Should Sambar be Sour, Salty or Hot? And Other Sambar Hints.

Advice for perfecting sambar

Eggplant Sambar | Brinjal Sambar

Meenakshi Ammal in her books Cook and See, talks about Sambar tastes, which she says are personal preference.

Sour, Salty, Hot?

Some prefer their sambar a little sour, some a little hot and some more salty. Sometimes, some varieties of tamarind are more sour than others, some chillies are hotter than other chillies. Experience, personal taste and discretion should determine the amount, the number and the quality.

Green chillies are not compulsory and may be substituted by red ones.

Cooking Vegetables for Sambar

Thickness and Thickening

If red gram (toor dal) is used freely, there is no necessity for thickening with rice flour as the sambar would be thick by itself. But if the quantity of dal is not enough, and if the tamarind is old and dark in colour then you can use bengal gram flour (besan, chickpea flour) for thickening the sambar, to give it a good colour.

Eggplant Sambar | Brinjal Sambar


If masalas are liked, when you are making the sambar, fry 1/2 tspn poppy seeds, 1/2 tspn anise, 1/2 finger length of cinnamon stick, 4 cloves and 4 cardamons, and use for flavouring the sambar. Add the powder with the vegetables as they cook.

Browse our collection of sambar recipes and kuzhambu recipes.

You can also read:


This is cross posted with our sister site Heat in The Kitchen, where it first appeared as part of the Indian Essentials series.


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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