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Kerala Style Sambar

Sonia Shringarpure
30 minutes
Prep Time
30 minutes
Cook Time
5 People
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ABOUT Kerala Style Sambar RECIPE

Sambar from scratch. Yes, it's possible to make do without the ready to use sambar powder. Instead try this easy recipe of sambar which was passed on to me by my mum who in turn learned from our Nair neighbor.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Kerala
  • Simmering
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 5

  1. 1 small cup toor dal
  2. 4 small purple brinjals cut in halves
  3. 1 small madrasi cucumber peeled and cubed
  4. 2-3 Drumbsticks peeled and cut in 3-4" pieces
  5. 1 chayote peeled and diced
  6. 1 small wedge white pumpkin peeled and cubed
  7. 1 large onion cut in cubes
  8. 2 tomatoes cut in cubes
  9. Lemon sized tamarind ball
  10. Salt to taste
  11. Water as per requirement
  12. Masala to be roasted---
  13. 2 Tbsp Coriander Seeds
  14. 1/4 tsp Fenugreek seeds
  15. 1 tsp mustard seeds
  16. Dash of hing
  17. 6 dry red chilies
  18. 1/4 cup fresh grated coconut
  19. Tempering---
  20. 1 tsp mustard seeds
  21. few curry leaves
  22. 2 dry red chilies
  23. Pinch of fenugreek seeds
  24. Dash of hing (asafoedita)
  25. 2 tbsp Oil


  1. Wash dal and pressure cook till soft. Once the pressure is off, remove container of dal and churn it till it is smooth.
  2. Dry roast all ingredients under Masala except grated coconut till lightly browned. Add 3-4 drops oil and stir. Turn off the gas. Add grated coconut and saute till it is lightly colored.
  3. Cool and grind in mixie/food processor till fine powder is formed.
  4. Soak tamarind in warm water for 5 minutes and squeeze out the pulp discarding the pith.
  5. Take a deep pot and add dal to it. Add water according to sambar consistency (not too watery). Add the roasted masala to the dal and all the vegetables except drumbsticks. Boil drumbsticks separately.
  6. Bring the dal to a boil. Cover and cook till vegetables are done. Add tamarind pulp and cook for some more time till tamarind flavor is blended in the dal.
  7. Prepare the tempering--In another pan, heat oil. Add mustard sseeds, hing, red chilies, and curry leaves. Sauté. Add fenugreek seeds. Stir for few seconds and add the tempering to the dal.
  8. Quickly place a lid as soon as the tempering is added to infuse flavors in the dal.
  9. Keep simmering on very low heat for additional 10 minutes on low heat. Serve with idli/dosa/rice/Medu vada, etc.

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Festy George
Festy George   Feb-23-2017

harshitha k
harshitha k   Sep-14-2016

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