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Sambhar Recipe, Sambar Recipe, How To Make Sambhar Recipe

sambhar,sambar - Lentil based south Indian dal recipe, slightly tangy to taste combined with a mix of vegetables, spices, and freshly ground sambar powder that gives a thumping aroma all over the house.

Sambhar or Sambar or Kuzhambu is the dish that is common in South India and Sri Lanka. One of the popular signature dishes in the Tamilian cuisine. This dish is usually made every day in most of the Tamilian household. It is also prepar... Read More..

About Recipe

Pappu charu pulusu, Sambar kulambu, Arhar dal shambar

How to make sambhar

(202 ratings)
146 reviews so far
Prep time
Cook time
25 mins
Total time
25 mins
Author : Vahchef
Main Ingredient : Daal
Servings : 4 persons
Published date : February 09, 2019

Ingredients used in sambhar
• Peppercorns - 2 tablespoons.
• Redchilli - 6 piece.
• Salt - 1 to taste.
• Rice - 1 tablespoons.
• Hing-asafotida - 1 teaspoons.
• Grated coconut - 1 numbers.
• Ginger-garlic - 30 grams.
• Yellow dal -toordal - 1 cup.
• Turmeric - 1 teaspoons.
• Tomatoes - 200 grams.
• Tamrind - 40 grams.
• Channadal - 2 tablespoons.
• Coriander leaves - 1 bunch.
• Coriander seeds - 2 tablespoons.
• Cumin - 2 tablespoons.
• Curry leaves - 1 bunch.
• Garam masala - 2 piece.
• Oil - 4 tablespoons.
• Onions - 1 large.
• Mustard - 1 tablespoons.
• Mix sambhar vegetables - 300 grams.
• Methi seeds-fenugreek - 1 teaspoons.
• Jaggery or sugar - 1 tablespoons.
  1. Sambhar masala - Heat heavy pan over medium heat, and add the mustard seeds, fenugreek seeds, cumin seeds, black peppercorns and coriander seeds, red chillies, rice channadal can also add little urad dal. Stir and roast for 3-4 minutes, reducing the heat if necessary to take care that the spices dont burn.
  2. In the same pan, heat 2 teaspoons oil and roast garlic, ginger, hing, turmeric. When they start to color continue roasting. Add the pan contents to the bowl and cool along with the spices. Add all to a grinder and make it into a fine paste.
  3. Sambhar making Heat one teaspoon of the oil in a heavy pan, over medium heat, and add the mustard seeds, fenugreek seeds, hing, red chillies (chef did not add but please do) cumin seeds.Add the shallots or big cut onions, turmeric powder, stir add curry leaves, chopped gr chillies and mix vegetables. Add tomatoes, tamarind juice and add water and cook till the vegetables are half done add sambhar masala - add half the qty and save the rest to use next time in fridge.
  4. When the vegetables are 3/4 cooked add mashed dal and cook for 30 min in slow flame. Nice fragrance of sambhar will spread all of your house add seasonings, sugar and finish of with coriander leaves enjoy with rice, idli,dosa.

Cooking with images Tur dal sambar, Red gram sambar, Thugare bele Huli


Sambhar or Sambar or Kuzhambu is the dish that is common in South India and Sri Lanka. One of the popular signature dishes in the Tamilian cuisine. This dish is usually made every day in most of the Tamilian household. It is also prepared in Karnataka and Kerala, and Andhra.

A variant of sambar known as Pappuchaaru is more common in Andhra Pradesh. A dish made of Tur dal or Tuvar dal (pigeon pea) cooked in pressure cooker. Tamarind soaked in water to extract the juice combined with mixed vegetables (including lady's finger, drumstick, carrot, radish, pumpkin, potatoes, tomatoes, brinjal and whole or halved onions and also other vegetables), spices (turmeric and chilli powder) and freshly ground sambar powder cooked together adding the dal and boiling the sambar well till it gives anthumping aroma all over the house.

The cooked sambar is eaten with an tempered spice mixture containing ingredients likemustard seeds, urad dal, dried red chillies, curry leaves, fenugreek seeds, coriander seeds and asafetida. . Fresh curry leaves and coriander leaves are added at the very end to enhance the aroma of the sambhar.

The longer the sambar is cooked the better the taste and flavors. South Indian food, people and culture are inextricably linked to a ubiquitous dish as in idli and sambhar, sambhar and rice and so on. Each state in the South prepares it with a typical variation, adapted to its taste and environment.

Sambar is reflective of a broad and ancient tradition of dal-based vegetable stews in southern India. Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of a dal and vegetable stew, and similar preparations are evident in such dishes known in local languages as rasam, charu, saaru, and pappu chaaru. Toor dal or Tuvar dal or Tur dal or Arhar dal (yellow dal) is a whole lentil, yellow in color with a tan jacket but are usually skinned and split.

They are mild and have a nutty flavor. Tur Dal is a very vital ingredient in preparing dal for a daily meal like Plain dal, Sambar and also used in preparation of Rasam. Dal is one of my most vital elements that I love eating with hot rice. Dal can also be spelled in many ways like the “Dahl”, “Daal”, “Dhal”, or the “Parippu”, “Paruppu” and “Pappu” because of the wide cultural heritage and multifaceted languages that we have in our Country. Dal is a preparation of pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split.

Dals are also commonly available like the whole pulses known as sabut dal or the split dal known as dhuli dal. The hulling of a pulse is to improve digestibility and palatability. There are over 50 different varieties of pulses in India & Pakistan. Dal is prepared like a thick stew with mild spices and seasoned with fresh curry leaves (also called Karipak) and coriander leaves (known as cilantro) to give an earthy flavor. Dal (dried lentil) is low in fat and high in protein, fibre and nutritious.

Below listed are some of my favourite Sambar/ Sambhar recipes that I love to eat and is also almost cooked at every household in south India:

Chow chow Sambar Chow chow sambar is a traditional sambar preparation popular in and around the districts of Tamil Nadu. Sambar is generally prepared at every home with any vegetable, lentils and spices cooked together in a tangy soup. In this recipe, chow chow or chayote is added and cooked with lentil to make an excellent dish. The dish is creamy, smooth and a brilliant combination of all flavours.


Comments & Reviews


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Recent comments

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Mahboob Ahmed Posted on Sun Nov 11 2018

Sanjay ji your Sambhar recipe wonderful, my wife prepared Sambhar using this recipe and the result is awesome, Sambhar was very delicious and mouth watering, thanks for the recipe.

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uzma Posted on Wed May 03 2017

i made the sambhar yesterday and WOW, it is amazing. thank you for making it simple and easy to follow

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Royal Mandal Posted on Fri Jun 07 2013

i lo u mit

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General Martok Posted on Sat Jun 08 2013

Chef it is such a pleasure seeing your videos. Thank you :)

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Cook With Sally Posted on Wed Jun 12 2013

you are best chef so fare

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Neeraja Nandiraju Posted on Sat Jun 15 2013

wonderful recipe, but add bottleguard without which any sambar would be incomplete for telugu ppl!!!!

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Dugyala Ashritha Posted on Sat Jun 15 2013

I really learn and have fun while watching you cook...i have one question though..where is your restaurant?

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tiya awasthi Posted on Sun Jun 16 2013

can we use red chilli instead of green........? and thnx for yummy recipe

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Asha Rani Parella Posted on Tue Jun 18 2013

wow its tasty

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Sameera Kalivarapu Posted on Fri Jun 21 2013

Simply.. Love your recepies ...

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sitwat unnisa Posted on Mon Jun 24 2013

quantity chef, plz tell quantity of ingredients how much u r using plz

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Pallavi Hebbar Posted on Tue Jun 25 2013

7:19... i loved it.. laaaa laaa l la la

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