Kerala sambar is a flavourful tamarind-lentil soup that forms the backbone of South Indian cuisine. Unlike the sambar you find in restaurants, homemade Kerala sambar uses freshly ground spices and a balance of tangy, spicy, and slightly sweet flavours.
Ingredients (Serves 4)
- 200g toor dal (split pigeon peas)
- 1 cup mixed vegetables (drumstick, carrot, shallots, tomato)
- 2 tbsp tamarind paste
- 2 tsp sambar powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
- 1 pinch asafoetida (hing)
Method
1. Wash and pressure cook the toor dal with turmeric until soft. Mash gently.
2. Add tamarind paste dissolved in 1 cup of water and bring to a boil.
3. Add your vegetables and cook for 8–10 minutes until tender.
4. Stir in sambar powder, chilli powder, and salt. Simmer for 5 minutes.
5. For the tempering (tadka): heat coconut oil in a small pan. Add mustard seeds and wait for them to pop. Add curry leaves, dried red chillies, and asafoetida. Pour this over the sambar.
6. Serve hot with steamed rice, idli, or dosa.
Tips for the Best Kerala Sambar
- Use Kerala sambar powder for the most authentic flavour
- Drumstick (murungakkai) is the signature vegetable — don't skip it if available
- A spoonful of freshly grated coconut added at the end gives a Kerala-specific richness
- Adjust tamarind quantity to balance the sourness to your preference
All the spices used in this recipe are available in our online store, delivered fresh to your door anywhere in the UK.