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Madras Sambar

Sambar is the most famous dish in South India, recently the delicacy is spreading all over India. Sambar can be mixed with rice for lunch and dinner or had with Idly, Dosa, Poori.

rasam ingredients
Madras Sambar - Zoom
Ingredients - Zoom



Ingredients ( Grind | Seasoning | for sambar )

Ingredients to grind
Coconut - 1/4 cup
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Corriander seeds - 1 tsp

Ingredients for seasoning
Oil - 1 tsp
Ghee - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaf - 10 leaves
Coriander leaves - 3 springs

Ingredients for sambar
Toor dal - 1 cup
Turmeric powder - 1/4 tsp
Tamarind - a lime sized bal
Sambar Onion - 1 cup
Tomato chopped - 1 cup
Sambar powder - 2 tsp
Any vegetable - 2 cups
Salt - 1.5 tsp
Water - 5-6 cups


Preparation Method

Wash toor dhal, add 2 cups of water and turmeric powder. Pressure cook until 3 whistle.

soak tamarind in 1 cup of water and extract the juice filtering the skin. Keep aside.

Heat a pan, add fenugreek, cumin and corriander seeds and fry without oil for 2 min, now add coconut stir for a min and turn off the heat. Let it cool and grind them to powder.

Heat 4 cups of water in a deep pan, when it comes to boil add whole onion, tomato, vegetable, sambar powder, cooked dhal and salt. cover it up and let it cook for 5 min in medium flame, then add tamarind juice, when it boils cover up and cook for 10 min. Now add the grounded powder and cook for 5 min and turn off the flame.

Heat oil in a seperate pan, add mustard seeds when it done popped switch off the flame, add asafoetida powder curry leaf, coriander leaf and ghee. Pour it on top of the cooked sambar. Stir well and serve.


Other names/spelling variations: Chennai sambar, Madras sambar, sambhar.



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