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Fragrant Indian Sambar with Drumsticks and Tamarind

Name: Fragrant Indian Sambar with Drumsticks and Tamarind
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup toor dal (pigeon peas), rinsed and soaked for 30 minutes; 3 cups water; 1/4 teaspoon turmeric powder; Salt, to taste; 1 cup drumsticks, cut into 2-inch pieces; 1 medium carrot, sliced; 1 medium tomato, chopped; 1/2 cup pearl onions or shallots, peeled; 1/4 cup tamarind pulp, soaked in 1 cup warm water; 1 teaspoon jaggery or brown sugar; 2 tablespoons ghee or oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 2 dried red chilies; A sprig of curry leaves; A pinch of asafoetida; 2 tablespoons coriander seeds; 1 tablespoon chana dal; 1 tablespoon urad dal; 5–6 dried red chilies; 1/2 teaspoon fenugreek seeds; 1/2 cup grated coconut

Experience aromatic spices and fresh vegetables with this authentic sambar recipe perfect for a comforting meal.

5(326 reviews)

·By Ethan Brooks·September 10, 2025

Fragrant Indian Sambar with Drumsticks and Tamarind — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Sambar Base

For the Vegetables

For the Tamarind Paste

For the Tempering

For the Sambar Powder

Nutrition

Per serving

Calories: 285 kcal
Protein: 9.8 g
Carbs: 38.2 g
Fat: 12.5 g
Fiber: 11.8 g

Whole recipe

Total

Calories: 1139 kcal
Protein: 39.1 g
Carbs: 152.7 g
Fat: 49.9 g
Fiber: 47.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup toor dal (pigeon peas) rinsed and soaked for 30 minutes	360	22	63	2	16
3 cups water	0	0	0	0	0
1/4 teaspoon turmeric powder	3	0.1	0.5	0	0.2
Salt to taste	0	0	0	0	0
1 cup drumsticks cut into 2-inch pieces	40	3	8	0.4	7
1 medium carrot sliced	25	0.6	6	0.1	1.5
1 medium tomato chopped	22	1.1	4.8	0.2	1.5
1/2 cup pearl onions or shallots peeled	32	1	7	0.1	1.5
1/4 cup tamarind pulp soaked in 1 cup warm water	60	0.7	15	0.1	1.7
1 teaspoon jaggery or brown sugar	16	0	4	0	0
2 tablespoons ghee or oil	240	0	0	28	0
1 teaspoon mustard seeds	5	0.3	0.3	0.4	0.5
1 teaspoon cumin seeds	8	0.4	0.9	0.5	0.6
2 dried red chilies	6	0.3	1.3	0.2	0.7
A sprig of curry leaves	1	0.1	0.2	0	0.1
A pinch of asafoetida	1	0	0.1	0	0
2 tablespoons coriander seeds	30	1.1	5.6	1.8	4.8
1 tablespoon chana dal	46	2.5	8	0.6	2.5
1 tablespoon urad dal	40	3	6	0.6	2
5–6 dried red chilies	18	0.9	4	0.8	2
1/2 teaspoon fenugreek seeds	6	0.5	1.1	0.2	1.1
1/2 cup grated coconut	150	1.5	6	13	4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Sambar Base

1
Drain and rinse dal
Drain and rinse the soaked toor dal.
2
Combine ingredients
In a pressure cooker, combine the dal, 3 cups water, turmeric powder, and a pinch of salt.
3
Cook dal
Cook on medium heat for 3 whistles, or until soft.

Preparing the Tamarind Paste

1
Soak tamarind
Soak tamarind pulp in warm water and extract thick juice.
2
Strain pulp
Strain to remove fibers and keep aside.

Preparing the Sambar Powder

1
Dry roast spices
Dry roast coriander seeds, chana dal, urad dal, red chilies, and fenugreek seeds until aromatic.
Tip: Toast spices on low heat for even oil release and avoid burning.
2
Grind mixture
Cool and blend with grated coconut to a fine powder.

How to Make Fragrant Indian Sambar with Drumsticks and Tamarind

Total time: 2 h · Yields 4 servings

1
Cooking the Vegetables
Add drumsticks, carrots, tomatoes, and pearl onions to the cooked dal. Cook until tender.
2
Mixing the Sambar
Add tamarind paste, jaggery, and salt. Simmer for 10 minutes. Stir in sambar powder and adjust consistency with water if necessary.
3
Tempering
Heat ghee or oil in a small pan. Add mustard seeds and let them pop. Add cumin seeds, red chilies, asafoetida, and curry leaves. Pour over the simmering sambar.