Sambar Recipe Lauki Home Easy And Flavorful Step-By-Step

Sambar Recipe Lauki Home is a hearty South Indian stew that brings together the rich flavors of lentils, tangy tamarind, aromatic spices and nutritious bottle gourd (lauki). Sambar—referenced in traditional Indian food history and widely enjoyed across states like Tamil Nadu, Andhra Pradesh, and Karnataka—is a staple comfort dish with rice, idli, dosa or various snacks. Sambar on Wikipedia gives a great historical overview of this lentil-based stew, while many home cooks add vegetables like lauki to make it more wholesome and delicious.

Recipe Card

Ingredients With Exact Quantities

• Toor dal (split pigeon peas) – 1/2 cup (100g)
• Bottle gourd / lauki – 1 medium (approx 300g), peeled & cubed
• Onion – 1 medium (chopped)
• Tomato – 2 medium (chopped)
• Green chillies – 2 (slit)
• Tamarind pulp – 2 tbsp
• Sambar powder – 2.5 tsp
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Mustard seeds – 1 tsp
• Urad dal – 1/2 tsp
• Asafoetida (hing) – a pinch
• Curry leaves – 8–10 leaves
• Oil – 1 tbsp
• Salt – to taste
• Fresh coriander leaves – 1/4 cup (chopped)
• Water – 3–4 cups

Step-By-Step Instructions

1. Prepare Dal And Lauki (5 mins)

Rinse 1/2 cup toor dal thoroughly under cold water until water runs clear. Peel and cube the bottle gourd into bite-sized pieces. Chop onions and tomatoes. Slit green chillies. Set these aside.

2. Cook Dal And Vegetable (15 mins)

In a pressure cooker, add the rinsed dal, turmeric, cubed lauki and 3 cups of water. Add a pinch of salt. Close the lid and cook until you hear 2 whistles on medium flame (~10-12 mins). Allow steam to release naturally. Mash lightly once cooked. Understanding Sambar Recipe Lauki Home is essential.

3. Make Tempering (5 mins)

Heat 1 tbsp oil in a deep pan over medium heat. Add mustard seeds and let them crackle. Add urad dal and a pinch of asafoetida, curry leaves and green chillies. Sauté for 30 seconds until aromatic.

4. Sauté Onions And Tomatoes (4 mins)

Add the chopped onion and cook until soft and translucent (~2 mins). Add chopped tomatoes and cook until they soften (~2 mins), stirring occasionally so they don’t stick.

5. Add Spices And Tamarind (3 mins)

Sprinkle in 1 tsp red chilli powder and 2.5 tsp sambar powder. Stir the mixture until it begins to release its aroma (~1 min). Add tamarind pulp and 1/2 cup of water, stirring well to combine. This relates to Sambar Recipe Lauki Home.

6. Combine Dal With Tempering (5 mins)

Pour the cooked dal and lauki mixture into the pan. Mix well and adjust salt. Add extra water up to 3–4 cups based on how thick or thin you prefer your sambar. Let it simmer on low heat for 5 minutes so flavors blend.

7. Final Touch And Garnish (2 mins)

Turn off the flame. Garnish with fresh coriander leaves. Serve piping hot with steamed rice, idli, dosa, or any South Indian staple.

Pro Tips From Personal Cooking Experience

When I visited my grandmother’s kitchen in Chennai, she taught me that the secret to a good sambar lies in the tempering—never rush the mustard seeds and dal roasting. A slow sizzle releases the best flavor. Learn more about Sambar Recipe Lauki Home.

• Always soak toor dal for 10–15 mins to cut down cooking time and ensure a smoother texture.
• If tamarind pulp isn’t available, soak a small lemon-sized ball of tamarind in warm water for 10 mins and squeeze out juice.
• For richer flavor, add a teaspoon of homemade roasted ground coconut (South Indian arachuvitta style).
• Adjust the consistency: More water for rice, slightly thicker for idli or dosa.

Chef’s Notes

Substitutions

• No toor dal? Use equal parts moong dal (mung beans) though flavor will vary slightly.
• No sambar powder? Mix 1 tsp coriander powder + 1/2 tsp cumin + pinch fennel + paprika for color.
• Replace curry leaves with a pinch of dried mango powder (amchur) if unavailable.

Storage Tips

• Refrigerate leftover sambar for up to 3 days in an airtight container.
• It thickens on cooling—add water and reheat before serving.
• Freeze for up to 1 month in freezer-safe containers; thaw in fridge overnight.

Nutrition Information Per Serving

This nutritional data is based on traditional homemade sambar without added ghee, reflecting approximate values per serving.

Frequently Asked Questions

Can I make this sambar vegan?

Yes. This recipe is already vegan if you use oil instead of ghee for tempering.

Is lauki sambar healthy?

Lauki (bottle gourd) is low in calories and packed with hydration and nutrients, making this sambar a healthy everyday choice. Participants with specific health concerns should check advice on lauki consumption. Times of India Health Article

What can I serve with Sambar?

Serve hot sambar with steamed rice, idli, dosa, vada, uttapam or even with chapati for an Indian fusion meal.