Tamil-style sambar is a traditional South Indian lentil and vegetable stew made with toor dal, tamarind pulp, and freshly prepared sambar powder. It is mildly tangy, aromatic, and wholesome, pairing perfectly with steamed rice, idli, dosa, or vada. This recipe uses everyday ingredients and a simple cooking process, making it easy to prepare at home for both everyday meals and special occasions.
Sambar is a staple dish in Tamil Nadu, often served as the main accompaniment for breakfast, lunch, and dinner. It is prepared using toor dal (pigeon peas) that are cooked until soft, then combined with tamarind extract, seasonal vegetables, and a unique spice blend known as sambar powder. The flavour is balanced between tanginess from tamarind, heat from red chillies, and a deep earthiness from roasted spices.
In traditional Tamil cooking, vegetables such as drumstick, brinjal, pumpkin, and okra are popular choices for sambar, each adding a different texture and taste. The sambar powder is made from roasted lentils, coriander seeds, dried chillies, and curry leaves, which together create the distinctive aroma. Using fresh homemade powder gives the most authentic taste, although good-quality store-bought powder also works well.
Nutritionally, Tamil-style sambar is rich in plant-based protein, fibre, and essential vitamins from both the dal and vegetables. It is naturally gluten-free an
Read MoreWash the toor dal and place it in a pressure cooker with 2½ cups water and turmeric powder. Cook for 4–5 whistles until the dal is soft. Mash lightly and set aside.
Soak tamarind pulp in ½ cup warm water for 10 minutes. Extract the juice and discard seeds and fibres.
In a cooking pot, combine tamarind extract, 1½ cups water, and salt. Add drumstick, carrot, pumpkin, and tomato. Boil until vegetables are tender.
Stir in sambar powder and simmer for 5 minutes to allow the flavours to blend.
Add the cooked dal to the pot. Mix well and adjust water for desired consistency. Simmer for 5–7 minutes.
For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chilli, and asafoetida. Pour this into the sambar and mix well.
Garnish with coriander leaves and serve hot with rice, idli, dosa, or vada.
5. Sambar develops a richer taste if allowed to sit for an hour or two after cooking. Reheating just before serving can help enhance the flavour.
Yes, you can replace tamarind with lemon juice or raw mango to introduce sourness. Lemon juice should be added after turning off the heat, while raw mango can be cooked along with the vegetables.
Yes, you can roast and grind the ingredients in bulk, then store the powder in an airtight container in a cool, dry place. Freshly ground sambar powder stays aromatic for up to two months if stored properly.
Yes, moong dal can be used, especially if you want a lighter texture and milder flavour. It cooks faster than toor dal, so adjust cooking time accordingly.
Yes, sambar is naturally vegan if you prepare it using vegetable oil instead of ghee. Most traditional Tamil sambars use oil for tempering, making them suitable for a plant-based diet.
Yes, leftover sambar can be refrigerated for up to two days. It should be reheated thoroughly before serving. The taste often improves slightly the next day as the spices infuse further.
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