Authentic Vegetable Sambar Recipe – Coconut & Tamarind Dal Curry

Last Updated on 1 month by Neha Deshmukh

Authentic Vegetable Sambar Recipe – Coconut & Tamarind Dal Curry

Introduction

Oh, Sambar! Just the word conjures up memories of cozy family lunches and the vibrant flavors of South India. This isn’t just a lentil soup; it’s a hug in a bowl. I first learned to make sambar watching my amma (mom) in the kitchen, and honestly, it took a few tries to get it just right. But trust me, once you master this recipe, it’ll become a staple in your home too. It’s the perfect comfort food, and surprisingly versatile!

Why You’ll Love This Recipe

This vegetable sambar is a celebration of flavors – tangy tamarind, earthy lentils, and a fragrant coconut paste. It’s packed with goodness from the mixed vegetables and is incredibly satisfying. Plus, it’s a fantastic way to use up any veggies you have on hand. You’ll love how relatively simple it is to make, considering the depth of flavor you get!

Ingredients

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

• 1 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 2 tablespoons toor dal (split pigeon peas) – about 100g
• 3 teaspoons coriander seeds
• 4 dry red chilies (adjust to your spice preference)
• ½ teaspoon pepper
• 1 sprig curry leaves (about 15-20 leaves)
• ¼ teaspoon asafoetida (hing)
• 1 cup coconut, grated (about 150g)
• 4 shallots, finely chopped
• 2 garlic cloves, minced
• 1 small golf-sized tamarind
• 2 cups mixed vegetables, chopped (I like carrots, drumsticks, pumpkin, and eggplant)
• 1 medium tomato, chopped
• 3 cups water (plus extra for soaking tamarind)
• 1.25 teaspoons salt (or to taste)
• 1 tablespoon coconut oil

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your sambar:

• Curry Leaves: Fresh curry leaves are essential. They impart a unique aroma and flavor that dried leaves just can’t replicate. If you can grow your own, even better!
• Toor Dal: I prefer using toor dal for its texture and ability to hold its shape. Make sure it’s fresh – older dal can take longer to cook.
• Vegetable Variations: Sambar is incredibly adaptable. Feel free to experiment with different vegetables! Okra, radish, and even green beans work beautifully. Regional variations are huge – in some places, they add a lot of pumpkin, while others prefer more leafy greens.
• Asafoetida (Hing): This might smell a little funky on its own, but it adds a wonderful savory depth to the sambar. It also aids digestion! If you absolutely can’t find it, you can omit it, but it does make a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a tablespoon of oil in a pan over medium heat. Add the fenugreek seeds, cumin seeds, toor dal, coriander seeds, dry chilies, pepper, curry leaves, and asafoetida. Fry for a minute or two, until fragrant and the seeds start to splutter. Be careful not to burn them!
2. Now, add the grated coconut, chopped shallots, minced garlic, and another sprig of curry leaves to the pan. Roast until the coconut turns a lovely golden brown. This takes about 5-7 minutes.
3. Remove from heat and let the mixture cool completely. Once cooled, grind it into a smooth paste using about ½ cup of water. Set aside.
4. In a pressure cooker, combine the toor dal with 3 cups of water. Pressure cook for 2-3 whistles, or until the dal is soft and easily mashed. Set aside.
5. While the dal is cooking, cook your mixed vegetables in a separate pot with a little turmeric powder, salt, and 2.5 cups of water. Cook until they are tender but still hold their shape – you don’t want mushy vegetables!
6. Add the cooked dal to the vegetables. Simmer for about 6 minutes, stirring occasionally. Then, add the tamarind pulp (soaked in a little warm water and squeezed to extract the juice).
7. Now for the magic! Stir in the ground coconut paste. Cook for another 5 minutes on low heat, stirring constantly to prevent sticking.
8. Finally, prepare the seasoning. Heat a tablespoon of coconut oil in a small pan. Add mustard seeds, cumin seeds, curry leaves, and a red chili. Once the mustard seeds start to pop, pour this fragrant mixture over the sambar.

Expert Tips

• Don’t skip the roasting step for the coconut mixture – it really brings out the flavors.
• Adjust the amount of chili to your liking.
• Simmering the sambar allows the flavors to meld together beautifully.

Variations

• Vegan Sambar Adaptation: This recipe is already naturally vegan! Just ensure your tamarind doesn’t have any added ingredients.
• Gluten-Free Sambar Confirmation: Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: For a milder sambar, reduce the number of dry chilies. For a spicier kick, add more! You can also add a pinch of chili powder.
• Festival Adaptations: During Pongal and Onam, sambar is a must-have! I often add a little bit of jaggery (gur) for a touch of sweetness during these festivals.

Serving Suggestions

Sambar is incredibly versatile! Serve it with:

• Steaming hot rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)
• Even as a comforting soup on its own!

Storage Instructions

Sambar keeps well in the refrigerator for up to 3-4 days. The flavors actually develop even more overnight! You can also freeze it for longer storage (up to 2 months).

FAQs

What type of vegetables are traditionally used in Sambar?

Traditionally, you’ll find vegetables like drumsticks, pumpkin, eggplant, okra, and radish. But honestly, feel free to use whatever you have on hand!

Can I make Sambar ahead of time? How does it affect the flavor?

Absolutely! Sambar actually tastes better the next day as the flavors meld together.

What is the purpose of asafoetida (hing) in Sambar? Can I omit it?

Asafoetida adds a unique savory depth and aids digestion. You can omit it if you can’t find it, but it does enhance the flavor.

What is the best way to grind the coconut paste for Sambar?

A high-powered blender works best. Add just enough water to get a smooth paste.

Can I use a different type of dal instead of Toor Dal? What adjustments should I make?

You can use masoor dal (red lentils), but it will cook much faster and the texture will be different. Reduce the cooking time in the pressure cooker and be careful not to overcook it.