Monday, June 10, 2013


                           Sambar is a very common gravy for rice in Tamil Nadu ; yet an indispensable part of the meals.This sambar is little different from the idli sambar,which we prepare, to be exclusively taken with Idli, Dosas, Pongal, Uppuma etc.In the sambar meant for rice, we use more tamarind and that may be the main difference.


To Serve :    4
Time taken:  20 to 25 minutes

Ingredients  :

Toor Dhal          1/2 cup
Tamarind               1 lemon size
Sambar powder      3 tsp.
Small onions       12
Drumsticks         2
Tomato              1
Green chilly       2
Fenugreek           1/2 tsp.
Grated coconut    2 tbsp ( optional ) 
Zeera                 1/2 tsp.
Hing                   1/4 tsp.
Turmeric Powder      1/2 tsp.
Salt, oil

To temper :

Split Urad Dhal
Curry leaves
Coriander leaves. 

Method :

1. Pressure cook the toor dhal.

2. Soak a lemon size of tamarind in warm water for 10 minutes and take 3 cups of
    tamarind water extracted from it.

3. Heat 1 tsp. of oil in a tawa, add the fenugreek.When it becomes a little red, add the split green chillies and the onions.Add little salt. Saute well.

4.Once the onion turn golden brown, add  the sliced tomato and saute well.

5.When the tomato shrinks in size, add the tamarind water, sambar powder, salt,
    hing and sliced drumsticks. Mix well.
6. Let it boil well.Stir in between and see that the sambar does not flow out of the
7. Once the drumsticks are well cooked and the sambar reaches a thick consistency, add a
    paste of the coconut ground in the mixi with zeera and 3 small onions. Add the cooked
8. After 5 minutes, season with mutard, urad dhal and curry leaves.

9. Switch off the flame.The drumstick sambar with a good aroma and taste is ready.   

Notes :

  • Any other vegetable or a mixture of 1 or 2 vegetables can also be used.It is a must to saute lady's finger along with the onions.Other vegetables can also be sauteed for a good aroma.
  • If the sambar is prepared in a small quantity just for two persons, we can add some water to the sauteed onions and vegetables and see the vegetables are cooked, before adding the tamarind water.
  • I add a taste maker consisting of dry roasted and powdered coriander seeds, fenugreek and channa dhal in the end for an enhanced taste.
  • Adding coconuts is purely optional. Grated coconuts can also be added instead of the coconut paste.


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