Most of us Indians have one or the other kind of favorite sambar which we like to go back again and again. I have an undying love for any type of sambar. So I feel I can never have enough recipes for this dish. Just change the spices and vegetables used and you get a whole new comforting meal.

I have some categories of sambar.
– Our favorite Konkani sambar(Kolmbo) that goes well with rice. Whenever I make this, I make it in huge quantities and go on for about 2 days. It helps a lot when I am really tired after a busy day.
Rajma sambar is what I make when I want to leave out vegetables and use some red kidney beans(rajma).
– When I am making for idlis, I prefer this no-coconut version with home made sambar powder.

One day when I asked my routine question – “what do you want for dinner?” to V, he said he wants a new kind of sambar. I went through many recipes and finally zeroed on this version in my collection of Kannada magazines. It became an instant hit. My usual sambars are hot, but this one had a hot, sweet and tangy taste. We absolutely loved this dish. It is making a regular appearance on our table these days. This goes well with rice, idlis or dosas.

2 cups vegetables – like green beans, cauliflower, carrots, eggplant, drumstick, potato, ivy gourd(tendli) etc
2/3rd cup toor dal
1/4 tea spn fenugreek seeds
1 tea spn urad dal
1 tea spn coriander seeds
2 tbl spn coconut
A pinch asafoetida
4-5 curry leaves
1/2 tea spn mustard seeds
1/2 cup tomato
1/2 cup onion
1/4 tea spn tamarind
1 tea spn jaggery
3-4 red chilies
3-4 strands coriander leaves
A pinch turmeric

Heat oil and fry fenugreek seeds, urad dal, coriander seeds, red chilies, coconut. Grind to a smooth paste.
Cook toor dal with turmeric and vegetables (keep dal in lower container and veggies on topmost one).
Heat oil and fry onion. When they are translucent, add mustard seeds, curry leaves, asafoetida. Fry for sometime and add tomato, one cup water, close and cook. When tomato is cooked, add cooked dal, tamarind and salt. Cook for 2-3 mins.
Add the ground paste, vegetables, jaggery and cook for about 7-8mins. Garnish with coriander leaves. Serve hot with rice.

Serves : 4-5
Preparation time : 30mins

15 thoughts on “Sambar”

  1. Hey Shilpa …This is the way my mom makes Kolambo. “Watunu Korche”. I faintly remember the ingrediants, but never asked her the recipe, as i was always comfortable using her home made sambhar powder. Thanks for reminding. I will surely try this version today, as i was making sambhar with pearl onions for dinner. Since i saw your post in nick of time, i can try it right away.

  2. Shilpa…sometimes when i am in no mood to do elaborate cooking yet want to eat a delicious meal then this is the one i prepare……sambar powders are so handy 🙂 Nice pic there.

  3. Shilpa, trust you to come up with such comfort food! Words like “hot, sweet and tangy” and making my mouth water :). A bowl full of sambar can sometimes be all that one needs to have a delicious dinner!

  4. I think this is a common version of the sambar housewives used to make, they have the time to roast, grind etc. The powders are the modern version with shortcuts ;-). I like the healthier recipes on your site and generally am not interested in the baked goods like cakes and pastries. Good job on posting the konkani recipes!

  5. Mixed “English” vegetables in a sambar?!! Purists would be shaking their head – but I’m sure they lent a unique taste to the sambar! I still have visions of the sweet and tangy Udipi sambar which was served (probably still is) all over Mumbai’s restaurants and used to love it – this recipe also must be as delicious!

  6. shilpa, even today i am not able to view pics. looks like i am the only one having this prob as i can’t see anyone complaining abt it. i am at my office. not sure if my officer server is giving the trouble. will check again once i go home.

    Shilpa: Sia, can you please tell me which browser you are using? I am not able to reproduce it here :(.

  7. Shilpa…sambhar looks great! Little sweetness reminds me of those various Udipi joints all over Mumbai which serve them, hv to try yours to find what it really tastes like!

  8. nice looking sambar :). Yes most of us have different sambars we like to make. You wont believe it, in my household (south indian before marriage, after marriage a gujarati as well) we make atleast 10 diffenrent types of sambars, some with the same powder, some with a comination of vegetables and others with a freshly ground version. This sambar you have made, in our brahmin household we call it, Arachuvutai Ssambar :).

  9. this site is excellent. some real mouth watering recipes.
    i was actually trying to get some info on cakes and desserts. our company manufactures whip topping and egg-free cake concentrates. looking for consultants who can help develop different egg-free confections.

  10. I was desperately looking for a sambar recipe. Your recipe another variety i have experimented. I love more spicy one and so avoided jaggery from that. this one i will definitely try this sunday. thanks for the recipe.

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