by Mrs Annamma Philippose Feedback

Sambar Recipe


1. Cucumber   50 gm
2. Drumstick   2
3. Brinjal   2
4. Ladies finger  6
5. Tomato   2
6. Colocesia (chembu) 5
7.  Snake gourd  50 gm
8. Shallot   50 gm
9. Green Chilly  5
10.  Pigeon Pea (thuvaraparippu)50 gm
11. Chilly powder  2 teaspoon
12. Asafoetida   1 teaspoon
13. Coriander powder  1 teaspoon
14. Tamarind pulp 
15. Turmeric powder  ¼ teaspoon
16. Salt    As required
17. Coconut oil  2 tablespoon
18. Curry leaves  2 stem
19. Mustard seeds  ¼ teaspoon


Cut all the vegetables from 1-8. 

Make a loose paste of coriander powder, chilly powder and turmeric powder.

Cook the Pigeon pea in a pressure cooker along with slit green chilly.

When cooked add the vegetables except lady’s finger and tomato and cook.

When half done, add the lady’s finger and tomato and cook. 

Add the tamarind pulp and salt and mix well. 

Now add the loose paste and asafoetida.

Allow this to boil nicely. 

Splutter mustard seeds in coconut oil, add curry leaves and dry red chilly. 

Pour this to the boiling sambar.

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