Vegetable Sambar Recipe | Mixed Veg Sambar Recipe

vegetable sambar recipe

Vegetable sambar recipe: I’m going to share my favourite Sambar recipe with you. With this simple method, you can make a flavorful, hearty, and healthy South Indian vegetable-lentil stew. Serve the sambar with South Indian snacks such as idli, dosa, medu vada, and uttapam, or simply with rice for a filling, nutritious meal.

Sambar is a lentil and vegetable stew from South India made with pigeon pea lentils, tamarind, and a special spice blend known as sambar powder. It is a staple dish in South Indian households and is also widely popular and enjoyed by many people.

A basic sambar recipe will include a combination of one or two types of vegetables, lentils, tamarind, sambar powder, and a few spices.

A good sambar powder yields a good and tasty sambar every time. So, when you make it, try to use a fragrant sambar powder.

You can also use your favourite sambar powder brand. I make Sambar Powder at home, and I believe that homemade sambar powder provides the best and most authentic sambar flavour.

Essentially, this is a simplified version of a sambar recipe in which both vegetables and lentils are pressure cooked together. To complete the sambar recipe, it is spiced with sambar powder and tamarind juice.

Because it is made from both lentils and vegetables, it is both healthy and nutritious. It is high in protein as well as other nutrients such as vitamins and minerals. Sambar is a complete meal when served with rice or idli.

This is the recipe I use to make sambar because it is a foolproof method that ensures both the lentils and vegetables are cooked to perfection. As a result, you won’t get half-cooked lentils or mushy pasty vegetables. It is also a simple way to prepare sambar.

This recipe is intended to be a quicker and more cost-effective alternative to the traditional sambar recipe. Vegetables and lentils are typically cooked separately before being combined and boiled. This method would save a significant amount of time and effort.

I was getting a lot of requests for a simple and quick sambar recipe. As a result, I decided to prepare and post a quick mixed veg sambar recipe without sacrificing taste or flavour. Surprisingly, my children enjoyed it so much, despite the fact that he is very particular about his sambar recipes.

Furthermore, the sambar recipe is flexible in terms of adding vegetables. To get the authentic taste, however, drumstick is always added to get the rich and juicy flavour. As a result, don’t leave out the drumsticks when making this sambar. You can also add radish, carrot, eggplant, beans, and potato. Furthermore, sambar powder is essential for any sambar recipe. You can use any store-bought sambar powder or follow my recipe for homemade sambar powder.

You can also see my other Appetizer & Snacks Recipes Collection, it Includes various Delicious and Crunchy Snack recipes such as Paneer Pakora RecipeFrench Recipes and So on. 

And you can also visit other categories such as:

Vegetable Sambar Recipe Card:

vegetable sambar recipe

Vegetable Sambar Recipe

Manita
A delicious combination of Dal and Vegetables, Mixed Vegetable Sambar. This nutrient-dense Sambar can be served for lunch or dinner, or for breakfast with Idli/Dosa.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course sambar
Cuisine South Indian
Servings 4 Servings
Calories 265 kcal

Ingredients
  

For quick pressure cooking:

  • 1/2 cup  toor dal / arhar dal / split pigeon pea
  • 2 cups  water
  • 1/4 tsp  turmeric powder / haldi
  • 1 cup  radish / mooli / mulangi (chopped)
  • 4-5 pieces  drumstick
  • 1/2 cup  carrot  (chopped)

Other ingredients:

  • 1 cup  tamarind juice
  • 2  green chilli. slit lengthwise
  • 3/4  tomato   (finely chopped)
  • few curry leaves
  • 1/2 tsp  turmeric powder / haldi
  • 3/4 tsp  jaggery
  • 1/2  onion   (cubed)
  • salt to taste
  • 1 tbsp  sambar powder

For balancing:

  • 2 tbsp  coconut oil / cooking oil
  • 3/4 tsp mustard seeds / rai
  • pinch of hing / asafoetida
  • 2  dried red chilli
  • few curry leaves

Instructions
 

Recipe for pressure-cooked dal and vegetables:

  • To begin, place half a cup washed toor dal in a pressure cooker.
  • In addition, 2 cups of water should be added. or as much water as needed to cook the dal
  • Add turmeric powder as well.
  • Then, in a pressure cooker, place a small bowl.
  • Fill the bowl with vegetables (radish, carrot, drumstick) or vegetables of your choice. There is no need to add any water.
  • Then, on medium heat, cover the cooker and pressure cook for 5 whistles.
  • Finally, once the pressure has been released, remove the cooked vegetables and thoroughly mash the dal.

Recipe for mixed veg sambar:

  • First, squeeze 1 cup of tamarind juice into a large kadai.
  • Add in the chilli, tomatoes, curry leaves, and turmeric powder.
  • Add jaggery as well.
  • then bring the tamarind water to a boil
  • Add onions and salt to taste.
  • Stir well and bring to a boil for 5 minutes.
  • Then add the cooked vegetables and bring back to a boil. Because the vegetables are already cooked, do not overcook them.
  • Add the mashed dal and give it a good mix.
  • Bring the sambar to a boil. Do not overcook the dal after adding it, as this will cause indigestion.
  • Then add the udupi style sambar powder and mix quickly. Otherwise, the sambar powder will lump.
  • Continue to boil for a minute before turning off the heat.
  • Heat the oil in a small kadai for the tempering.
  • Add the mustard seeds, hing, red chilli, and curry leaves after that.
  • Pour immediately into the sambar after they sputter.
  • Finally, give the vegetable sambar a good mix and serve with hot steamed rice.
Keyword how to make veg sambar, veg sambar recipe south indian style, vegetable sambar recipe, vegetable sambar recipe in hindi

Expert Suggestions

If you follow some of my handy tips listed below, you can make sambar that is really flavorful and tasty.

Sambar Powder: The main flavour and aroma of sambar are derived from the use of high-quality, fresh sambar powder. As a result, always use homemade sambar powder or your favourite brand of sambar powder.
Vegetables: The addition of vegetables adds additional flavour and taste elements to the sambar recipe. As a result, the sambhar will taste different depending on the vegetables used. Drumsticks, brinjals, pumpkin or ash gourd, pearl onions (shallots), carrots, and okra are my personal favourites.
Lentil quality: Always use high-quality, fresh tuvar dal. The fresher the dal, the better it tastes and the faster it cooks. Soak the lentils for an hour before cooking for faster results.

Tamarind: It is best to use fresh tamarind for tamarind. When you use aged tamarind, it will be darker in colour and sourer. So use a little less tamarind than called for in the recipe.

Cooking vegetables: Always cook vegetables until they are tender but still whole. They must not break or turn to mush in the sambar. So, when cooking, start with vegetables that cook slowly and cook them for a few minutes. Then add the vegetables, which will cook faster.
Oils: Both gingelly oil (raw sesame oil) and edible coconut oil enhance the flavour of sambaar. If you don’t have these oils, you can substitute sunflower or peanut oil.

Tempering or tadka: When frying spices, always use a low flame and stir frequently. The spices and herbs cook quickly, so keep an eye on them. If the tempering burns, discard it and create a new tempering. Never use a burnt tempering in sambar because it will ruin the entire flavour.
The consistency of sambar can be altered by adding less or more water. However, if you add too much water and thin it out, the flavours and taste will be diluted. To serve with rice, make a thick sambhar, and to serve with idli or dosa, make a medium consistency sambar.

Balancing sourness: If you find the taste of sambar too sour, you can always balance it by adding a bit of jaggery.

Notes:

  • To begin, use vegetables of your choice, such as brinjal, potato, or beans.
  • In addition, instead of pressure cooking vegetables, cook them in tamarind juice for added flavour.
  • In addition, mash the dal thoroughly before adding it to the sambar. Otherwise, they will not have a smooth consistency.
  • Sambar Powder: The sambar powder has the power to make or break your sambar. Make use of the best sambar powder. It can be homemade or purchased from your favourite store. Sambar powder is widely available on the internet.
  • Vegetables: The variety of vegetables adds a distinct flavour and taste to the sambar. As a result, depending on the vegetables used, your sambar recipe will taste different each time. I like to add a variety of vegetables such as drumsticks, brinjals, pumpkin or ash gourd, pearl onions (shallots), carrots, and okra. Feel free to mix and match the vegetables from the post’s list.
  • Lentils: For the best flavour and health benefits, use fresh and preferably unpolished tuvar dal. The fresher the dal, the better it tastes and the faster it cooks. You can speed up the cooking time by soaking the lentils in water for 30 to 60 minutes.
  • Cooking Vegetables: Always cook vegetables until they are tender but still whole. They must not break or turn to mush in the sambar. So, when cooking, start with vegetables that cook slowly and cook them for a few minutes. Then add the vegetables, which will cook faster. Please keep in mind that the vegetables can also be steamed in a steamer, pressure cooker, or Instant Pot.
  • Oils: Both gingelly oil (raw sesame oil) and edible coconut oil enhance the flavour of sambar. If you don’t have these oils, you can substitute sunflower oil, peanut oil, or even ghee.
  • Tempering or tadka: When frying spices, always use a low heat and stir frequently. The spices and herbs cook quickly, so keep an eye on them. If they burn, toss them and start over with a new tempering. Never use burnt tempering in sambar because it will ruin the flavour.
  • Change the consistency of your sambar by adding more or less water. However, do not add too much water and thin it out, as this will dilute the flavours. To serve with rice, make a thick sambhar, and to serve with idli or dosa, make a medium consistency sambar.
  • Balancing sourness: If you find the taste of sambar too sour, you can always balance it by adding a bit of jaggery.
  • Variations: You can also add a few crushed garlic cloves to the tempering. This adds a unique flavour to sambar. A pinch of jaggery can be added for a slightly sweeter taste.

FAQ’s

Is vegetable sambar nutritious?

Because it is made from both lentils and vegetables, it is both healthy and nutritious. It is high in protein as well as other nutrients such as vitamins and minerals. Sambar is a complete meal when served with rice or idli.

Which is the best sambar?Bestsellers in Sambar Powder

  1. #1. Aashirvaad Sambar Masala – 100g. …
  2. #2. MTR Sambar Masala Powder 180g/200g (Weight may vary) …
  3. #3. EVEREST Super SAMBHAR Powder 100 GMS. …
  4. #4. Everest Sambhar Masala, 100g Carton. …
  5. #5. MTR Sambar Masala Powder, 200g. …
  6. #6. Everest Sambhar Masala, 100g. …
  7. #7. 24 Mantra Organic Sambar Masala Powder, 100g. ..

Is it possible to gain weight by eating sambar?

Sambar is a delicious weight loss friendly food because it is high in protein, fibre, and is easily digestible. To maximise the weight loss benefits, increase the amount of vegetables in the stew while decreasing the amount of salt. Excess sodium may cause water retention.

Is it healthy to eat sambar every day?

Drumstick leaves and seeds are both good for your health. Sambar, according to Luke Coutinho, is the perfect balance of good protein, fibre, zinc, folic acid, iron, vitamins, and minerals that boost digestion and immunity. And the best part is that Rasam and Sambar are both easy to digest.

What can we eat with sambar?

Sambar is traditionally served with idli, dosa, vada, and rice. However, you can eat it with whatever you want. I eat it with roti, quinoa, and brown rice!

Which is the best sambar masala in India?

Sambar masala: Affordable options to give perfect flavour to homemade sambar

  • Everest Sambhar Masala. When it comes to spices for various Indian dishes, Everest has been one of the most trusted brands in India. …
  • Sakthi Sambar Powder. …
  • Graminway Spicy Sambhar Masala. …
  • Aashirvaad Sambar Masala.

Is vegetable sambar good for losing weight?

Sambhar contains a lot of fibre, protein, and antioxidants. It aids weight loss by improving digestion. In order to maximise the weight loss benefits, you can add more vegetables in addition to the ones used to make sambhar.

Is sambar simple to digest?

This healthy breakfast option has numerous health benefits, is simple to prepare, digest, lose weight, is easy to count calories, is high in iron, and contains a good amount of fibre. It is oil-free and steamed in such a proportion that it will serve you a delicious meal while keeping your stomach full for a longer period of time.

How can I make my sambar thicker?

Keep These Points in Mind

If you want to sweeten your sambar, add a small piece of jaggery while it’s cooking. 2. If the sambar is too runny, adjust the consistency by adding a few spoons of rice flour to thicken it.

What can I use instead of sambar powder?Ingredients

  • 1 Cup Split Yellow Gram Arhar Ki Dal.
  • 3/4 Cup Tamarind Pulp Imli ka ras.
  • 6 Number Dry Red Chili Stick.
  • 1/2 Tbsp Gram Lentil Chana Dal.
  • 1 Number Onion Chopped Long strips.
  • 1/2 Tbsp Oil.
  • 1 Tsp White Salt.
  • 1/2 Cup Coconut Dry Grated into fine pieces.

How do you remove the bitter taste from sambar?

If the curry is sour,

You can probably save your bitter curry by adding equal parts sugar and salt, a teaspoon at a time, mixing well between additions and tasting until the curry is no longer bitter. Bitterness is reduced with the addition of sugar and salt. You can use whatever sweetener or salt you want.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.