• SERVES

    4 Servings

  • PREP TIME

    30 Mins

  • MEAL COURSE

    Main Course

  • CUISINE

    South Indian

Culture & Tradition

Make Authentic South Indian Sambar at Home

This classic South Indian Sambar is packed with protein rich toor dal, fresh mixed vegetables, and the perfectly balanced spice blend of Half Spoon Sambar Masala, all coming together in one pot.

Learn the right ratio of tamarind, jaggery and masala, how to get the tempering just right, and how to adjust consistency for serving with rice, idli or dosa. One recipe, endless meals.

Chef's Note

Note: You can prepare 3 litres of Sambar with 100gm of Half Spoon Sambar Masala

Prefer a different flavour profile? Swap this with another traditional rice recipe from the collection.

Ingredients

The quantities listed below are for one person's serving.

Main Ingredients

  • Toor dal

    100 g

  • Mixed vegetables (beans, carrot, potato, drumstick, tomato)

    200 g

  • Water

    ~750 ml (adjust as needed)

  • Salt

    to taste

  • Jaggery powder

    to taste

  • Tamarind paste

    1 tbsp

  • Half Spoon Sambar Masala

    100 g

  • Turmeric

    1 tsp

Tempering (Tadka)

  • Ghee

    1 tbsp

  • Mustard seeds

    ½ tsp

  • Cumin seeds

    ½ tsp

  • Curry leaves

    few

Garnish

  • Asafoetida (hing)

    a pinch

  • Fresh coriander leaves

Instructions

  • Step 01

    Pressure cook the toor dal with vegetables and water until the dal is soft and easily mashable (about 3–4 whistles). Lightly mash the dal to create a smooth base while keeping some texture from the vegetables.

  • Step 02

    Add tamarind paste, sambar masala, salt, and jaggery. Mix well and let it simmer for 10–15 minutes. As it cooks, the flavours begin to come together, adjust water to reach your preferred consistency.

  • Step 03

    In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds, red chillies, curry leaves, and a pinch of hing. Let the aroma release fully.

  • Step 04

    Pour the hot tempering over the simmering sambar. Let it rest for a few minutes before serving, this allows the flavours to settle and deepen.

Note: You can prepare 3 litres of Sambar with 100gm of Half Spoon Sambar Masala

Serving & Storage

Serve hot with steamed rice, yogurt or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water so the spices stay fragrant.

Spices That Bring This Recipe to Life

Discover the Aaahara Garam Masala and Red Chilli Powder used in this recipe, cryogenically ground to preserve their natural aroma and flavour.

Sambar Powder
View Product

Explore Our Cryogenic Spices

  • -196°C

    CRYOGENIC COLD CHAIN

  • 2x

    MORE AROMA RETENTION

  • 100%

    QUALITY-TESTED BATCHES
Chef's Note

"The secret to a world class Sambar lies in the tadka. Always use coconut oil and let the mustard seeds dance before adding the curry leaves. It unlocks a layer of fragrance that cannot be replicated.

Do not overcook the drumsticks; they should retain their shape while absorbing the spicy tangy broth. This is the hallmark of a balanced Sambar."

Frequently Asked Questions

Can I make this ahead?

Yes. Cook the base in advance, cool it, and refrigerate. Finish with a fresh tempering just before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.

What can I serve this with?

It pairs well with steamed rice, yogurt, papad and a simple vegetable side.