Traditional Mysore Style Sambar (with Freshly Ground Masala)

 

Every South Indian household has its own version of sambar — but Mysore-style sambar is something else entirely.

It’s slightly sweeter, gently spiced, and made richer with freshly ground coconut masala. This isn’t your quick weekday pressure-cooker sambar — this is the kind that simmers slowly on a Sunday morning while the whole house smells like roasted spices and curry leaves.

🛒 Ingredients:

For the Dal:

• Toor dal

• Turmeric powder

• Water

• A few drops of oil

Vegetables (any of the following):

• Drumstick

• Carrot

• Beans

• Ash gourd

• Brinjal

• Pumpkin

Tamarind Extract:

• Small lemon-sized ball of tamarind soaked in warm water

 To Grind:

• Fresh grated coconut

• Coriander seeds

• Dry red chillies

• Chana dal

• Cumin seeds

• A little oil for roasting

 For Tempering:

• Mustard seeds

• Curry leaves

• Asafoetida (hing)

• Dry red chillies

• Oil or ghee

 Method:

1. Pressure cook toor dal with turmeric and a few drops of oil until soft and mushy. Mash well and keep aside.

2. Cook your chosen vegetables separately in water until tender.

3. Heat a small amount of oil and roast:

   • Coriander seeds

   • Chana dal

   • Dry red chillies

   • Cumin seeds

   Once aromatic, allow them to cool.

4. Grind the roasted spices with fresh coconut into a smooth paste.

5. Add:

   • Cooked vegetables

   • Tamarind extract

   • Salt

   and bring to a gentle boil.

6. Now add the mashed dal and the freshly ground masala paste.

7. Allow the sambar to simmer on low flame for 5–7 minutes.

 Tempering:

Heat oil or ghee in a small pan and add:

• Mustard seeds

• Curry leaves

• Dry red chillies

• A pinch of hing

Pour this tempering over the hot sambar.

 Serving Suggestion:

Serve with:

• Steamed rice

• Idli or dosa

• A drizzle of ghee on top

 A Note from Tradition:

The addition of freshly ground coconut masala is what gives Mysore sambar its signature depth — unlike the sharper, more tangy versions found elsewhere. Many homes would prepare this on special occasions or when guests were visiting.