Madras Sambar

6 Oct

Madras Sambar.

This recipe of sambar is all about freshness and texture. Onions and tomatoes are separately cooked and mixed with the cooked toor dal along with spices. Here, store bought madras sambar powder is used. Finally sambar is tempered with typical south Indian spices and can be served with steamed rice or with idly, dosa, vada etc…
Makes: around 3 Cups of Madras Sambar.


Tomato 2
Onion 1
Ginger 1/2 inch Piece
Garlic 1 big Clove
Tamarind 2 inch Piece
Toor Dal 1/2 Cup
Madras Sambar Powder 1 Tbsp
Turmeric Powder 1/4 tsp
Red Chili Powder 1 tsp
Sugar 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil 2 tsps


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel and chop the onion into big chunks.
Wash and finely chop the tomato.
Soak tamarind in quarter cup of warm water for sometime and extract all the juice discarding the veins.
Wash, separate leaves and finely chop the cilantro.
Grind ginger and garlic into paste.
Alternatively, grate both ginger and garlic and keep aside.

Wash and pressure cook toor dal in a cup of water for 3 whistles.
Alternatively, boil toor dal in around cup and half of water for around 40 minutes for it to soften.
Mash the dal with a masher and keep aside.

Heat a tsp of oil in a sauce pot, add chopped onion.
Fry till onion starts to change color.
Stir in ginger garlic paste and fry till the raw smell of the paste disappears and the onions turn golden brown.
Remove the pot from heat.

Heat a sauce pot on medium heat, add chopped tomato, tamarind extract, a cup of water, turmeric and salt.
Boil till the tomatoes turn extremely soft but not mushy.
Now add the fried onion to the pot along with mashed dal and around a cup of water.
Mix well and stir in sambar powder, turmeric powder, red chili powder, sugar and salt.
Bring to boil and let the sambar bubble for couple of minutes.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and urad dal changes color, remove from heat and add to the sambar.
Garnish with cilantro and serve madras sambar with steamed rice or with idli, dosa etc…
Notes: Make sure not to overcook any of the ingredients.

Suggestions: Adjust the consistency of the sambar with water.
Variations: You can also fry the onions and tomatoes in same pot but the texture varies. Also other vegetables like lady’s finger, bottle gourd can be added.
Other Names: Madras Sambar.


15 Responses to “Madras Sambar”

  1. neeru October 6, 2010 at 11:15 pm #

    Its yummy as well as nutritious

  2. neeru October 6, 2010 at 11:18 pm #

    All nutritious things are used in it. This is really delicious .My children enjoyed it a lot.

  3. kanthi October 7, 2010 at 6:11 am #

    Tasty sambar

  4. anupama October 7, 2010 at 10:46 am #

    nice & easy way of doing sambar…raji

  5. Hari Chandana October 8, 2010 at 8:16 am #

    What a classic recipe.. looks inviting raji garu 🙂

    Thanks for the recipe.. 🙂

  6. devi October 12, 2010 at 2:43 am #

    very tasty sambar thnk u

  7. Sasi Rekha October 16, 2010 at 9:36 am #

    Very good and nice to eat.

  8. Raji October 19, 2010 at 7:40 pm #

    thanks for the lovely comments guys. its my sisters recipe. do give it a try sometime.

  9. minu October 24, 2010 at 3:00 am #

    i love sambar wth boiled

  10. manasa December 22, 2010 at 12:13 am #

    its too good

  11. Vasanthi December 26, 2010 at 2:01 am #

    very tasty

  12. pmvijayalakshmi February 24, 2011 at 12:42 am #

    very good

  13. sampriti January 31, 2012 at 3:03 am #

    It is very delicious receipe. It is very is to prepare.

  14. Ila Acharya May 26, 2012 at 4:28 am #

    It turned out so tasty that no more going to any of the restaurants . Thanks .

  15. cla August 15, 2012 at 11:23 pm #

    very good

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