Initially I would always stick to one traditional recipe of preparing sambar and it had never worked out good in my cooking. But just because my hubby loves Sambar, I started trying out many experiments of my own, bagged from my Mother in law and few friends. Yes the sambar nowadays turned to be so good and its a great achievement to get compliment for recipes from my hubby as he is a perfect critic to food stuffs. Posted here is the regular traditional Coimbatore method of sambar which I was preparing initially but with one slight twist is that adding of  Moong dal along with toor dal. It has come out the best as a side dish for Idlis.

Ingredients :

Toor dal -1 cup
Moong dal -1/2 cup
Tamarind -Amla size
Shallots – 5
Garlic – 3
Curry leaves -few
Tomato -1 big size
Asafoetida – a pinch
Turmeric powder -1/4 tsp
Ghee -3 tsp
Dry Red chilli – 2-3
Carrot – 1 medium sized
Oil – 1 tbsp
Coriander leaves -few
Sambar powder -1 tbsp
Salt as required
Carrot Sambar


  1. Wash and pressure cook both dals with a tsp of ghee, turmeric powder for 3-4 whistles. Once the pressure is down, smash dal well with wooden laddle.
  2. Wash and soak the tamarind. Extract the pulp and keep aside
  3. Finely chop the shallots, garlic, tomatoes, coriander leaves and make the carrot into thin slices.
  4. Heat oil + ghee in a pan, add mustard and let it splutter. Add onion,garlic,chilli,curry leaves and saute for a while say for about 1 minute.
  5. Add tomatoes, sprinkle little salt and cook until mushy. Then add asafoetida, fry and add to the cooked dal.
  6. Also add tamarind water,Sambar powder, carrot,salt to the dal and cook in medium flame until the carrot is cooked soft.
  7. Add  little more than 1 glass of water and boil.
  8. Finally add in chopped coriander leaves.
  9. Serve hot with Idli.

Idli Sambar

  • If you feel the dal is not cooked properly,you can give an additional whistle.
  • You can also boil/cook the carrot separately and add to the dal.
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