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How to make sambar


Sambar is a lentil stew from Kerala. Every family will have a variation to this however lentils and vegetables are common to every recipe.  This recipe is a variation of Sambar.

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  • Long beans (1/2 cup, long cut)
  • Carrot  (1, thick chopped)
  • Potatoes ( 1 small size, cut into cubes)
  • Onion (2 small size, thick chopped)
  • Coriander seeds (1 tsp)
  • Fenugreek seeds (1/2 tsp)
  • Dried red chilly (4)
  • Tur daal/Pigeon peas ( 1/2 cup)
  • Onion (1 medium size, finely chopped)
  • Curry leaves (few)
  • Tamarind pulp (of 1/2 lemon size tamarind)
  • Coconut (1/2 cup, grated)
  • Mustard seeds (1/2 tsp)
  • Oil (1 tbsp)
  • Asaofetida powder (a pinch)
  • Salt as per taste


  1. Boil the Tur daal/Pigeon peas in water and cook till it turns tender and mashy. Keep it aside.
  2. In a pan, roast coriander seeds, fenugreek seeds, 2 dried red chillies, finely chopped onion and coconut till the onion and coconut turns light golden brown.
  3. Add about 1 cup of water in the mixture and blend it in a blender to make a smooth paste.
  4. In a heavy bottom pan, add long beans, carrots, potato, thick chopped onion, turmeric powder, salt and boil till the vegetables cook till tender.
  5. Add the cooked Tur daal/Pigeon peas into the vegetables and mix well. Bring it to boil.
  6. Add the roasted paste into the boiling vegetables and mix well.
  7. Add tamarind pulp and cook for 2 minutes. Add asaofoetida powder and check for salt.
  8. Remove this broth from the flame and keep it aside.
  9. In a small pan, heat oil (preferably coconut oil) and add mustard seeds.
  10. Once the seeds splutter, add remaining dried red chillies and curry leaves. The seasoning is now ready.
  11. Add this seasoning in the vegetable broth and mix well.

Delicious Sambar is now ready to be served hot with steamed rice.

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