Sambar is an inevitable element when it comes to any Sadya. There are two versions of Sambar you can serve. While one uses a mixture coconut ground smoothly with roasted coriander seeds, red chilies, and fenugreek seeds, the other recipe calls for the use of Sambar powder. The latter one, in fact, is a shortcut option which you can be prepared quite effortlessly.


  • Mixed vegetables – 1 ½ cups [drumstick, potatoes, ladies finger, ash gourd, pumpkin]
  • Tuvar dal – ½ cup, washed and soaked in warm water for 30 minutes
  • Coriander seeds – 1 ½ tbsp
  • Red chilies – 7
  • Fenugreek seeds – ½ tsp
  • Coconut – 1/3 cups, grated
  • Asafetida – ½ tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste
  • Tamarind – 1 lemon sized ball, soaked in ½ cup of hot water for 20 minutes

For Seasoning

  • Coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 1 sprig

Other Ingredients

  • Curry leaves – 1 sprig
  • Coriander leaves – 2 tbsp, finely chopped

How to Cook

  1. Wash the vegetables thoroughly under running water. Drain and keep aside.
  2. Place the cleaned and soaked dal in cooker and pressure cook for 5 whistles.
  3. Squeeze out the pulp from tamarind and discard the fiber.
  4. Add vegetables to a deep saucepan and pour in the tamarind pulp and place on medium to high heat.
  5. Add water until all the veggies are submerged in it.
  6. Add turmeric powder and asafetida and let the mixture boil for a couple of minutes.
  7. Close the saucepan and lower the flame. Cook for about 15 to 20 minutes or until vegetables turn crispy tender.
  8. Meanwhile, roast coriander seeds in a sautéing pan until deep brown. Add red chilies and fenugreek seeds and sauté until a nice aroma arises.
  9. Mix in coconut and give a quick mix. Keep aside till the mixture cools down.
  10. Transfer to a blender and blend the ingredients to a smooth gravy, adding a little water at a time. Keep aside.
  11. Check for the doneness of the vegetables. If the vegetables have become crispy tender, add the blended coconut mixture and salt and let the mixture boil till the raw aroma of coconut disappears.
  12. Take the dal out from the cooker after the pressure subsides and mash completely. Once the raw aroma of boiling mixture goes, mix in mashed dal and boil for a couple of minutes. Add more salt, if required. Turn off the heat and keep aside.
  13. In a small sautéing pan, heat coconut oil. Add mustard seeds and allow to splutter. Add curry leaves and give a quick swirl. Turn off the heat and mix in a little asafetida.
  14. Pour the seasoning atop the Sambar. Garnish with curry leaves and coriander leaves and serve hot.