Mysore Sambar Recipe - Karnataka Style Sambar

Posted by sandeepw on October 13th, 2018

Here we are sharing the Karnataka style - Mysore sambar recipe with the simple and easy process. This kind of sambar is made up using urad dal, toor dal, cumin seeds, coriander seeds, asafoetida and fenugreek seeds. A special karnataka style sambar powder is used to make such sambnar.

Though the powder remains same throughout Karavali and malnad region of Karnataka.
Roasted spices are used to get fresh and aromatic Karnataka style or Mysore style sambar powder.

These are quite different from typical sambar recipes and differ in taste too. This simple to make sambar Recipe is an authentic recipe with delicious taste and amazing aroma.

Ingredients Required for preparing Mysore Sambar

  • Toor Dal - ½ Cup
  • Chana Dal - ½ Tbsp
  • Urad Dal - ½ Tbsp
  • Coriander Seeds - 1 Tbsp
  • Cumin Seeds - ½ Tbsp
  • Red Chillies - 3
  • Black Pepper seeds - 1 Tbsp
  • Fresh Coconut Powder - 4 Tbsp
  • Fenugreek Seeds - ½ Tsp
  • Tamarind Paste - ½ Tsp
  • Chopped Vegetables - As per choice
  • Mustard Seeds - ¼ Teaspoon
  • Asafoetida Powder - ¼ Teaspoon
  • Curry Leaves - 3 Stalks
  • Salt - To Taste

Steps for preparing Mysore Sambar

1. First, wash and soak the dal for around 15 minutes in enough water.
2. Then cook dal in the pressure cooker adding a pinch of turmeric powder with enough water.
3. Take a pan and heat the oil. Then add chana dal, coriander seeds, urad dal, cumin seeds, red chillies, fenugreek seeds and black pepper seeds and fry until they turn a little brown in colour.
4. Now make a fine paste with fried spices and with coconut powder. Convert it into a bowl. Your Sambar Powder is ready.
5. Now take chopped vegetables and add it into dal. After mixing them properly add tamarind paste, sambar powder, asafoetida powder with enough water to make a gravy. Continue cook until vegetables are cook properly.
6. Take a pan and heat oil ( around 4 tbsp) and add mustard seeds. Once seeds start crackling add curry leaves. Saute for 30 seconds and turn off the flame.
7. Pour tempering into the sambar and then garnish with coriander leaves.
8. Serve Mysore Sambar recipe with any south Indian recipe.

The author is from Thanjavur, Tamilnadu, South India and residing in Dubai since 2004. She has learnt many recipes from other cuisines but these traditional Tamilnadu recipes like Mysore sambar are mostly lyenger style. He loves to read recipes from other books and try them in her style.

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Joined: June 7th, 2018
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