Mysore Coconut Sambar

Today I want to share a recipe of coconut sambar.I learned this recipe from my Mother-In-Law. This is one of our favorite dish at home and all the friends who tried this instantly liked it. When we moved to Bayarea we came to that know there is a local Indian radio channel and there is a cooking program ‘Nala Bheema Paakam’. I participated in that cooking program and shared this recipe. This recipe serves a party of 6 people.

Youtube link :

Let us see items required for this recipe:

  • Coconut Milk– 1 1/2 cup or 14 oz can
  • Tomato puree–1 1/2 cup(uncooked)
  • Cooked toor dal– 1 cup
  • Onions– 1 Cup
  • Cilantro– for garnish
  • Oil– 2 tsp
  • Ghee– 2 tsp
  • Grated Coconut — 2 tsp
  • Salt– to taste
  • Tempering– urad dal, Jeera, Mustard seeds, Curry leaves.


  • Red chillies — 4
  • FenuGreek seeds (menthulu) — 1 Tbsp
  • Black Pepper– 12 count
  • Coriander seeds – 3 Tbsp

In a pan add all the masala ingredients and dry roast them till the color changes and cool them off. Grind them  into a fine powder.

Coconut milk: Cut the fresh coconut into small pieces.Blend those pieces with some water and strain it.If you are using fresh coconut, one coconut is enough.

In a  deep  hot pan add oil and ghee.Add urad dal, jeera, mustard seeds,chillies(red or green), curry leaves and then add onions.Sprinkle some salt and turmeric powder.Fry them for 5mins and add coconut milk,toordal,tomato puree,salt and mix them well.Cook till it is hot .Add the grated coconut and cilantro.Serve hot with rice,ghee and papad.

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