Chettinad Sambar Recipe Veg: Authentic & Easy Guide

Savor the authentic flavors of South India with this vibrant Chettinad Sambar recipe, a vegetable-packed, tangy, and aromatic stew that perfectly embodies the rustic charm of Chettinad cuisine. Unlike the regular sambar, Chettinad sambar is renowned for its bold spices and the unique blend of roasted masalas that add a deep, smoky flavor to the dish.

This recipe combines a medley of fresh vegetables with lentils and a complex spice profile that creates a hearty, soul-warming dish.

If you’re looking to add more depth and variety to your sambar repertoire, this vegetarian Chettinad sambar will become a favorite. It’s perfect for lunch or dinner and pairs beautifully with steamed rice, dosa, or idli.

Whether you’re a seasoned cook or a curious foodie, this recipe is straightforward and rewarding, bringing the rustic, spicy vibrancy of Chettinad right into your kitchen.

Why You’ll Love This Recipe

Chettinad Sambar stands out for its unique spice blend that is both fiery and fragrant, making it a delightful change from the usual sambar recipes. The use of roasted spices and fresh curry leaves adds complexity and a smoky aroma that’s truly irresistible.

This recipe is vegetarian and packed with nutritious vegetables and protein-rich toor dal, making it a wholesome meal on its own. It’s also naturally gluten-free and can be easily adapted to vegan diets by skipping the ghee or using oil.

Moreover, it’s an excellent way to introduce more vegetables into your diet in a delicious format. The step-by-step instructions ensure even beginners can master this dish with confidence.

Ingredients

• Toor dal (pigeon peas) – 1 cup
• Tamarind paste – 2 tablespoons
• Mixed vegetables (drumsticks, carrots, beans, pumpkin, brinjal) – 2 cups, chopped
• Water – 4 cups (adjust as needed)
• Mustard seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Fenugreek seeds – ½ teaspoon
• Dry red chilies – 3-4
• Coriander seeds – 1 tablespoon
• Black peppercorns – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Asafoetida (hing) – a pinch
• Turmeric powder – ½ teaspoon
• Salt – to taste
• Fresh curry leaves – 2 sprigs
• Green chilies – 2, slit
• Ginger – 1-inch piece, grated
• Oil or ghee – 2 tablespoons
• Fresh coriander leaves – for garnish

Equipment

• Pressure cooker or instant pot
• Medium-sized saucepan
• Frying pan or tava for roasting spices
• Mortar and pestle or spice grinder
• Mixing bowls
• Wooden spoon or spatula
• Knife and chopping board

Instructions

1. Cook the toor dal: Rinse 1 cup of toor dal thoroughly under running water until the water runs clear. Pressure cook the dal with 2.5 cups of water and a pinch of turmeric for about 3-4 whistles or until soft and mushy. Set aside.
2. Prepare the tamarind water: Soak 2 tablespoons of tamarind paste in 1 cup of warm water for 10 minutes. Extract the juice by squeezing the pulp and strain to remove seeds and fibers. Set aside.
3. Roast the spices: In a dry frying pan, add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ½ teaspoon fenugreek seeds, 3-4 dry red chilies, 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, and 1 teaspoon fennel seeds. Roast on medium heat until aromatic and slightly darkened (about 3-4 minutes). Remove from heat and grind to a coarse powder using a mortar and pestle or spice grinder.
4. Cook the vegetables: In a saucepan, add the mixed vegetables (about 2 cups chopped drumsticks, carrots, beans, pumpkin, and brinjal) with 1.5 cups of water, salt, and ½ teaspoon turmeric powder. Cook until the vegetables are tender but not mushy (about 10-12 minutes).
5. Combine dal and tamarind: Add the cooked dal and tamarind water to the saucepan with vegetables. Mix well and simmer on low heat for 10 minutes, stirring occasionally. Add water as needed to adjust consistency.
6. Temper the sambar: Heat 2 tablespoons of oil or ghee in a small pan. Add 1 teaspoon mustard seeds and let them splutter. Add 2 slit green chilies, grated ginger, a pinch of asafoetida, and 2 sprigs of fresh curry leaves. Sauté for 1-2 minutes until fragrant.
7. Add the roasted spice powder: Add the freshly ground Chettinad spice powder to the tempering pan and stir well for 30 seconds to release its aroma. Immediately pour this tempering over the simmering sambar and mix well.
8. Final simmer and garnish: Let the sambar simmer uncovered for another 5 minutes to meld the flavors. Taste and adjust salt or tamarind as needed. Turn off heat and garnish with freshly chopped coriander leaves.

Tips & Variations

“The secret to a perfect Chettinad sambar lies in roasting the spices just right – not too light, not too dark.”

• For a smokier flavor, try dry roasting the red chilies separately until they darken slightly before grinding.
• You can substitute toor dal with masoor dal or moong dal, but toor dal gives the authentic texture and taste.
• Add a teaspoon of jaggery or brown sugar to balance the tangy tamarind flavor if you prefer a slight sweetness.
• For a richer taste, finish off with a spoon of ghee instead of oil.
• Feel free to add seasonal vegetables like pumpkin, bottle gourd, or even spinach for variation.

Nutrition Facts

Serving Suggestions

Chettinad sambar is traditionally served with steamed white rice and a dollop of ghee. It also pairs wonderfully with South Indian breakfast items like Thelma Sanders Squash Recipe (as a side vegetable) or with fluffy idlis and crispy dosas.

For a heartier meal, try serving it alongside a vegetable stir-fry or a simple cucumber raita to balance the heat and spice.

You can also experiment by using Chettinad sambar as a base for a nutritious stew, adding extra vegetables or even paneer for added protein.

Conclusion

Chettinad sambar is a celebration of South Indian culinary artistry, bringing together a perfect harmony of spices, tanginess, and wholesome vegetables. This recipe offers an authentic taste of the Chettinad region’s rich food heritage, making it an ideal dish to warm your soul and nourish your body.

With its robust flavors and vibrant colors, it’s sure to impress both family and guests alike.

By mastering this recipe, you’ll not only enjoy a delicious meal but also gain the confidence to explore more complex Indian dishes. Don’t forget to check out some other delightful recipes on the blog, like the comforting Bariatric Meatloaf Recipe or the tangy and crunchy Pickled Cherry Pepper Recipe to add variety to your menu.

Happy cooking and enjoy the rich, spicy goodness of Chettinad sambar!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chettinad Sambar Recipe Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A spicy and flavorful South Indian lentil stew made with toor dal and mixed vegetables. This Chettinad style sambar is rich in spices and perfect with rice or idli.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup toor dal (split pigeon peas)”, “2 cups mixed vegetables (carrot, beans, pumpkin, drumstick)”, “2 tbsp tamarind pulp”, “2 dried red chilies”, “1 tbsp coriander seeds”, “1 tsp cumin seeds”, “1 tsp fenugreek seeds”, “1/2 tsp black peppercorns”, “1/4 tsp turmeric powder”, “2 tbsp oil”, “1 sprig curry leaves”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook toor dal until soft and mash well.”}, {“@type”: “HowToStep”, “text”: “Soak tamarind pulp in warm water and extract juice.”}, {“@type”: “HowToStep”, “text”: “Dry roast red chilies, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns; grind to a fine powder.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan, add curry leaves and saut\u00e9 vegetables for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add turmeric, tamarind juice, cooked dal, and spice powder; simmer for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Add salt to taste and boil for another 5 minutes before serving.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “12 g”, “fatContent”: “6 g”, “carbohydrateContent”: “35 g”}}