Onam is arriving and here you go an authentic kerala style sambhar recipe.😃

Serves - 4


As your Lunch or Breakfast .



  • Toor Dal - 1 cup.
  • Ladies finger - 5
  • Chembu / Arbi  - 1/2 a Arbi
  • Drumstick - 1
  • Brinjal - 3/4 cup chopped
  • Sambhar Chili - 5 no
  • Tomato - 2 small size
  • Pumpkin - 1/2 cup chopped
  • Shallot/ Small Onion - 15 no
  • Turmeric Powder - 1/2 tsp
  • Salt - as per your need.
  • Curry Leaves - 2 spring.
  • Tamarind - an amla size
  • Asafoetida - 1 tsp.
  • Oil - 3 Tbsp
  • Fenugreek Seeds - 1/4 tsp
  • Kashmiri Chili Powder- 1 1/2 Tbsp
  • Coriander Powder - 2 Tbsp
  • Corriander leaves - 3 Tbsp chopped.
  • Mustard seeds - 1 tsp
  • Dry red chili - 2


  1. Soak tamarind in 1 cup of water.
  2. Peel, clean and chop Chembu , Drumstick and Pumpkin in almost same size.
  3. Clean and chop Ladies Finger, Brinjal, Sambhar Chili and tomatoes in same size as above.
  4. Soak chembu/arbi in water once chopped.
  5. Peel and wash the small onion/shallots.
  6. Wash and clean the dal thrice. Soak it for minimum 15 minutes.
  7. Pressure cook the dal with salt and half the turmeric powder in 3 cups of water for 3 whistles.
  8. Heat 2 Tbsp oil in a pan and add fenugreek seeds, saute for 20 sec. Add 3/4 tsp of asafoetida, shallots, sambhar chili and remaining turmeric powder and saute for 2 min.
  9. Squeeze the tamarind in the soaked water.
  10. Add the tamarind water to it and and let it boil. 
  11. Add Chembu , Drumstick and Pumpkin with salt required and cover and cook in low flame.
  12. When the added vegetables are half done add brinjal and cover and cook till Chembu , Drumstick and Pumpkin are almost done. Now add ladies finger and tomatoes.
  13. In between if the consistency has come down, you can add only warm water and cook the vegetables in it.
  14. Let it cook for 2 min covered in medium flame.
  15. Meanwhile heat a pan and roast kashmiri chili powder and coriander powder in low flame for just 10-20 sec. Remove immediately.
  16. Add the roasted spices and salt if required to the vegetables and mix well for a min.
  17. Add the cooked and mushed dal and add only hot water if the consistency require. 
  18. Let the curry boil in medium flame. Once it starts to boil cover and cook for 3-4 min in low flame.
  19. Remove from fire and sprinkle coriander leaves.
  20. Heat 1 tbsp of oil in another pan and sputter mustard seeds. Add dry chilli and curry leaves, saute for 20 sec . Remove from fire.
  21. Now add 1/4 tsp of asafoetida to it , give it a mix and add the tempering to the sambar prepared. Cover the sambhar and let it sit for minimum 15 minutes. Mix well before you serve.

Serve it with rice or idly or dosa or uttapam and Enjoy!😀