South Indian Sambar Recipe

Heat oil in a pan over medium heat.

Add chana dal, urad dal, coriander seeds, cumin seeds, methi, black pepper, and dried red chilies. Roast them until they turn golden brown.

Add curry leaves and grated coconut. Roast for another 2-3 minutes until the coconut turns slightly brown.

Remove from heat and let it cool.

Once cooled, transfer the roasted ingredients to a blender, make a powder, add water, and grind to a smooth paste.

Rinse the toor dal and moong dal thoroughly in water.

Add the washed dals to a pressure cooker.

Add turmeric powder and water.

Cover with the lid of the pressure cooker and cook on medium heat for 4-5 whistles, or until the dals become soft and mushy.

Once the pressure releases naturally, open the cooker and mix the cooked dal to a smooth consistency.

Heat oil in a large pan on medium heat.

Add mustard seeds and cumin seeds, urad dal, dried red chili, and curry leaves. Sauté for a few seconds until the dal turns golden brown.

Add Slit Green Chillies and saute well

Add Onions and sauté until they turn translucent.

Add the chopped brinjal, potato, bottle gourd, carrot, tomato slices, and salt Stir fry for a few minutes.

Mix well and cook until the vegetables soften slightly. Soak Tamarind in 1 cup water

Pour in the tamarind extract, cover with a lid, and cook for 2 minutes on low flame.

Add Grinded masala paste and cook for 2 minutes. when the oil separates from the mixture, add water and stir well.

Add Boiled Toordal mixture and mix well.

Add Jaggery or jaggery powder and salt.

let the sambar simmer for 10-12 minutes until the vegetables are cooked and the flavors combine well.

Once done, turn off the heat and garnish with finely chopped coriander leaves.