Kerala Style Sambar

Kerala Style Sambar is a mildly spiced lentil and mixed vegetable curry that holds a key place in Onam and Vishu sadhya, and is a staple in everyday Kerala meals with rice.

This comforting curry blends tangy tamarind, earthy lentils, and fresh vegetables in a balanced, homely flavour. Originating in South India in the royal kitchen of Maratha king Shahuji in Tanjore, it spread across the southern states, each adapting it to local tastes.

This recipe is one of the simplest Kerala dishes to make at home, with exact ingredients, clear steps, tips, swaps, storage instructions, and serving ideas.

What is Kerala Style Sambar?

Kerala Style Sambar is a mildly spiced South Indian curry made with lentils and vegetables such as drumstick, brinjal, carrot, okra, tomato, yam, beans, shallots, and other seasonal produce. A staple in Kerala sadhya, it is cooked with sambar powder or varutharacha (roasted coconut) masala and finished with coconut oil tempering.

You can also include vegetables like ash gourd (kumbalanga), potato (urulakizhangu), raw banana (pachakaya), green beans (payar), long beans (achinga payar), bottle gourd (churakka), snake gourd (padavalanga), yellow cucumber (vellari), pumpkin (mathanga), colocasia (chembu), or ivy gourd (kovakka) in sambar.

 Avoid watery or strongly flavoured vegetables such as cabbage, cauliflower, and capsicum. Skip beetroot to prevent colour bleeding, and leave out bitter gourd (pavakka), radish (mullangi), and turnip to avoid an overpowering bitterness.

Visually, Kerala Sambar has a rich reddish-brown colour from chilli, tamarind, and turmeric. Varutharacha sambar is lighter in colour and thicker because of the addition of coconut. The colours of vegetables such as green drumstick, orange carrot, and yellow pumpkin stand out against the gravy. Tempered mustard seeds, curry leaves, and dried red chillies are scattered on top.

The aroma begins with the warm spice notes of sambar powder or roasted coconut masala. It is followed by the scent of cooked vegetables and the earthiness of lentils, all enriched by coconut oil tempering. The taste is a balanced mix of tang from tamarind and depth from the spices. This coats each piece of vegetable and ties all the flavours together in every spoonful.

In the southern states of India, including Karnataka, Andhra Pradesh, Telangana, Kerala, and Tamil Nadu, sambar is made with different combinations of vegetables, lentils, or coconut. Each region has its own version, using similar vegetables but varying the condiments, ingredients, and cooking methods.

Like sambar, Avial is also a must-have side in a Kerala Sadhya, made with a variety of vegetables and coconut. It adds colour, texture, and a mild coconut flavour alongside other traditional dishes.

Two Main Ways to Make Kerala Sambar

Sambar Powder
You can either buy sambar powder from the store or make it at home. Homemade is always better, as you can adjust the flavours to your liking. It is simple once you master it, but patience is key. Roast on a low flame: coriander seeds, dried red chillies, chana dal, toor dal, urad dal, peppercorns, fenugreek seeds, cumin seeds, curry leaves, and asafoetida powder until fragrant. Let them cool completely, then grind into a fine powder. Store in a clean, dry glass jar, and it will last for months.

Varutharacha Sambar (Roasted Coconut Sambar)
Varutharacha, meaning roasted coconut, is another popular Kerala method. This technique is not only used for sambar but also for many non-vegetarian Kerala dishes like chicken varutharachathu. In some homes, the roasted coconut base is made in batches and preserved for future use. For sambar, grated coconut is roasted with coriander seeds, dried red chillies, fenugreek seeds, cumin seeds, curry leaves, shallots, and a touch of asafoetida powder until golden brown. Once cooled, it is ground to a smooth paste and added to cooked dal and vegetables. 

For another Kerala classic that uses roasted coconut in a different way, try our Mathanga Erissery, a mild and comforting pumpkin curry often made for Sadhya meals.

Why You'll Love This Recipe

Sambar holds a special place in every Malayali kitchen. It is comfort food and a dish packed with nutrition.

You can make it with a variety of vegetables you have at home, though some are best avoided to keep the authentic taste. This variety lets you bring in your favourites and skip the ones you do not like.

Sambar can be made in many ways by adjusting the spice, adding sweetness with jaggery, replacing tamarind with mango, adding coconut, or changing the tang to suit your taste. 

When prepared well, it is perfect with soft idlis and crispy dosas for breakfast, and just as good with rice, chapathi, or Kerala porotta for lunch or dinner.

If you’re planning a full sadya spread, explore God’s Own Feast – Kerala Sadhya Guide for more side dishes to pair with this avial.

Recipe Ingredients

1. Lentils
   Toor dal (pigeon peas) forms the base of Kerala Sambar, giving it a smooth, earthy body when cooked until soft.
2. Vegetables
   Potato, carrot, drumstick, brinjal, ladies’ finger, and tomato add color, texture, and natural sweetness. Fresh coriander leaves are added at the end for aroma and freshness.
3. Other Ingredients
   Small onions, garlic, chilli powder, coriander powder, sambar powder, fenugreek powder, asafoetida, tamarind, mustard seeds, dried red chillies, and curry leaves build the flavor base and final tempering.

You’ll find exact quantities and step-by-step instructions in the recipe card below.  

For another important Sadhya side, try our Pineapple Pachadi, a sweet-and-tangy dish that beautifully complements the flavors of sambar on a festive plate.

Variations to Try

1. Varutharacha Sambar: Kerala-style roasted coconut sambar with a nutty, smoky flavor from coconut and spices roasted until golden and ground to a paste.
   
2. No-Onion Garlic Sambar: A simple version made without onions or garlic, with a clean and light flavor.
   
3. Mango Sambar: Use raw mango in place of tamarind for a tangy, seasonal twist that’s popular during mango season.
   
4. Sweet Sambar: A Karnataka-inspired version with a small amount of jaggery, giving a mild sweetness that balances the tang and spice.
   
5. Instant Pot Sambar: Pressure cook dal and vegetables together in the Instant Pot, then finish with spices and tempering for a faster preparation.
   
6. Ulli Sambar (Shallot Sambar): Made with small onions or shallots as the main vegetable, giving a subtle sweetness to the tangy, spiced gravy.

For another mild, coconut-based dish that balances the Sadhya plate, try our Vendakka Kichadi.

How To Make Sambar? (Step-by-Step Guide)

STEP 1: Soak tamarind in water for 15 minutes. Pressure cook toor dal with turmeric, salt, and water until soft, then mash lightly if you prefer. Meanwhile, chop shallots and cut vegetables like drumsticks, potatoes, carrots, okra, brinjals, and tomato.

STEP 2: Heat oil in a pan. Shallow fry lady's finger, adding some salt. Once it's done, keep it aside.

STEP 3: Add small onion and garlic. Once it is sauteed well, add chilli powder, coriander powder, fenugreek powder, asafoetida, sambhar powder and turmeric powder

STEP 4:Then add the vegetables and salt. Saute veggies for around 10 - 15 minutes. Don't add water. Add 1 -2 tsps of oil. Stir it in between otherwise it can get burnt.

STEP 5:Add the sauteed veggies into the cooked dal. Add around 1 - 2 cups of water or as much as needed. Pressure cook up to 1 whistle. Veggies will be done by this time. Squeeze water out of tamarind. Add the tamarind water, chopped coriander leaves and fried lady's finger. Mix it up well. Adjust the salt.

STEP 6: To temper - Heat oil in the pan. Splutter mustard seeds, then add dried red chilly and curry leaves. Add this to the sambar and mix well.

No Sadhya is complete without a thoran. Alongside  Sambar, serve our Cabbage Thoran or Beans Thoran for that essential coconut-crunch element on the plate.

Tips And Tricks

1. Lentil Preparation: Cook toor dal until completely soft and mushy but not watery. If time allows, roast the dal lightly before washing to enhance flavor.
   
2. Mash the Dal: For a thicker, more uniform texture, mash the cooked dal well before adding vegetables.
   
3. Make-Ahead Prep: Cut vegetables a day in advance and store in the fridge. For bulk prep, freeze them and thaw fully before cooking to prevent excess water.
   
4. Let it Rest: After adding the tempering, cover and let the sambar rest for 10–15 minutes so the flavors blend fully.
   
5. Serving Tip: Add a dollop of ghee to the sambar just before serving to boost aroma and taste.

Once you’ve mastered these prep and cooking tips, put them to use in other Sadhya classics like our Achinga Payar Mezhukkupuratti (Long Beans Stir Fry) or Beans Mezhukkupuratti .

Serving Suggestions

Kerala Style Sambar fits into every kind of meal. In a Kerala sadya, it is served over rice with avial, thoran, olan, pachadi, and other traditional dishes, and the feast is finished with Palada Payasam. Adding a small dollop of ghee to the sambar just before serving with rice enhances its aroma and flavor.

For a homely Kerala meal, pair it with plain rice and seasonal sides. For breakfast, serve the sambar hot with soft idlis, crispy dosas, or savory vadas. It also pairs well with chapathi or Kerala porotta for dinner.

Storage Instructions

Kerala Sambar often tastes even better the next day, as the tamarind infuses fully into the dal and vegetables, and the spices meld together. 

Store it in a clean, dry, airtight container in the refrigerator for up to 2–3 days. Let it cool completely before refrigerating to prevent moisture buildup.

When reheating, warm it gently over low heat, stirring occasionally. Add a splash of hot water if it has thickened too much.

Freezing is possible, but not ideal, as it can alter the vegetable texture and cause the dal to separate. For the best taste and consistency, enjoy fresh or within two days.

A Sadhya often includes Moru Curry along with Sambar, giving both the hearty and the refreshing side by side.

Frequently Asked Questions (FAQ)

More Kerala Onam/Vishu Sadhya Recipes to Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spi

Kerala Style Sambar

Jane Jojo

A lentil based vegetable stew cooked with spices and tamarind pulp. A South Indian delicacy. It tastes so good with dosa, idli and rice. This is my own evolved kinda sambar recipe with tips taken from my mom and my friends 🙂

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine kerala

Servings 5 serving

Calories 227 kcal

Ingredients

  

1x2x3x

Pressure Cook

• ▢ ½ cup toor dal
• ▢ ½ teaspoon turmeric powder
• ▢ 1 cup water
• ▢ salt

Saute

• ▢ 10 onion Small
• ▢ 1 teaspoon garlic (grinded)
• ▢ 2 tsps Chilly powder
• ▢ 2 tsps coriander powder
• ▢ 4 teaspoon sambhar powder
• ▢ ¼ teaspoon fenugreek powder
• ▢ ¼ teaspoon asafoetida
• ▢ 1 potato
• ▢ 1 carrot
• ▢ 1 drumsticks
• ▢ 2 brinjal (small)
• ▢ 4 ladies finger
• ▢ 1 tomato
• ▢ coriander leaves (a small handful bunch)
• ▢ 2 teaspoon tamarind

Tempering

• ▢ ¼ teaspoon mustard seeds
• ▢ 3 Chilly Dried Red
• ▢ 1 sprig curry leaves

Instructions

 

• Soak tamarind in water for 15 minutes. Pressure cook toor dal with turmeric, salt, and water until soft, then mash lightly if you prefer. Meanwhile, chop shallots and cut vegetables like drumsticks, potatoes, carrots, okra, brinjals, and tomato.
• Heat oil in a pan. Shallow fry lady's finger, adding some salt. Once it's done, keep it aside.
• Add small onion and garlic. Once it is sauteed well, add chilli powder, coriander powder, fenugreek powder, asafoetida, sambhar powder and turmeric powder.
• Then add the vegetables and salt. Saute veggies for around 10 - 15 minutes. Don't add water. Add 1 -2 tsps of oil. Stir it in between otherwise it can get burnt. 
• Add the sauteed veggies into the cooked dal. Add around 1 - 2 cups of water or as much as needed. Pressure cook up to 1 whistle. Veggies will be done by this time. Squeeze water out of tamarind. Add the tamarind water, chopped coriander leaves and fried lady's finger. Mix it up well. Adjust the salt.
• To temper - Heat oil in the pan. Splutter mustard seeds, then add dried red chilly and curry leaves. Add this to the sambar and mix well.

Notes

1. Lentil Preparation: Cook toor dal until completely soft and mushy but not watery. If time allows, roast the dal lightly before washing to enhance flavor.
2. Mash the Dal: For a thicker, more uniform texture, mash the cooked dal well before adding vegetables.
3. Make-Ahead Prep: Cut vegetables a day in advance and store in the fridge. For bulk prep, freeze them and thaw fully before cooking to prevent excess water.
4. Let it Rest: After adding the tempering, cover and let the sambar rest for 10–15 minutes so the flavors blend fully.
5. Serving Tip: Add a dollop of ghee to the sambar just before serving to boost aroma and taste.

Nutrition

Serving: 100gCalories: 227kcalCarbohydrates: 45gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 14mgSodium: 67mgPotassium: 916mgFiber: 13gSugar: 18gVitamin A: 2570IUVitamin C: 33mgCalcium: 94mgIron: 2mg

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