South Indian spiced vegetable and lentil curry with tamarind sourness and aromatic spices.
Sambar is the soul of South Indian cooking, a deeply aromatic and flavorful curry made with pigeon peas (toor dal), tamarind, and a complex spice blend. Vegetables vary by season and region, but typically include okra, eggplant, carrots, and drumsticks (the vegetable, not the chicken part). The tamarind provides a sour counterpoint to the warm spices, and the whole dish is finished with a tempering of oil, mustard seeds, and curry leaves that create an explosive burst of flavor.
Serves 4
Cook soaked toor dal in a pressure cooker with 2 cups water and a pinch of turmeric for 3 whistles until soft and mushy.
To the cooked dal, add chopped vegetables (okra, eggplant, carrots, drumsticks if available), sambar powder, and tamarind paste. Simmer 15 minutes until vegetables are tender.
Taste and adjust salt and tamarind sourness to your preference. The curry should be balanced between sour, spiced, and savory.
Heat oil in a small pan. Add mustard seeds β they'll pop and crackle. Add curry leaves. Pour this sizzling tempering over the sambar.
Sambar powder is a blend of spices; look for it at Indian grocery stores or make your own with chiles, fenugreek, and coriander.
Tamarind is essential for the characteristic sour, tangy flavor; don't skip or substitute.
The tempering (tadka) is crucial β the sizzling mustard seeds and curry leaves add aromatic layers.
Make with different vegetables based on season
Add protein like paneer or chickpeas
Use different dals like chana dal or urad dal
Keeps 5 days refrigerated. Tastes better the next day as flavors develop.
Sambar is believed to have originated in Tamil Nadu, created by Tamil Brahmin cooks, and has become the staple curry of South Indian cuisine. It's served at every South Indian meal, from temples to homes to restaurants.
It's a pod vegetable unique to South Asia. Skip it or substitute with green beans or other firm vegetables.
Reduce the sambar powder amount. The spice should be warm and aromatic, not overwhelming.
Per serving Β· 4 servings total
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