Brinjal Sambhar| Kathirikkai Sambhar

Yields: 6 Servings Difficulty: Medium

Sambar (சாம்பார்),- flavour of every south Indian home. This south Indian delicacy is a must-do on auspicious days. The flavour that it renders makes a divinity feel on every south Indian home. There are many ways to make a delicious Sambar and every region in Tamil Nadu follows a unique style. However, the Tirunelveli Sambar is a bit different from the routine Sambar and it goes one step in addition. Tirunelveli region is known for its usage of coconut in most of the dishes. The Tirunelveli style of Sambar is made with either toor dal( Thuvaram Paruppu) or moong dal (Pasiparuppu), with the addition of a variety of vegetables from Brinjal, drumstick, carrots, shallot to even fresh greens. The addition of coconut- cumin paste at the end makes it to stand out from the other Sambar varieties.  The boiling of the flavorful Sambar rises up when it quintessential member hing/asafoetida is added to it. The flavour of the sambar is so appetising along with any poriyal or perfectly roasted potatoes.


0/14 Ingredients
Adjust Servings
  • Grinding Ingredients
  • Tempering Ingredients


0/5 Instructions
  • Wash Toor dal and boil in the pressure cooker for three whistles till mashed.
  • Soak tamarind and strain the tamarind water and place it in a Kadai and allow it to boil till the raw smell goes out. Add sambar powder and turmeric powder and allow it to boil.
  • Meanwhile, in another pan, add oil and once it gets heated up, put the ingredients from the to temper column. Make sure the fenugreek seeds do not get black as it makes render a bitter taste to the sambar and ruin its taste.
  • Add Brinjal and saute it for 2 mins and add it to the boiling sambar. Cook until the brinjal is half done and add the mashed dal to it.
  • After 4 mins, add the grounded coconut, cumin paste and allow it to boil for another 2 mins and garnish with coriander leaves and curry leaves. Serve with hot rice and some potato fry.


  • You can replace Toor dal with Moong Dal if you desire to.
  • Do not avoid usage of Asafoetida / Hing Powder. This is the key ingredient of a flavor sambhar

Leave a Reply

Your email address will not be published. Required fields are marked *