Sambar Recipe: A Delicious South Indian Dish
If you’ve ever walked into a South Indian kitchen around lunchtime, chances are you’ve been greeted by the comforting aroma of Sambar simmering away. It’s tangy, spicy, nutty, and loaded with vegetables — the perfect balance of flavors that makes it a staple in homes and restaurants across India (and beyond).
Sambar is more than just a dish. It’s tradition, comfort, and community served in a bowl. Whether paired with fluffy idlis, crispy dosas, or plain steamed rice, it’s a food that can instantly transport you to a warm, welcoming South Indian dining table.
In this blog post, we’ll take a journey through the world of Sambar — what it is, its origins, variations, ingredients, and, of course, how to make it at home with step-by-step instructions.
🥣 What is Sambar?
Sambar is a South Indian lentil-based vegetable stew flavored with tamarind, a unique spice blend (sambar powder), and fresh herbs.
It’s made by cooking toor dal (pigeon peas) until soft, combining it with vegetables, and seasoning it with a tangy tamarind extract and sambar powder. The dish is then finished with a tempering (tadka) of mustard seeds, curry leaves, and dried red chilies — which gives it its signature aroma.
📜 A Bit of History
Sambar Recipe: A Delicious South Indian Dish
The origins of Sambar are as flavorful as the dish itself.
One popular legend traces it back to the Maratha ruler Shahuji Bhonsale of Tanjore in the 17th century. As the story goes, he once tried to make dal using tamarind (instead of kokum, a souring agent used in Maharashtra) while his chef was away. The result was so delicious that it became a royal favorite — and was named after a family member, “Sambhaji.”
Over time, Sambar evolved into a South Indian culinary icon, with each state — Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana — giving it its own twist.
❤️ Why Sambar is So Loved
Sambar Recipe: A Delicious South Indian Dish
- Balanced Flavors – A perfect harmony of tangy, spicy, and earthy.
- Nutritious – Packed with protein from lentils, fiber from vegetables, and antioxidants from spices.
- Versatile – Works with rice, idli, dosa, vada, upma, and more.
- Customizable – You can use different vegetables, spice levels, or souring agents to suit your taste.
🛒 Key Ingredients for Sambar
For Cooking the Dal
- 1 cup toor dal (pigeon peas)
- 3 cups water
- 1/4 teaspoon turmeric powder
For the Tamarind Extract
- A lemon-sized ball of tamarind (or 2 tablespoons tamarind paste)
- 1 cup warm water
Vegetables You Can Use
- Drumsticks (moringa)
- Carrot
- Brinjal (eggplant)
- Pumpkin
- Beans
- Okra (lady’s finger)
- Radish
- Tomato
💡 Use 3–4 different vegetables for the best flavor combination.
Sambar Recipe: A Delicious South Indian Dish
For the Sambar Powder
(If you’re making it fresh instead of store-bought)
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal
- 1 tablespoon toor dal
- 1 tablespoon urad dal
- 1 teaspoon fenugreek seeds
- 5–6 dried red chilies
- 1/4 teaspoon asafoetida
- 5–6 curry leaves
For Tempering
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 2 dried red chilies
- 1 sprig curry leaves
- A pinch of asafoetida
🍳 Step-by-Step Sambar Recipe
Sambar Recipe: A Delicious South Indian Dish
Step 1: Cook the Lentils
- Wash the toor dal thoroughly.
- Pressure cook with turmeric and water until soft and mushy (about 3–4 whistles).
- Mash well and set aside.
Step 2: Prepare Tamarind Extract
- Soak tamarind in warm water for 15–20 minutes.
- Squeeze out the pulp and strain to get a smooth extract.
Step 3: Cook Vegetables
- In a pot, add vegetables, 2 cups water, and a pinch of turmeric.
- Cook until vegetables are tender but not mushy.
Step 4: Make Sambar Powder (Optional)
- Dry roast coriander seeds, dals, fenugreek seeds, red chilies, and curry leaves until aromatic.
- Cool and grind to a fine powder with asafoetida.
Step 5: Combine Everything
- Add the tamarind extract to the cooked vegetables.
- Stir in 2–3 tablespoons of sambar powder (or store-bought).
- Add salt and let it simmer for 10 minutes.
- Stir in the mashed dal and mix well.
- Adjust water to get the desired consistency and bring to a gentle boil.
Step 6: Tempering
- Heat oil/ghee in a small pan.
- Add mustard seeds; let them splutter.
- Add dried red chilies, curry leaves, and asafoetida.
- Pour this over the sambar and mix.
Your sambar is ready! 🌿
Sambar Recipe: A Delicious South Indian Dish
🍽️ How to Serve Sambar
Sambar Recipe: A Delicious South Indian Dish
- With Rice – The classic South Indian lunch combo: hot sambar over steamed rice with a dollop of ghee.
- With Idli/Dosa – Perfect for breakfast or dinner.
- With Vada – Dunk medu vadas in hot sambar for a snack.
- As Soup – Believe it or not, sambar can be enjoyed as a wholesome soup on a chilly day.
🌱 Pro Tips for Perfect Sambar
Sambar Recipe: A Delicious South Indian Dish
- Use fresh sambar powder – It makes a big difference.
- Don’t overcook vegetables – They should hold their shape.
- Adjust sourness – Tamarind levels vary, so taste and balance with jaggery if needed.
- Let it rest – Sambar tastes even better after an hour when flavors meld.
🔄 Regional Variations of Sambar
Sambar Recipe: A Delicious South Indian Dish
- Tamil Nadu Sambar – Thicker, with drumsticks and brinjal.
- Kerala Sambar – Includes coconut in the spice paste.
- Karnataka Sambar – Sweeter, with jaggery and more vegetables.
- Andhra Sambar – Spicier, with extra chilies.
🥦 Nutritional Benefits
Sambar Recipe: A Delicious South Indian Dish
- Protein – From toor dal.
- Fiber & Vitamins – From fresh vegetables.
- Digestive Health – Tamarind and spices aid digestion.
- Low Fat – Especially if made with minimal oil.
🧊 Storage & Reheating
- Store in an airtight container in the fridge for 2–3 days.
- Reheat on the stovetop, adding water if it thickens.
- Sambar can be frozen, but add fresh tempering after reheating for best flavor.
Sambar Recipe: A Delicious South Indian Dish.