Saturday, August 17, 2013

Sambar Recipe | Mixed Vegetable Sambhar | South Indian Sambhar

I was facing some broadband issue for the last couple of days. I had my previous post in the draft, so I managed to post it on mobile internet. Just before few hours, the issue was rectified and here I am, with my next recipe. I am in a hurry to edit this recipe of Sambar before Happy wakes up. This is one of the basic Sambar recipes with the vegetables we have in hand and it goes well with steamed rice. As of now, this is the only type of Sambar I make in my home. Planning to post other types of sambar after I try it. I have posted a tiffin sambar recipe which is mainly for Idly, Dosa and Pongal.

To Pressure Cook: 
Tuvar dal (toor dal) - 1 cup 
Shallots - 10 
Tomato - 1 
Green chilli - 2  
Garlic - 5 to 6 cloves 
To Saute: 
Oil - 1 tsp  
Small Onion - 4 to 5  
Tomato -1(Small)  
Drumstick - 1 
Brinjal - 1 
Carrot - 1 
Beans - 5 to 6  
Asafoetida - a generous pinch 
Sambhar Powder - 1 tsp 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp
Salt - As required   
To Temper: 
Oil - 1 tsp 
Mustard - 1/2 tsp
Curry leaves - 1 sprig 
Dry Red chilli - 1 
Urad dal - 1/2 tsp 
Fenugreek - 1/4 tsp
1. Pressure cook the items under 'To pressure cook' for 4 to 5 whistles. Allow the pressure to release completely before opening the cooker. Chop all the veggies along with onion and tomato. (Keep the brinjal immersed in water until we cook it , just to prevent the color change)
2. In a pan, add some oil and saute the onion and the tomato. When the tomato is mushy, add all the veggies(carrot, beans, drumstick) except brinjal. Once these veggies are half cooked, add  the chopped brinjal. After few mins add the asafoetida, chilli powder, turmeric powder and sambhar powder. Mix it all together.
3. Mash the pressure cooked items with a ladle as shown in the picture below and add it to the veggie mixture. Along with this, add the tamarind extract and required salt. (If required add water too). Bring everything to a boil.
4. Meanwhile, in a pan add some oil. Allow the mustard and curry leaves to splutter. Then add the urad dhal and dry red chilli. Pour this tempering to the boiling sambar. Allow the sambar to boil for 5 to 7 minutes.
Sprinkle coriander leaves and switch off the flame. Serve hot Sambhar with steamed rice and any side dish. 
Points to remember:
  • Instead of sauteing the veggies in oil, you can parboil the veggies separately with water. Add the brinjal later since it cooks fast. Only half cook the veggies
  • Drumsticks and brinjal cook faster, so take care not to overcook. 
  • If you don't prefer sambar powder, you can skip it and add one more spoon of red chilli powder and 1 tsp of coriander powder. Will post the homemade sambar powder soon.
  • Adding shallots give more flavor to the Sambar, but you can use big onion too.
Warm Regards,
Happy's Cook - Divya


  1. lovely step by step tutorial.keep going dear

  2. Good recipe for beginners.......


  3. Loved this step by step presentation. Delicious sambar.

    today's post:


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