Category Archives: Sambars

Subhadra Amma Potato Sambhar

Subhadra Amma Potato Sambhar

A very delicious Sambhar that can be made when your pressed for time. I learnt this recipe from my mother’s very good friend    Subhadra Amma. I am very happy to share this recipe with you. Goes well with plain rice, dosas, hot bread toast and hot, hot phulkas.


Peeled and chopped potatoes – 2 cups

Chopped onions – 1 cup

Chopped tomatoes – 2 cups

Broken yellow moong dhal ( paasi paruppu) – 2 tablespoons

Turmeric powder – 1 pinch

Sambhar powder – 1 and 1/2 tablespoons

Salt to taste

Sugar – 1 teaspoon

Tamarind paste – 1 teaspoon

Water – 4 cups

Rice flour – 1 teaspoon ( mix the rice flour with 1/4 cup of water to a smooth mix )

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves and curry leaves – little


Heat a pressure cooker. Season. First fry the onions. Keep on sim flame. Fry till golden. Next, add the chopped tomatoes. Add the turmeric powder. Sauté on sim flame for 5 minutes. Add the chopped potatoes. Add the broken moong dhal. Mix well. Add the Sambhar powder and sugar. Sauté for 3 minutes. Add 4 cups of water. Cover the cooker with the cooker lid and put the weight. Keep the flame on high. After 4 whistles, sim the flame. Leave it for 10 minutes. Switch off the stove. After the pressure subsides, open the cooker lid. Mix gently.  Add the tamarind paste. Add the rice flour mix and salt to taste. Keep the cooker on the stove. Switch on the stove. Cook on  sim flame for 5 minutes. By now the sambhar would have become thick. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) If the Sambhar thickens too much dilute it slightly with boiling hot water.

2) The sambhar tastes nice if it is a little thick. Do not make it runny. The taste will change.

3) After adding the tamarind paste, do not boil the sambhar for a long time.










Mambazha ( Ripe Mango) Sambar

Mambazha (Ripe Mango) Sambar

Ripe Mango is a very versatile fruit. Can be used in various recipes. I am very pleased to share this recipe with you all. Choose small ripe mangoes of the same size. A very flavourful sambar. Best served with plain rice, ghee and a potato fry or with Wheat rava upma, Ven pongal, Crisp dosa, Rava dosa, Arisi ( rice ) upma and curd rice. Do try and enjoy. Please post your feed back.


Boiled Toovar dhal- 1/2 cup

Small mangoes – 6 ( choose mangoes of the same size, wash and cut both the sides, use all the 3 portions including the seed )

Sambar powder – 1 teaspoon

Slit green chillies – 2

Tamarind paste – 1/2 teaspoon

Salt to taste

Grated jaggery – 1 tablespoon

Water – 1 cup

Roast in oil and grind to a fine paste

Oil- 1 tablespoon

Coriander seeds – 1 and 1/2 tablespoon

Raw rice – 1 teaspoon

Channa dhal  – 1 teaspoon

Urad dhal – 1 teaspoon

White sesame seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/4 teaspoon

Red chillies – 5 ( I have used Kashmiri red chillies )

Grated coconut – 2 tablespoons

Curry leaves – 4

Heat a pan. Keep on sim flame. Add oil. Add in all the above mentioned ingredients. Roast to a golden colour. Switch off the stove. Transfer the fried contents to a plate. Cool. Blend to a fine paste with little water.

To Season

Gingelly oil ( sesame oil ) – 2 tablespoons

Ghee – 1 tablespoon

Mustard seeds – 1 teaspoon

Torn red chilli – 1

Asafoetida powder – 1/2 teaspoon

Finely chopped curry leaves – little

To Garnish 

Finely chopped green coriander leaves – little

Mambazha Sambar served with Wheat rava upma


Heat a pan. Pour 1 cup of water. When the water boils add the chopped mangoes. Boil on high flame for 5 minutes. Add the tamarind paste, sambar powder, slit green chillies, salt to taste and the grated jaggery. Cook on sim flame for 5 minutes. Add the boiled dhal and the ground paste. Simmerfor 5 minutes. By now the sambar would have thickened. Switch off the stove. Season and garnish. Mix well and serve hot.

Chef’s Tips

1) Do not boil the sambar for a long time. The taste will change.