Sambar (a south indian vegetable stew)

Sambar is one of those quintessential comfort foods for me. The first spoonful of the sweet and tangy stew, right from our worn pressure cooker instantly lifts my spirit.

Sambar is made many different ways. In fact, different districts across South India all seem to have their own variation. From the types of vegetables used to the spice blends, the combinations are vast. Personally, I tend to love a good savory and sweet combination. I like adding hearty golden potatoes, white pumpkin, and, of course, drumsticks (moringa).

The sambar podi (powder) made fresh really gives this dish it’s extra layer of flavor. My blend offers toasty earthiness and heat. In addition, the sour-sweet tamarind adds the right amount of tang to balance everything out.

If you like my recipe for Sambar, you might also like my Carrot Thoran, Pumpkin Erissery (Onam Sadhya Recipe), ,or my Kerala-Style Aviyal (Onam Sadhya Recipe).

I hope you enjoy making this Sambar recipe (and eat it with some idli or dosa!). If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect. I would LOVE to see how it turned out for you so be sure to tag me!

Sambar (Kerala-Style)

The Familiar Kitchen

Sambar is a lentil and vegetable-based stew. It's sweet, savory, and tangy all in one. My favorite way to enjoy this dish is with some spongy idli or a heap of matta rice. Enjoy!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 6 servings

Ingredients

  

• Toor Dal 1 cup

Sambar Podi

• Grated Coconut 1/2 cup
• Urad Dal 1 tbsp
• Curry Leaves 1 sprig
• Coriander Seeds 1/4 cup
• Cumin 1 tsp
• Dry Red Chilis 3
• Peppercorns 1/2 tsp
• Mustard Seeds 1 tsp
• Methi Fenugreek Leaves, 1 tbsp
• Asafoetida Hing, 1 tsp
• Turmeric 1tsp

The Vegetables

• Drumsticks Moringa, 3-4 pieces
• Roma Tomatoes 2, large dice
• Golden Potatoes 1, peeled, large cubes
• Carrots 1 large, cut into rounds about 1mm" thick
• White Pumpkin Mathanga or Butternut Squash, 1/2 cup, large cubes
• Pearl Onions 4, thinly sliced
• White Onion 1/2, large dice
• Green Chilis 2, slit longways
• Tamarind Concentrate 1 tbsp
• Jaggery or Brown Sugar 1 tbsp
• Salt 1-2 tbsp
• Cilantro 1/2 cup, chopped

Tempering Ingredients

• Coconut Oil 2 tbsp
• Shallots 1, thinly sliced
• Garlic 2 cloves, minced
• Mustard Seeds 1 tsp
• Dried Red Chilies 2
• Cumin Seeds 1/2 tsp
• Fenugreek Seeds 1/2 tsp
• Curry Leaves 1 sprig
• Asafoetida Hing, 1/2 tsp

Instructions

 

CREATE THE BASE

• In a pressure cooker, add the toor dal along with 2 cups of water. Pressure cook on high for about 10 minutes. Once cooked, mash the dal to make the water thicker. This will be your base to create a thick sambar.

MAKE THE PODI (POWDER)

• To make the sambar podi, take a deep skillet and put it on the stove on low heat. Start by toasting the grated coconut until it's lightly golden. Now add in the remaining podi ingredients and keep the spices moving around the pan on low heat. We're just toasting this until the spices release their aroma (about 1-2 minutes). Let this cool completely.
• Now grind the spice mixture with about 1/2 cup water. Blend this into a thin paste. The powder might have some light coarseness to it - that's ok.

PRESSURE COOK THE VEGGIES

• Now add all of the cut vegetables, about 2-3 cups of water (or enough water just to cover the veggies), and the sambar podi paste to the pressure cooker. Mix this then pressure cook on high for about 5 minutes.
• Once the veggies are cooked, add the tamarind, jaggery, and salt.

SEASON AND TEMPER

• In a small skillet, add the coconut oil. Once melted and hot, add the shallots and saute until lightly golden. After that, add the garlic and cook until soft. Finally, add the mustard seeds, dried red chilies, fenugreek seeds, and curry leaves. Once the mustard seeds pop, turn off the heat then mix in the asafoetida.
• Pour this into the sambar.
• Flavor trick: put about a 1/2 cup of the sambar in the tempering skillet and swirl it around to pick up any last bits of spices then pour it back into the sambar.
• Check for salt, garnish with fresh cilantro, and done!

Keyword Kerala, Sambar, vegetarian