Try this….Sambar. It’s easy, different, delicious! Made without using dhal. Just one type of vegetable and a bit of grinding that does wonders!! While the boiling sambar does most of your job, don’t miss taking note of the pointers given at the end of the recipe.

Dish Type:  South Indian Vegetable StewBrinjal Sambar

Preparation Time:  15 min

Cooking time:  30 min

Serves:  4 persons

Yield: 1 litre (approx.)


For cooking:

Brinjal                         250 gms (5 to 6 nos. approx. of green round variety)

Water                          1/2 litre

Turmeric powder        A pinch

Curry leaves                1 sprig

Green chillies              1 no. (optional)

Jaggery                        1/2 tsp (optional)

Ghee                            A drop

Tamarind paste           1/2 tsp (1/4 tsp at the start and 1/4 tsp towards the end of boiling)

Salt to taste                 3/4 tsp approx. (1/2 tsp at the start and 1/4 tsp towards the end of boiling)

For grinding:

Raw grated coconut    125 gms

Dhania (dry fried)       15 gms

Red Chillies                 4 nos.

For seasoning:

Ghee                            1/2 tsp (or coconut oil/any other cooking oil)

Mustard seeds                        1/2 tsp

Asafoetida                   A pinch

For garnishing

Coriander leaves


Wash brinjal, curry leaves and coriander leaves in water. Drain the water.

Cut each brinjal into 8 pieces.

Boil them for about 6 to 8 min. in a vessel along with water, turmeric powder, tamarind paste, salt, curry leaves, green chillies and jaggery.

While boiling…  

Grate raw coconut. Dry fry dhania.

Grind the above ingredients along with red chillies, initially without using water and then continue grinding using approx. 50 ml water.

Mix this ground chutney to the cooked but still boiling brinjal. Also add little more salt and tamarind paste (refer ingredients list for approx. quantities) and continue boiling for few more minutes. Can you sense that splendid smell of sambar?

Now is the time for seasoning…..

For this, heat ghee or coconut oil in a small skillet. Put mustard seeds. When they crackle switch off the burner. Now add asafoetida and immediately pour over the cooked brinjal sambar.

Garnish it with thoroughly washed and chopped fresh coriander leaves.

Wow…. Delicious Brinjal Sambar is now ready!

Also view recipes of “Beetroot Sambar“, “Gherkins Sambar“, Onion Tomato Sambar“, “Ridge Gourd Huli Thovve” and “Khara Kootu” in this blog.


You can adjust the quantity of salt, chillies and tamarind paste depending on your choice.

Do not miss the special instructions given on splitting the total quantity of salt and tamarind paste to be used.

To reduce the bitterness of brinjal (if required) after slicing them, sprinkle salt evenly over it and mix thoroughly. Leave it for 10 min. and rinse well before use.

Green round variety of brinjal used in this recipe is also known as “Matti Gulla”, grown in Udupi district of Karnataka State, India.

Eggplant or brinjal is also called by other names like Aubergine (in the western part of the world) Baigan (in India) etc.



Beetroot Sambar is typically a staple, delicious South Indian dish and goes beautifully with cooked rice and rotis too due to its gravy consistency.


Dish type: South Indian Vegetable Stew

Preparation time: 20mts

Cooking time: 15mts

Serves: 4 persons



Beetroot                      1/2 kg (or 4 nos. of medium size)

Ginger                         1/2” piece

Green chillies              3 nos. medium size

Curry leaves                1 sprig

Coriander leaves         1 cup

Medium rava              15 gms.

Raw coconut               1 cup

Tamarind paste           1 tsp

Salt to taste                 1 tsp approx.

Water                          250 ml

For Seasoning

Cooking oil                  1 tsp (preferably coconut or olive oil)

Red chillies                  2 nos.

Mustard seeds            1/2 tsp

Black gram dhal          1 tsp

Asafoetida                   A pinch


Wash beetroot thoroughly. Peel the skin and grate them.

Wash ginger, peel the skin and grate it.

Soak tamarind in water for about 10 min. Extract the juice to separate it from the fibre and seeds and keep it aside. (This is in case you don’t have tamarind paste ready)

Grate raw coconut. Grind it along with rava (semolina)and transfer it to a small bowl.

(After transferring, add 100 ml. of water to the mixie jar and run it for a few seconds. Pour this water to the same small bowl. By doing this even the remaining contents sticking on to the sides of the jar can be used. No wastage and jar also gets cleaned in the process. Smart cooking!)

Boil the grated beetroot along with 150 ml. water, salt, tamarind paste, grated ginger and slit green chillies for about 10 minutes. Keep stirring gently at intervals.

When cooked, add the ground coconut rava mix.

Let it boil for a few more minutes.

While it is boiling prepare the seasoning.

Heat oil in a small skillet on another burner on low flame. Add black gram dhal followed by mustard seeds. When it crackles, add red chillies, curry leaves.Saute for few seconds and turn off the heat.

Immediately add asafoetida powder and pour this seasoning on to the simmering beetroot sambar. Turn off the flame.

Garnish with finely chopped fresh coriander leaves.

Transfer it to a serving bowl.

Beetroot sambar is now ready to be served.

Also view in this blog “Beetroot Chutney“, “Brinjal Sambar“, “Gherkins Sambar“, “Onion Tomato Sambar“, “Ridge Gourd Huli Thovve” and “Khara Kootu