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A delicious variation to traditional South Indian Sambar (stew). This is made with peanuts and has no dal or lentils added to it. Tasted great when served hot with rice.


6-8 serving

Total time

45 minutes


  • ¼ cup Peanuts
  • ¼ cup Coconut (Dry grated)
  • 1 tbsp Coriander seeds
  • 2 tsps Cumin seeds
  • 3 ~ 4 chilies (Dry red (adjust as per spice preference))
  • ¼ tsp Fenugreek Seeds
  • 1 onion (Large , thinly sliced)
  • 2 tomatoes (Ripe , chopped)
  • 2 ~ 3 tbsps Tamarind (paste)
  • ½ tsp Turmeric
  • to taste Salt
  • 1 tbsp (1.25l) fish stock (Oil)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 Curry leaves
  • 2 ~ 3 cloves Garlic (, crushed)


  1. Dry roast peanuts, coriander seeds, cumin seeds, dry red chilies and fenugreek seeds until fragrant, about 3~4 minutes, on low flame. Add the grated coconut and turn off the heat. Let the mixture cool, then grind to a smooth paste adding enough water.
  2. Heat oil in a saucepan, add mustard and cumin seeds. Once the seeds start to splutter, add curry leaves and crushed garlic. Cook for 30 seconds.
  3. Next add the chopped onion and cook till it turns translucent, about 3~4 minutes.
  4. Add the tomatoes and turmeric. Cover and cook till tomatoes are tender and mushy, about 4~5 minutes.
  5. Add the ground peanut paste, tamarind paste and salt. Add enough water to get to desired consistency. Simmer on medium flame for 6~8 minutes for the flavors to mingle. Serve hot with rice.
  6. View the recipe instructions at Cook's Hideout

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