Classic Kerala Sambar Recipe – Authentic South Indian Comfort Food

The Soul of South Indian Cooking

Sambar is more than just a dish — it's the heartbeat of South Indian cuisine. This tangy, spiced lentil and vegetable stew is served at breakfast, lunch, and dinner across Kerala and Tamil Nadu. Whether paired with crispy pappadam, fluffy idli, or steamed rice, a good sambar brings the whole meal together.

In this recipe, we'll show you how to make an authentic Kerala-style sambar using Brahmins Sambar Powder — a trusted blend of roasted spices that delivers the real deal, every time.

Ingredients

• 1 cup toor dal (split pigeon peas)
• 2 tbsp Brahmins Sambar Powder
• 1 medium tomato, chopped
• 1 small onion (or 8–10 pearl onions), chopped
• 1 cup mixed vegetables (drumstick, eggplant, carrot)
• 1 small ball of tamarind (soaked in ½ cup warm water)
• ½ tsp turmeric powder
• Salt to taste
• 2 tbsp coconut oil
• For tempering: 1 tsp mustard seeds, 2 dried red chilies, 10 curry leaves, a pinch of asafoetida
• Optional: 2 tbsp Samudra Dried Shrimp for a coastal Kerala twist

Instructions

1. Cook the dal: Pressure cook toor dal with turmeric and 2.5 cups water for 3–4 whistles until soft. Mash well and set aside.
2. Prepare tamarind water: Squeeze the soaked tamarind to extract about ½ cup of tamarind water. Discard the pulp.
3. Cook the vegetables: In a pot, combine tamarind water, chopped tomatoes, onions, and vegetables. Add salt and bring to a boil. Cook until vegetables are tender (about 10 minutes).
4. Add sambar powder: Stir in 2 tbsp of Brahmins Sambar Powder and simmer for 5 minutes to let the spices bloom.
5. Add the dal: Pour in the mashed dal and mix well. Add water to reach your desired consistency. Simmer for another 5–7 minutes. If using dried shrimp, add them now for a rich, coastal flavor.
6. Temper the spices: Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies, curry leaves, and asafoetida. Pour this tempering over the sambar immediately.
7. Serve hot with steamed rice, idli, or crispy Kozhikoden's Kerala Pappadam.

Tips for the Best Sambar

• Use pearl onions (shallots) instead of regular onions for a more authentic Kerala flavor.
• Brahmins Sambar Powder is pre-roasted, so you don't need to fry it separately — just stir it in.
• Adding dried shrimp is a traditional coastal Kerala technique that adds incredible depth of flavor.
• Sambar tastes even better the next day as the flavors meld together.

Shop the Ingredients

Get everything you need for this recipe delivered to your door:

• Brahmins Sambar Powder – 200 g
• Samudra Dried Shrimp – 75 g
• Kozhikoden's Kerala Pappadam – 200 g