Sambar without Dal or Saadham Masaal is one of the most delicious recipes I’ve ever tasted. It’s unique because it cannot be categorized strictly as a sambar or as a North Indian gravy—it has its own special charm. I first learned this dish from my dear Kannamma Perima, and it originally comes from her mother-in-law.
When Perima visited my home, she prepared this curry, and I instantly fell in love with its flavour. From that day, I could never resist it. It’s one of the best gravies to enjoy with rice, especially when paired with crispy vadam or papad.
As a tribute of love, respect, and gratitude, I am sharing this recipe in her memory. Dear Perima, you will always be missed and cherished. ❤️
What is Saadham Masaal (Sambar without Dal)?
Unlike regular sambar, which is prepared with dal (lentils), Saadham Masaal skips dal entirely but still retains the tangy-spicy flavour of sambar. With tamarind extract, sambar powder, and fresh vegetables, it turns into a quick, flavourful curry that tastes wholesome and comforting.
Tips & Variations
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Use shallots (small onions) for an authentic, rich flavour.
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A little jaggery balances the tanginess of tamarind.
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Freshly roasted and ground sambar masala enhances taste.
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Adjust spice level by adding extra green chilies or red chilli.
Serving Suggestions
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Best paired with steamed rice and a drizzle of ghee.
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Goes wonderfully with crispy vadam, papad, or appalam.
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Can also be enjoyed as a side dish with idli or dosa.
Sambar without Dal
Equipment
- 1 Pressure cooker
- 1 Mixie
Ingredients
- 2 no Potato
- 1 Cup Shallots
- 2 no Tomatoes
- Shallots - few
- 2 no Green chilli
- Lemon size Tamarind
- A pinch Turmeric powder
- Small piece Jaggery
- As req Salt
- few Curry leaves
For tempering
- 1 tbsp Gingelley oil
- 1 tsp Mustard seeds
To grind
- 1 tbsp Coriander seeds
- 2 tsp Channa dhal
- 1 tsp Urad dhal
- 1/4 Coconut
- 3 no Red chilli
Instructions
- In a kadai, add a tsp of oil and saute the ingredients(coriander seeds, channa dhal, urad dhal, red chilli, a portion of shallots, coconut) for grinding. Saute until they turn golden brown in colour.
- Allow it to cool and grind it to a smooth paste with little quanity of water.
- Soak the shallots in water for 2 hours. It helps in peeling the skin easily. Next day peel the skin and chop them if they are big.
- Pressure cook the potatoes, peel off the skin and chop them into big chunks.
- Boil the tamarind in water and extract tamarind juice.
- In a kadai, add gingelly oil and splutter mustard seeds. Once they splutter add curry leaves, green chillies and saute.
- Add the remaining shallots and saute until they become transparent.
- After the shallots become transparent, add the tomatoes, cooked potatoes.
- To this add extracted tamarind juice, turmeric powder, salt and jaggery.
- Then add the ground paste and allow to boil.
- Cook in medium flame for five more minutes.
- Garnish with coriander and serve with rice.
INSTRUCTIONS
- In a kadai, add a tsp of oil and saute the ingredients(coriander seeds, channa dhal, urad dhal, red chilli, a portion of shallots, coconut) for grinding. Saute until they turn golden brown in colour.
- Allow it to cool and grind it to a smooth paste with little quanity of water.
- Soak the shallots in water for 2 hours. It helps in peeling the skin easily. Next day peel the skin and chop them if they are big.
- Pressure cook the potatoes, peel off the skin and chop them into big chunks.
- Boil the tamarind in water and extract tamarind juice.
- In a kadai, add gingelly oil and splutter mustard seeds. Once they splutter add curry leaves, green chillies and saute.
- Add the remaining shallots and saute until they become transparent.
- After the shallots become transparent, add the tomatoes, cooked potatoes.
- To this add extracted tamarind juice, turmeric powder, salt and jaggery.
- Then add the ground paste and allow to boil.
- Cook in medium flame for five more minutes.
- Garnish with coriander and serve with rice.
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