South Indian Sambar Recipe | Homemade Vegetable Sambar

September 4, 2016

30 minutes

medium

serves 4

INDIAN RECEIPE SOUTH INDIAN VEGETABLES VEGETARIAN

This South Indian sambar recipe is a comforting vegetarian dish made with a combination of toor dal, masoor dal, mixed vegetables, tamarind, sambar powder and a traditional mustard seed tempering.

The lentils create a rich base while vegetables such as carrot, okra, drumstick, aubergine, potato and snake gourd add texture and flavour. Tamarind provides the characteristic tanginess, while coconut oil, curry leaves, mustard seeds and dried red chillies give the sambar its familiar South Indian aroma.

This vegetable sambar recipe can be served with idli, dosa, rice or other South Indian dishes. It works especially well as an idli sambar recipe and is a useful addition to a collection of Indian vegetarian recipes, South Indian recipes and traditional Indian food recipes.

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Ingredients

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	50g split yellow lentils / toor dal
	50g red lentils / masoor dal
	2g turmeric powder
	50g onion
	50g snake gourd
	50g carrot
	50g cluster beans
	50g okra
	30g colocasia / taro
	30g aubergine
	100g cucumber
	1Nos drumstick, cut into pieces
	50g potato
	50g tomato
	50g small onions / shallots

Flavourinf and Tempering

	50g sambar powder
	50ml tamarind juice
	1 sprig fresh coriander leaves
	Salt, as required
	50ml coconut oil
	1g asafoetida
	5g mustard seeds
	3 dried red chillies
	8–10 curry leaves

Nutritional Information

310 kcala Calorie

11g Protein

38g Carbohydrate

14g Fat

10g Fiber

750mg Sodium

Directions

Cook the lentils

Wash the toor dal and masoor dal thoroughly. Add them to a saucepan with turmeric, salt and approximately four times their combined volume of water. Cook over medium heat, stirring occasionally, until the lentils begin to soften.

Wash and peel the vegetables where necessary. Cut them into approximately 3 cm pieces so they cook evenly in the vegetable sambar recipe.

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Add the vegetables

When the lentils are approximately halfway cooked, add the onion, snake gourd, carrot, cluster beans, okra, taro, aubergine, cucumber, drumstick, potato, tomato and shallots. Mix gently and simmer until the vegetables are tender but still retain their shape.

Mixed vegetables added to lentils for South Indian sambar recipe

Add the sambar powder gradually and mix carefully without breaking the vegetables. Allow the South Indian sambar recipe to simmer for a few minutes so the raw flavour of the spice blend cooks out.

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Add tamarind & coriander

Pour in the tamarind juice and stir gently. Simmer for another few minutes so the tangy flavour combines with the lentils and vegetables.

Tamarind juice added to homemade sambar recipe

Add chopped fresh coriander leaves and check the seasoning. Adjust the salt if required.

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Prepare the tempering

Heat coconut oil in a small pan. Add the mustard seeds and allow them to crackle. Add the dried red chillies, curry leaves and asafoetida. Sauté briefly until aromatic.

Mustard seeds curry leaves and red chilli tempering for South Indian sambar

Immediately pour the hot tempering over the simmering sambar. Cover the pot with a lid and remove from the heat. Allow it to rest for a few minutes so the flavours infuse.

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Serve

Serve the homemade sambar recipe warm with idli, dosa, steamed rice or other traditional South Indian recipes.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*