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7 min
28/01/2026
The perfect accompaniment to a delicious dosa or idli is a fragrant, spicy, and tangy lentil stew called sambar. The homemade sambar powder and the curry leaves used for the final tempering (tadka) are crucial to the success of the recipe. If you want to elevate your morning meal, this article will guide you on how to make the best sambar.
Take your Sunday morning to the next level with expert guidance that spans the sweet notes of Karnataka to the fiery depth of Tamil Nadu; just keep your measuring spoons ready, because a little magic is about to brew. A truly well-balanced sambar rests on four essentials: the creamy smoothness of dal, the sharp tang of tamarind, the earthy flavour of vegetables, and a complex punch of spices.
It isn't mystery that makes the difference between watery, spiced hotel sambar and home-cooked sambar that makes you want to finish 3-4 bowls in a go. This article teaches you a step-by-step guide to a sambar recipe, including the importance of redefined sambar powder, the importance of choosing the right veggies, and more.
While store-bought powders of sambar masala are handy, nothing compares to the flavour and fragrance of freshly roasted sambar powder.
To make a traditional sambar powder, you need:
Make a fine powder by dry roasting each ingredient separately to bring out the spices’ inherent oils. Make sure not to over-roast, particularly fenugreek, as it may turn the powder bitter. Let them cool entirely, and then keep it in an airtight jar for storage. You only need to use 1-2 big tablespoons of homemade sambar masala in your simmering sambar dal.
To get the real taste of traditional sambar, you’ll need a few special super-veggies; this isn’t your average “clean out the fridge” soup. Drumsticks, also known as moringa, are a must-have because of their unique woody scent, and shallots, which are small onions, provide a delicate sweetness that conventional red onions can’t match. To soften the acidity of the tamarind and bring out a natural sweetness, try adding some cubes of sweet potato or yellow pumpkin.
The key sourness of sambar comes from tamarind. Soak a small 30-40 g tamarind ball in half a cup of warm water for 15 minutes. Once the tamarind has soaked, give it a good squeeze and mash it with your fingers to release all the pulp into the water. The end result should be dark and very sour tamarind water.
Add the tamarind water once the veggies have cooked through and the sambar powder has been mixed in. This way, the acidity of the tamarind won’t interfere with the cooking of the vegetables. Simmer for another three to four minutes so the raw edge of the tamarind is cooked off during this quick boiling process.
If you want your sambar to go well with your dosa, you need to simmer the tuvar dal (pigeon peas) until it is “dissolved”. Get the dal mushy by pressure-cooking it with a sprinkle of turmeric and a drizzle of oil. When you’re ready to add it to the vegetable broth, use a whisk or a traditional wooden mathni to make a smooth paste. That way, there won’t be any lumps or uneven texture.
The last touch of tempering, a hot tadka, brings the real authenticity in a basic sambar. The scent is released as soon as the mustard seeds crackle in the heated ghee. After that, add the red chillies, hing, and curry leaves; the instant they land on the pan, the aroma intensifies.Pour the tadka over the simmering sambar and cover it right away. Expert tip: The scent of the sambar is defined by the essential oils released by the curry leaves, so be sure to put them last in the tadka.
Tip: A small piece of jaggery can be added to the sambar at the end. Instead of adding sugar, it enhances the sambar’s flavour by mellowing out the tamarind and chillies, creating a more complete flavour profile.
Sambar is more than a side dish; it is the very essence of a South Indian dosa. If prepared correctly, it combines sour, spicy, and acidic flavours into a harmonious whole that, when dipped into either a crisp dosa or a fluffy idli, adds depth and comfort to every bite. So, how do you make a sambar recipe special? Find the perfect balance of veggies, create homemade sambar powder, and master the final tempering to begin with. The rest will come with experience and your own creativity.