Sambhar | How to make Sambhar

By Priya Mani  |  16th May 2016  |  
4.4 from 7 reviews Rate It!
  • Sambhar, How to make Sambhar
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Sambhar Powder

About Sambhar Recipe

It is a completely traditional breakfast in Tamil Nadu. Best had with homemade Idli.


Ingredients to make Sambhar

  • Cooked toor daal 2 cups
  • Any vegetables of your choice like: (Cubed)
  • Small shallots as per choice
  • Drumsticks as per choice
  • pumpkin 1 cup
  • carrots 1 cup
  • tomatoes 7 to 8 (As per choice)
  • Lemon size tamarind balls squeeze in water and keep aside .
  • salt to taste
  • turmeric powder 1/2 tsp
  • Sambhar powder 2 tsp
  • Kashmiri chilli powder 3/4 tsp
  • A pinch of hing
  • oil to saute the vegetables
  • ghee 1 tbsp for tempering
  • mustard seed 1/2 tsp
  • methi seeds 1/2 tsp
  • curry leaves and Coriander leaves as per choice
  • 1 dry red chilli

How to make Sambhar

  1. In a pan, add oil. Once heated, add onion, tomato followed by the vegetables and saute well.
  2. Once the vegetables are cooked half way, add tamarind water say about 1 cup. Add salt, sambhar powder, chilli powder, hing, turmeric powder and mix well. Let this boil for about 15 to 20 minutes, it need to reduce in size.
  3. Once the raw smell of the powder is gone, add boiled Tuvar dal and add required water. Check the salt and allow to boil for another 5 to 7 minutes.
  4. Add curry leaves, coriander leaves and mix well. Transfer to a bowl.
  5. In a separate pan add ghee, once melted add mustard seeds, methi seeds once, once they begin to crackle add dry red chilli, 1/2 tsp hing and fry them.
  6. Pour this tempering in the sambhar bowl. Serve piping hot.

My Tip:

Ghee is my secret ingredient, it gives a nice aroma while tempering.

Reviews for Sambhar (7)

Akshat Sharma7 months ago


Brenda Ferroa year ago

How many onions. Pls inform as not mentioned.

Gopi Natha year ago


Nandita Ganguly2 years ago


Manjula Harish2 years ago


Nahid Aftab2 years ago


Evelyn Shilpa2 years ago

lovely recipe, thanks for sharing.

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