(Indian Vegetable Soup)
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian


For Sambar:

  • 1 cup of dhal * (soaked in water for 3 to 4 hours)
  • 2 medium carrots, cubed**
  • 2 medium potatoes, cubed
  • 1 green plantain, cubed
  • 1 eggplant, cubed
  • 1 cup green beans, cut into 1-inch pieces
  • 1 medium tomato, cubed
  • 1⁄2 cup okra
  • 1⁄2 cup chemba (colocasia), cubed
  • 1 medium onion, sliced
  • 5 cloves of garlic, sliced
  • 2 green chilis, split and cut in half
  • 3 stalks of curry leaves
  • 1 1⁄2 tbsp sambar powder
  • 1 tsp turmeric
  • 1 1⁄2 tbsp salt

For Tempering:

  • 2 tbsps of onion, diced
  • 3 cloves of garlic, diced
  • 1 tsp mustard seed
  • 1⁄2 tsp cumin seed
  • 1 tsp fenugreek powder
  • 1⁄2 tsp asafetida
  • 1 tbsp tamarind, or as needed for a tart flavor
  • 1 tsp turmeric
  • salt to taste
  • 2 tbsps coconut oil ***
  • 3 whole red chilis
  • 1 tsp chili powder
  • 2 tbsps coriander powder
  • 1 tsp black pepper
  • 2 stalks of curry leaves


For Sambar:

  • Wash and cut all vegetables into bite-sized pieces, including 1 onion and 1 tomato.
  • Put all vegetables, garlic cloves, 2 stalks of curry leaves, sambar powder, turmeric, green chilis, soaked dhal, and salt in the pressure cooker.
  • Fill the pressure cooker with water to an inch above the ingredients.
  • Cook for two whistles.****
  • Only open pressure cooker once cool.
  • Add ½ tablespoon of tamarind. Use a little water to loosen if desired.
  • Add prepared tamarind to the cooked vegetables in pressure cookerand mix.

For Tempering:

  • In a pan, add 2 tablespoons of oil.
  • When oil is hot, add mustard seed.
  • When the mustard seeds begin to pop, add cumin seed.
  • Add onion, whole chilis, and garlic. Stir well.
  • When browned, add the curry leaves.
  • Add asafetida and fenugreek. Stir well and turn heat to low.
  • Add chili powder, coriander powder, turmeric, and black pepper.
  • Stir well and cook for about 3 to 4 minutes.
  • Add the ingredients to the cooked vegetables.
  • Add salt for taste.
  • Without closing the lid, put on medium heat and bring to a boil.
  • Continue to cook for 10 minutes or until done.
  • Sambar is ready to serve. Enjoy!



This dish goes well with Chapatti, Rice, Nan, etc.
*Toor Dhal or Chana Dhal.
**Any vegetable you might find interesting can be added, such as okra, drumstick, chembu (taro), etc.
***You can use any oil, but coconut oil gives it a Kerala taste.
****You can also cook the vegetables and dhal on the stove top.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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