Authentic Sambar Recipe – Tur Dal, Tamarind & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Tur Dal, Tamarind & Coconut Flavors

Hey everyone! If you’ve ever tasted South Indian cuisine, you know sambar is a must-have. It’s that comforting, tangy, and flavorful lentil-based vegetable stew that just makes everything better – especially idli, dosa, vada, and even rice! I remember the first time I tried to make sambar myself… it took a few tries to get it just right, but now it’s a staple in my kitchen. I’m so excited to share my go-to recipe with you.

Why You’ll Love This Recipe

This isn’t just a sambar recipe, it’s the sambar recipe I’ve perfected over the years. It’s a beautiful balance of sweet, sour, and spicy, all thanks to the incredible combination of tur dal, tamarind, and a fragrant coconut spice blend. It’s surprisingly easy to make, even if it seems a little involved at first. Trust me, the aroma alone is worth the effort! Plus, it’s incredibly versatile – you can easily adjust the spice level and even add your favorite vegetables.

Ingredients

Here’s what you’ll need to create this sambar magic:

• ¼ cup Tur dal (thuvaram paruppu) – about 100g
• ¼ cup Moong dal (pasi paruppu) – about 60g
• ¼ tsp Turmeric Powder – about 1g
• 1 Tamarind (small piece) – about 10-15g
• 1 Onion – medium sized, about 120g
• 1 Tomato – medium sized, about 100g
• 1.5 tsp Oil (for masala paste)
• 1.5 tsp Coriander seeds – about 9g
• 1 tsp Bengal gram (chana dal) – about 7g
• ⅛ tsp Fenugreek seeds – about 0.5g
• ¼ tsp Black peppercorns – about 0.6g
• ½ tsp Cumin seeds – about 2g
• 3 Red Chillies – adjust to your spice preference
• 2 tbsp Coconut (grated) – about 20g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Tur Dal & Moong Dal – The Foundation: This combination is classic. Tur dal gives the sambar its body, while moong dal adds a lovely lightness. Don’t skip soaking the dals – it helps them cook faster and become creamier.

Tamarind – The Tangy Heart: Tamarind is key to that signature sambar tang. I prefer using a small piece and soaking it in hot water to extract the juice. This gives a more natural flavor than using tamarind paste.

Spice Blend – Regional Variations & Aromatics: The spice blend is where you can really customize things. I love this particular mix, but feel free to adjust the chillies for heat. Roasting the spices is crucial – it unlocks their aroma and flavor.

Coconut – Fresh vs. Dried: Freshly grated coconut is best, if you can get it! But unsweetened desiccated coconut works perfectly well too.

Oil – Choosing the Right Oil for Sambar: Traditionally, groundnut oil is used for sambar. But any neutral-flavored oil like sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dals: Pressure cook the tur dal and moong dal with turmeric powder and about 2 cups of water for 3 whistles. Once cooled, gently mash the dals and set aside. This creates a lovely, smooth base for the sambar.
2. Soak the Tamarind: While the dal is cooking, soak the tamarind in about 1 cup of hot water for 15-20 minutes. Once softened, squeeze out the juice and set aside.
3. Roast the Spices: Heat 1.5 tsp of oil in a pan. Roast the coriander seeds, chana dal, fenugreek seeds, peppercorns, cumin seeds, and red chillies until fragrant – about 3-5 minutes. Add the grated coconut and sauté for another minute until lightly golden. Let it cool completely.
4. Sauté the Onion & Tomato: In the same pan, heat a little more oil. Sauté the chopped onion until softened and translucent. Then, sauté the chopped tomato until it’s soft and mushy. Cool these down separately.
5. Make the Masala Paste: Grind the roasted spices, coconut, sautéed onion, and tomato into a smooth paste using a little water. This is the heart and soul of your sambar!
6. Temper the Spices: Heat about 2 tbsp of oil in a pot. Add mustard seeds and let them splutter. Then, add a pinch of hing (asafoetida) and a few curry leaves. Sauté until fragrant.
7. Build the Flavor: Add the sautéed onions and cook until translucent. Then, add the sautéed tomatoes and cook until they’re mushy. Stir in the masala paste and about 2 cups of water. Cook until the oil starts to separate from the sides – this means the masala is well cooked.
8. Add the Tamarind & Simmer: Pour in the tamarind extract and add salt to taste. Simmer for about 10-15 minutes, until the raw smell of the tamarind disappears.
9. Combine & Finish: Mix the cooked dal with about 1-2 cups of water. Pour this into the simmering masala. Simmer for another 5-7 minutes, until the sambar reaches your desired consistency – slightly watery is perfect.
10. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the dal: You want it soft, but not mushy.
• Adjust the water: Add more or less water to achieve your preferred consistency.
• Taste as you go: Sambar is all about balance, so taste and adjust the salt, tamarind, and spice levels as needed.

Variations

• Vegan Sambar: This recipe is naturally vegan!
• Gluten-Free Sambar: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of red chillies for a milder sambar, or add more for extra heat. My friend, Priya, loves to add a pinch of sambar powder for an extra kick.
• Festival Adaptations (Pongal, Onam): During festivals like Pongal and Onam, I like to add seasonal vegetables like drumsticks, pumpkin, or brinjal to the sambar.

Serving Suggestions

Sambar is incredibly versatile! It’s amazing with:

• Idli
• Dosa
• Vada
• Rice
• Even as a dipping sauce for pakoras!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage.

FAQs

What is the best dal to use for sambar?

Tur dal (thuvaram paruppu) is the most traditional and widely used dal for sambar. However, a combination of tur dal and moong dal is also very common and adds a nice texture.

Can I make sambar paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to make the sambar.

How do I adjust the tamarind sourness in sambar?

If the sambar is too sour, add a little jaggery or sugar to balance the flavors. If it’s not sour enough, add a little more tamarind extract.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique savory flavor and is also believed to aid digestion. It’s a small ingredient that makes a big difference!

Can I use a pressure cooker for the entire sambar, or just the dal?

You can use a pressure cooker to cook the dal, but I recommend finishing the sambar in a pot on the stovetop. This allows you to control the flavors and consistency better.

Enjoy making this authentic sambar recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!