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+ servings

Peanut Sambar

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.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Side Dish
Cuisine: andhra
Servings: 68 serving


For Peanut Sambar paste:

  • 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

For the Sambar:

  • 1 Onion Large , thinly sliced
  • 2 Tomatoes Ripe , chopped
  • 2 ~ 3 tbsps Tamarind paste
  • ½ tsp Turmeric
  • To taste Salt

For Tempering:

  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 8 ~ 10 Curry leaves
  • 2 ~ 3 cloves Garlic , crushed


Make the Peanut sambar paste:

  • 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.

Make Sambar:

  • 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.
  • Next add the chopped onion and cook till it turns translucent, about 3~4 minutes.
  • Add the tomatoes and turmeric. Cover and cook till tomatoes are tender and mushy, about 4~5 minutes.
  • 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.


Sambar with peanuts
Lets check out what my fellow marathoners have cooked today for BM# 67.
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