Sambhar Recipe with Chotus Sambhar Podi

Sambhar isn’t just a dish—it’s an emotion for every South Indian household. The aroma of simmering vegetables, tamarind, and spices bubbling together evokes memories of family breakfasts and Sunday lunches. Traditionally made with care and patience, sambhar brings the soul of the South to the table. At Chotus Foods, we’ve captured that legacy in our Sambhar Podi—a blend crafted with heirloom recipes and hand-roasted ingredients. Whether you’re a seasoned cook or a beginner, this recipe will help you recreate that authentic temple-style sambhar in just a few easy steps.

Sambhar Recipe – With Chotus Sambhar Podi

Sambhar isn’t just a dish—it’s an emotion for every South Indian household. The aroma of simmering vegetables, tamarind, and spices bubbling together evokes memories of family breakfasts and Sunday lunches. Traditionally made with care and patience, sambhar brings the soul of the South to the table. At Chotus Foods, we’ve captured that legacy in our Sambhar Podi—a blend crafted with heirloom recipes and hand-roasted ingredients. Whether you’re a seasoned cook or a beginner, this recipe will help you recreate that authentic temple-style sambhar in just a few easy steps.

Ingredients :

  • 1 cup toor dal

  • 1 tbsp Chotus Sambhar Podi

  • 1 lemon-sized tamarind ball (soaked)

  • 1-2 cups chopped vegetables (carrot, drumstick, brinjal, etc.)

  • 1 tsp mustard seeds

  • 1 sprig curry leaves

  • 2 dried red chilies

  • 2 tbsp ghee or oil

  • Salt to taste

  • Fresh coriander for garnish

Instructions :

  • Cook the Dal: Wash and pressure cook toor dal with a pinch of turmeric until soft. Mash and keep aside.

  • Prepare Tamarind Extract: Soak tamarind in warm water, extract juice, and discard pulp.

  • Boil the Veggies: In a pot, boil the chopped vegetables in water with salt. Add tamarind juice and simmer for 5 minutes.

  • Add Chotus Sambhar Podi: Stir in 1 tbsp of Chotus Sambhar Podi. Let it boil gently so the flavors combine.

  • Combine with Dal: Add the mashed dal to the pot and simmer for 5–10 minutes.

  • Tempering: In a separate pan, heat ghee. Add mustard seeds, red chilies, and curry leaves. Once they crackle, pour over the sambhar.

  • Garnish: Top with coriander and serve hot.

Serving Suggestion :

Serve with hot steamed rice or alongside idli/dosa with ghee.