No South Indian meal is complete without the sambar, a dal-vegetable preparation. Here is an authentic recipe that will bring you rave reviews, for sure.


Coconut oil €“ 1 tbsp

Asafoetida €“ 10 g

Chana dal (Kadalaparippu) €“ 5 g

Fenugreek seeds €“ 5 g

Black gram dal (uzhunnu) €“ 5 g

Coriander seeds €“ 10 g

Curry leaves €“ a few

Dry red chillies €“ 10 g

Toor dal (thuvaraparippu)€“ 200 g

Turmeric powder €“ 1 tsp

Curry leaves €“ one sprig

Tamarind €“ 40 g

Turmeric powder €“ ½ tsp

Chilli powder €“ ½ tsp

Salt €“ to taste

Asafoetida €“ 10 g

Jaggery €“ a little

Curry leaves €“ a few

Coconut oil €“ 1 tsp

Drumstick €“ 10 g

Bitter gourd €“ 5 g

Brinjal €“ 15 g

Lady€™s finger €“ 15 g

Coconut oil €“ 1 tbsp

Mustard seeds €“ 1 tsp

Dry red chillies (shredded) €“ 2

Curry leaves €“ 2 sprigs

Coriander leaves €“ a few


Heat coconut oil in a small frying pan and add the asafoetida. When it is well fried, add the chana dal, fenugreek seeds and the black gram dal.

When they are well fried, add the coriander seeds along with the curry leaves.

When these are well done, add the chillies.

When the chillies are well fried, switch off the flame.

This is the sambar masala. Add sufficient water to this and grind it into a fine paste.

Boil 1 ½ litres of water. Wash the toor dal well and add it to this.

Add turmeric powder and curry leaves and cook till it is well done.

To this, add one and a half litres of water and mix it well. When it settles, drain the liquid. This liquid can be kept aside to make rasam later.

The remaining dal can be used to make the sambar.

Place the tamarind in hot water and squeeze it well. Mix it into one litre of water, add the turmeric powder, chilli powder, salt, asafoetida, jaggery and the curry leaves and boil it well.

When it boils, pour the coconut oil into it.

To this, add the drumsticks and the bitter gourd.

When the bitter gourd is well done, add the brinjal and lady€™s finger and boil well.

After it boils well, add the cooked dal mixture.

When it boils again, add the sambar masala paste, boil again and remove.

Heat coconut oil in a frying pan and add the mustard seeds, curry leaves and dry red chillies. Fry it well and add it to the sambar.

Garnish with coriander leaves, mix and serve.

From the recipe collection of,

M. Anantharaman, Vinayaka Caterers, Kochi

The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.