Sambar Recipe
Image Source : Free Stock photos by Vecteezy
What is Sambar?
The famous Sambar is a staple in every South Indian household. It makes a regular appearance in South Indian lunches as well as South Indian breakfast menus. There are many famous variations in South Indian breakfasts like sambar vada, idli sambar, Medhu Vada sambar, dosa sambar, idli vada sambar, etc.
Image Source : Free Stock photos by Vecteezy
How Is Sambar Made?
South Indian sambar is an aromatic melange of lentils, vegetables, and traditional, homemade, Indian spices and herbs. It pairs well with pretty much any type of cooked rice or sambar sadam (sambar and rice), or rice-based items like idli, dosa, uthappam, rava dosa, etc. Sambar by itself also has so many variations like radish sambar, onion sambar, capsicum sambar, or just a mixed veg sambar that has all your favorite vegetables in it. Of course, homemade sambar will taste different from the hotel style sambar, but it tastes so much better due to the sheer sense of achievement for making it yourself! It is like a delicious reward for all your efforts.
The Magic Ingredient..
The ingredient that adds the extra “wow” to the samber is the type of sambar powder you use to make it. I personally prefer homemade sambar powder for my sambar recipe. But in case you are unable to make the sambar powder at home, there are so many great alternatives in the stores like MTR sambar powder, Brahmins sambar powder, Everest sambhar masala, Aachi sambar powder, Eastern sambar powder, and MDH sambar masala. Pretty much any store-bought sambar podi will do the trick! Since taste is so subjective, it is impossible to say which is the best sambar powder for this amazing, yet simple sambar recipe.
Image Source : Free Stock photos by Vecteezy
How Nutritious is Sambar?
The Sambar ingredients by themselves, include many vitamins, minerals, and proteins like zinc, folate, iron, and magnesium. The vegetables in the Sambar provide these nutrients. The lentils in the sambar are a rich source of proteins. When it comes to taste, sambar is hard to beat. So sambar is a great dish to add to your everyday diet! Let us check out the simple recipe to make sambar.
Image Source : Free Stock photos by Vecteezy
South Indian Sambar Recipe
Authentic Iyer Style
INGREDIENTS
Required -
1 Cup - Toor Dal (Pigeon Peas)
1 Cup - Vegetable of your choice
3 - 4 Pieces - Medium Sized Tomatoes
1/2 tsp - Turmeric Powder
1 tbsp - Sambar Powder
2 - 4 tbsp - Olive Oil
1 tsp - Mustard Seeds
1 tsp - Urad dal (Black Lentil/Gram)
1 pinch - Heing (Asafoetida)
1 - 2 Sprigs - Curry Leaves
Salt
1 Small Bunch - Finely Chopped Coriander To Garnish
Optional -
1 Cup - Coconut Milk
1 tsp - Chili Powder
5 - 6 Cloves - Crushed Fresh Garlic
1/4 Cup - Tamarind Water
PREPARATION
Take the Toor Dal, rinse, and drain it at least 4 - 5 times to remove all the dirt and impurities.
Then put the Dal into a pressure cooker with water. The ratio of dal to water should be 1:2. Add turmeric powder and mix well until the water turns completely yellow.
Close the lid of the pressure cooker and cook on medium heat for 6 - 8 whistles until the lentils are thoroughly cooked through and easy to mush. Let the pressure cooker rest for about 10 - 15 minutes so the pressure can release naturally.
Once the pressure has been released, use either the back of a round spatula, potato masher, or a hand blender to mash the lentils to a soupy and smooth consistency.
Blend the Tomatoes to make a purée.
In a deep dish, heat oil and add Mustard Seeds, Urad Dal, heing and Curry Leaves.
Once they crackle, add the vegetable of choice. Add salt to the vegetables and sauteé for about 2 - 3 minutes. Make sure that the vegetbale does not get burnt. We add salt at this stage so that the vegetable also absorbs the salt and does not taste bland.
Add the tomato purée and the mashed lentils along with enough water to get the right consistency and let it boil for 4 - 5 minutes on medium flame.
Then add sambar powder and boil until the raw taste of the powder goes away and the vegetables are completely cooked through.
Do a final taste check and add salt if required.
Serve hot and enjoy with rice and desi ghee!
Additional Optional Tips
To make another version of the sambar, you can use 2 tomatoes instead of 4 and substitute the rest with Tamarind Water.
You can also sauté garlic while tempering the mustard seeds, urad dal, curry leaves and asafoetida to give a different flavour to the sambar.
Chili powder can also be added along with the Sambar Powder in case you prefer your sambar a little spicier. In combination with this, you can also add coconut milk towards the end, 2 minutes before switching it off.
You can also add all your favorite vegetables and make it a mix-veg Sambar.
Good to Note
Some vegetables like drumstick, radish, turnips, and some kinds of beans need to be cooked in the pressure cooker because boiling in the broth alone will not cook them completely. For such vegetables, make sure to pressure cook them as well, with water, turmeric, and salt, before adding to the sambar, 5 - 10 minutes before shutting off the stove.
