Vegetables (You can use 1 to 2 cups of any of the below combinations of vegetables)
Potatoes, Tomatoes, Onions
Small onions
Brinjal(Vazhuthananga), Onion, Tomato
Drum stick, potato, onion, tomato
Ashgourd, potatoes, tomatoes, onion
Ladies finger - saute before boiling

Other ingredients
Red gram(Thuvaraparippu) - 1/2 cup
Tamarind(Puli) - lemon size ball
Turmeric powder - 1/2 tsp
Salt - As reqd
Coriander leaves for garnishing

For seasoning
Mustard seeds - 1 tsp
Red chillies(Kollamulaku) - 2 nos
Fenugreek(Uluva) - 1/4 tsp
Curry leaves - 2 sprigs

For masala
Coriander seeds - 2 tbsp
Bengal gram(Kadalaparippu) - 2 tsp
Fenugreek(Uluva) - 1 tsp
Red chillies(Kollamulaku) - 5 nos
Curry leaves - 4 sprigs
Asafoetida(Kayam) - 1/2" piece
Coriander leaves(optional) - few sprigs
Coconut - 3/4 cup
Oil - 2 tbsp


1) Heat oil in a pan or a kadai.

2) Fry all ingredients for the masala by adding them one by one(or each separately) till they lose their raw flavour.

3) Grind them to a fine paste.

4) Boil red gram and mash.

5) Add vegetables (except tomato) along with turmeric powder, salt and allow to boil till vegetables are cooked.

6) Soak tamarind in 1/4 cup water and squeeze out the juice and add this to the boiling vegetables.

7) Add cut tomatoes and allow it to boil.

8) Add the ground masala and boil.

9) Heat oil in another small frying pan.

10) Splutter mustard seeds, fenugreek seeds, red chillies and curry leaves.

11) Pour the above seasoning into the sambar.