Easy and Authentic South Indian SambharVeg
Enjoy this quick and authentic South Indian-style Sambar, a wholesome dish perfect for any meal. This easy recipe uses store-bought sambar powder and coconut milk to save time without compromising on flavor. Packed with nutritious vegetables like drumsticks, eggplant, and carrots, this aromatic lentil stew is simmered with tangy tamarind and a touch of jaggery for a balanced taste. Serve it hot over steamed rice for a comforting, restaurant-quality meal at home.
Ingredients
Vegetables:
1 no. Drumstick
2 nos. Eggplant (baingan)
8 piece Bottle Gourd
2 nos. Carrot
1 large Onion
10 units of Onion shallots
3 nos. Tomato
6 leaves Curry Leaves
Spices and Aromatics:
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
4 nos. Red Chilli
2 tbsp Red Chilli Powder
4 cloves Garlic
pinch Asafoetida Powder (Hing)
as needed Turmeric Powder
to taste Salt
Others:
Toor dal : For boiling (mashed until soft)
1 cup Tamarind Chutney
1 tbsp Jaggery
1 cup Coconut Milk
For frying Oil
For garnishing Coriander Leaves (chopped)
2 tbsp of Sambhar powder
Instructions
1
Pressure cook the toor dal with water until it is completely soft and mashed. Set aside.
2
Heat oil in a pan. Add whole red chilies and mustard seeds.
3
Once the seeds start to crackle, add fenugreek seeds, cumin seeds, turmeric, red chili powder, hing, and garlic. Stir briefly to release the aromas.
4
Add your prepared vegetables—including drumsticks, eggplant, bottle gourd, carrots, onions, shallots, and curry leaves—to the pan. Sauté them briefly with the spice mixture.
5
Add the tomatoes, tamarind juice, sambhar powder, coconut milk, jaggery, and salt.
6
Pour in enough water to cover the ingredients, then place a lid on the pan. Boil until the vegetables are tender.
7
Once the vegetables are about 75% cooked, stir in the boiled and mashed toor dal.
8
Cover the pan again and let the sambhar simmer on a slow flame for about 15 minutes to allow the flavors to meld together.
9
Taste the sambhar and adjust the salt or sweetness with extra jaggery if needed.
10
Finally, stir in a generous amount of fresh coriander leaves, switch off the flame, and serve hot with steamed rice.
