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Kothamalli sambar
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5 from 1 vote

Coriander Sambar | Kothamalli sambar

Learn how to make Kothamalli sambar, without sambar powder.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Indian
Servings: 4 people
Author: Jeyashri suresh


  • 1/3 cup Toor dal uncooked
  • 1 cup Coriander leaves finely chopped
  • 6-7 green chili
  • 1 cup Small onion chopped
  • 2-3 Red chili
  • Tamarind a small lemon sized
  • Salt as needed
  • 1 tsp Turmeric powder
  • 2 pinches Asafoetida
  • 3 tsp Oil
  • ½ tsp Mustard seeds


  • Wash and pressure the cook the toor dal with enough water and ½ tsp turmeric powder, for 4-5 whistles.
  • Mash and keep aside.
  • Soak a small lemon sized tamarind in hot water for 10 minutes and extract 2 cups of tamarind water.
  • Finely chop the onions and coriander leaves.
  • In a pan add 3 tsp oil and add the mustard seeds.
  • Slit the green chili and break the red chili into half and add.
  • Saute for a minute and add the chopped onions.
  • I used small onions, you can use big onions too.
  • Saute till translucent.
  • Now add in the tamarind water.
  • Add ½ tsp turmeric powder and asafoetida.
  • Let this boil in medium flame for 7-8 minutes.
  • Once the raw smell of the tamarind goes off, add the cooked and mashed toor dal.
  • Add the chopped coriander leaves.
  • Add ½ cup of water to adjust the consistency.
  • Mix well and let this boil for 2-3 minutes.
  • Switch off the flame.
  • Kothamalli sambar is ready.
  • Serve with Pongal, dosai, or with rice too.


1. If making for tiffin, you can add moong dal too. You can add ¼ cup of moong dal.
2. Adjust the chilis as per your preference, as the coriander leaves give a slightly sweet taste, you can add little more green chili.
3. We don’t add curry leaves to this kothamalli sambar.