Sambar Recipe Mangalore Style Easy Home Cooking Process

Sambar Recipe Mangalore Style Easy Home Cooking Process is a delicious and tangy South Indian lentil and vegetable stew that’s perfect for everyday meals and special occasions alike. This Mangalorean version often features fresh roasted spices and local vegetables like southekayi (Mangalore cucumber) or brinjal, giving it a unique regional flavour compared to other South Indian sambar types.

Recipe Card

Ingredients With Exact Quantities

• Toor Dal (split pigeon peas) – 1/2 cup (100g)
• Sambar Cucumber (Southekayi) – 1 medium (approx 200g), cubed
• Brinjal – 1 small (optional)
• Tamarind Pulp – 3–4 tablespoons (soak lemon-size tamarind in warm water)
• Turmeric Powder – 1/2 tsp
• Sambar Powder – 2 tbsp (fresh or store-bought)
• Jaggery – 1 tsp (optional)
• Salt – 1 tsp (adjust to taste)
• Grated Coconut – 1/2 cup (for masala paste)
• Oil – 2 tbsp (coconut or sunflower)
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Dried Red Chilies – 2
• Curry Leaves – 10–12 leaves
• Coriander Leaves – 2 tbsp (chopped, for garnish)
• Water – as needed

Step-By-Step Instructions With Timings

1. Prepare Dal (10 mins)

Rinse the toor dal until water runs clear. Pressure cook the dal with 1 1/4 cups water, turmeric powder and a pinch of salt for 3–4 whistles until soft and mushy. Allow the pressure to release naturally. Mash the cooked dal and set aside.

2. Make Tamarind Pulp (5 mins)

Soak tamarind in about 1/2 cup warm water for 5–10 minutes. Squeeze the pulp, strain, and keep aside for later use. Understanding Sambar Recipe Mangalore Style is essential.

3. Roast & Grind Masala (10 mins)

Heat 1 tbsp oil in a pan and add dried red chilies, mustard seeds, urad dal and curry leaves. Sauté for 2–3 minutes on medium heat. Add grated coconut and roast for 3–4 minutes until golden brown. Allow to cool and grind to a smooth paste with a little water.

4. Cook Vegetables (10 mins)

In a deep kadai, add the cubed sambar cucumber and brinjal (if using). Pour in the tamarind pulp, salt, and a little water (about 1 cup). Bring to a boil and simmer for 7–8 minutes until vegetables are tender.

5. Combine Dal, Masala & Simmer (8 mins)

Add mashed dal to the simmering vegetables. Stir in sambar powder and jaggery. Adjust the consistency by adding water as needed (sambar is typically slightly thick but pourable). Simmer together on low heat for 8 minutes. This relates to Sambar Recipe Mangalore Style.

6. Tempering (Tadka) (3 mins)

Heat remaining oil in a small pan on medium heat. Add mustard seeds and let them pop. Add a pinch of asafoetida (optional), curry leaves and dried red chilies. Pour this hot tempering over the sambar. Stir gently.

7. Serve (Immediate)

Garnish with fresh coriander leaves and serve hot with steamed rice, idli or dosa.

Pro Tips From Personal Cooking Experience

• For deeper aroma, toast the sambar powder lightly before adding to the dal. Freshly roasted spices make a visible difference in flavour compared to store-bought mixes.
• When I visited coastal Karnataka, I noticed many home cooks add a small amount of jaggery even to tangy sambar — it balances sourness beautifully without sweetness.
• Adjust vegetable size uniformly so that they cook evenly and retain a slight bite rather than turning mushy.
• Using coconut oil for tempering enhances authentic South Indian flavour over other oils.

Chef’s Notes

Substitutions

• If you can’t find sambar cucumber, substitute with bottle gourd or drumsticks — both absorb flavours well.
• For a gluten-free version, ensure sambar powder has no added wheat fillers (most traditional ones are naturally gluten-free).
• You can substitute jaggery with a pinch of brown sugar if unavailable.

Storage Tips

• Refrigerate leftover sambar in an airtight container for up to 3 days. Reheat with a splash of water as it thickens when cold.
• Sambar freezes well: pour into freezer-safe containers and freeze for up to 2 months. Thaw overnight in fridge before reheating.

Nutrition Information Per Serving

Nutrition data is based on average sambar composition (lentils + vegetables + spices) per 1 cup serving. Learn more about Sambar Recipe Mangalore Style.

Why This Recipe Is Worth Trying

This sambar style blends the tangy tamarind, fresh coconut masala, and locally loved vegetables like southekayi to create a flavour that’s both comforting and deeply rooted in Mangalorean cuisine. It’s both light and nutritious — perfect for family meals, festive lunches, or when you crave something hearty yet balanced. Unlike many heavy stews, this version shines in simplicity and fresh spice usage, reminiscent of temple and home kitchen traditions in Karnataka.

External Reference

For historical and culinary context on South Indian dishes like sambar and regional food culture, you can explore the South Indian Cuisine page on Wikipedia for an overview of regional food traditions that include sambar and accompanying dishes.