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South Indian Mixed Vegetable Sambar Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

South Indian mixed vegetable sambar

South Indian mixed vegetable sambar

Quick and Easy Sambar

There are many ways to prepare sambar, but this recipe is a quick and easy one because the lentils and vegetables are pressure cooked together. Enjoy an effortless sambar that does not compromise on taste or flavor. You will get lots of minerals, proteins and vitamins from both vegetables and lentils.

Ingredients

  • 1/2 cup toor dal (pigeon pea lentils), soaked for 30 minutes
  • 1 tablespoon tamarind, soaked in hot water for 10 minutes
  • 1/2 cup radish, skin peeled and chopped
  • 1/2 cup beans, chopped
  • 1/2 cup bottle gourd, skin peeled and chopped
  • 2 cups water, or as required
  • 1/2 teaspoon turmeric powder
  • salt, to taste
  • 1-2 green chilies
  • 1-2 tomatoes, chopped
  • 1 inch fresh ginger, chopped
  • 1 tablespoon ghee (clarified butter)
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 red chilies
  • 1/4 teaspoon hing
  • 2 tablespoons sambar powder, homemade or store-brought
  • 1/4 cup coriander leaves, chopped
  • 1-2 sprigs curry leaves

Instructions

  1. Soak the toor dal in water for 30 minutes (or take extra whistles).
  2. Soak the tamarind in hot water for 10 minutes (skip this step if using tamarind paste).
  3. Peel and chop the radish and bottle gourd, removing the ends. Chop the beans. Set aside.
  4. Add the soaked lentils to the pressure cooker. Add the chopped vegetables, slit green chilies, turmeric powder and salt. Close the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure subside naturally.
  5. Chop the tomatoes and fresh ginger. Set aside.
  6. Squeeze the tamarind water and discard the residue. Set tamarind water aside.
  7. When the pressure in the pressure cooker subsides naturally, open the lid.
  8. In a pan, heat the ghee or oil and splutter the mustard seeds and cumin seeds. Add red chilies and hing.
  9. Add tomatoes and ginger; fry till the tomatoes shrink.
  10. Add tamarind water and let it come to a boil.
  11. Add the sambar powder. Mix well and cook till the raw smell dissipates.
  12. Add the cooked lentils and vegetables. Close the lid and cook for 2 minutes.
  13. Add curry and coriander leaves and then switch off the flame.
  14. Healthy and tasty mixed vegetable sambar is ready to serve.

Photo Guide

Soak 1/2 cup of toor dal or pigeon pea lentils for 30 minutes (or take extra whistles).

Soak 1/2 cup of toor dal or pigeon pea lentils for 30 minutes (or take extra whistles).

Soak 1 tablespoon of tamarind in hot water for 10 minutes (skip this step if using tamarind paste).

Soak 1 tablespoon of tamarind in hot water for 10 minutes (skip this step if using tamarind paste).

Peel and chop radish and bottle gourd, remove ends and chop beans. Keep aside.

Peel and chop radish and bottle gourd, remove ends and chop beans. Keep aside.

Take soaked lentils in pressure cooker.

Take soaked lentils in pressure cooker.

Add chopped vegetables, 1-2 slit green chilies, 1/2 teaspoon turmeric powder, salt

Add chopped vegetables, 1-2 slit green chilies, 1/2 teaspoon turmeric powder, salt

Scroll to Continue

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Close the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure subsides naturally.

Close the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure subsides naturally.

Chop 1-2 tomatoes and 1 inch long fresh ginger. Keep aside.

Chop 1-2 tomatoes and 1 inch long fresh ginger. Keep aside.

Squeeze tamarind water and discard the residue. Keep tamarind water aside.

Squeeze tamarind water and discard the residue. Keep tamarind water aside.

When pressure settles down naturally open the lid of pressure cooker.

When pressure settles down naturally open the lid of pressure cooker.

In a pan, heat 1 tablespoon of ghee (or oil), splutter 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds.

In a pan, heat 1 tablespoon of ghee (or oil), splutter 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds.

Add 1-2 red chilies and 1/4 teaspoon hing. Add tomatoes and ginger, fry till tomato shrinks.

Add 1-2 red chilies and 1/4 teaspoon hing. Add tomatoes and ginger, fry till tomato shrinks.

Add tamarind water, let it comes to boil.

Add tamarind water, let it comes to boil.

Add 2 tablespoons of sambar powder, mix well and cook till raw smell of powder goes away.

Add 2 tablespoons of sambar powder, mix well and cook till raw smell of powder goes away.

Add cooked lentils and vegetables, close the lid and cook for 2 minutes.

Add cooked lentils and vegetables, close the lid and cook for 2 minutes.

Add curry and coarinder leaves, switch off the flame.

Add curry and coarinder leaves, switch off the flame.

Healthy and tasty mixed vegetable sambar is ready to serve. Serve hot with rice and enjoy.

Healthy and tasty mixed vegetable sambar is ready to serve. Serve hot with rice and enjoy.

Notes

  • The choice of vegetables is open-ended. Try adding potato, brinjal, drumstick, onion, snake gourd, carrot, pumpkin, etc.
  • Jaggery can be added if you like.
  • Be careful not to overcook after adding the vegetables. Remember, the vegetable are already cooked.
  • I use MTR sambar powder. You can use any brand of sambar powder you prefer or homemade sambar powder.
  • You can replace toor dal with moong dal or masoor dal—or a mixture of lentils can be used.
  • Instead of mixed vegetables, a single vegetable can be used to make this sambar.

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