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20-Minute Mixed Vegetable Sambar with Tamarind Extract – Easy Pressure Cooker
Dolce Flav
Rated 5.0 stars by 1 users
Category
Tamarind Extract
Author:
Dolce Flav
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Cook toor dal until soft, add a colorful mix of vegetables, then pour in ½ cup tamarind extract with sambar powder and spices for authentic tang. Pressure-cook briefly so the veggies turn tender but vibrant, finish with a sizzling mustard–curry leaf tempering, and serve hot with steamed rice, idli, or dosa. Adapted from a high-ranking Hebbar’s Kitchen recipe that explicitly lists tamarind extract and provides the prep/cook times and yield.
Ingredients
For the sambar
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½ cup toor dal, rinsed
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¼ tsp turmeric + ½ tsp turmeric
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1 tsp oil
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1½ cups water
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½ onion, petals
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1 tomato, cubed
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1 carrot, chopped
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5 green beans, chopped
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1 small potato, cubed
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A few drumstick (moringa) pieces
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2 small brinjal/eggplant, chopped
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A few curry leaves
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1 green chili, slit
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2½ cups water
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½ cup tamarind extract
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2 tbsp sambar powder
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1 tsp jaggery
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1 tsp salt
For the tempering (tadka)
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2 tsp oil
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1 tsp mustard seeds
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1 tsp urad dal
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2 dried red chilies, broken
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Pinch of asafoetida (hing)
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A few curry leaves
Directions
Pressure-cook the dal: Add toor dal, ¼ tsp turmeric, 1 tsp oil, and 1½ cups water to a pressure cooker; cook until soft (about 5 whistles). Whisk to a smooth, creamy base.
Add vegetables & simmer: Stir in onion, tomato, carrot, beans, potato, drumstick, brinjal, curry leaves, and green chili with 2½ cups water; bring to a boil.
Flavor with tamarind extract: Pour in ½ cup tamarind extract, sambar powder, jaggery, ½ tsp turmeric, and salt; mix well.
Cook to tender perfection: Pressure-cook for 1 whistle so vegetables turn tender and the dal infuses with tangy spices.
Finish with tempering: Heat oil; splutter mustard seeds, add urad dal, dried chilies, a pinch of hing, and curry leaves. Pour over the hot sambar, stir, and serve immediately with rice, idli, or dosa.
Recipe Note
10 FAQs
Does this recipe use tamarind extract or paste?
Extract. The base recipe specifies ½ cup tamarind extract for balanced tang.
How do I make tamarind extract from a block?
Soak pulp in hot water 10–15 minutes, mash well, and strain to get a smooth extract; measure out ½ cup.
Can I substitute tamarind paste?
Yes—dilute paste with water to mimic the strength of extract and add gradually, tasting as you go.
What vegetables work best in sambar?
Mixed veg is classic: onion, tomato, carrot, beans, potato, drumstick, and brinjal—exactly as in the source recipe.
How spicy should sambar be?
Mild–medium by default. Adjust heat with green chili and your sambar powder.
How do I thicken a thin sambar?
Mash a few cooked veggies or whisk in a bit more cooked dal; simmer a couple of minutes.
What’s the best way to temper (tadka) sambar?
Hot oil + mustard seeds, urad dal, dried red chili, hing, and curry leaves—then pour over the sambar for aroma.
Is jaggery necessary?
Optional. A small pinch rounds the sour and heat without making it sweet.
How long does sambar keep?
Up to 3–4 days refrigerated in an airtight container; reheat gently.
What do I serve with sambar?
Steamed rice, idli, dosa, vada, or pongal—the source notes it’s multipurpose across meals.