Mixed Vegetable Sambar Recipe
Prep time – under 20 mins
Cook time – under 20 mins
Tur dal – 1/3 cup
Tamarind – small lemon or gooseberry sized ball
Onion -1 finely chopped
Mixed Vegetables – 1 cup
Sambar powder – 2 tsp
Turmeric powder – 1/4 tsp
Salt as required ( I used 1 tbsp rock salt – use less if using table salt)
For the seasoning
Mustard seeds -1 tsp
Hing – a generous pinch
Fenugreek seeds – 1/2 tsp
Red Chilli – 1
Curry leaves – few
I used 1/2 a carrot, 1 small potato, 2 florets cauliflower, 2 broad beans and 3-4 beans.In case, if you are using cauliflower, do not pressure cook but blanch them in hot water and add to the sambar while adding dal or paruppu.
|Heat a tbsp of oil, add mustard seeds,when it splutters,add hing, red chillies, fenugreek seeds, curry leaves, finely chopped onions and saute for a few minutes.Then add tamarind water,turmeric powder,salt needed and sambar powder.Let it boil until the raw smell of the tamarind and the sambar powder goes. Approximately it will take around 10 minutes.
Meant time pressure cook dal, keeping the mixed vegetables in a small container. After the raw smell of the tamarind and the sambar powder goes, add the pressure cooked vegetables to it. (See picture below)
Then mash the dal well with a masher and add to the sambar along with needed water.( little less than 1/2).Simmer and bring everything to a boil, until the sambar thickens a little.Garnish with coriander leaves and serve with steamed rice.
Some tips for beginners
If your sambar is sour, then you have added more tamarind.
If it has raw flavor of sambar powder or tamarind, then you did not boil the tamarind water with sambar powder well.
You can adjust the consistency of sambar by adding a little water along with dal.
The taste of the sambar depends or varies according to the sambar powder used.
Check out more South Indian Sambar recipes from Padhuskitchen
If you have any doubts, you can always drop a comment in the comment section or contact me through the contact form. Good luck!
wow….delicious sambhar recipe with detailed explanation….great job Padhu…
I can almost feel the marvelous aroma of the sambar wafting up my nostrils.
nice demonstration.. perfect for beginners..
Delicious and flavorful sambar.
love the pictures..
step by step recipe is very clear to understand
Achu's Amma's Kitchen
The sambar looks good. I like the kadai that you have used.
wow..delcious sambar…grt job dear..lov ur step by step pictures,,,!
looks really comforting and delicious!
Nice and yummy sambar
Nice and delicious sambhar..looks good and tempting..
I love sambar and this looks simply mouthwatering 🙂
Spice up the Curry
very delicious with great beginner tips
Fingerlicking sambar, my comforting food.
Lovely, all time favorite. You bowl of sambar looks delicious.
Hi Padhu ,
sambar looks AAwesome !!!
and neat presentation Padhu :)))
I make sambar regularly. These days I like to eat quinoa with sambar…
Thank you so much for sharing so many vegan and vegetarian recipes, which is good for environment and our health…
Oh yum! This looks delicious! I have never tried this before, but I would eat this up in a second
Thanks Padhu for visting my space and leaving a comment.you share a wonderful space. following you.
Never added cauliflower in sambar! Nice pictorial!
KEEP the good work up. thanks
I tried this recipe yesterday… it turned out so well that I specially came back to your post just to thank you! Thank you so much! 🙂
Thanks for your recipe. Never thought i could such good sambhar!
My first try at making sambar. I always eat two to three bowls at a very good Indian restaurant so I decided to try my hand. Maybe a little too much tamarind, but I will try again…delicious. Thanks for the step by step instructions
it wj awesome……….yummmmmmy!!!
Simple and Super
This is my third time I am preparing my Sambhar, and I am very satisfied with the out come. Thanks to your post.I have also referred to other posts from other websites for sambhar, but yours is the best so far I have seen. Thank you, keep writing! 🙂
Superb Padhu. I just prepared it for 3 persons but unfortunately I had a an extra guest lately. You know what happened, finally I was left with nothing & had to eat curd rice. Beautiful taste & I had to prepare more next time.
nice sambar recipe padhu, i tried it came out good
thankyou soooo much
Thank you for this recipe. I made it, and it didn't seem to turn out well for me. I made a double recipe, and doubled all of the ingredients. I used potato, carrot, and green bean as my vegetables.
I think there is far too much sambar powder in this recipe, and definitely too much tamarind water. If I try making it again, I will reduce both of those, and also not include the fenugreek seeds, because they add an unpleasant bitterness to the sambar.
Indiaindiana – this recipe has been tried more than a 100 times in my house. There is hardly any chances for the recipe to go wrong. Things you have to consider
I have written just a small lemon sized or gooseberry sized ball which is very less. I do not know how much tamarind you added. Moreover, if it is old tamarind, you have to add less as it is more tangy. New tamarind will not be that tangy.
I have used Homemade sambar poowder which is excellent. I do not know about store bought sambar powder. I have used Aashirwad sambar powder once and it is good.
Adding fenugreek seeds is a must for sambar- it not only adds flavor but is also very good for health. I have given only 1/2 tsp, if you do not like it, you can reduce it to 1/4.That 1/4 or 1/2 tsp of fenugreek seeds does not make the sambar bitter. I do not know where you went wrong. But I can say with 100% confidence that this is a fool proof recipe.
Thank you very much for your reply, Padhu. I tried the recipe again and reduced the amounts of sambar powder and tamarind, and it was more to my and my husband's liking. (We are in north India, so sambar is not a regular part of our menu–we may like it weaker than others.)
I ended up having the same problem of bitterness after some time, though. As soon as I finished, I tasted it and it was very good. Then after sitting about an hour, it was a bit bitter. Any ideas? It was in a steel pot, and I thought maybe it was reacting with the metal?
Indiaindiana – I prepare sambar 3-4 times in a week. I have never faced this problem. I think you are over roasting the fenugreek seeds. Only burnt fenugreek seeds give a bitter taste to the sambar. You can use kadai or thick bottomed stainless steel vessel or non stick cookware to prepare sambar.
Today my wife left to India from US. I literally wanted to start cooking after 2 yrs. Thanks Padhu…End product was awesome…Made 3 mistakes…Have not followed the steps in right order so ended up spending 2 hrs completely. Sambar ready for next 2 – 3 days!!!
Thanks for the recipe. I tried it today… its comeout very well 🙂
I cooked this sambar only using ladys finger.it came out well.thanks for ur recipe padhu.
Hi padhu, very good recipe. Ll try it out tomorrow
Hi… I tried the way it was described , came out very well… after 6 months i make the perfect sambhar !!
My wife has never let me into the Kitchen. Today, i followed the steps to make sambar as my wife is away. Yummy. my children loved it. very well explained and i followed it step by step. Now i am going to read the recipes here and try to learn some cooking.
Hi padhu am big fan of ur recipes.i have a doubt if we cook dal and vegetables in same pan wont dal and veges get mixed up
Thank you Abinaya for liking my recipes. You can cook dal and veggies together by keeping the vegetables in a separate cup as seen in the picture.It will not get mixed up. This saves a lot of time and fuel.
Thank u padhu for ur reply
Hi, thank you for this amazing recipe. Can u plz tell me which sambhar masala is good? I have options between everest, mdh and catch.
Thanks once again.
I use and also prefer Homemade Sambar Powder. I have tried everest and aashirwad -both are good. I do not know about other company product.
Ragha Shunmuga Sundaram
thankyou for this amazing recipe I tried it and its amazing !!!!
Can I replace vegetables from green leaves… Does the procedure remain same!!!???
Yes, you can. After sauteing the onions, you have to add greens, cook for a few minutes and then follow the same procedure. You can follow the Methi Sambar recipe.
this sambhar is very nice..had for dosa and idly ..
Can I add tomato and tamarind also in sambar?
Tamarind is already added – if you want you can add 1 tomato also.
Hello madam..i tried this sambar today..it tastes very good..thanks..but i kept the hot water soaked toor dal directly in cooker and placed a bowl of veg in middle of tat.veg got cooked.but dal was only half cooked.do i need to keep dal also in a bowl and pressure cook??
It depends upon the quality of dal. Some dal gets cooked, some do not. In that case, you can cook for more whistles and cook the vegetables separately or you can cook like me keeping a vessel inside the cooker. Dal has to be mushy and well cooked for the sambar to be tasty.
Thank you for reply. Wil try as u said.
Tried ur recipe.It was very delicious
Hi Padhu, My tamarind extract is almost black in color and totally darkens my Sambar. How do I correct that?
Try changing the tamarind brand.
No need to add garlic and cumin in this recipe?
Not necessary but if you want there is no harm in adding it.
Hi – Nice simple recipe. I am a beginner to cooking, Had a few questions, i use Tamarind paste (what is the equivalent of the lemon/ gooseberry measurement to tsp) and how much water would be needed for that?
In the end, when the parruppu (mashed) is being added, you mention to add water (is it 1/2 cup of water? in terms of measurement). In place of red chillies, can we use red chilly powder?
I have not tried with tamarind paste. Try adding a tsp of tamarind paste mixed with 1 -1/2 cup of water.
It is 1/2 cup of water. You can adjust water according to the consistency you need. You can add red chilli powder instead of red chillies.
Hi Padhu Mam, can we add radish to this sambar ? Along with beans and carrot
Yes , you can add but the radish smell will dominate the sambar.
Oh, okay thanks 🙂
No tomatoes in sambar??
First time sambar came nice. But it did not come good last time. I cooked beans, brinjal in cooker and added to sambar. I think I took too much tamarind… How to correct it if taste is dull?