Mysore Sambar Recipe, South Indian Sambar Recipe with coconut
Prep time
Cook time
Total time
Serves: 4
  • For Mysore Sambar Powder
  • ½ cup Toor Dal
  • ½ cup Chana Dal
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 3 Red Chillies
  • 1 tsp Black Peppercorns
  • 2 tbsp Fresh or dry Coconut
  • For Mysore Sambar we need:
  • 1 gooseberry size Tamarind
  • 1 cup Toor Dal
  • 2 cup water
  • Vegetables of your choice
  • ⅓ tsp Mustard seeds(tempering)
  • Asafoetida Powder
  • A spring Curry Leaves
  • 2 dry red chili
  • 2 tbsp sambar powder
  • Salt to taste
  1. Take a pan heat coconut oil, roast the Mysore sambar powder ingredients like Toor Dal, Chana Dal, Coriander Seeds, Cumin Seeds, Red Chillies, Black Peppercorns, Fresh or dry Coconut.
  2. Let it cool for sometime, add jaggery and then Powder it. Mysore sambar powder is ready.
  3. Cook the Toor dal, mash and keep aside. Take vegetables in a pan and add water. Add turmeric powder and salt cover and cook till the vegetables become soft.
  4. Add the cooked dal, tamarind extract, and sambar powder and mix well, let it boil
  5. Add ghee Temper with mustard seeds, Hin, and chili. Once the mustard seeds splutter add the tempering.
  6. Add the coriander and serve hot Mysore sambar with idli or rice.
Add veggies of your choice.
Make sambar powder and store it in the airtight container
if you use dry coconut you can store sambar powder for long
Recipe by Prema's Culinary at