Simple Mixed Vegetable Sambar

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 tbsp - channa dal (yellow split chickpea)
  • 1 tsp - methi seeds (fenugreek seeds)
  • 1 tsp - dhania seeds (coriander seeds)
  • 1/4 tsp - jeera
  • 4 - red chillies
  • Tamarind size - gooseberry
  • 3/4 cup - Tur dal (red gram lentils)
  • 1 - large onion, cut into small pieces
  • 1 cup - assorted vegetables like carrots, peas and beans, cut into small pieces
  • 1.5 tsp - sambar powder (or according to taste)
  • 1 tsp - mustard seeds
  • 1 stalk - curry leaves (optional)
  • Salt - to taste
  • 2 tsp - oil
  • Cilantro - for garnish

How to Make Simple Mixed Vegetable Sambar

  • Dry roast the ingredients separately until each of them are golden brown. Keep aside to cool.
  • Once the roasted ingredients are cooled, grind into a fine powder.
  • Soak the tamarind in water for a minimum of about 20 mins.
  • Cook the tur dal in a pressure cooker until soft.
  • Extract/press out all the juice/pulp out of the tamarind and throw away the fibre and seeds and keep the juice/pulp aside.
  • Heat oil, add the mustard seeds, when the mustard seeds splutter, add the curry leaves.
  • Add the onion and saute until transparent. Add the rest of the vegetables, salt, sambhar powder and saute for a minute.
  • Add the tamarind juice and boil until the vegetables are fully cooked.
  • Mash the cooked tur dal and add to the boiled tamarind juice.
  • Add the ground powder made of the roasted ingredients. Break out any lumps if formed.
  • Adjust water to achieve required consistency. Let it all boil for a minute or two.
  • Garnish with cilantro.
  • Serve hot with rice and dry curry of your choice or with dosa/idli/vada.