Tur dal – ½ cup

Imli – 20 g

Salt – 3 tsp

Turmeric – ½ tsp

Hing (powder) – ½ tsp


Tomato-paste –2 medum size

Drum sticks – 1 normal size

Pumpkin – 1 cup

Simla Mirchi – ¾ cup

Bhindi – ¾ cup

Potatoes – ½ cup

Shakti Sambar Masala** – 4 tsp

Coconut – ½ (of big size coconut)

Gur (Optional) – 25 g

Curry leaves – 15 Nos


Ghee – 2 TBS

Mustard seeds – 1 tsp

Recipe Yield 2.00 Liter

**Made at Erode, Tamil Nadu, available at Annapurna South Indian store at Matunga, Mumbai



  • Soak tamarind in water for half hour.
  • Boil Tur dal and keep it separately.
  • Cut the vegetables into appropriate shapes (see Traditional Sambar Recipe).
  • Squeeze the tamarind and filter out the tamarind water.
  • Blend tomatoes and add while boiling the imli extract.
  • Boil the tamarind water. Add turmeric, hing and salt (one-third).
  • When the solution comes to boil, add drumsticks, potato, bhindi, capsicum and pumpkin.
  • After the vegetables are 80% cooked, add wet ground coconut paste, boiled tur dal, Shakti Sambar Masala, salt (two-thirds), curry leaves and jaggery.
  • When the solution is foaming, that means that it is being cooked. Keep stirring while it is being cooked.
  • When the foaming stops, that is an indication that it is cooked.
  • Tadka: Heat ghee in a pan till smoke point. Add mustard seeds, wait till it cracks. Add curry leaves.

Stir in tadka mixture into the cooked Sambar.

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