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This recipe is something that my friend Geetha shared with me during her stay in San Diego some years ago. It is simply surperbe with idie...

Three Forms Of Chillies Infused Sambar

This recipe is something that my friend Geetha shared with me during her stay in San Diego some years ago. It is simply surperbe with idies or dosas. I know you will all be curious reading the title, her recipe calls for no sambar powder and all the spice is from three types of chilies: green chilies, red dry chilies and chili powder. The trick is in adding it at different stages of the sambar making process. This sambar is a little different from the regular sambar. It is slightly watery and hence perfect for dunking soft idlies or crunchy dosai. A very easy and quick sambar to make at any time. If you are in a mood for a different type of sambar please give it a try.


Pressure Pan
Cutting Board
Heavy Bottom pan
Measuring Spoons and Cups

Ingredients: (Makes about 2 1/2 quart Sambar)

Note: Please vary the amount of chilies as your requirement).
Thoor Dhal - 1 cup
Water - 5 cups or more (depends on the dhal)
Turmeric Powder - 1/2 tsp
Green Chilies - 1/2
Chilli Powder - 1 tsp
Mustard Seeds - 1 tsp
Udad dhal - 1 tsp
Dry chilies - 1
Asafoetida - a few shakes
Curry leaves - a few
Cilantro - 2 tbsps chopped
Onion - 1 big
Small Onions/ Shallots - 1 cup
Tomatoes - 3
Ghee - 2 tsps heaped


1. Wash the thoor dhal well and add it to the pressure pan along with 4 cups of water, green chilies, chopped tomatoes and turmeric powder. Cook it to 4 whistles so as to get them cooked well.

2. In the mean while, heat up the pan add ghee, asafoetida, mustard seeds allow the seeds to pop, add red dry chilies and udad dhal.

3. When the udad dhal turns golden brown add small onions, chopped big onions, curry leaves and a little salt and cook the onions well.

4. Once the pressure is realized in the pressure pan, open and using a masher mix the tomatoes, dhal and green chilies well to resemble  a soupy texture. Now add the red chili powder and cook the dhal mix well for 5 minutes with some additional water.

5. Add the dhal mix to the cooked onion mix and allow it to cook on medium heat, check for salt, add cilantro and serve it hot with dosai or idli.

Note: They taste best the next day as the onion, chilies and spices are well infused.


  1. Love this unique sambar,will try it.

  2. this is a lovely recipe...never made sambar this way!

  3. love sambhar...ur recipe sounds simple n easy...love to try sometime..

  4. Oh my yum. This looks too good by far

  5. Yum Yum Yumm.. looks soo tempting and delicious.. Awesome clicks. :)

  6. wow, the sambhar and behind it the Dosa looks so crispy and tempting!!, Morning at half past 9 I am feeling hungry!!, I will definitely give this a try, love to keep changing sambhar's always

  7. looks so tempting with the crispy dosais...

  8. Great pictures! The steel plates give it such a homely feel:)

  9. Crispy dosa and sambar makes me hungry in the early morning :-)

  10. You are making me hungry..........

  11. beautiful click and tempting recipe...

  12. Very nice variation,would love to try. Thanks for sharing a wonderful recipe. Loved the tempting click,u made me hungry :):)

  13. My mom also doesn't use sambar powder,she uses green chillies,red chillies and coriander powder.

    Nice pcs of sambar.

  14. Looks yum Srimathi...a dash of coriander powder adds much taste to the sambhar :) Looks very yummy :) Happy mother's day!!!

  15. This is making me very hungry on this mother's day! I will be trying this recipe out ASAP!

  16. Sambar looks superb!! And so does the dosa!!

  17. I had this sambar. Besh Besh!!! Romba nana iruku!

  18. One of my all time favs, perfect sambar for dosa and idilis.

  19. This is making my mouth water. Beautiful recipe. Will be trying it out myself! Thanks.