How To Make South Indian Sambar (Easy / Base Version)

How To Make South Indian Sambar

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Introduction

South Indian Sambar is a flavorful lentil and vegetable stew, perfect as an accompaniment to idli, dosa, vada, or rice. It’s a comfort food with a blend of tanginess from tamarind, a hint of sweetness, and a medley of spices. This traditional recipe ensures you can make delicious sambar at home effortlessly.

Ingredients

For the Lentil Base:

• 1 cup toor dal (split pigeon peas)
• 2-3 cups water
• 1/4 tsp turmeric powder

For the Vegetables:

• 1 drumstick (cut into pieces)
• 1/2 cup diced carrots
• 1/2 cup diced beans
• 1 medium tomato (chopped)
• 1 medium onion (sliced)

For the Tamarind Mix:

• 2 tbsp tamarind paste (or a small lemon-sized ball soaked in water)
• 1 tsp jaggery (optional)

For the Sambar Powder:

• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1/4 tsp fenugreek powder
• 1/4 tsp asafoetida (hing)

For Tempering:

• 1 tbsp ghee or oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 dried red chilies
• 10 curry leaves

Instructions

1. Cook the Lentils:

Wash the toor dal and pressure cook it with water and turmeric until soft (3-4 whistles). Mash it and set aside.

2. Prepare the Vegetables:

In a large pot, add the chopped vegetables, 2 cups of water, and a pinch of salt. Cook until the vegetables are tender.

3. Add Tamarind and Sambar Powder:

Once the vegetables are cooked, add the tamarind paste, sambar powder, and jaggery (if using). Stir well and simmer for 5 minutes.

4. Combine Dal and Vegetables:

Add the mashed dal to the pot. Mix everything and simmer for 5-7 minutes until the flavors combine.

5. Tempering:

Heat ghee in a small pan. Add mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida. Once they splutter, pour the tempering over the sambar.

6. Serve:

Garnish with chopped coriander leaves. Serve hot with idli, dosa, or rice.

Tips for Better Sambar

• Adjust tamarind and jaggery based on your preferred tanginess and sweetness.
• Add vegetables like pumpkin, okra, or brinjal for variety.
• Roast and grind fresh sambar powder for enhanced flavor.
• Use ghee instead of oil for a richer taste.

Variations

• Hotel Style Sambar: Add a small amount of coconut paste for a creamy texture.
• Kerala Sambar: Use coconut oil for tempering and include vegetables like ash gourd.
• Thin Sambar: Add more water to make it lighter, ideal for idli and dosa.

Conclusion

Making South Indian Sambar at home is simple and rewarding. This recipe captures the authentic flavors of a classic dish. Try it with soft idlis, crispy dosas, or a bowl of steamed rice for a wholesome meal!