Classic Seasoned Sambar, Method Three

This is the third of four main ways of cooking sambar.


This is another method of cooking Sambar from Meenakshi Ammal’s books Cook and See. The difference in this method  from previous ones is that a paste of chillies, coriander and channa dal is made, instead of using dry spices.

Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse these helpful posts – Sambar Method One, Method Two, and Method Four, and then all sambar recipes and kuzhambu recipes.

A lot of info for a simple dish:)

This recipe is different to Methods One and Two in that it introduces a lovely paste as a part substitute for individual spices.

Onion Sambar II

Seasoned Sambar Method THREE a la S. Meenakshi Ammal

Source : inspired by Method Three, Seasoned Sambar in Cook and See Part 1, by S. Meenakshi Ammal
Cuisine: South Indian
Prep time: 15 mins or so
Cooking time: 30 mins + time of cooking the toor dal (about 1.5 hrs)
Serves: 4 people

0.5 cup Red Gram Dal = Toor Dal
1 large Tblspn Tamarind
1 tspn salt or to taste
0.5 tspn rice flour or chickpea flour
1 – 6 dried red chillies, depending on heat and your preference. I use 3 or 4.
0.5 tspn fenugreek seeds
0.5 tspn black mustard seeds
3 tspn Gingelly Oil = Indian Sesame Oil (a very light sesame oil without a sesame taste. Use ghee or vegetable oil if you can’t get Indian Sesame Oil)
2 Green chillies
1 pinch asafoetida
6 or so curry leaves
coriander leaves
0.33 tspn Turmeric powder
1 cup chopped vegetable (see below)

for chilli paste
6 dried red chillies
1.5 tspns coriander seeds
1tspn bengal gram (channa dal)

for vegetables
Vegetables like carrot, pumpkin, french beans, runner beans, cluster beans, eggplant, okra, chow chow and drumstick can be used.  It is best to use only one vegetable. Prepare the vegetable by washing and cutting into chunks or lengths.

If you prefer, you can briefly par-boil any harder vegetables, like eggplant, okra, pumpkin or any of the beans before using in the recipe.

You can also use Amaranth stems, radish, white radish or onions, which can be par-boiled in a little water with the tamarind water before adding to the recipe. (Add the cooking water as well).

Wash the dal. Boil about 4 cups water, add the dal and 1 tspn gingelly oil or ghee. Cover with a lid and cook until a soft mass. Add more water as it cooks if needed. It will take at least 30 mins and up to 90 mins to cook until very soft, depending on the age of the dal. Towards the end of cooking, add the turmeric powder.

Make the paste. Shallow fry 6 dried red chillies (I used 3), coriander seeds and bengal gram in a little ghee. Grind to a paste in a spice grinder or small processor.

Get ready the remaining 2 – 6 more dried red chillies. Take a small pan and heat with the remainder of the gingelly oil or ghee. Break the dried chillies in half and add to the oil with the mustard seeds first, then the fenugreek seeds and asafoetida. Allow the mustard seeds to pop and fry the seeds till they are a dark brown but not burnt.

Slit the green chillies into 2 and add to the spices with the curry leaves. The curry leaves will splatter so stand back!

Strain the tamarind water and add to the spices. Add the vegetables with enough cooking water to make a soupy consistency. Stir, cover and cook on medium-low heat until the vegetables are cooked.

Now add the spices, the chilli paste and vegetables to the dal and mix very well. Allow the sambar to boil well for 3 or 4 minutes.

Mix the rice flour or chickpea flour in some water, mixing well to remove lumps. Stir into the dal, mixing it well. Boil again for a few minutes. Remove from the stove.

Once off the heat, garnish with coriander leaves and curry leaves.



recipe notes
Grated coconut can be roasted to a golden brown and added to the spice paste, but the keeping properties of the Sambar might be reduced.

Always consider the heat and size of your chillies (dried for red and fresh for green) when selecting how many you will use in the recipe.

I like to add 2 tomatoes, chopped well, with the vegetables.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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