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how to make sambar recipe

How to make an easy Sambar recipe.

Sambar is a south Indian lentil and vegetable stew. If you are looking to master this art this is the one for you. Vegetable sambar can be served with many South Indian dishes like vada, idli, dosa, rice etc..
5 from 1 vote
Course: Main Course
Cuisine: Indian
Keyword: sambar recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 263kcal
Author: Sumith Babu
Cost: £5


For sambar base

  • 1/2 cup Toor dal / pigeon pea
  • 3 Cups Water (For the right consistency add water in the end of cooking)
  • 1/4 tsp Turmeric powder
  • salt to taste

Vegetables for sambar

  • 6 nos Ladies finger (please watch the attached video for the cuts of vegetables)
  • 2 nos Brinjal
  • 8 nos Ivy gourd
  • 1 nos Potato
  • 8 nos Indian shallots
  • 1 nos Carrot
  • 1 nos Red onion
  • 1 small piece Snake gourd
  • 1 small piece Indian Pumpkin
  • 1 small piece Drumsticks

Ingredients for making sambar

  • 2 teaspoon Sambar powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon fenugreek powder
  • 6 teaspoon tamarind juice
  • small piece Jaggery
  • 3 pinch Asafoetida

Oil for cooking

  • 6 teaspoon Vegetable oil to shallow fry brinjal
  • 6 teaspoon coconut oil to saute garlic and shallots
  • 6 teaspoon coconut oil for tempering.


  • Instructions for cooking Sambar.
  • Boil the water and cook toor dal/ pigeon pea with turmeric and salt.
  • Add cubed pumpkin, carrots, potato and onions into the cooked lentil mix.
  • Add a pinch of asafoetida to the mix.
  • In a separate pan shallow fry brinjals and keep aside (this allows brinjals not mashing out in sambar)
  • In another pan saute shallots, garlic, sambar powder, coriander powder, turmeric powder, fenugreek powder and a pinch of asafoetida.
  • Add the cooked masala into veg and lentil mix
  • Add rest of the vegetables into the mix, including the grilled brinjals.
  • Add tamarind juice and jaggery and cook the vegetables to full.

For tempering.

  • Heat coconut oil in a separate pan.
  • Add mustard seeds, followed by dry red chillies and fenugreek seeds.
  • Add tempering to the sambar mix.
  • Sambar is ready to serve.



Serving: 0g | Calories: 263kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 17mg | Sodium: 35mg | Potassium: 1296mg | Fiber: 4g | Sugar: 11g | Vitamin A: 28986IU | Vitamin C: 31mg | Vitamin E: 4mg | Calcium: 90mg | Iron: 3mg