Madras sambar


Fry the seeds, chilli in oil till they sputter. Fry Onions till golden brown. Add tomatoes till the tomatoes are blanched. Add the vegetables and dal and the sambar powders. Add abt 3 – 4 cups of water. Cover and cook till the dal is cooked. Pressure cook if necessary.  Add more water if needed.
Sambar is to have a thin liquid consistency. Garnish with coriander leaves. Eaten Hot with Pattu Basmathi Rice or Pattu Instant Dosa or Pattu Instant Idli.


  • 100g Pattu Toor Dal
  • 250g mix vegetables
    (eg. Carrots, beans, white radish)
  • 1 onions
  • 1 tomatoes
  • 1 tsp mustard seed black
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 3 dry chilli3 strands curry leaves
  • 3 tbl Pattu Sambar Powder
  • Salt to taste
  • Coriander leaves for garnish