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The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minimal oil and loads of vegetables which enhance its nutritive value. When served hot with Nutritious Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed rice to make a wholesome meal.

Sambhar recipe - How to make Sambhar

Preparation Time:    Cooking Time:    Total Time:     6Serves 6.
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    Main Procedure

For the sambhar masala paste

    For the sambhar masala paste
  1. Roast all the ingredients in a non-stick pan for 4 to 5 minutes. Allow to cool completely.
  2. Grind to a fine paste in a blender using a little water. Keep aside.

How to proceed

    How to proceed
  1. Clean and wash the toovar dal.
  2. Pressure cook the dal, onion, brinjals, drumstick and potato with 2 cups of water.
  3. Then add the tomato, tamarind pulp, sambhar masala paste, salt and 4 cups of water and bring to a boil.
  4. Prepare the tempering by heating the oil in a non-stick pan and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle.
  5. Add to the sambhar and simmer for 10 minutes.
  6. Serve hot.
Nutrient values (Abbrv) per
Energy151 cal
Protein8.4 g
Carbohydrates25.9 g
Fiber5.1 g
Fat1.6 g
Cholesterol0 mg
Sodium15.5 mg
Click here to view calories for Sambhar


 on 06 Jul 19 06:16 PM

Can you do a video of making sambar please x
Tarla Dalal
08 Jul 19 10:11 AM
   Hari, here is the video link.
 on 09 Mar 18 06:17 PM

mam i want to know can we make sambar masala paare and store it for next time sambar making
Tarla Dalal
10 Mar 18 08:49 AM
   Hi Kiran, Yes you it in the fridge....
 on 06 Mar 18 08:11 PM

Good recipe mam, tried it everyone liked thank you
Tarla Dalal
07 Mar 18 08:45 AM
   Hi, Thank you for your kind try more and more recipes and let us know how you enjoyed them...happy cooking !!
 on 01 Aug 17 01:57 AM

Your sambhar recipe calls for 2 brinjals, cubed. I am wondering how big the brinjals are since they come in many different varieties. Also do you use the whole drumstick,inner and outer parts? Thank you for your advice.