A small variation in the preparation of a Sambar can make much difference in the taste / flavor. In Fried Sambar we fry the Sambar powder in the oil first instead of adding the sambar powder in the last as we do in the conventional Sambar. Fried Sambar powder gives a different taste to the Sambar.  I hope you and your family will like this sambar.

Fried sambar
Fried Sambar
Preparation Time    - 
Cooking Time 20 mins
Servings3-4 people

Thoor Dhal1/2 cup
Sambar Powder1 tablespoon
Tamarind1 Goosberry size
SaltTo Taste
Manathakkali vathal (or) Sundaikai vathal2 tablespoon
Ghee2 tablespoon
Oil1 tablespoon

  • Cook Thoor dhal with a pinch of Turmeric powder in pressure cooker till soft.
  • Extract the tamarind juice and keep it ready
  • Add the ghee in the pan  and heat the same
  • Once the Ghee is hot, add the Manathakkali Vathal / Sundakkai Vathal and fry the same. 
  • Take the fried manathakkali kai vathal / Sundakkai vathal in a bowl and keep it aside. 
  • Top up the Oil / Ghee if required to fry the sambar powder. Add the Sambar powder and fry the sambar powder till the color change to brown. Don't let the Sambar Powder burn.  
  • Add the tamarind juce and keep the flame as medium. Add the salt.  Let the mixture boil in a medium flame till raw sambar powder smell go away. It may take upto 10 mins. 
  • Add the thoor dhal and mix well. Keep it in medium flame till the mixture starts boiling.
  • Finally add the fried Manathakkali Vathal / Sundakkai vathal and switch off the flame. The Sambar is ready to serve.
Fried sambar
Fried Sambar

Sambar is always special.. you can try some of the other sambar varieties below
Idly Sambar (Gotsu)
Araithuvitta Sambar
Sambar (using sambar podi)
Quick sambar (Avasra Sambar)

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  1. fantastic... i'd love to try it..

  2. sitalekshmiranganathan20 February 2012 at 00:50

    maami can we add moong dhal instead of toor dhal??

  3. what is manathakkalikai vathal

  4. Hmmm ! since i like to experiment when my wife's away,will try the recipe in a fortnight! wonder whether the flavour'd be
    like "vettha kuzhambu"s....srini

  5. I made it today.....tastes yummy...kinda combination of vettai kuzhambu and sambhar.