taste
How to make the recipe?
  1. Firstly chop veggies like carrots, ladies finger and jackfruit seeds (remove the outer covering of Jackfruit and chop them into 2 halves). Immerse them in water with little and keep it aside.
  2. Also take the Tamarind ball and immerse in hot water for 10 mins. Keep it aside. Alternatively you could use tamarind pulp.
  3. Take a frying pan and roast grated coconut, coriander seed, fenugreek seed (methi dana), kashmiri chilies, curry leaves, chopped ginger, garlic, 1 chopped onion, urad dal, cumin seed, pepper corn and ½ tbsp hing. Put little oil and roast them for 5 mins on low flame.
  4. Now grind the roasted spices into the processor.
  5. Grind until smooth paste is formed.
  6. Boil toor dal until cooked.
  7. Take a big wok or vessel add toor dal with ½ cup water. Add chopped carrot and jackfruits seeds into the dal.
  8. Add Turmeric powder along with roasted masalas paste. Let this cook for 5 mins on low flame.
  9. Now add chopped veggies and tomatoes.
  10. Add water as consistency required. Cook for another 5 mins on low heat.
  11. Immerse tamarind in hot water for n 5 mins. Squeeze the tamarind and use the water. Alternatively you could use tamarind pulp. Pour this tamarind water in the sambar. Add salt as per taste. Cover the sambar with a lid and cook for 15 mins. Keep stirring occasionally.
  12. Take another small pan or vessel. Add oil once hot. Put Mustard seeds, rest of curry leaves, ½ tbsp hing and rest of red chilies. Saute for 2 mins on low flame.
  13. Mix the above tempering (tadka) in the Sambar. Let the sambar cook for another 5 mins.
  14. Your Sambar Recipe is ready. Garnish with coriander leaves. Serve hot with steamed rice or dosas.
1. Soak lentils an hour before cooking them.
2. You could use a pressure cooker just cook the lentils until 2 whistles then add all the veggies and simmer.
3. Generally in Udipi restaurants sugar is added hence their sambar tastes sweet.
4. You could tamarind pulp from the store.
5. Add water as consistency required.
Recipe by Flavors of Mumbai at