Sambhar /Sambar

Submitted by:Vincy Babu


Toor dal – 2 cups
Vegetables – 4 cups
[preferrably potatoes,carrots,drum stick,pumpkin,white pumpkin,brinjal etc.
no cabbage]
Shallots – 1 handful
Tomato – 1 or 2[ according to your preferred tangy taste]
Green chilli – 2 splitted
Garlic paste – 1/2 tsp
Turmeric powder – 1/2 tsp
Sugar – 1/2 tsp [optional]

Oil-enough for seasoning
Mustard seeds – 1/2 tsp
Shallot – 1 finely chopped
Curry leaves – a sprig or two
Coriander leaves- 10-15 sprigs
Mint leaves – 1or 2 sprigs

Coriander powder-3 tsp
Chiili powder – 1 1/2 tsp
Cumin powder – 3/4 tsp
Methi powder – 1/2 tsp
Hing – 3/4 tsp


1. Pressure cook the daal with turmeric powder,shallots,finely chopped garlic and tomato.

2. In a dry pan saute coriander powder, then add chilli powder,then cumin and methi powder respectively till an aroma comes.
add hing to this and turn it off.

3. After the pressure is released from the pressure cooker, add the vegetables and the sauteed masala powder.
Also add the salt,green chillies.
Pressure cook them.

4.after the pressure is released, now in a frying pan pour some oil and splutter the mustard seeds.To it add the shallot and coriander and mint leaves.

5. At the end , add a pinch of sugar or jaggery to balance all the flavors of the sambhar.
[And I prefer coconut oil ]

ShowMeTheCurry Notes: Sambar or Sambhar is an ideal accomliment with Dosa, Idly or rice. Vincy, this looks like a great recipe, thanks for sharing..

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14 thoughts on “Sambhar /Sambar

  1. Hi Hetal and Anuja,

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  2. Thanks Priya for trying out this version of Sambhar.Sadly cooking with coconut oil is only enjoyed by the keralites.Looking forward for your version.

  3. Hi,

    Sorry if my comment hurts any one.
    This recipe of sambar wont go well with dosa or idli. There is just a slight change…go in for salt instead of sugar and don use coconut oil. Then it will be grt with dosa and idli.
    However,this one is truely a tasty one since i have tried it and i liked it also. I will soon share my version of sambar as soon as possible.
    Sorry Vincy akka if i hurt u. You have clearly told abt the variations also…but just wanted to express my view.


  4. Vincy that was not posted by me…etho kabhalikanmaar athu ittatha…Sorry Vincy…njan athumuzhuvanum vaayichu koodi illa….

  5. Here is more from Vincy:

    “I am honoured by publishing the recipe .
    This style of sambhar is made by mother back home in Kerala.
    There are quite a few varities of sambhar made in South India and in Kerala too.Some
    add fried ,grated coconut which is grinded later(In some parts of Kerala).

    Salt is added according to ones need or taste.
    A little bit of sugar or jaggery is added to balance the flavors , which is
    optional.jaggery is used by royal families of kerala,especially Varma people.My
    friend told me this.But my mother does not add sugar ,but I do only if necessary.

    Note: One can add a little tamarind juice instead of tomato for sourness.(though I


  6. Hello Indu
    Hope you are fine. I would certainly be glad to share the chicken sambhar recipe even if I have to invent it.Sarcasm is well noted and appreciated. Thanks.Take care.Vincy

  7. Hello Sheejan
    Ofcourse salt is added to one’s need or taste.
    Sugar is optional and is used to balance the flavors ie,if it is too tangy or salty.But a friend of mine who hails from royal family of Kerala,she told me this secret.And this recipe is from Kerala.
    Thanks and I appreciate your enthusiasm. Vincy

  8. Hi Bhumi,

    Shallots are small onions. They are available in the “green” variety (similar to spring onions but with a bigger bulb at the bottom) or in the dry form like regular onions. They have the flavor of onions but milder.

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