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User Rating 3 Star Rating (2 Reviews)


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Serve Sambar piping hot with Idlis, Vadas or just plain and simple boiled rice.


  • 2 cups Toor or Tuvar (split yellow pigeon peas)
  • 4 tbsps Sambar Masala
  • 1 cup chopped eggplant (cut into 2"cubes)
  • 1 cup chopped potato (cut into 1"cubes)
  • 10 pearl onions, peeled and cored
  • 10-12 baby okra
  • 1/2 cup pumpkin
  • 10-12, 3"long pieces of drumstick (optional)
  • Golf ball-sized lump of tamarind
  • 3 tbsps ghee (clarified butter)
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 3 dry red chillies
  • Salt to taste
  • Chopped fresh coriander leaves


  • Boil the lentils and Sambar Masala with enough water till they are soft. The consistency should be that of a thick soup.
  • Soak the tamarind in a small bowl of hot water for 10 minutes. Squeeze well to remove all juice.
  • Add this purée to the lentils. Mix well. Add salt to taste.
  • Simmer and add the potatoes to the lentils. Cook till the potatoes are half cooked. Now add the other vegetables and cook till done.
  • Heat the ghee in a small pan and add the dry red chillies, mustard seeds and curry leaves. Fry till the spluttering stops and add to the boiled lentils. Mix well.
  • Garnish with chopped green coriander and serve hot with Idlis, Vadas or plain boiled rice.
User Reviews

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 4 out of 5
Very nice!, Member AnikaD

I really liked the tangy taste of the tamarind in this sambar recipe... ate it with rice and papad. Will definitely make it again. I also used the recipe on this website to make the sambar masala powder.

20 out of 20 people found this helpful.

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