Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Kathirikkai Avarakkai Murungakkai Sambar – Mixed Vegetable Sambar

Kathirikkai, avarakkai and murungakkai (brinjal, broad beans, drumstick) is one of the popular combination for making sambar. I made this sambar using freshly ground sambar powder which makes it more tastier. It is a perfect combination with rice as well as idi/dosa.

For those who doesn’t know about sambar: Sambar is a staple food in the Southern parts of India. Vegetables are cooked with lentils and spices and served with boiled rice or idli/dosa.

Preparation time: 20 minutes

Cooking time: 30 minutes

Spice level: 3.5 out of 5


  • Broad beans (avarakkai) – 1 cup
  • Brinjal (kathirikkai) – 4
  • 2″ long drumstick (murungakkai) pieces – 7 or 8
  • Toor dal – 2/3 cup (133 gram)
  • Tamarind juice – 1 cup (from a small lime sized tamarind ball)
  • Turmeric powder – 1/4 tsp

Roast and grind:

  • Oil – 3/4 tsp
  • Coriander seeds – 2 tbsp
  • Chana dal – 1 tbsp
  • Urad dal – 1 tsp
  • Dry red chilies – 7 or 8 (adjust to taste)
  • Curry leaves – 5 or 6
  • whole black pepper – 10
For tempering:
  • Oil – 1 tsp (preferably sesame oil)
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • A few curry leaves
  • A pinch of asafoetida
  • One dried chili (optional)

Method of preparation:

Pressure cook toor dal with 1 and 1/2 cups of water and mash it. You can also boil the lentils if you don’t have a pressure cooker.

Wash and cut all the vegetables into long pieces. Heat oil in a thick bottomed kadai or sauce pan and add cut brinjal and saute for 2 to 3 minutes over medium high heat.  Add cut broad beans (avarakkai) and drumstick. Saute for a couple of minutes and a cup of water with turmeric powder and a little salt.

Let it cook till the vegetables become tender. Now add tamarind juice and allow them to boil for 6 to 8 minutes.

In between, heat oil in a pan and add all the ingredients given under “roast and grind”. Roast till the lentils become golden brown. Turn off the stove and let it cool. Grind it to a fine powder.

Mix it with cooked dal and add this mixture to the kadai along with a little more salt. Add more water and let the mixture boil for 5 minutes stirring frequently. Sambar is ready.

For tempering: Heat oil in a small pan. Add mustard seeds and allow it crack. Add the remaining ingredients and finally add this to the finished sambar.

Serve hot with rice or idli/dosa.


  1. sambar looks very inviting……

  2. Mmmm a beautiful sambar to savor!! All that to sop up….

  3. All I want is some papad and rice with this delicious sambar

  4. Thank u for your comments.


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