Sambar Recipe Without Coconut Easy Cooking Home Method

Sambar Recipe Without Coconut Easy Cooking Home Method is a simple, tangy, and hearty South Indian lentil stew that you can prepare right in your kitchen, without using any coconut. This traditional favorite originates from South India and is typically made with toor dal and mixed vegetables simmered in a tamarind-spiced broth.

Recipe Card

Ingredients With Exact Quantities

• 1 cup toor dal (split pigeon peas), rinsed
• 2 cups mixed vegetables (drumstick, carrot, pumpkin, brinjal), chopped
• 1 small lemon-sized tamarind ball, soaked in ¾ cup warm water
• 1 medium tomato, chopped (optional)
• 2–3 tbsp sambar powder
• ½ tsp turmeric powder
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 7–8 curry leaves
• 2–3 dried red chilies
• Pinch of asafoetida (hing)
• 2 tbsp cooking oil (or sesame oil)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Step-By-Step Instructions

1. Prepare Dal (0–15 mins)

Wash the toor dal under running water. Add to a pressure cooker along with 2 cups water, ½ tsp turmeric powder, and a pinch of salt. Pressure cook on medium flame for 3–4 whistles until the dal is soft and mushy.

2. Extract Tamarind Pulp (5–10 mins)

While dal cooks, place the soaked tamarind in a bowl and squeeze to extract the tangy pulp. Strain and set aside the tamarind water. Understanding Sambar Recipe Without Coconut is essential.

3. Cook Vegetables (10–20 mins)

In a large pot or deep pan, heat oil over medium heat. Add mustard seeds and let them splutter, then add fenugreek seeds, dried red chilies, curry leaves, and hing. Sauté for about 30 seconds.

Add mixed vegetables and sauté for around 3 minutes. Add chopped tomato (optional), a pinch of turmeric, and 1 cup of water. Cover and cook until the vegetables are tender (about 10–12 minutes).

4. Combine Dal And Vegetable Base (20–30 mins)

Once the dal is cooked, mash it lightly with a ladle. Add the mashed dal and tamarind water to the vegetable pot and stir well. Add sambar powder and salt to taste. This relates to Sambar Recipe Without Coconut.

Simmer the mixture on low heat for 10–12 minutes, allowing the flavours to meld and the stew to thicken slightly.

5. Final Touch And Garnish (30–40 mins)

Turn off the heat. Garnish your sambar with fresh coriander leaves. Serve hot with steamed rice, idli, dosa, or vada for a fulfilling meal.

Pro Tips From My Kitchen

• When I visited my aunt in Chennai, what surprised me was how the same basic ingredients could produce different flavours in Tamil Nadu versus Andhra homes — their sambar powders vary slightly but distinctly.
• For deeper flavour, roast your sambar powder lightly before using it; this enhances the aroma and gives the sambar a richer taste.
• If you prefer a thinner consistency (best for idli/dosa), add extra water after adding tamarind pulp.

Chef’s Notes: Substitutions And Storage Tips

• Substitutions: If you don’t have sambar powder, you can use a mix of coriander, cumin, and red chili powder, though the taste will be milder.
• No Tamarind? Use 2 tbsp tamarind paste dissolved in ½ cup water as an alternate.
• Vegetarian/Vegan: This recipe is already vegan. Use sesame oil for the most traditional flavour.
• Storage: Store leftover sambar in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to adjust consistency.

Nutrition Information Per Serving

These values are based on typical homemade sambar without coconut and can vary based on vegetable amounts and specific ingredients used. Learn more about Sambar Recipe Without Coconut.

Frequently Asked Questions (FAQs)

Can I Make This Sambar Without Tamarind?

Yes. While tamarind adds characteristic tanginess, you can substitute with lemon juice (1–2 tbsp) added at the end of cooking.

Is This Sambar Recipe Gluten-Free?

Absolutely. This recipe uses lentils and vegetables only, making it naturally gluten-free and suitable for most diets.

What Vegetables Work Best?

Drumsticks and pumpkin offer classic South Indian flavour, but carrots, beans, and brinjal all work well in sambar.

Can I Cook Sambar In A Pot Instead Of A Pressure Cooker?

Yes, just simmer the dal longer until it becomes soft and mashable (usually 30–35 mins).

Learn More About Sambar

To understand the cultural importance of sambar beyond recipe specifics, check out Wikipedia’s Sambar article for region-based history and variations.