1-2-3 Sambar


1-2-3 Sambar

Sambar that can be easily made without any hassle
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 4 people


  • 1/4 teacup Red gram Thuvaraparippu
  • 1/4 teacup Masoor dal Red dal
  • 1 no Drumsticks cut and split, Muringakkai
  • 5-6 nos Lady`s finger cut in 2" length, Vendakka
  • 2 nos Potatoes diced into big cubes, large
  • Elephant yam diced, Chena
  • 1 no Brinjal diced, Vazhuthananga
  • 5 - Amarakka cut them in 2 inch length
  • 3 small Vellarikka
  • 1 no Onion big thick slices, large
  • Small onions each cut into halves, Cheriya ulli
  • 1 no Tomato More vegetables can be added according to ones liking
  • 1/4 tsp Turmeric powder
  • Salt As reqd
  • Tamarind juice As reqd, Puli
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 - Dry red chillies Kollamulaku
  • Curry leaves A few

For Sambar podi:-


  • For making Sambar podi:- 1)Roast uluva in a nonstick pan.
  • When the colour begins to get darker and the smell of uluva comes, remove it from the heat to a cool and dry vessel.
  • Next wash the rice and roast the wet rice on the pan till it begins to crackle.
  • Add it to the same vessel as uluva.
  • Heat coriander powder on LOW FLAME AND CONSTANTLY STIR IT for not more than 2 mins.
  • Add chilli powder and roast for another 1 min.
  • Remove from flame.
  • Add uluva and ari to it and mix well with a spatula.
  • Grind the mix finely in a mixie.
  • :- The mixer bowl should be 100% dry.
  • Store the sambar podi in a dry airtight container.
  • :- More quantity of sambar podi can be made in the same ratio and it will remain fresh as long as no moisture enters.
  • For making Sambar:- 1)In a pressure cooker, add all the vegetables, dal, turmeric, salt and water just enough to cover the vegetables.
  • Cook on high flame till one whistle comes.
  • Turn off immedietely and do not disturb till the pressure settles.
  • When the pressure settles, open the cooker and add 2 - 3 tbsp of sambar podi (according to taste) and the tamarind juice and stir.
  • :- If needed, add asafoetida(Kayam).
  • Heat it for 2 mins.
  • Splutter mustard, dry red chillies and curry leaves in oil and garnish the sambar.
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