Sambar is served  as a side dish for idli and dosa. It is also served with steamed rice. Sambar with rice is one of the main courses in  South Indian meals.


½ cup  Tuvar dal                                                               
1 tsp Turmeric powder                                 
5 to 6 pieces Drumstick                                                
1 small onion                                                                                                        ½ tomato                                                                            
2 brinjal                                                                               
a few 1 inch cubes  pumpkin                                                      
1 small carrot                                                                    |
1 potato                                                                              
A lemon sized ball of tamarind                  
1 tbsp jaggery   
1 ½ tbsp  sambar powder                                         
salt to taste
1 tbsp Oil                                                                            
1 tsp mustard                                                   
1 tsp Udad dal                                                  
few curry leaves
2 Dry red chillies (optional)                             
a pinch of hing


  • Wash and soak tuvar dal for 15 minutes.
  • In a pressure cooker, put tuvar dal, turmeric powder, 2 cups of water and cook for 4 to 5 whistles.
  • In the meanwhile chop all the vegetables.
  • Soak the tamarind in a small bowl of water and keep it aside.  
  • Heat a deep pan, add a glass of water, chopped vegetables, tamarind water, jaggery and salt.
  • Let the vegetables cook on a slow flame.
  • Meanwhile, once the dal is cooked, mash it well.
  • When the vegetables are cooked, add mashed dal to it.
  • Add sambar powder and bring it to boil.
  •  Prepare the tempering by heating oil, udad dal, mustard seeds, hing, curry leaves and red chillies.
  • Add the tempering to the sambar.  
  • Serve hot with idli or dosa.


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