Sambar (Vegetable stew)

Ingredients :

Tamarind – fistful

toor dal/ pigeon pea -1 cup

Onion -1 big

Green Chillies-7-8 no.

Drumstick 3 inch pieces- 1 cup

Carrot 2 inch pieces- 1 cup

Brinjal chopped – 1 cup

Tomatoes – 1 cup (or 2 large)

Cumin seeds-1 tsp

Fenugreek powder-1/2 tsp

Ginger -Garlic Paste – 2 tsp

Curry leaves- 2 sprigs

Cinnamon stick- 2,1 inch

Dhagad phool -1tsp


Cardamom -3

Turmeric -1tsp

Red chilli powder -1tso ( optional)

Oil-3 tbsp

Sugar-2 tsp


Clean  toor dal  and take  3 cups of water to the pressure cooker, add dal, close the lid and put the whitsle ond cook it on a medium flame for 3-4 whitsles.

Once the pressure is released, open the lid carefully and keep the mashed dal aside,
Clean the Tamarind, and soak it in a cup of water, after 20 mins extract the juices from the Tamarind.

Chop all the vegetables into medium sized pieces and keep them aside.
Take a large and wide saucepan. On a medium flame, add oil, cumin seeds,cloves cinnamon, mustard seeds, Dhagad phool, cardamom and fry for a minute.

Add chopped onions and green chilli to the pan and fry until onions become translucent.

Add ginger -Garlic Paste to the pan and fry until raw flavor is gone, add curry leaves, turmeric, chopped vegetables to the pan and cook until they are cooked. 

Add Tamarind juice, salt, sugar, fenugreek powder, red chilli powder (optional) to the pan and stir it for a minute.

Simmer the mixture for 20 minutes

Once all the vegetables are completely cooked, add cooked dal to the mixture and give it a stir.

Simmer the mixture for 10 minutes on a low flame.

Turn off the flame.

Serve it hot with rice or idli.

You can add any vegetables to the sambar.

Adjust the sugar /jaggery depending on the tartness of the sambar.

Adjust the green chillies upon your hotness level.

Have a great weekend ahead.



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