Wednesday, August 18, 2010


What can I say about Sambar? Is it enough, if I say, every time I make sambar my husband asks for third help?(Not that I am expert in making  sambar but he is great fan of sambar), is it enough if I say that I can complete my whole meal with only sambar or is it enough if I say that no south Indian meal is complete without sambar. Today's recipe is an authentic sambar recipe and requires preparation of sambar paste. Once you taste this sambar, you will surely feel that the effort is worth.

Tur dal-1cup
Onion-1medium(Chopped lengthwise)
Pumpkin pieces-1/2 cup
Tomato-1small chopped
Tamarind-1big lemon size(Extract the juice by soaking in warm water)
Salt to taste
Red chilly powder-2tsp(Adjust to your taste)
Sambar paste-2tbsp

For tempering:
Mustard seeds-1tsp
Cumin seeds-1tsp
Red chilly-1 broken into pieces


  1. Pressure cook dal by adding 2 cups of water and mash it
  2. Add onion, pumpkin and 2 cups of water to dal and boil for 10-15 minutes.
  3. Now add tamarind, salt, red chilly powder and tomato  and cook for 7-8 minutes(Till the rawness of tamarind disappears)
  4. Now add sambar paste, mix it well and simmer for another 10-15 minutes.
  5. Heat oil in separate pan, add mustard seeds, cumin seeds, hing and when they start spluttering add red chilly. Immediately add it to sambar.Turn off heat  and place lid on it
  6. Garnish with coriander leaves before serving.

 For Sambar paste:
Pepper corns-4-5
Chana dal-1tbsp
Split urad dal-1tbsp
Asfoetida or hing-pinch
Coriander Seeds -1tbsp
Curry leaves-5-6
Freshly grated coconut-1-2tbsp
Red chillies-2
Cumin seeds-1tsp
Turmeric powder-pinch


  1. In a heavy bottomed  vessel add chana dal, urad dal and pepper corns and fry till they release aroma ad turn brown.
  2. Now add cumin seeds and fry for a while
  3. Now add coriander seeds and hing and fry for few seconds(Always do the roasting on low flame and keep on stirring to prevent them getting burnt)
  4. Finally add curry leaves and cool them completely.
  5. To make sambar paste grind all the dry roasted ingredients along with coconut and turmeric powder and 1tbsp of water(The paste should be thick and fine)

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