Carrot and peanut sambar

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4 - Carrots
  • 1 cup - Red gram
  • Peanuts - a handful
  • 1 - Small lime-size tamarind
  • 2 tsp - Sambar powder
  • 1/2 tsp - Salt
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Rice flour
  • 1 tsp - Cooking oil
  • Asafoetida - 1 pinch
  • 1/4 tsp - Fenugreek seeds
  • 2 - Dry red chillies
  • 6 - Curry leaves
  • 1/2 tsp mustard seeds

How to Make Carrot and peanut sambar

  • Soak peanuts in hot water and keep aside.
  • Wash the red gram well. Add 1/2 tsp turmeric powder and 3 cups of water and keep it in one of the stackable containers of a pressure cooker.
  • Peel, slice, and arrange carrot slices in another container.
  • Don't add water, as the steam in the cooker is enough to cook the carrots.
  • Take a small cup of water, add the tamarind and sambar powder to it, and place it with the carrots.
  • Add an inch of water at the bottom of the cooker.
  • Now stack the containers in the pressure cooker - with the one with the dal at the bottom, topped by the one with the carrots. Close the lid.
  • Pressure cook for 3 whistles on a high flame and then switch off the flame.
  • Do not open the cooker now, as the cooking process continues until it cools down.
  • Once the cooker has cooled down (takes about 10 minutes), it's ready to open.
  • Now heat 1 tsp oil in a vessel, and add asafoetida and mustard seeds.
  • When the mustard splutters, add the fenugreek seeds and roast till it becomes red in colour.
  • Next, add the broken red chillies and fry till crisp. Add curry leaves.
  • Now remove the carrots and dal mixture from the cooker and add to this seasoning.
  • Drain the peanuts and add it to the dal as well.
  • The tamarind and sambar powder should have dissolved in the cup of water.
  • Squeeze out the tamarind seeds and fibre and discard.
  • What you will have left is a thick mixture of tamarind juice and sambar powder.
  • Add this to the dal as well.
  • Stir all the ingredients till well blended, and boil for a few minutes with some salt.
  • Make a paste with rice flour and a little water, and add it to the sambar; boil for another 2 or 3 minutes. This step is optional, and can be done if you want to thicken the consistency of sambar.
  • Garnish with fresh coriander leaves and serve it.
  • Recipe and image courtesy: Chitra Amma's Kitchen