Tamilnadu Style Sambar Recipe For Idli Easy Instant Method

Tamilnadu Style Sambar Recipe For Idli Easy Instant Method brings the authentic flavours of Tamil Nadu’s iconic lentil stew right to your breakfast table. Sambar is a beloved staple in Tamil cuisine — a hearty, spiced lentil and vegetable stew typically served with idli, dosa, rice or vada. It’s tangy, comforting, and packed with plant protein and fibre thanks to toor dal and seasonal vegetables.

Recipe Card

Ingredients (Exact Quantities)

For Lentils (Dal)

• 1 cup (200g) toor dal (split pigeon peas)
• ½ tsp turmeric powder
• Salt – 1 tsp (or to taste)
• 3 cups water (for cooking dal)

For Vegetables

• 1 medium carrot, diced (about 80g)
• 1 small potato, diced (about 100g)
• ½ cup drumstick (moringa), cut into 2-inch pieces
• 1 medium tomato, chopped
• ¼ cup brinjal (eggplant), diced
• 2 green chillies, slit

For Tamarind & Spice Base

• 1 lemon-size ball of tamarind (soaked in ½ cup hot water for 10 mins)
• 2 tbsp sambar powder (homemade or store-bought)
• 1 tsp jaggery (optional, balances tanginess)

For Tempering (Tadka)

• 2 tbsp oil (sesame or vegetable)
• ½ tsp mustard seeds
• ½ tsp urad dal
• 1–2 dried red chillies
• Pinch of asafoetida (hing)
• 8–10 curry leaves
• 2 tbsp chopped coriander leaves

Step-by-Step Instructions

Step 1: Cook the Dal (0–15 mins)

Rinse toor dal under cold water until water runs clear. Add the dal to a pressure cooker with turmeric, 3 cups water and salt. Pressure cook for 4–5 whistles or until the dal becomes soft and mushy. Once cooked, mash the dal lightly with back of a spoon. Set aside.

Step 2: Prepare Tamarind Extract (0–10 mins)

While dal is cooking, soak a lemon-sized tamarind ball in ½ cup hot water for 10 mins. After soaking, squeeze and strain to extract the tamarind juice. Discard fibrous pulp. Set tamarind water aside. Understanding Tamilnadu Style Sambar Recipe is essential.

Step 3: Cook Vegetables (15–25 mins)

In a deep pan or kadai, add 1 cup water and bring to boil. Add diced carrot, potato, drumstick, brinjal, chopped tomato and slit green chillies. Add ¼ tsp salt and cook on medium heat until vegetables are crisp-tender (about 8–10 mins). Stir occasionally.

Step 4: Add Dal & Tamarind (25–30 mins)

Add the mashed dal to the cooked vegetables. Stir gently to combine. Pour in the tamarind extract and mix well. Simmer on a low flame for 5 mins so the flavours start to come together. If the sambar gets too thick, add up to ½ cup water to reach your desired consistency.

Step 5: Add Sambar Powder & Jaggery (30–35 mins)

Sprinkle 2 tbsp sambar powder evenly into the simmering dal-vegetable mix and stir. Add jaggery to balance the tanginess of tamarind. Mix thoroughly and let it simmer for another 5 mins on low heat. This relates to Tamilnadu Style Sambar Recipe.

Step 6: Tempering (35–40 mins)

Heat oil in a small pan. Add mustard seeds and let them pop. Add urad dal, dried red chillies, asafoetida and curry leaves. Sizzle for 20–30 seconds until aromatic. Pour this tempering over the simmering sambar. Finally, sprinkle chopped coriander leaves on top. Turn off the heat and cover the pan for 5 mins before serving.

Pro Tips From Personal Cooking Experience

• Make sure dal is very soft and mashed — this gives your sambar its signature creaminess.
• When I visited Tamil Nadu, I noticed fresh curry leaves added right at the end gave the sambar a vibrant flavour and aroma unmatched by adding them earlier.
• If sambar tastes overly sour, a dash of jaggery harmonises the tang beautifully without making it sweet.
• Using homemade sambar powder gives a more fragrant and balanced flavour than many store-bought brands.
• Do not overcook vegetables; they should retain slight texture and not turn mushy.

Chef’s Notes

Substitutions

• Sambar Powder: Use 1½ tbsp store-bought if you prefer less intense spice.
• Dal Options: A mix of toor dal and moong dal (½ cup each) creates a lighter texture.
• Vegetables: Add pumpkin, okra or spinach as alternatives based on seasonal availability.

Storage Tips

• Refrigerate leftover sambar in an airtight container for up to 3–4 days.
• To reheat, add a splash of water and simmer for 3–5 mins to bring back consistency and flavour.
• Sambar freezes well for up to 1 month; thaw before reheating.

Nutrition Information (Approx. Per Serving)

These values are approximate and can vary based on vegetables used and portion size. Sambar is a balanced dish with plant-based protein, fibre and micronutrients.

FAQs

Can I make Sambar Without Tamarind?

Yes! You can substitute tamarind with 1 tbsp tamarind paste or ½ cup kokum extract for a tangy note. Learn more about Tamilnadu Style Sambar Recipe.

Is This Recipe Good For Weight Loss?

Yes, sambar is relatively low in calories and high in fibre and protein, making it a satisfying and nutritious option.

What To Serve With Tamilnadu Style Sambar?

This sambar pairs perfectly with soft idlis, crispy dosas, steamed rice, or medu vadas.

To understand more about the origin and cultural importance of this dish, you can explore the Sambar Wikipedia Page.