Indian Recipes World

Spicy Masala Sambar Recipe

July 06, 2010 By: admin Category: Sambar/Gravy No Comments →


Toor dhal – 2 cups

Any vegetable suitable for sambar–I have taken ladysfinger

Tamarind – small lemon size

Salt – to taste

Spicy Masala Sambar

Spicy Masala Sambar

Masala Items:

Channa dhal or kadalai parupu – 2 tsp

Dhaniya or coriander seeds – 3 tsp

Dry Red chili – 4-5

Toor dhal – 1/2 tsp

Pepper – 3-4 nos

Fenugreek – 1/4 tsp

Tomato – 1 medium size

Onion – 1 medium size

Grated Coconut – 5 tsp

Oil – 2 tsp


Oil – 1 tsp

Mustard – 2 tsp

Curry leaves


1. Cook and keep aside the toor dhal.

2. Fry all the masala items (excluding coconut) together for few mins in low flame allowing the onions to turn pink and the dhal to turn golden brown.

3. Allow the fried items to cool down and get them grinded along with coconut to a fine paste.

4. Extract tamarind juice and add the masala paste and add required salt.

5. Since i have taken ladysfinger, I have fried it in little oil and added it to the tamarind masala gravy.

6. Allow the mixture to boil well.

7. Keep the cooked toor dhal ready and add it when the mixture starts thickening.

8. Allow it to boil and season it with the seasoning ingredients.

9. If you like, you can add a small piece of jaggery for enhancing the taste.

Spicy and tasty masala sambar is a nice combination with rice.

Easy Vegetable Sambar Recipe

March 11, 2010 By: admin Category: Sambar/Gravy 2 Comments →


Carrot, beans, potato, peas – 3 cups

Coconut – 2 tablespoon

Channa Dhal – 1 tablespoon

Coriander seeds – 1 tablespoon

Dry Red Chilli – 5 nos.

Pepper – 5 -6 nos

Curry leaves -  to garnish

Turmeric powder – 1/2 tsp

Coconut Oil – 2 tsp

Mustard – 1 tsp

Salt – to taste


1. Fry channa dhal, coriander seeds, pepper and little curry leaves in 1 tsp oil. Fry until golden brown.

2. Get it grinded along with coconut into a fine paste.

3. Chop all the vegetables, add turmeric powder and cook them adding water.

4. Once the vegetables are cooked add the grounded paste and add the required salt and allow it to boil for few mins in low flame.

5. Season it with mustard and curry leaves.

This sambar does not need tamarind or toor/moong dhal. This sambar will be an alternative if bored to cook the usual ones.

Tasty and simple sambar ready to be served with rice.

Pasi Parupu Sambar Recipe

August 29, 2009 By: admin Category: Sambar/Gravy No Comments →


Pasi parupu or moong dhal or payatham paruppu – 1 cup

Tomato – 2

Onion – 2

Green Chilli – 2

Turmeric powder – a pinch

Tamarind – a small lemon size

Chilli powder – 1 tsp

Salt – to taste

Oil – 2tsp

Mustard – 1/2 tsp


1. Cook the moong dhal or pasi paruppu adding water and turmeric. Keep it aside.

2. Keep onion and tomatoes finely chopped.

3. Extract juice from tamarind adding water.

4. Slice the green chilli and keep it ready.

5. Now take a pan or bowl, heat oil, add mustard and allow it to splatter.

6. Now add the chopped onion, tomato and the sliced green chilli and fry for few mins.

7. Now add the tamarind juice and add the chilli powder, salt and mix well.

8. Allow it to boil and then add the cooked pasi paruppu or moong dhal.

9. Mix well and allow it to boil and finally garnish with fresh coriander leaves.

Pasi Parupu Sambar

Pasi Parupu Sambar

This pasi parupu sambar is the best side dish for dosa and idli. It can also be served with rice.

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