Authentic Karnataka Style Sambhar Recipe
1 hour 25 minutes
1260 reads
About Authentic Karnataka Style Sambhar Recipe
Discover the rich, authentic flavors of Karnataka with this delicious Sambhar recipe. A staple in South Indian cuisine, this hearty lentil stew bursts with a vibrant medley of vegetables like potatoes, drumsticks, radish, eggplant, and beans, all simmered in a flavorful tamarind and spice broth.This Karnataka Sambhar is incredibly versatile, perfect for pairing with rice, idli, dosa, or pongal. Its comforting warmth and aromatic spices make it a beloved dish for both lunch and dinner. Get ready to experience the true taste of Karnataka!This easy-to-follow recipe provides clear instructions and helpful tips to ensure your Sambhar turns out perfectly every time. Impress your family and friends with this traditional South Indian delicacy.
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Recipe Time & More
Prep30 minutes
Cook55 minutes
Total1 hour 25 minutes
Ingredients
Vegetables
Lentils and Spices
- 1/2 cup Pigeon Pea rinsed, split pigeon peas
- 3 tbsp Tamarind pulp
- 6 Shallot finely chopped
- 2 tbsp Sambar Powder
- 1/2 tsp Turmeric Powder haldi
- 1 pinch Asafoetida hing
- 1/2 tsp Fenugreek Seeds methi dana
- 2 Chili dry, red
- 1/2 tsp Mustard Seeds rai
- 1.5 tsp Salt or to taste
- 1 tbsp Oil for tempering (coconut oil recommended)
- 1 tsp Clarified Butter optional
- 1/4 cup Coriander chopped, for garnish
- Few Curry Leaves for tempering
Water
- 4 cup Water or as needed
Instructions
Prepare the Toor Dal
- Wash and soak the toor dal for 20 minutes. In a pressure cooker, combine the toor dal, fenugreek seeds, ghee, finely chopped shallots, and enough water to cover. Cook for 4-5 whistles.
Sauté Vegetables
- Once cooled, open the cooker and gently mash the dal. In a heavy-bottomed pan, sauté all the chopped vegetables (potato, drumstick, radish, eggplant, beans, carrot, onion, and bottle gourd) with water until slightly softened. Add turmeric powder, half of the sambar powder, and salt. Cook for 5-10 minutes.
Simmer with Tomatoes and Tamarind
- Add the chopped tomatoes and tamarind pulp. Mix well and cook for another 10 minutes. Stir in the remaining sambar powder and the cooked toor dal. Add more water if needed.
Finish and Temper
- Simmer for 10 more minutes. Stir in the chopped coriander leaves. Remove from heat. For the tempering, heat oil in a small pan. Add mustard seeds; once they splutter, add red chilies, fenugreek seeds, curry leaves, chopped onion, and asafoetida. Sauté until golden brown.
Serve
- Pour the tempering over the sambhar. Mix gently. Serve hot with idli, dosa, or rice.
Recipe Notes
Expert Tips for the Best Karnataka Style Sambhar
- For a richer flavor, use coconut oil for tempering.
- Adjust the amount of red chilies to control the spice level.
- Don't overcook the vegetables; they should be tender-crisp.
- Adding a squeeze of lemon juice at the end brightens the flavor.
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 31gProtein: 11gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1140mgFiber: 8gSugar: 5g
Nilu Rastogi
Articles: 22
6 Comments
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Looks so yummy! Excited to make it.
This looks so inviting! I’m eager to try it.
Such a beautiful dish! Can’t wait to try it.
Ahhhha amazing spread chatpata chataka m drooling
Wah awesome I m loving it
Too gud