There’s a familiar comfort in the smell of sambar simmering on the stove. It carries the warmth of South Indian kitchens, where the gentle tang of tamarind and the aroma of vegetables come together in one soothing bowl. Growing up, the combination of idli, hot sambar, and fresh chutney often marked slow, comforting breakfasts that brought everyone to the table.
With Netra’s Instant Sambar and Chutney mixes, that same feeling is possible even on busy mornings. The sambar comes together smoothly without boiling dal for long hours, and the chutney is ready in moments. It’s a simple way to bring that homestyle taste to everyday meals.
Ingredients
- 100 g Netra’s Instant Sambar Premix
- 1000 ml water
- 1 cup boiled vegetables (drumstick, carrot, brinjal
- Netra’s Chutney Premix
- Water or yogurt to mix chutney
How to Make Sambar & Chutney
- Add the sambar premix to a kadhai with one litre of water. Stir well and bring it to a boil.
- Add the boiled vegetables and let the sambar simmer for five to six minutes until the flavours blend.
- For the chutney, add the chutney premix to a small bowl and mix with water or yogurt to the consistency you like.
- Serve the hot sambar with idli, dosa, or steamed rice, with chutney on the side.
- For extra aroma, you can add a simple tempering of curry leaves, mustard seeds, and red chilies in a little ghee.
Tips / Variations
- Add more vegetables for a fuller, Udupi-style sambar.
- Adjust water depending on how thick or light you prefer it.
- A spoon of ghee in the end adds comforting warmth.
- Yogurt makes the chutney creamier than water.
If you’d like a quick option for breakfast or travel, Netra’s Instant Sambar and Chutney mixes come together in minutes with homestyle flavour.
