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  • Writer's pictureAanal Kotak


Updated: Jan 30, 2019

Chef: Aanal Kotak

  • Recipe Servings: 4

  • Prep Time: 15 Minutes

  • Cook Time: 25 Minutes

Ingredients of Sambhar

  • 3 stem removed eggplant/ brinjal

  • 1/2 tablespoon toor daal

  • 1 teaspoon sambhar powder

  • 1/2 teaspoon salt

  • 1 pinch fenugreek seeds

  • 1 teaspoon coriander seeds

  • 2 cloves garlic

  • 8 baby onions

  • 1/4 teaspoon powdered turmeric

  • 1/2 cup pureed tamarind

  • 1 tablespoon refined oil

  • 1 teaspoon chana dal

  • 1 red chilli

  • 1/2 tablespoon grated coconut

For Tempering

  • 1/2 teaspoon mustard seeds

  • 1 handful curry leaves

How to Make Sambhar

  1. To prepare this easy sambar recipe, heat little refined oil in a frying pan over medium flame. Add fenugreek seeds, chana dal, coriander seeds, dry red chili, 2 baby onions, garlic and grated coconut in the same pan. Fry the ingredients for a minute or so. Once done, remove from the flame and allow it to cool. Then grind all these ingredients in a blender and keep aside till further use.

  2. Now heat little oil in a frying pan over medium flame. Saute the remaining baby onions and brinjals for a minute or two. Add the pureed tamarind to a pan over medium flame. Add salt, turmeric powder, sambar powder, onions and brinjals. Bring the mixture to a boil. Then add the ground masala, toor dal and bring to a boil again on low flame. If you want your Sambar to be delicious you can dry roast the spices with some curry leaves, grind it and then add it to the Sambar. This will add on to the taste and aroma of this recipe.

  3. Meanwhile, add little refined oil in a separate pan and fry the tempering ingredients. To make it in the authentic South Indian style replaced refined oil with coconut oil, this will give a nice aroma to the Sambar. Transfer the dish in a serving bowl and garnish it with grated coconut, fried red chillies and curry leaves. You can add garnishing as per your palate preference. Serve hot with steamed Rice, Dosa or Idli. You can also pair it with chutneys of your choice and relish it with your loved ones.

  4. Serve hot.

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