How To Make A Perfectly Balanced Sambar: Recipe And Tips
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The origins of sambar are widely debated, but one of the most popular legends traces it back to the Maratha ruler Shahuji Bhonsle (17th century) of Thanjavur in Tamil Nadu. It is believed that his chefs mistakenly created a dish using tamarind instead of kokum while preparing dal, leading to the invention of what we now call sambar.

Historically, sambar evolved from the Tamil dish “pitlai”, which was made with black chickpeas and a tamarind-based gravy. Over time, the dish spread across South India, with each region developing its own version based on local ingredients and preferences. Each South Indian state has its own way of preparing sambar, influenced by regional ingredients and culinary traditions.

Video Credit: Hebbars Kitchen

Tamil Nadu 

In Tamil Nadu, Toor Dal (pigeon peas) is used as the base. It is typically made with a freshly ground spice blend (sambar powder) and a variety of vegetables like drumstick, brinjal, and pumpkin. It has a well-balanced taste—tangy, mildly sweet, and spicy.

Karnataka

The Karnatka version is usually sweeter than other sambars due to the addition of jaggery. Coconut-based sambar masala goes into it, making it slightly richer. It is best paired with idli or rice.

Kerala

In Kerala, the sambar features a coconut-heavy spice paste, making it more aromatic. It often includes vegetables like ash gourd, okra, and raw banana and uses a mix of toor dal and moong dal for a creamy texture.

Andhra Pradesh & Telangana

This version is spicier compared to other versions, with the use of extra red chillies. The Tamarind flavour is also more intense. It usually includes bottle gourd (sorakaya) or ridge gourd (beerakaya).

Udupi Sambar

While Udupi is also in Karnataka , the sambar is made without onions or garlic, making it ideal for temple-style meals. It is rich in coconut and jaggery, with a pronounced sweetness.

Easy Traditional Sambar Recipe

A well-balanced sambar is a harmonious blend of dal, tamarind, vegetables, and spices. Each South Indian region has its unique twist, making this dish versatile and customisable. Whether paired with steamed rice, dosa, or idli, a perfectly prepared sambar is a comforting, wholesome delight enjoyed across generations.

Ingredients

  • ½ cup toor dal (pigeon peas)
  • 2 cups water
  • ¼ tsp turmeric powder
  • 1 tbsp tamarind pulp (soaked in ½ cup warm water)
  • 1 tsp jaggery (optional, balances tanginess)
  • 1 small drumstick (cut into pieces)
  • ½ cup brinjal (chopped)
  • ½ cup carrot (chopped)
  • ½ cup pumpkin (cubed)
  • ½ cup okra (bhindi) (chopped)
  • 1 small tomato (diced)

For Sambar Powder (Homemade or Store-Bought):

  • 1 tbsp coriander seeds
  • 1 tsp chana dal (Bengal gram)
  • ½ tsp fenugreek seeds (methi)
  • 5-6 dried red chilies
  • ¼ cup grated coconut (optional for Karnataka/Kerala-style sambar)

For Tempering:

  • 2 tsp oil or ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 2 dried red chilies
  • 1 pinch asafoetida (thing)


Instructions

  1. Wash and soak toor dal for 15-20 minutes. Pressure cook with turmeric powder and water for 3-4 whistles, until soft. Mash it well and set aside.
  2. Soak tamarind pulp in warm water for 10 minutes. Strain and keep the extract.
  3. In a deep pan, add chopped vegetables, tamarind extract, salt, jaggery, and 2 cups of water. Let it simmer for 10 minutes until vegetables are soft.
  4. Add sambar powder and mix well. Cook for another 5 minutes. Add the mashed dal, stir well, and let it simmer for 5 minutes until everything blends.
  5. Heat oil/ghee in a small pan. Add mustard seeds, cumin, red chilies, curry leaves, and hing. Once the mustard seeds splutter, pour the tempering into the sambar and mix. Simmer for a final 2 minutes and serve hot with steamed rice, dosa, or idli.

Tips To Make The Perfect Sambar

  • Use A Mix Of Vegetables – Drumstick, brinjal, and pumpkin work best for a balanced taste.
  • Adjust Tamarind And Jaggery – Too much tamarind makes it overly tangy; jaggery helps round out the flavours.
  • Use Freshly Ground Sambar Powder – Homemade masala enhances the depth of flavour.
  • Mash The Dal Well – Gives sambar a creamy, smooth consistency.
  • Temper At The Wnd – Adds a burst of flavour and aroma.
  • Simmer After Adding All Ingredients – Helps flavours meld together.