Authentic Tamilnadu Sambar Recipe Without Onion And Garlic
Authentic Tamilnadu Sambar Recipe Without Onion And Garlic
Authentic Tamilnadu Sambar Recipe is a beloved South Indian lentil stew that embraces tradition by excluding onion and garlic while keeping its signature tangy and rich flavour rooted in Tamil culinary history and culture. Sambar (சாம்பார்) is a classic dish from Tamil Nadu made from pigeon pea lentils (toor dal), tamarind, spices, and vegetables, served hot with steamed rice or breakfast favourites like idli and dosa Wikipedia on Sambar. The essence of this version lies in the careful balance of spice, lentils, vegetables, and tempering that delivers deep flavor without alliums.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 45 mins |
| Servings | 4 bowls |
| Difficulty | Medium |
Ingredients With Exact Quantities
- Toor Dal (Thuvaram Paruppu) – 1 cup (about 200g)
- Tamarind – Lemon sized ball (or 2 tbsp tamarind paste)
- Turmeric Powder – ½ tsp
- Sambar Powder – 2½ tbsp (homemade or store-bought)
- Drumstick – 1 medium (cut into 2-inch pieces)
- Carrot – ½ cup (diced)
- Pumpkin – ½ cup (diced)
- Okra (Vendakkai) – ½ cup (optional)
- Potato – ½ cup (diced)
- Curry Leaves – 12–15 leaves
- Asafoetida (Hing) – A generous pinch
- Mustard Seeds – 1 tsp
- Urad Dal (Split) – 1 tsp
- Cumin Seeds – ½ tsp
- Dry Red Chillies – 2
- Coriander Leaves – 2 tbsp (chopped)
- Oil (Coconut or Gingelly) – 2 tbsp
- Salt – To taste
Step-By-Step Instructions
1. Soaking & Cooking the Dal
Rinse 1 cup of toor dal until water runs clear. Soak for 10 minutes to reduce cooking time. Add soaked dal to a pressure cooker with 3 cups of water, a pinch of turmeric, and salt. Pressure cook for 4–5 whistles (≈12–15 mins) until dal is soft and mushy sambar recipe reference. Mash the cooked dal and keep aside.
2. Prepare Tamarind Extract
Soak the lemon-sized tamarind in ¾ cup hot water for 10 mins. Squeeze and extract the pulp; discard solids. Adjust to about ¾ cup of tamarind water. The sour tang of tamarind is critical to traditional sambar flavour. Understanding Authentic Tamilnadu Sambar Recipe is essential.
3. Cook Vegetables
Heat 1 tbsp oil in a heavy pan over medium flame. Add the diced drumstick, carrot, pumpkin, okra, and potato. Add ½ tsp turmeric, salt, and ½ cup water. Cook uncovered for about 10–12 minutes until vegetables are tender but not mushy.
4. Combine Dal With Veggies
Add the mashed dal to the cooked vegetables. Pour in tamarind extract and the measured sambar powder (2½ tbsp). Stir well. Add extra water to achieve soup-like consistency (about 1–1½ cups). Simmer for 10 minutes on low flame so flavours meld.
5. Tempering (Thaalippu)
In a small pan, heat remaining oil. Add mustard seeds; wait for them to pop (~30 secs). Add urad dal, cumin seeds, dry red chillies, curry leaves, and a generous pinch of asafoetida. Fry for 1 minute until aromatic. Pour this tempering over the simmering sambar and stir once. This relates to Authentic Tamilnadu Sambar Recipe.
6. Final Touches
Turn off heat. Sprinkle chopped coriander leaves and let the sambar rest for 5 minutes. This enhances aroma and depth of flavour before serving.
Chef’s Pro Tips From Personal Experience
- For deeper flavour, roast whole sambar powder ingredients (coriander seeds, cumin, fenugreek, dried chilies) and grind fresh. This perfume-like aroma lifts the entire dish.
- When I visited Tamil Nadu markets, freshly grated turmeric and curry leaves were ubiquitous; they make a noticeable difference compared to dried supermarket versions.
- Ensure vegetables are cut uniformly so they cook evenly. Hard veggies (carrot, drumstick) go first; softer ones go later.
- Do not skip hing; in a no onion/garlic version, it adds umami and eases lentil digestion.
Chef’s Notes: Substitutions & Storage
- Substitute Tamari or Lemon: If tamarind is unavailable, mix 1 tbsp lemon juice with ½ tsp jaggery for balance.
- Vegetarian Variations: Add brinjal (eggplant) or French beans for seasonal variety.
- Store Leftovers: Refrigerate cooled sambar in an airtight container for up to 2 days. Reheat with a splash of water to loosen thickness.
- Freeze Tip: Lentil dishes thicken when frozen; thaw in fridge overnight, then heat gently.
Nutritional Information (Approx. Per Serving)
This list synthesises data from nutritional databases of similar sambar dishes. One serving (≈1 cup) contains approx:
| Calories | 150–200 kcal |
|---|---|
| Protein | 6–10 g |
| Carbohydrates | 25–30 g |
| Total Fat | 2–6 g |
| Fiber | 5–10 g |
| Micronutrients | Iron, Potassium, Vitamin A (from veggies) |
This lentil and vegetable stew is nutritious, balanced with plant protein and fiber, and low in fat when made traditionally sambar nutrition overview. Learn more about Authentic Tamilnadu Sambar Recipe.
Frequently Asked Questions
Can I Make This Sambar Without Sambar Powder?
Yes. Roast and grind your own spice mix: coriander seeds (1 tbsp), dry red chillies (6 nos), cumin (1 tsp), fenugreek (½ tsp). Grind to a coarse powder, then use in sambar for authentic flavor.
Is Sambar Vegan?
Yes. This onion and garlic-free Tamilnadu sambar is naturally vegan and gluten-free, making it suitable for diverse dietary needs.
What To Serve With This Sambar?
Serve hot with steamed rice, idli, dosa, or even with soft chapatis for a hearty meal. It pairs exceptionally well with crunchy papad and coconut chutney.
How Tangy Should the Sambar Be?
Tanginess depends on your tamarind. Adjust amount to your taste preference. Tamil Nadu home cooks typically like a pronounced but balanced sourness.
Closing Thoughts
Authentic Tamilnadu Sambar Recipe without onion and garlic celebrates the soul of South Indian cooking — simple ingredients transformed through spice, patience, and technique. I personally recommend this version for family meals and festive occasions because its depth of flavour, nourishment, and tradition come through in every spoonful. When I served it during a cultural food exchange, even sceptics of lentil stews asked for seconds!
