10/20/2026
Busy workday + no meal prep = quick Sambar! 🍲
Growing up, I wasn’t a big fan of sambar—except my ammamma’s! She would add freshly grated coconut at the end, and everyone at home loved it. That taste is still so fresh in my memory. 🤍
I wish I had learnt her Karnataka-style sambar recipe from her. This isn’t her recipe, but making sambar brings a little comfort whenever I miss home.
Here’s my busy-day version 👇
INGREDIENTS
• Toor dal – 1 small teacup, washed thoroughly
• Water – 1½ large glasses, plus another ½ cup after adding the veggies (my glass is shown in the video)
• Chopped onion, tomato, drumsticks, beans, carrots and potato—as preferred; I used frozen vegetables too
• Optional: ash gourd and brinjal
• Turmeric, red chilli powder and salt—to taste
• Sambar powder – 1½ spoonfuls, homemade or store-bought
• Soaked tamarind juice—to taste
• Fresh coriander
TEMPERING
• Coconut oil + ghee—as needed
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Crushed garlic – 5–6 cloves
• Curry leaves
• Finely chopped onion – 2 tsp
• Green chillies – 2
• Dried red chillies – 2
• Hing – a pinch
METHOD
1. Add the washed dal, water, vegetables, turmeric, red chilli powder, salt and sambar powder to a pressure cooker.
2. Cook until the dal and vegetables are soft. Mine took 3 whistles; timing varies with the cooker.
3. Let the pressure release naturally before opening. Add tamarind juice and simmer.
4. Heat coconut oil and ghee. Let the mustard seeds splutter, then add cumin, garlic, curry leaves, onion and chillies. Sauté briefly, adding hing towards the end.
5. Pour the tempering into the sambar, simmer briefly and finish with coriander. Adjust water and seasoning as needed.
Reduce or skip the extra chillies and chilli powder if your sambar powder is already spicy.
Serve with hot rice, ghee and papad 😋 Save this recipe for a busy day!
What’s your favourite dish made by your grandma? I’d love to hear your memories 🤍
