Zesty South Indian Kitchen
menu icon
search icon
×

Sambar/ Vegetable Spicy Stew with Lentil and Tamarind

Published: · Modified: ·by .This post may contain affiliate links ·

Sambhar/ sambar is one of common everyday dish in all parts of southern India, with its own regional variations. Sambhar is also cooked for festivities. Sambhar also varies from one house to house by either change in the way it is prepared, or differences in ingredients used in the spice powder. While growing up, I was not a fan of sambhar, poor mom had to go through all the tantrums of I won’t eat this, I will eat this. I don’t know how she addressed everything in a calmly manner and satisfied everybody. My mom made sambhar with either vegetable medley or some time with only pearl onions; if pearl onions were used in sambhar then I was happy to taste some.
In Kerala sambhar is made in two ways, in the southern parts they don’t any coconut, whereas in the Palaghat area, they add coconut to sambhar. The first time I tasted Palghat sambhar was from a hostel cafeteria; where I was staying while teaching at a Government college in Chittur, Palaghat. They used to make sambhar with onions and okra at that time. However amma didn’t add any okra in sambhar as it makes gooey mess. When my mom made the sambhar she would pressure cook the lentils, and cook the vegetables separately. She usually added cucumber, eggplant, onion, taro root, drumstick,  carrot etc. In addition to the vegetables used by my mother I will also add bell pepper. Sambhar is very forgiving dish and you can’t mess it up, unless you add a really bad spice powder. In my house sambhar is the weekend special. If you have some stir fry to go with them then it is wonderful. In my aunt’s house (dad’s brother’s wife) they make sambhar and cabbage stir fry every day.
Sambhar has an interesting history. It is thought to have originated in the kitchen of a Tanjore ruler named Sambhoji. Sambhoji was from Maharashtra, and was also supposed to be a good cook too. He liked to eat amti (Maharashtrian lentil gravy) everyday. The souring agent added to amti was kokum, which was imported from his home land. One fine day no kokum was available, due to delay in getting it from Maharashtra. His cooking assistant, a jokester, told sambhoji that since kokum was not available, we could probably use tamarind pulp as a substitute, because locals were using it in their curries. Sambhoji took his assistants advice and cooked dal and vegetables with tamarind and spices, and thus sambhar was born. Read more from here.
After the introduction of red chili to India (around 400 years ago), it was also integrated into the Sambhar spice mix. The spice used in the sambhar which is called sambhar powder varies according to the region it is made. The main ingredients are toor dal, chana dal, red chilies, coriander powder, fenugreek seeds, and asafetodia. Further add-ons depending upon the region are cumin seeds, urad dal, curry leaves, cinnamon, black pepper, mustard seeds, cloves etc. I didn’t get time to make homemade sambhar powder, so after testing several brands; I am settled with two brands now.
I used egg plants, red bell pepper, green bell pepper, potato, onion, tomato, cucumber, carrot along with ½ cup of toor dal and tamarind. Seasoned with mustard seeds, red chilies curry leaves, coriander leaves and asafetodia; try it you are also going to love with gem from the south Indian cuisine. Here is my version of sambhar .
Print recipe  from here

What you need

Toor dal/Redgram: ½ cup
Onion: 1 cup (Chopped into bite size pieces)
Green Bell pepper: ½ cup (Chopped into bite size pieces)
Red bell pepper: ½ cup (Chopped into bite size pieces)
Carrot; ½ cup (Chopped into bite size pieces)
Potato: ¾ cup (Chopped into bite size pieces)
Eggplant: 1 ¼ cup (Chopped into bite size pieces)
Cucumber: ⅛ cup( chopped into bite size pieces)
Tomato: 1 no( chopped into bite size pieces)
Turmeric Powder: ¼ teaspoon
Sambhar powder: 1 tablespoon
Tamarind: small golf sized ball
Salt: 1 teaspoon or to taste
Red chilies: 2 no
Mustard seeds: ½ teaspoon
Asafetodia: ¼ teaspoon
Curry leaves: 1 sprig
Olive oil: 1 tablespoon
Coriander leaves: 2 tablespoon
Water: 21/2cup for cooking dal+ 2 cup for cooking vegetables + ¼ cup for extracting tamarind juice.

How I made

Wash and pressure cook the toor dal until 3 whistles or about 20 minutes.
In medium sauce pot add all vegetables except tomato and turmeric powder, ½ teaspoon salt and 2 cup of water and cook until everything cooked well about 16 minutes. Around 14 minutes add chopped tomatoes and cook for another 2 minutes.
In a small bowl add tamarind and ¼ cup water and extract the tamarind juice and set aside.
To cooked vegetables add tamarind juice and bring to boil once starts boiling add sambhar powder and let it boil for another 2 minutes. To this then add cooked mashed dal and bring it to boil once again for about 2 minutes. Switch off the flame and set aside.
In a small pan add oil and mustard seeds, red chilies, curry leaves and asafetodia and once mustard seeds start spluttering switch off the flame and add to cooked sambhar.

 

Enjoy with rice and stir fry.

Preparation time: 45 minutes
Yield: 6 serving
Verdict: Yummy as it traditional dish
Will you make it again: Yes I will

Those who interested in trying the homemade sambhar powder here is recipe.

For 4 serving
What you need
Red chilies: 4 no( increase if you want more spiciness)
Coriander seeds: 2 teaspoon
Fenugreek seeds: ⅛ teaspoon
Bengal gram/ Chana dal: 1 teaspoon
Toor dal/ Red gram: 1 teaspoon
Asafetodia: ¼ teaspoon

For bulk quantities

Red chilies: 500g
Coriander seeds: 500g
Bengal gram/ Chana dal: 1 cup
Toor dal/ Red gram: 1 cup
Fenugreek seeds: ½ cup
Asafetodia: ¼ cup

How usually made

Dry roast each spices individually and set aside.
When it is cool enough to touch grind it into fine powder and let it cool once again for another 30 minutes.
Store the cooled sambhar powder in an airtight container. Use it as needed.

0

More Garvies

Reader Interactions

Comments

    Thanks for coming! Let me know what you think:

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Ananda Rajashekar says

    lentils in stew...how exquisite 😀

    Reply

  2. Elisabeth says

    Swathi-Such a delicious hearty, and comforting Sambhar...now, can you please pass a bowl of it to me?

    Reply

  3. Sarah Naveen says

    looks so perfect and yummy!!
    love this any time
    Happy V day

    Reply

  4. Reeni says

    How hearty and delicious! I like hearing about how it came about and I am a sucker for tamarind! I love it.

    Reply

  5. Victor says

    What a delicious curry. I'll sure give this a try.

    Reply

  6. Suman Singh says

    Hi Swathi,
    How are you? Its been long since last visited you..missed on great recipes..will try an catch up with those too...
    Sambhar is my all time favorite and that looks delicious.

    Reply

  7. Torviewtoronto says

    delicious sambar and combination

    Reply

  8. Joanne says

    I have been craving soups and stews like this non-stop! Delicious.

    Reply

  9. Marus says

    It looks like a very tasty plate and certainly very aromaticly. I would like to savour it. Good day

    Reply

  10. kothiyavunu.com says

    Evergreen recipe allee..adipoli!! liked ur sambhar podi version.. different from mine, next time will try this 🙂

    Reply

  11. Ellie (Almost Bourdain) says

    Looks good! I made sambal too but a different kind.

    Reply

  12. divya says

    Wow..... This looks delicious and healthy too.Very tempting pictures 🙂

    Reply

  13. michelangelo in the kitchen says

    I love sambhar especially with coconut, it's creamier tasting! In the Spring when drumsticks are sold at the farmer's market, I will add them to the recipe too. Your version is just perfectly spiced and delicious! I'll try it for sure! Your cooking is the best and so detailed to perfection. It gives your readers so much confidence to follow the recipes!

    Reply

  14. Home Cooked Oriya Food says

    lovely sambar... love the detailed instructions...

    Reply

  15. Shama Nagarajan says

    yummy sambar

    Reply

  16. Sushma Mallya says

    love sambhar!!comfort food anytime....

    Reply

  17. Reshmi Mahesh says

    Lovely presentation....

    Reply

  18. Miriam says

    What a perefct looking stew! The picture is so nice I can almost taste it! Enjoy your weekend, Miriam@Meatless Meals For Meat Eaters

    Reply

  19. Sensible Vegetarian says

    Swathi love this dish. Back to blogging after a long break and in a new space. Hope you are doing good.

    Sadhana

    Reply

  20. Peggy says

    What a beautiful dish Swathi! I love the explanation of how this dish was born too!

    Reply

  21. Alessandra says

    Wow, even if your step by step makes it look so easy it is going to be years before I can make Indian food properly! But I am getting (slowly) more confident!

    Thank you for sharing

    ciao
    Alessandra

    Reply

  22. Abhilash Pillai says

    Swathi... my amma also prepares something similar to your mother. She use all the vegetables available, but it tastes very good. Never had such a tasty sambhar from any hotel.. athanu amma 🙂

    Nice to see your preparation of Sambhar... here in Cochin it is a pool of water with little fishes 🙂

    Reply

  24. Chow and Chatter says

    Hi Swathi thanks for the tip on the cumin I have used it before love sambhar and what a fun post reading the history of it

    Reply

  26. SpicyTasty says

    Sambar is my all time favorite. Looks good.

    Reply

  27. Viki's Kitchen says

    Sambar with many vegetables is a royal treat. Never knew the story behind and glad to know its origin:) Love sambar in any preparation. Your sambar makes me drool:) The powder recipe is very nice dear. If you can get Sakthi sambar masala powder, try it once....and you will love it. I will make my own sambar powder as well as buy this, as I can't do without sambar:) I am gonna try your method tomorrow! Happy weekend Swathi!

    Reply

  28. honeybeecooksjackfruit says

    Sambhar is such a comfort food. Nice recipe.

    Which are the two brands you like, btw?

    Reply

  29. Angela says

    This looks really delicious. I love the history of the dish as well.

    Reply

  30. sinfullyspicy.com says

    Very tasty looking.I love sambhar and hot idlis

    Reply

  31. HGourmet Foodie says

    It’s interesting to know the history behind the Sambhar..Thanks for sharing it. I love the recipe for home made sambhar powder.. It makes real difference to use the fresh ingredients... gorgeous pics!!!

    Reply

  32. Sushma Mallya says

    I love sambar its such a lovely gravy with rice:)

    Reply

  33. Yummy Team says

    Adipoli sambar, Swathi..Kurachu chorrum thoranum koode undenkil kushal!! Nalla tempting pics..

    Reply

  34. ♥Sugar♥Plum♥Fairy♥ says

    Really good Sambhar curry!
    With all those veggies and spices !

    Reply

  35. Rachu says

    I always make it with readymade sambhar masala packets.. but sure will try your fresh masala way..

    ammaandbaby.blogspot.com/

    Reply

  36. savitha ramesh says

    flavorful sambar,home made pwdr gives flavors

    Reply

  37. El Oteador de los Mercados says

    I love this recipe ... and raucous that holds together all the spices should taste very special. I've never tried the tamarind

    Reply

  38. Shanavi says

    it'a lunch time here..pass it dear,,

    Reply

  39. Priya (Yallapantula) Mitharwal says

    what a yummilicious looking smabhar dear. I am a big fan of sambhar. When I was a kid and mom would make it, I would eat a bowlful even before lunch is served 🙂

    Reply

  40. Kairali sisters says

    Ente daivame, njan dha lunch kazhikan pokayrunu, ny fav fav, adipoli tto swathi..

    Reply

  41. G.Pavani says

    my favt sambar..n perfect click,

    Reply

  42. Gulmohar says

    How could I resist loving this, being from Kerala 🙂 adipoli color

    Reply

  43. Faith says

    What a great stew! I love all the veggies in there and it sounds perfect with those spices!

    Reply

  44. Kalpana Sareesh says

    Fav dish n ur cliks r awesome..n lovely one..

    Reply

Trackbacks

  1. Menthyam Molaga Arachuvitta kozhambu/Thenga Aaracha Kozhambu/Spicy Coconut Curry with Vegetables - Zesty South Indian Kitchen says:

    […] recipes of Tamil Iyer cuisine. Also one of mom’s favorite curry.  She would make very often sambhar,  pulissery and parippu urundai kuzhambu. I wanted to try this recipe for long time, and since mom […]

    Reply

Sharing is Caring

Help spread the word. You're awesome for doing it!