Sambar is the perfect accompaniment for dosas. I’m a big dosa fan and make them all the time. This sambar soup is always on the menu when I do.
You can also serve this sambar recipe in other ways. Serve it like you would a soup or over rice. Awesome!
Sambar can be cooked in about half an hour. Unfortunately, dosas take a bit more time. You need to plan ahead to make dosas as the fermenting process takes 36 hours.
You can find my dosa recipe here if you would like to combine it with my homemade sambar recipe.
If you’re looking for a delicious – mildly spiced – soup, give this sambar a go. It’s great served on its own too or with a piece of crusty French bread.
The origin of this sambar recipe…
Sambar – like the dosas I make – is from Southern India. The original recipe which was sent to me by a friend includes chunks of aubergine (eggplant). I used to include it but I’m not a big fan of the vegetable.
If you’d like to try it with the aubergine, add it just after your blend the soup.
In southern India other vegetables are often added too. If it sounds good, add it!
You can make this sambar recipe a few days before serving if more convenient.
In fact, the flavours will develop with time and it will taste even better. That’s one thing I love about recipes like sambar.
You can make it ahead and then just heat it up before serving.
If you like this recipe, you might like to try some of these too…