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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One Response so far.

  1. Ashutosh says:

    Hare Krsna Prabhuji/Mataji

    How much water in total has been added to make this preparation?

    Also if you could add one more information on number of persons served per yield in all preparations including this one, that would be bit more helpful.

    picture looks nice , i am going to try in my preaching center feast.