Sambar Recipe Rice Tamilnadu Easy Home Cooking

Sambar Recipe Rice Tamilnadu is a beloved South Indian lentil stew, rich in flavour, protein, and spices that pairs perfectly with steamed rice—a staple meal across Tamil Nadu and the entire southern region of India.

However, when I visited Chennai for the first time, the aroma of freshly made sambar from a roadside mess surprised me by its depth—it smelled spicy, tangy, and utterly comforting. I personally recommend using fresh curry leaves and homemade sambar powder to bring out authentic flavour. Sambar is not just food; it’s a part of everyday life in Tamil households, from breakfast to lunch and even dinner.

Recipe Card

Ingredients

For Sambar Understanding Sambar Recipe Rice Tamilnadu is essential.

• 1 cup Toor Dal (split pigeon peas), rinsed
• 2.5 cups Water for cooking dal
• 1 medium Tamarind lemon-sized ball (soaked in ½ cup warm water)
• 1 large Tomato, chopped
• 1 small Carrot, sliced
• ½ cup Drumstick pieces (optional)
• ½ cup Brinjal (eggplant), diced
• ½ cup Pumpkin, diced
• ½ tsp Turmeric Powder
• 1.5–2 tbsp Sambar Powder
• Salt to taste
• 2 tbsp Coriander leaves, chopped

For Tempering

• 2 tbsp Oil or Ghee
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 tsp Urad dal (split black gram)
• 2 Dry red chilies
• Pinch of Asafoetida (hing)
• 1 sprig Curry leaves

Step-By-Step Instructions

1. Cook The Dal

Rinse toor dal until water runs clear. Add toor dal with 2.5 cups water and turmeric powder to a pressure cooker. Cook for 4–5 whistles until the dal is soft and mushy. Mash the cooked dal and set aside. (10–12 mins)

2. Prepare Tamarind Water

Soak the tamarind in ½ cup warm water for 10 mins. Squeeze and strain to extract tamarind pulp. (10 mins) This relates to Sambar Recipe Rice Tamilnadu.

3. Cook Vegetables

In a pot, heat 1 tbsp oil and sauté onions (if using). Add carrots, drumstick, brinjal, pumpkin, tomatoes, and sauté for 2–3 mins. Add water to cover vegetables, and cook until tender. (10 mins)

4. Combine Dal, Vegetables & Spices

Add mashed dal to the cooked vegetables. Pour in the tamarind extract, salt, sambar powder, and mix well. Bring the stew to a simmer. Adjust water to get a medium-thick consistency—ideal for serving with rice. (8–10 mins)

5. Tempering (Tadka)

Heat oil or ghee in a small pan. Add mustard seeds and let them pop. Add cumin seeds, urad dal, dry red chilies, curry leaves, and a pinch of asafoetida. Fry until aromatic. Pour this tempering over the simmering sambar. (2–3 mins) Learn more about Sambar Recipe Rice Tamilnadu.

6. Final Touches

Stir in fresh coriander leaves and let the sambar rest covered for 5 minutes off the heat to allow flavours to meld. Serve hot with steamed rice. (5 mins)

Pro Tips From Personal Cooking Experience

• Soak toor dal for 15 minutes before cooking—this reduces cooking time and makes the dal fluffier.
• Balance tanginess: If your tamarind pulp is very sour, add a small pinch of jaggery to balance flavours.
• Fresh curry leaves instantly uplift the aroma—never skip them in tempering.
• Sambar Powder: Homemade spice blend yields more authentic taste than store-bought packets. Learn more about making it at Sambar Powder Recipe.
• Don’t overcook veggies—they should have slight bite, not mash.

Chef’s Notes

Substitutions

If you don’t have drumstick, use carrots or potatoes to add texture. For a milder flavour, swap sambar powder with a mix of coriander and cumin powder. Coconut pieces can be added to temper for more body.

Storage Tips

Store leftover sambar in an airtight container in the refrigerator up to 2 days. Reheat gently and add a splash of water to loosen consistency before serving. You can also freeze sambar for up to 1 month.

Nutrition Information Per Serving

Nutrition estimates are based on mixed vegetable sambar without rice.

Serving Suggestions

Sambar goes best with steaming hot rice. Pair it with appalam (papad), a scoop of ghee over rice, and simple vegetable poriyal for a satisfying meal. You can also serve it with idli or dosa for a delicious breakfast or snack.

FAQ

Can I make this sambar without tamarind? Yes, you can substitute tamarind with a little lemon juice at the end, but traditional taste comes from tamarind.

Therefore, Is sambar healthy? Yes, with lentils and mixed vegetables, sambar is rich in protein, fiber, vitamins, and minerals—making it a balanced dish.

However, Can I make it vegan? Absolutely—use oil only (no ghee) for tempering, and it becomes 100% vegan. Many traditional Tamil homes already prepare it this way.