Andhra Sambar

Andhar Sambar – At the most, in all the small and large hotels related to Andhra style, the two best items they prefer is Pappu and Sambar. Certainly when we speak about the taste and style of Sambar it’s very unice. And little spicier when we consider to other region sambar.

Cauliflower Pulav
Cauliflower Pulav

Preparation Time

Preparation time – 15 mins
Cooking time – 25 mins
Total time – 40 mins
Cuisine – Andhra region
Serving – 4 to 5
Andhra sambar
Brinjal curry
Brinjal Curry
Rasam Powder
Rasam Powder

Ingredients for Andhra Sambar

  • Toor dal 250 gms
  • Drumstick 2 No’s (can be used any other vegetables as per your choice)
  • Onion 150 gms
  • Tomato 100 gms
  • Turmeric powder ¼ tsp
  • Mustard seeds ½ tsp
  • Red chillli powder 1 tsp
  • Salt to taste
  • Tamarind 2 tbsp
  • Oil 3 tbsp
  • Curry leaves 1 spring
  • Coriander small bunch
  • Water 750 ml


  • Coriander seeds 2 tbsp
  • Red chillies 4 No’s
  • Cumin seeds 1 tsp
  • Fenugreek seeds ¼ tsp
  • Bengal gram dal 1 tbsp
  • Urad dal ½ tbsp

Preparation of Andhra Sambar

  • First wash toor dal and cook with turmeric powder and salt until smooth and tender. And keep aside.
  • Secondly cut vegetables and make tamarind pulp by soaking tamarind into water.
  • Third fry all the masala ingredients separately and then powder together.
  • Heat oil in a cooking vessel, in a medium flame add onions, curry leaves, mustard seeds.
  • Cook for some while and add ground masala items, then in a process add vegetables, fry for 3 to 4 minutes. Then add water and cooked dal into the vessel.
  • Also add tamarind pulp and tomato, cook till the vegetables are cooked and reduce the flame.
  • For tempering take separate small pan add little oil, curry leaves, red chillies, cumin seeds, mustard seeds fry for some time and pour on the sambar.
  • Finally garnish with chopped coriander leaves.


  • In place of drumstick we can add other vegetables also.
  • Again water consistency is your choice, it depends on how thicker you require your sambar.

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Important cooking tips

  • If Leafy Vegetables are cooked in open vessel the natural colour of the leaves will retain, and less water need to be used for cooking.
  • If we add a pinch of cooking soda to the greens while boiling, speeds the cooking process.
  • Don’t mix up all the vegetables while keeping in fridge, keep in separate polythene bags.
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