Sambar is a very tasty and simple dish, but the difference in taste only confuse people as to what mistake they make.  Some simple tips:

Tamarind proportion should be correct (not more and not less than required)

Sambar powder is the main thing which decides the taste (I have posted recipe of sambar powder which my mother has been making all these years and praised by all)

Using gingelly oil for tempering and adding very little methi seeds along with mustard makes a lot of difference.

Toor dal must be cooked very well and mashed well while it is hot itself.

Don’t allow to boil the sambar after adding dal water.

Just have these points in mind, prepare sambar , you will end up with an excellent one.

General opinion of everybody is , “small onion , drumstick” sambar is the ultimate in sambar, but I would challenge , lady’s finger sambar is the ultimate in taste.  Highly suitable for any tiffins.  Eat with white  rice& ghee, having potato deep fry nearby. 



Ladies finger-12

Tomato-1 or 2

Toor dal- 1 cup

Green chilly-1

Tamarind-small lemon size

Sambar powder-1 ½ spoons

Salt-as required

Hing-small pinch

Curry leaf-1 strip

Coriander leaves(chopped)-handful 

For tempering:

Gingelly oil-1 tbsp

Mustard-1/2 spoon

Fenugreek seed-1/2 spoon



  • Cook toor dal very well in a pressure cooker.  Soak for 10 minutes before cooking, if your toor dal is hard to cook since well cooked dal is very important for a good sambar.
  • Soak tamarind, extract juice and pour in a big, thick bottomed vessel with good enough water.
  • Add cut lady’s finger, tomatoes, green chilly, sambar powder, salt, hing, curry leaves and coriander leaves.
  • Allow to boil well for 8 to 10 minutes, stirring in between.
  • Once done, mash cooked toor dal well , add sufficient water and pour the mixture to boiling contents and don’t allow to boil for more than two minutes after that.
  • Temper with mustard and fenugreek(methi) seeds in gingelly oil (if gingelly oil is not available, use your usual cooking oil).
  • Tasty sambar is ready.




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