Authentic Tanjore Sambar

Discover the heart of South Indian cuisine with our vibrant, aromatic Authentic Tanjore Sambar.

Hailing from the historic culinary city of Thanjavur, this traditional lentil stew is a masterclass in flavor balancing. The magic lies in the harmony between sweet local vegetables, tangy tamarind, and a freshly bloomed blend of roasted spices. Using premium, unadulterated ingredients ensures this everyday staple tastes like a feast fit for royalty.

The Ingredients

The Base:

  • 1 cup Toor Dal (split pigeon peas), washed
  • 1 cup mixed vegetables (drumsticks, carrots, ash gourd, and sambar onions/shallots)
  • 1 large tomato, chopped
  • 2 tbsp sesame oil or ghee
  • A handful of fresh coriander leaves, chopped
  • 1/4 tsp Asafoetida (Hing)
  • Salt to taste

The BanyanTree Flavour Profile: (Click the ingredients below to shop our premium spices used in this recipe!)

The Method

Step 1: Cook the Lentils
In a pressure cooker, add the washed Toor Dal, 3 cups of water, a few drops of oil, and the BanyanTree Turmeric. Cook until completely mushy (about 4-5 whistles). Once the pressure naturally releases, whisk the dal until it is perfectly smooth and creamy. Set aside.

Step 2: Simmer the Vegetables
In a large, heavy-bottomed pot, add your mixed vegetables and tomatoes. Pour in the diluted BanyanTree Tamarind Paste along with a cup of water and a pinch of salt. Let the vegetables simmer gently until they are tender and have absorbed that beautiful tanginess.

Step 3: The Sambar Magic
Once the vegetables are cooked, stir in the BanyanTree Sambar Powder. Let it boil for 3 to 4 minutes until the raw smell of the spices disappears and the aroma fills your kitchen. Pour the whisked, creamy dal into the pot. Stir well, adjusting the consistency with a little warm water if needed, and let it gently boil for 5 minutes.

Step 4: The Tempering (Tadka)
In a small pan, heat the ghee or sesame oil. Add the BanyanTree Mustard Seeds and wait for them to crackle. Quickly add the dried red chillies, Asafoetida (Hing), and curry leaves. Sauté for 10 seconds until beautifully fragrant.

Step 5: Garnish and Serve
Pour the sizzling tadka directly over the bubbling sambar. Garnish with freshly chopped coriander. Serve piping hot with fluffy idlis, crispy dosas, or steamed rice.

Chef's Tip: The soul of Tanjore Sambar is the shallots (pearl onions). Using BanyanTree Foods Tanjore Special Sambar Powder in your final tempering instantly elevates the dish from a simple home-cooked meal to a premium restaurant experience. 

Back to Recipes