Fragrant Indian Sambar with Drumsticks and Tamarind

A delightful South Indian lentil stew

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

1 h 30 min
4
Intermediate

Ingredients

For the Sambar Base

1 cup toor dal (pigeon peas)

rinsed and soaked for 30 minutes

3 cups water

1/4 teaspoon turmeric powder

Salt

to taste

For the Vegetables

1 cup drumsticks

cut into 2-inch pieces

1 medium carrot

sliced

1 medium tomato

chopped

1/2 cup pearl onions or shallots

peeled

For the Tamarind Paste

1/4 cup tamarind pulp

soaked in 1 cup warm water

1 teaspoon jaggery or brown sugar

For the Tempering

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

For the Sambar Powder

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

Preparation

Preparing the Sambar Base

Drain and rinse dal

Drain and rinse the soaked toor dal.

Combine ingredients

In a pressure cooker, combine the dal, 3 cups water, turmeric powder, and a pinch of salt.

Cook dal

Cook on medium heat for 3 whistles, or until soft.

Preparing the Tamarind Paste

Soak tamarind

Soak tamarind pulp in warm water and extract thick juice.

Strain pulp

Strain to remove fibers and keep aside.

Preparing the Sambar Powder

Dry roast spices

Dry roast coriander seeds, chana dal, urad dal, red chilies, and fenugreek seeds until aromatic.

Toast spices on low heat for even oil release and avoid burning.

Grind mixture

Cool and blend with grated coconut to a fine powder.

Cooking Process

Cooking the Vegetables

Add drumsticks, carrots, tomatoes, and pearl onions to the cooked dal. Cook until tender.

Mixing the Sambar

Add tamarind paste, jaggery, and salt. Simmer for 10 minutes. Stir in sambar powder and adjust consistency with water if necessary.

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.

Plating & Serving

Fragrant Indian Sambar with Drumsticks and Tamarind

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Plating & Serving

Ladle the sambar into a large bowl and garnish with fresh cilantro leaves. Serve hot with steamed rice or idli.

Sauce Pairings

Coconut chutney

creamy and mild

Tomato chutney

tangy and spicy

Garnishes & Accompaniments

Fresh cilantro leavesFried curry leaves

Perfect Sides

Steamed basmati rice

Fluffy idils