Sambar Recipe without Sambar Masala powder

Sambar is the most famous dish of South India. Here is a simple Sambar recipe which uses no ready-made Sambar masala with the same taste, aroma and flavor.

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Make Sambar without sambar masala
Make Sambar without sambar masala
Sambar needs no introduction. It is undoubtedly the most famous dish of South India.

We all make Sambar by using ready-made Sambar masala but as you know, we always try to create the restaurant taste by using day-to-day spices.
This serves two purpose -
  1. Reduces dependency on ready-made spices which are made for specific recipes.
  2. We have noticed that the quality of ingredients that spice making companies use are not at par with what we can choose ourselves.We have experienced this several times when we have compared our home made Garam masala with the ready-made one.We have tried several brands too but none could match my home made one. As a result of the quality of the home made product, the home made one needs less quantity to be added to recipe than the market ones.We have also created our own Authentic Sambar Powder that you can try with recipe.
So, keeping the same tradition, We are presenting a simple Sambar recipe which uses no ready-made Sambar masala but the taste remains same. I hope you will like it.

  Ingredient
Servings
Cup Sambar


  • 1 Cup Split Yellow Gram Arhar Ki Dal
  • 3/4 Cup Tamarind Pulp Imli ka ras
  • 6 Number Red Chili Dry
  • 1/2 Tbsp Gram Lentil Chana Dal
  • 1 Number Onion Chopped Long strips
  • 1/2 Tbsp Oil
  • 1 Tsp Salt
  • 1/2 Cup Coconut Dry Grated into fine pieces
  • 1/4 Tsp Turmeric Powder
  • 2 Pinch Asafoetida Hing
  • 1/4 Tsp Cumin Seeds
  • 1/4 Tsp Fenugreek Seeds Methi
  • 2 Tsp Coriander seeds Dry
  • 2 Tsp Pumpkin Chopped into small pieces
  • 1 Cup Bottle Gourd Ghiya or Lauki - Choppedi
  • 1.5 Liter Water
  • 1/2 Tsp Mustard Seeds Sarso in Hindi
  • 20 Number Curry Leaves

  •   Instructions


  • Ingredients for Sambhar.
    Ingredients for Sambhar
    Ingredients for Sambhar
  • Lets start the process of making Sambar with adding Dry Red Chilies, Gram Lentil, Grated Coconut, Cumin Seeds, Fenugreek Seeds and Coriander Seeds in a non-stick pan. Switch On the Stove and keep the flame on medium.
    Add all raw spices to the pan
    Add all raw spices to the pan
  • Roast them until Gram Lentil and Coconut achieve light golden color. Keep stirring with a spatula. Once done, keep them aside to cool down.
    Roast all spices
    Roast all spices
  • Add the all roasted raw spices in a grinder and grind to make a fine powder. Add 1 cup of water and grind for 2 seconds again to mix water with powder well.
    Add water to the grinded spices
    Add water to the grinded spices
  • Once done, you will get the smooth paste/mixture of spices as shown. Keep it aside for later use.
    We will get the smooth paste of spices
    We will get the smooth paste of spices
  • Now add Water in a pressure cooker. Add the Split Yellow gram, Salt and Turmeric powder.
    Add dal, salt & turmeric powder
    Add dal, salt & turmeric powder
  • Now add chopped Bottle Gourd and Pumpkin. Cover the lid of the cooker. Pressure it on high flame till you get 2 whistles, and then keep the stove on low flame for about 10 minutes.
    Add bottle gourd & Pumpkin
    Add bottle gourd & Pumpkin
  • Now open the lid of the pressure cooker. Your Dal and Vegetables are in boiled state now as shown. Mash the dal and vegetables with the spatula.Once done, keep it aside. This is the main Sambar which is in its raw state. We need to add the glamour by adding the tadka to it.
    We get boiled dal
    We get boiled dal
  • To make tadka for the Sambar, keep the stove on medium flame and heat Oil in a pan. Add Mustard Seeds and Asafoetida Hing in hot oil.
    Heat oil & add sarso
    Heat oil & add sarso
  • After 20 seconds, add Onion and Curry Leaves. Mix well. Cook on medium flame till Onions get pink in color.
    Add onion in oil
    Add onion in oil
  • Now add Tamarind pulp and mix well. Cook for 1 minute on medium flame.
    Add tamarind pulp
    Add tamarind pulp
  • Add raw spices paste (prepared in above steps) and mix well. Cook for about 2 minutes on medium flame.
    Add spices mixture to the onion mixture
    Add spices mixture to the onion mixture
  • After 2 minutes, switch off the stove and pour this mixture in the boiled dal and vegetable. Mix well.
    Pour the spices mixture
    Pour the spices mixture
  • Here’s your delicious Sambhar ready to serve with Rice/Idli/Uttapam/Dosa/Vada or any dish of your choice. Isn’t it simple to make it even without the ready-made Sambar masala? So, leave aside those dependencies and still make yummy Sambar quickly at home. Enjoy.
    Sabhar is ready to serve
    Sabhar is ready to serve

  •  Storage and Serving Suggestions


    Sambhar recipe
    Sambhar recipe
    1. Serve the Sambar with Idli or Dosa or Vada with a hole.
    2. You can preserve it using a refrigerator for up-to 2-3 days for best taste. Re-heat using a microwave or stove before serving.
    Homemade sambar can be as delicious as a restaurant one
    Homemade Sambar can be as delicious as a restaurant one


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