Sambar
Veg
Vegan
Tamarind and toor dal vegetable stew tempered with mustard seeds, dried red chillies, and curry leaves — the essential accompaniment to South Indian rice, idli, and dosai. Each South Indian cuisine has its own spice blend and vegetable combination; the Chettinad version uses freshly ground coconut and a generous hand with dried chillies.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Coorgi
Mysore
Kerala
Andhra
Best for
Breakfast
Lunch
Dinner
Goes well with
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1/2 cup | toor dal (pigeon peas) |
| 1 cup | mixed vegetables (carrot, beans, potato, drumstick) |
| 1 medium | onion, chopped |
| 1 small | tomato, chopped |
| 2 tablespoons | sambar powder |
| 1/4 teaspoon | turmeric powder |
| 1 teaspoon | tamarind paste |
| 2 cups | water |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 sprig | curry leaves |
| 2 tablespoons | coriander leaves, chopped |
| — | salt to taste |
Instructions
- 1 Wash the toor dal thoroughly and pressure cook it with 1 cup of water and turmeric powder for 3-4 whistles until soft.
- 2 In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
- 3 Add the chopped onions and sauté until they turn translucent.
- 4 Add the chopped tomatoes and cook until they become soft.
- 5 Add the mixed vegetables, sambar powder, and salt. Sauté for a few minutes.
- 6 Add the cooked dal, tamarind paste, and 1 cup of water. Mix well.
- 7 Bring the mixture to a boil, then simmer for 10-15 minutes until the vegetables are cooked and the flavors blend.
- 8 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, add a small piece of jaggery while simmering the sambar.