Sambar

 ﷽

Traditional South Indian Sambar with Roasted Coconut

Sambar is a beloved South Indian stew that brings together the goodness of lentils, seasonal vegetables, and a tangy tamarind base — all made extra special with aromatic tempering and a roasted coconut paste. This recipe is close to my heart: it’s how I make sambar at home, filled with bold flavors, nourishing ingredients, and a touch of personal tradition.
Whether you pair it with rice, idli, dosa, or even chapati, this version promises comfort in every bite.

 🌿 Ingredients

Lentils

A handful each of (Approximately 2-3 Tablespoon):

•    Masoor Dal
•    Chana Dal
•    Toor Dal

Vegetables

• 1 Carrot – cut into sticks
• 1 Drumstick – cut into sticks
• A few cubes of Pumpkin
• 2–3 Ladies Finger (Okra) – cut into sticks
• ½ slice Raw Mango – cut into sticks (optional)
• 1 Onion – roughly cut
• ⅔ Tomato – chopped (reserve ⅓ for tempering)

Spices & Seasoning

• Sambar Powder
• Turmeric
• Salt
• 1–2 Tbsp Jaggery (adjust to taste)
• Dry Mango Powder (optional, if not using raw mango)

  🥃To Prepare Tamarind Water

• A lime-sized piece of Tamarind
• Boiling Water

Soak tamarind in boiling water. Once cooled, mash well and strain. Repeat 2–3 times with fresh water to extract all the juice. Set aside.

🥥 For Roasted Coconut Paste

•  1 tbsp Coconut Oil
•  ¼ tsp Fenugreek Seeds
•  2–3 Garlic Pods
•  ¼ cup Grated Coconut
•  A pinch of Hing (Asafoetida)
•  1½ tsp Coriander Powder
•  1 tsp Kashmiri Chilli Powder

Method:

1. Heat coconut oil in a pan and sauté fenugreek seeds and garlic until aromatic.

2. Add grated coconut and roast until golden brown.

3. Stir in coriander and chilli powders (1.5:1 ratio) along with a pinch of hing.

4. Cool and grind into a paste. Add a bit of tamarind water if needed.

5. (Tip: You can freeze this paste and use it as needed)

🌶️ For Tempering

•  Coconut Oil
•  Mustard Seeds
•  Cumin Seeds
•  Fennel Seeds
•  Dried Red Chilli or Chilli Flakes
•  Curry Leaves
•  Finely Chopped Shallots
•  Finely Chopped Garlic
•  Finely Chopped Tomato (from reserved ⅓)
•  A pinch of Hing
•  1 tsp Sambar Powder

Method:

1. Heat coconut oil in a small pan. Add mustard, cumin, and fennel seeds.

2. Once they splutter, add dried red chilli, curry leaves, shallots, garlic, and finely chopped tomato.

3. Sauté until soft and fragrant.

4. Turn off, Add hing and sambar powder and mix.

Main Cooking Instructions

Step 1: Cook the Dal & Vegetables

You can follow either of the following methods:

🔸 Option A – One-Pot (Faster):

Pressure cook dal and vegetables (except drumstick) together with turmeric, sambar powder, onion, tomato, and enough water until soft.

🔸 Option B – Separate Vegetable Cooking (Better Texture):

1. Pressure cook the dals with turmeric, sambar powder, onion, tomato, and water.
2. Boil the vegetables (including drumstick) separately with salt, turmeric, and a little sambar powder until just tender.
   This keeps the vegetables from turning mushy and helps preserve their shape and texture.

Step 2: Final Assembly

1. Combine the cooked dal and vegetables (based on your chosen method).
2. Add tamarind water.
3. If following Option A, add drumsticks now and simmer until they are just cooked but intact.
4. Stir in jaggery and the ground roasted coconut paste.
5. Simmer gently to blend the flavors, adjusting salt and water as needed.
6. Finish by adding the prepared tempering on top. Let it rest for a few minutes before serving.

 💡 Pro Tips

• Drumstick care: Overcooked drumsticks fall apart and leave fibrous strands in the sambar. Always cook them just until tender — either separately (Option B) or at the end (Option A).
• Roasted Coconut Paste:Make extra roasted coconut paste and freeze it in small portions for convenience.
• Balance flavors:Adjust tamarind and jaggery to find your perfect sweet-sour balance.

 🍽️ Serving Suggestions

Serve this sambar hot with:

•  rice
• Idli
• Dosa
• Medu Vada
• Chapati or Khuboos (surprisingly tasty!)

🧊 Storage Tip

This sambar keeps beautifully in the freezer. I often make a large batch and freeze portions. Reheat with a splash of water to revive the flavors.

❤️ Final Note

There are many ways to make sambar, and each home has its unique touch. This recipe is how I make it in my kitchen — with love, spice, and lots of memories. I hope it becomes a favorite in your home too. Don't hesitate to adjust spice levels or vegetables based on what’s available and what you love.