Spicy Sambar

26 Oct

Ammamma Anapakaya Sambar


Toor Dal 1 cup
Tamarind 2-3 inch sized ball
Tomatoes (plum) 5
Onion 1
Bottle Gourd 6×6 inch piece
Green Chillies 3
Turmeric Powder 1/2 tsp
Salt to taste


Whole Dried Red Chiles 6-8
Coriander Seeds 1 1/2 to 2 tbsps
Cloves 4
Cinnamon 1 inch stick


Fenugreek Seeds a pinch
Urad Dal 2 tsps
Mustard Seeds 2 tsps
Cumin Seeds 2 tsps
Broken Red Chiles 3
Curry Leaves 5
Hing a pinch
Oil 2 tbsps

Method of preparation:

Remove stems, wash and slit green chillies.
Peel and chop bottle gourd into small cubes.
Wash and chop 4 of the tomatoes into cubes.
Grind one tomato(coarsely chopped) into smooth paste using water if required.
Peel, cut in half and slice the onion.

Soak the tamarind in 1 cup of water and extract the pulp.
Wash and cook the dal in 2 1/4 cups of water for 3 whistles using pressure cooker.
Mash the cooked dal roughly and keep aside.

Finely grind the masala ingredients into fine powder using a blender.
(You can roast the masala ingredients before grinding.)

Heat oil in a deep vessel, add all talimpu ingredients in order.
Then add tamarind pulp, chopped bottle gourd, onion, tomatoes, green chillies, turmeric powder, salt and 2-3 cups of water.
Cook covered until all the vegetables are almost cooked. Leave a little crunch to the vegetables.

Add ground masala powder, mashed dal, pureed tomato and water (to attain required consistency).
Let it bubble on medium-low flame for 10-15 minutes.
Serve with idly, dosa, rice etc…

Notes: You can also grind few tbsps of grated coconut along with tomato and add to sambar.

12 Responses to “Spicy Sambar”

  1. Asha October 26, 2007 at 3:37 pm #

    OH! Longest post I have ever seen in your blog. Sambhar looks fabulous, great color. Mine is the longest too, did you check it?
    Have a great weekend, see you on Monday. Hugs:)

  2. Linda October 26, 2007 at 8:14 pm #

    I am the sambhar addict, so you know I will be making this so soon. I am only that I can’t get straight over there and have the bowl on the screen. The giant ladle full of spicy sambhar is killing me 🙂

  3. Happy Cook October 27, 2007 at 9:58 am #

    Love sambar. I love them with just rice.

  4. cc.johnson:mumbai October 29, 2007 at 8:48 am #

    why have u insisted on plum tomatoes.Any specific reason?

  5. anusharaji October 29, 2007 at 9:38 am #

    i like them cuz they are not too juicy and brings much flavor.

  6. sumaphilip April 1, 2009 at 10:19 am #

    it is tasty with good aroma.

  7. lubna. April 21, 2009 at 8:46 am #

    whenever i visit indian resturant i always go for samber n rice i love your recipe.

  8. sonia singh April 24, 2009 at 10:12 pm #

    I love this sabhar very much

  9. seema June 9, 2009 at 9:46 pm #

    i am gujarati but i i like sambar idli i like your good recepi like a honey

  10. Gautami February 23, 2010 at 3:01 am #

    Hello Raji

    I have read abut u in Eenadu paper, now i visited ur website its very good
    All the best for ur future endeavours

  11. dipti November 20, 2011 at 8:33 am #

    i luv the sambar so much by my family.

  12. surya May 8, 2012 at 4:56 pm #

    thanks to talimpu.com.now a days iam not preparing any recipe without ur assistance. I want to take a print of all recipes together,means category
    wize.plz guide or send soft copy.

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