Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice.  This is the recipe I have often watched my grandmother make.


Dietary Vegetarian
Meal type Side Dish
Misc Serve Hot
India Indian


  • 300g White Pumpkin
  • 1 Medium Onion (Chopped)
  • 2-3 Medium Green Chillies
  • 2 Medium Tomatoes (Chopped)
  • 1 tablespoon Tamarind Paste
  • 2 tablespoons Sambhar Powder (*)
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Jaggery (Can be adjusted according to your preference)
  • 1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
  • 1 handful Coriander Leaves (for garnish)
  • 2 tablespoons Oil
  • 1/2 teaspoon Rai (Mustard seeds)
  • 2 sprigs Curry Leaves
  • 2 Medium Dry Red Chillies
  • 3-4 cloves Garlic (Crushed)


* The recipe to make Sambhar Powder.


Step 1 Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
Step 2 In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water.

When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
Step 3 Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
Step 4 Add the cooked Tur Dal and 2 cups of water and bring to boil.

Cover and simmer for 2 to 3 minutes. Keep aside.
Step 5 For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
Step 6 Pour the tempering over the Sambhar and mix well.
Step 7 Serve hot with Rice, Medu Vada or Idli

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