Mixed Vegetable Sambar | How to make Vegetable Sambar | Vegetable Sambar Recipe

mixed vegetable sambar

Mixed vegetable sambar made with vegetables like green beans, carrot, kohlrabi and potato, and with dal, is nothing but a pure delight to the taste buds. Make it for items like rice, chapati and dosa and you would like the high tides of taste.

Because it is nutritious, mixed vegetable sambar stands among the first in the health line too.

Heat a teaspoon of home-made ghee and add it to the sambar over warm rice, mix and relish. What would you like to call this experience? It would be nothing but 'super'!

You can make two types of vegetable sambar: 1. With masala paste. 2. Without masala paste. Although it is faster to make sambar without masala paste, it will be less tastier in comparison to the sambar made with the paste.

This recipe tells you how to prepare vegetable sambar using the masala paste.

In the vegetable sambar recipe, an item that gets most of the praises is the sambar powder. Quality sambar powder means tasty sambar.

Sambar Powder for Tasty Sambar
mixed vegetable sambar
Use home-made sambar powder to make mixed vegetable sambar. Such a powder will be fresher and can assist you prepare a tastier sambar. Further if you make sambar powder at home, you can tailor it your taste needs.

Another of the items in the vegetable sambar recipe that get much focus is the toor dal. It also decides to an extent the taste of the sambar. Mixed vegetable sambar made with toor dal will be tastier.

Without any doubt you can tell sambar with more dal, and quality sambar powder, will be tastier. However, higher quantity of dal also makes the sambar thick. When you re-heat such a sambar, it will become thicker.

To balance the taste and thickness, ensure the dal quantity you use makes this liquid dish neither too thin nor thick.

Turmeric is another item in the recipe of vegetable sambar that gives a color and flavor to this traditional south Indian vegetarian dish. What's more, turmeric is said to have many medicinal properties also.

Want to take eating the rice with mixed vegetable sambar to the next level? Enjoy this combo with one or two mango pickles, sandige and papad. All these would take you on an unforgettable gastronomical ride.

If you like to use the sambar also on the next day after the day you prepare the sambar, make sure you heat the sambar, at night, till it boils and the foam disappears, assuming you've prepared this food in the afternoon. Or, store it in the refrigerator as soon as the sambar has cooled. These steps will ensure the mixed vegetable sambar will remain in good condition.

how to sprout mung beansSprouted mung beans are nutritious
Add sprouted mung beans to mixed vegetable sambar to make it more nutritious. Here is how to sprout mung beans.

Quantity: 4-5 cups


1. Toor dal / togari bele / thuvaramparuppul / kandi pappu / tuvar dal 1/4 cup
2. Green beans, 1-1/4" pieces, 3/4 cup
3. Carrot, 1-1/4" pieces, 1
4. Potato, large dices, soaked in water, 1

Soak the potato in water to retain the color of the potato.
5. Knol khol or kohlrabi, large dices, 1
6. Sambar powder 2 teaspoons or to taste
7. Turmeric few pinches
8. Tamarind, small lemon size
9. Coriander leaves few sprigs
10. Salt to taste
11. Water, about 3 cups

For Masala:

1. Coconut gratings 2-3 tablespoons
2. Roasted gram or chana 2 teaspoons
3. Tomato, medium, 1

For Tempering:

1. Oil 1-2 teaspoons
2. Mustard 1/4 teaspoon
3. Curry leaves 1 sprig
4. Hing few pinches
5. onion, chopped, 1-2 tablespoon

How to make Mixed Vegetable Sambar?

mixed vegetable sambar video

1. Add toor dal to a pressure cooker.

Add about 1/2 cup of water to wash the toor dal.


Drain the water.

Wash and drain again.

Soak dal in about 1-and-1/2 cup of water.

Keep aside for about 30 minutes.
2. Soak tamarind in water for about 30 minutes.

Squeeze the tamarind.

Transfer the juice to a bowl.

Add a few teaspoons of water to the tamarind, squeeze and transfer the juice to the bowl.
3. Place the pressure cooker on the stove.

Add turmeric, potato, green beans, knol khol and carrot.

Press the vegetables slightly with a spoon, so these are evenly spread out.
4. Switch-on the stove.

Keep the flame to low.

Cover the pressure cooker with its lid.

Place the weight.

Cook for 1 whistle.

Switch-off the stove.
5. Prepare the Masala Paste:

- Grind coconut and roasted gram in a mixer jar for a few seconds

- Add roughly chopped tomato pieces and water

You can omit the tomato and add more coconut instead. However, the tomato increases the taste and thickness and gives a color.

- Grind to a slightly coarse paste
6. Remove the weight if there is no pressure in the cooker.


Transfer to a utensil.

Switch-on the stove.
7. Add the masala paste to the dal-vegetable mixture.

Add water to the jar.

Swirl and add to the mixture.


Add tamarind juice.

Add a few teaspoons of water to sambar powder in a bowl.

Mix and add to the dal-vegetable mixture.


Add salt.


Cover partially with the ladle left inside the utensil.

Boil till there is no raw smell of sambar powder or tamarind. Be sure to mix intermittently.
8. Prepare the Tempering:

- Heat oil in a small kadai till the oil becomes hot

- Add mustard

- Add hing when the mustard splutters

- Add curry leaves

- Fry for a few seconds

- Add onion

- Fry till the onion becomes golden brown
9. Add the tempering to the boiling mixture.


Switch-off the stove.
10. Mixed vegetable sambar is ready.

mixed vegetable sambar final

TIPS Mixed Vegetable Sambar
1. Use vegetables of your choice. However, you have to cook vegetables that tend to become mushy fast in a separate utensil and not in a pressure cooker.
2. Cut the potato into big dices, because small dices will dissolve fast.
3. If you do not use tomato, use more tamarind.