Our usual sambar is made with sambar powder and roasted coconut paste. That is my mom's version. And that is one of the best tasting sambar I have ever had. 😊
But the below Sambar recipe is adapted from my mother in laws version of sambar which is made without sambar powder. This is the best sambar recipe without sambar powder :).
- Sambar dal/ toor dal - 1/3 cup
- Tomato, wedges - 1 cup
- Onion, wedges - 1/2 cup
- Drumstick, cut - 1/2 cup
- Ladies finger, cut - 1/2 cup
- Turmeric powder - 1/4 tsp
- Tamarind paste - 1.5 tsp
- Salt to taste
- Coconut oil - 2 tbsp
- Mustard seeds - 1/4 tsp
- Fenugreek seeds - 1/4 tsp
- Curry leaves - 6
- Dry red chilli - 2-3
- Coconut oil - 1 tsp
- Split urud dal - 1 tsp
- Uluva/ fenugreek seeds - 3/4 tsp
- Kayam / Asafoetida - 1/8 tsp
- Curry leaves - 4-5
- Coconut, shredded - 2 heaped tbs
- Chilli powder - 1 tsp
- Coriander powder - 3 tsp
- Heat a tsp of coconut oil in a pan
- Add kayam, urud dal, fenugreek seeds and curry leaves and sauté till urud dal is golden brown.
- Add coconut and stir till coconut is golden brown. Stir continuously under low flame so that coconut doesn't get burned.
- Add chilli powder and coriander powder to the above and stir for a minute and switch off the flame.
- Make smooth paste with the above.
- Cook sambar dal with enough water in pressure cooker till soft and mushy
- Add all vegetables except ladies finger along with turmeric powder
- Once the vegetables are almost cooked, add ladies finger.
- Add salt to taste.
- Add sambar paste to it and mix it
- Once the sambar starts to boil, add tamarind paste and mix well
- Let it cook for 2 more minutes and switch off the flame.
- Add chopped coriander leaves.
- Heat coconut oil in a small pan for tempering.
- Splutter mustard seeds and fenugreek seeds
- Add curry leaves and dry red chilli to the above and switch off the flame.
- Pour the tempering over sambar and keep it closed for a few minutes before stirring.
Serve sambar with rice or idli.