Tomato Sambhar

Sambhar makes way in my cooking once in a week. I am not a Idli Sambhar person. I love chutneys more. So very rarely I make this combination, but whenever we make this I make it a point to enjoy relishing. 🙂

Pretty easy way to make sambhar with fresh ground spices and tomatoes and goes well with even rice. So all you need to do is make this sambhar, a curry/poriyal and appalam and your lunch/ dinner/ breakfast side dish woes are sorted.  😀



  • Tuvar Dal : 1/4 cup
  • Tamarind: 1 lemon sized one
  • Tomatoes: 1 medium sized
  • Hing: a pinch
  • Salt to taste’
  • Jaggery: 1 tsp

To Grind:

  • Tomato: 1
  • Coconut:2 tbsp
  • Coriander seeds: 1 tbsp
  • Chana Dal: 1 tbsp
  • Dry Red Chili: 2

To Temper:

  • Ghee: 1 tbsp
  • Rai/ Mustard seeds: 1 tsp
  • Curry Leaves: a spring

For Garnish:

Chopped Coriander Leaves



  1. Wash and pressure cook the tuvar dal in water for 3 to 4 whistles.
  2. Soak the tamarind in hot water and squeeze 1 and 1/2 cup water. Discard the pulp.
  3. Heat a pan, a tsp oil and roast coriander seeds, chana dal and red chillies till aromatic.
  4. Add one tomato and hing and allow to cool.
  5. Along with coconut, grind the spices and tomato with little water to a fine paste.
  6. Heat a heavy pan, add “To temper”, the remaining one tomato chopped and the tamarind water.
  7. Cook till the raw smell goes and the water reduces.
  8. Add the tuvar dal, ground paste and give it a nice stir.
  9. Add salt, a little jaggery and bring it to boil.
  10. Garnish with coriander leaves and serve.

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