Sambar Recipe Without Onion Easy Home-Style Method

Sambar Recipe Without Onion is a beloved South Indian lentil-based stew made without onions (and optionally garlic) that remains rich, tangy, and deeply flavorful. This classic dish originates from the heart of South Indian cuisine and is enjoyed daily with rice, idli, dosa, or vada across Tamil Nadu, Karnataka, Andhra Pradesh, and Kerala.

Recipe Card

Ingredients (With Exact Quantities)

• Toor dal (split pigeon peas) – 1 cup (washed & soaked 15 mins)
• Tamarind – lemon-sized ball (soaked in 1 cup warm water)
• Water – 4 cups (adjust as needed)
• Drumsticks – 2, cut into 3–4 inch pieces
• Carrot – ½ cup, diced
• Pumpkin or white gourd – ½ cup, diced
• Potato – ½ cup, cubed
• Oil – 2 tbsp (vegetable or coconut oil)
• Mustard seeds – 1 tsp
• Urad dal – ½ tsp
• Dry red chillies – 2
• Curry leaves – 1 sprig
• Asafoetida (hing) – a pinch
• Turmeric powder – ½ tsp
• Sambar powder – 2–3 tsp
• Jaggery – 1 tsp (optional)
• Salt – 1½ tsp or to taste
• Fresh coriander leaves – 2 tbsp, chopped

Step-By-Step Instructions

1. Prepare Dal and Tamarind

Wash toor dal thoroughly under running water. Soak for 15 minutes if time allows—this helps it cook faster and digest easier.

Meanwhile, soak the tamarind in 1 cup warm water for 10–15 minutes. Extract the juice and discard the solids; set aside. Understanding Sambar Recipe Without Onion is essential.

2. Cook Dal (15 Minutes)

In a pressure cooker, add the soaked toor dal with 2 cups water and turmeric powder. Cook on medium heat for 3–4 whistles until soft and mushy. Mash dal gently and set aside.

3. Boil Vegetables (10 Minutes)

In a deep pot, add the drumsticks, carrot, pumpkin, and potato with 1½ cups water. Add salt and bring to a simmer over medium heat. Cook until vegetables are just tender (about 8–10 minutes).

4. Add Tamarind and Spices (5 Minutes)

Pour the tamarind extract into the pot with cooked veggies. Add sambar powder and jaggery, mixing well to combine. Allow it to come to a steady boil on medium flame for about 5 minutes so the flavours begin to meld. This relates to Sambar Recipe Without Onion.

5. Combine Dal and Adjust Consistency (5 Minutes)

Add the mashed dal to the boiling pot. Stir gently and adjust water as needed to reach your desired sambar thickness. Bring to a boil again and simmer for 4–5 minutes.

6. Tempering (Thalippu) (5 Minutes)

Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, dry red chillies, curry leaves, and a pinch of asafoetida. Stir for 30 seconds until aromatic, then pour this tempering directly into the simmering sambar. Turn off the flame.

7. Garnish and Serve

Sprinkle chopped coriander leaves over the sambar. Serve hot with rice, idli, dosa, or vada. Learn more about Sambar Recipe Without Onion.

Nutrition Information (Approx. Per Serving)

Values represent approximate averages per one cup (about 200–250g) of home-style sambar without onion.

Pro Tips From Personal Cooking Experience

• When I visited a traditional South Indian home in Karnataka, what surprised me was how temples avoid onion and garlic yet produce incredibly flavorful sambar using freshly ground coconut and spices.
• If sambar tastes flat, increase tempering—especially mustard and curry leaves—and add a tiny pinch of jaggery; it balances the sourness beautifully without overpowering the dish.
• Don’t skip asafoetida; it adds a depth of umami that onions usually provide. Use good quality hing for best aroma.
• Cook vegetables just until tender—not mushy—so they retain texture and nutritional value.

Chef’s Notes: Substitutions & Storage

Substitutions

• Vegetables: You can use drumstick, brinjal, ridge gourd, or okra interchangeably based on seasonality and preference.
• Sambar Powder: Homemade fresh roasted sambar powder enhances flavour drastically over store-bought ones. Consider blending coriander seeds, cumin, dry red chilies, and fenugreek for a simple version.
• Tamarind Alternatives: If tamarind is unavailable, use 1–2 tbsp pure unsweetened tamarind paste dissolved in water.

Storage Tips

• Refrigerate leftover sambar in an airtight container for up to 3 days.
• When reheating, add a splash of water to loosen the consistency.
• Frozen sambar can keep for 1–2 months, but fresh is always more aromatic.

Frequently Asked Questions

Can I make this sambar without tamarind?

Yes—use tomatoes or kokum for tanginess. Adjust spices to taste.

Is sambar without onion and garlic healthy?

Yes. Sambar remains nutrient-dense with lentils and vegetables providing protein, fiber, and micronutrients without the need for alliums.

What to serve with this sambar?

This goes perfectly with steamed rice, idli, dosa, or even chapati for a wholesome meal.

For additional background on the dish itself, check out the Wikipedia entry on Sambar which explains its lentil and tamarind base and cultural roots.