How To Make Restaurant Style Sambar Recipe At Home

Sambar is a lentil and vegetable stew from South India, cooked with pigeon pea lentils, tamarind, and a special spice blend known as sambar powder.

Priya Prakash
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Restaurant Style Sambar Recipe
Looking for a restaurant style sambar recipe that tastes like it came from a restaurant? Sambar is a lentil and vegetable stew from South India, cooked with pigeon pea lentils, tamarind, and a special spice blend known as sambar powder. It is a famous and well-liked dish in many South Indian households.

The Tamil word champram is the source of the word sambar. In a Tamil inscription from 1530 CE, the word "champram" is used to describe a rice dish that is served alongside other rice dishes or spice ingredients used to prepare vegetable rice.

A hefty serving of sambar has a warm flavour to it. It's simple, flavorful, and leaves a lasting impression on our hearts and tastebuds. And what makes it our all-time favourite is the fact that this South Indian dish can be served with just about anything. A bowl of sambar, served with rice, dosa, idli, or vada, lets you throw together a nutritious dinner in no time. It's also gentle on our stomachs as sambar is made out of protein-rich dal, nutritious herbs and spices, and plenty of water, which not only provides us with various vital minerals, but also keeps us nourished. That is why we have provided the most delectable Sambar recipe for you to prepare at home.

Restaurant Style Sambar Recipe:

Preparation Time: 15mins  Cooking Time: 35mins  Servings for 3-4 people


For Sambar Masala

  1.  1/4 tsp Asafoetida
  2.  5-6 black Peppercorn
  3. 1-inch Ginger roughly chopped
  4. 5-6 Curry leaves
  5. 4-5 Dry red chilies
  6. 1/2 tsp Kashmiri red chili powder
  7. 2 tbsp Coriander seeds
  8. 1 tbsp Cumin seeds
  9.   1 tbsp Urad dal
  10. 1 tbsp Chana dal
  11. 1/4 tsp Fenugreek seeds
  12. 2 tsp  Grated coconut (fresh or frozen)
  13. 1/2 tsp turmeric powder
  14. 1.5 tsp oil

For Sambar

  1. 1 cup (250gm) Toor dal (arhar dal)
  2.   1 large size onion chopped (slices)
  3.   1/4 cup tamarind pulp (or extract)
  4.   1/4 cup bottle gourd (chopped)
  5.   1/4 cup green beans (chopped)
  6.   1 carrot (chopped)
  7.   1 brinjal (chopped)
  8.   1 large size tomato (chopped)
  9.   3-4 tablespoon sambar masala powder
  10.   2-3 green chilies chopped (slits)
  11.   Coriander leaves -fistful (finely chopped)
  12.   1 tsp jaggery
  13.   Salt as per taste
  14.   1tsp turmeric powder

For Tempering

  1.   1-2 tsp oil
  2. 1 pinch Asafoetida (Hing)
  3. 1/4 tsp fenugreek (methi) seeds
  4. 6-7 curry leaves
  5. 2 whole dry red chilli
  6.   1 tsp mustard seed


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Recipe For Restaurant Style Sambar

Step 1: Toss 2 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon urad dal, 1 tablespoon chana dal, and 1/4 teaspoon fenugreek seeds in 1.5 tablespoon oil in a skillet or pan over low-medium heat until aromatic. It will take about 2-3 minutes to complete. (Don't let it get brown.)

Step 2: Next, add a sprinkle of asafoetida, 4-5 black pepper corns, 5-6 curry leaves, 4-5 dried red chilli, and 1-inch coarsely chopped ginger, and cook for a minute before adding 2 tablespoons shredded coconut (fresh or frozen). Cook it in a skillet.

Step 3: Add 1/2 teaspoon turmeric powder and 1/2 teaspoon Kashmiri red chilli powder towards the end. Turn off the heat and thoroughly combine all of the ingredients. Place it on a plate and set it aside to cool.


Step 4: Using a grinder or spice mixer, crush the mixture to a fine powder once it has cooled. When the Sambar Masala is done, set it away for later use.

Step 5: Soak the seedless tamarind in warm water for 5-10 minutes before using. Wash the toor dal with 2 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. On medium heat, pressure cook it for 3-4 whistles. Dal must be soft, mushy, and well cooked.

Step 6: We may cut all the vegetables while the dal is cooking. Any vegetable such as brinjal, beans, drumstick, gourd, tomato, bhindi, carrot, cauliflower, and so on can be added. However, if you add too many veggies, you will end up with a lot of vegetables and very little sambar. As a result, only use 1-1/2 cups of mixed vegetables.

Step 7: Preheat a big pan over high heat. Pour in half a spoonful of oil and heat it up. Add sliced onion, sliced green chilli, and curry leaves to the pan. Everything should be cooked for about 2-3 minutes.

Step 8: Toss in all of the cut vegetables, including the brinjal, beans, carrot, gourd, and tomato. Cook for 2 minutes over medium heat.

Step 9: Combine 1/4 cup tamarind extract, 1 teaspoon jaggery, and 1 cup water in a mixing bowl. Then season with 1/2 teaspoon turmeric powder and salt to taste. Cover and cook on medium heat for about 10 minutes, or until all the vegetables are tender and cooked through.

Step 10: Meanwhile, while the vegetables are cooking, check the cooked dal. When the pressure in the cooker has naturally dissipated, remove the cover and mash the dal with a masher or ladle until no large bits of dal remain. The dal should be super smooth and well combined with the liquid.

Step 11: Add cooked dal once the vegetables are tender and cooked. Allow it to boil for 4-5 minutes after thoroughly mixing it with the vegetables.

Step12: When the sambar begins to boil, add 3 to 4 teaspoons of sambar powder. Allow to boil for 2 minutes, or until all of the sambar powder's flavours have been absorbed.

Step 13: Taste for salt and masala, and adjust as needed. Extinguish the flame.

Step 14: In a tadka pan, heat the oil over medium heat. 1 tablespoon oil, 1 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, and a pinch of asafoetida, heated together. Allow 20-30 seconds for the seeds to crackle.

Step15: Stir in the red chilli and curry leaves, allowing them to sputter. Extinguish the flame.

Step16: Immediately pour this tempering over the prepared sambar and thoroughly combine. Serve with fresh coriander leaves as a garnish. Cover the lid to allow the flavours of the tempering to permeate the sambar.

Step 17: Serve with hot steamed rice for a restaurant-style sambar. It goes well with Idli, Dosa, and Medu Vada.

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