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Kerala Sambar

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4.6 from 10 reviews

Kerala Sambar Recipe

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Kerala sambar is a dal based mixed vegetable curry. There are many varieties of sambar recipes in India. People from different region prepare this curry in different style. Here you can try an easy to prepare Kerala style sambar. Any vegetable can be included to make this dish. Usually malayalees prepare sambar to finish off the leftover vegetables :)


  • Dal (Toor Dal / തുവരപ്പരിപ്പ്) – ½ Cup
  • Drumstick (മുരിങ്ങക്കായ്‌) – 1 No
  • Tomato (തക്കാളി) – 1 No
  • Potato (ഉരുളക്കിഴങ്ങ്) – 1 No
  • Carrot – 1 No
  • Brinjal (വഴുതനങ്ങ) – 1 No
  • Okra / Lady’s finger (വെണ്ടയ്ക്ക) – 2 Nos
  • Ivy gourd (കോവയ്ക്ക) – 4 Nos
  • Cucumber (വെള്ളരിയ്ക്ക) – 100 gm
  • Raw Plantain (Raw banana / നേന്ത്രക്കായ്‌) – ½ of one
  • French Beans (Green beans / ബീന്‍സ്) – 3 Nos
  • Green chilli (പച്ചമുളക്) – 4 Nos
  • Onion (സവോള) – 1 No
  • Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 pinch
  • Sambar powder (സാമ്പാര്‍ പൊടി) – 3 Table spoon
  • Asafoetida powder (കായം) – 1 Tea spoon
  • Tamarind (പുളി) – Gooseberry (നെല്ലിക്ക) sized ball
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2 Table spoon
  • Mustard seeds (കടുക്) – 1 Tea spoon
  • Dry red chillies (വറ്റല്‍ മുളക്) – 3 Nos
  • Shallot (ചെറിയ ഉള്ളി) – 5 Nos
  • Curry leaves (കറിവേപ്പില) – 2 Sprigs
  • Water (വെള്ളം) – to cover the vegetables
  • Salt (ഉപ്പ്) – to taste


  1. Wash dal and soak in water for minimum 20 minutes.
  2. In the meantime, wash the vegetables very well. Cut the drum sticks into 2 inch pieces and the other vegetables into medium size (cube shape) pieces. Slice shallots and slit green chillies length wise.
  3. Pressure cook dal and vegetables by adding turmeric powder, sambar powder (1 table spoon only), salt and enough water to cover the vegetables till you hear a whistle. Turn off the fire and wait till the pressure settles. (it usually takes more than 10 minutes)
  4. In the meantime, soak tamarind in ½ cup of water for 5 minutes. Squeeze and take the extract from it and keep aside.
  5. Heat remaining 2 table spoon sambar powder and asafoetida powder in a frying pan to avoid the raw taste.
  6. When the pressure settles, open the pressure cooker and heat it again by adding tamarind extract, asafoetida and sambar powder for 2 minutes on a medium flame. Taste for salt.
  7. Heat coconut oil in a pan and put mustard seeds. When it splutters, add shallots, dry red chillies & curry leaves and saute it. Add this to the prepared sambar.
  8. Kerala sambar is ready for serving. Transfer to the serving dish and garnish with coriander leaves if required.


1) You can include or exclude a vegetable, depending on the availability.
2) Instead of onion, shallots (10 Nos – without slicing) can be added for the better taste.
3) If you don’t have sambar powder you can make it by mixing coriander powder (1¼ table spoon), kasmiri chilli powder (1¼ table spoon), turmeric powder (1 pinch), asafoetida powder (¾ tea spoon), fenugreek powder (1 pinch) and cumin powder (½ tea spoon).


Copyright © 2013 - 2020 Shaan Geo. All Rights Reserved.

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Author: Shaan Geo

According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

Visit YouTube channel for video recipes

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30 comments on “Kerala Sambar

I tried the way you said to make kerala sambar. It’s awesome. Thank you Shaan.

Hi, Thanks a lot because of you I can impressed my partner I am maharastriyan and he is from kerala. When I made this dish he loves it thank you so much.

    You are welcome Asita. It is pleasure to know that you and your partner enjoyed this recipe. Hope you will try other recipes too. Thanks for the feedback.

Man am gonna try this today. but don’t have pressure cooker, then?

    Naveen, Thanks for trying this Sambar Recipe. Don’t worry about the pressure cooker. You can cook it in a closed vessel, but add a little extra water.

Woow… thank you so much… I’m getting married in 5 months & this site is really helpful….

    Shilpa, Thanks for the feedback. Don’t wait, starts today itself and prove your talents after 5 months :) :)

Thanks Shaan for the recipe. First time making sambar in my life. Came out exceptionally well even when I didn’t have these many vegetables. You are a blessing to newlyweds.

    Stefy, Great to know that the sambar recipe worked out well for you. Thanks a lot for the feedback. See you here often.

Hi Shaan, A great recipe, I’ve tried a few from the web and this is by far the best for me. Nice one!

    Neil, Thank you very much for you good words and also for the feedback.

Hai Shaan, Thagalude nalla manssin valare upaghaaram.. ee sambar curry ethra perk upayogha peduthaan pattum.

    Thanks Suneer. This can be served 6 people.

Hi Shaan, Thanks for your recipe. I’m Goan-Maharashtrian and my husband is Nair. He liked it alot and it was awesome moment for me as his expressions were beyond my expectations. Thanks a tons n i will try more recipes of yours. Keep the good work going.

    Tejashree, Thank you very much for the wonderful feedback. Happy to know that your husband liked it very much and you were surprised seeing that :) just kidding :) I will be adding more recipes soon. Hope to see you here often. Thank you.

Hi, I’m from Australia and my husband’s from India. He introduced me to Sambar and I love it. I was looking for a good simple recipe. This is it! Thanks very much for sharing. Cheers.

    Stacey, Thanks for the feedback. Glad to know that you love Sambar. Hope you will try more Indian recipes and see you here often :)

Thanks buddy. You saved my day.

Hi Shaan, thank you for taking time to create this web site and post recipes as I was looking for these and glad to find them. Good one.

1/2 കപ്പ്‌ എന്ന് പറയുമ്പോ എത്രയാണ്? ഏത് കപ്പ്‌ ആണ് അളവിനായ് എടുക്കണ്ടേ?

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