Sambar’s origins can be traced back to the southern Indian states of Tamil Nadu, Karnataka, Kerala, and Andhra Pradesh. It’s an integral part of South Indian cuisine and has transcended regional boundaries to become a favorite across the entire Indian subcontinent.
Sambar is a South Indian classic that’s perfect for breakfast with dosa and idli. It’s a delightful dish that my uncle loves to make. He prefers it a bit thicker than the traditional recipe, but you can adjust the consistency by adding more water.
Key Ingredients:
- Toor Dal: Provides a creamy texture and protein.
- Tamarind: Adds tangy flavor.
- Sambar Powder: The unique spice blend that gives Sambar its distinctive taste.
- Vegetables: Customize with your favorites.
- Tempering: Spices like mustard seeds, cumin seeds, and more for a flavorful finish.
INGREDIENTS
For Roasting:
- 1 tbsp Pea Dal
- 1 tbsp Roasted Gram Dal
- 1 tbsp Whole Coriander Seeds
- ¼ tsp Fenugreek Seeds
- ¼ tsp Cumin Seeds
- 2 Dried Red Chilies
- 1 tbsp Fresh Coconut
For Sambar:
- 1 cup Pea Dal (soaked and boiled with ½ tsp turmeric and ½ tsp salt)
- 1 Onion (finely sliced)
- 2 sprigs Curry Leaves
- 1 Tomato (skinned and finely chopped)
- 1 tsp Turmeric
- 1 tsp Kashmiri Chili Powder
- 1 ½ tsp Coriander Powder
- 4-6 Baby Eggplants (halved)
- 3 Drumstick Stalks (cut into 2.5cm strips)
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 2 Dried Red Chilies
- 2 Green Chilies (split lengthways)
- 5 Cloves Garlic (peeled, crushed, and slivered)
- ¼ tsp Asafoetida
- ½ tbsp Tamarind Concentrate (mixed with 50ml hot water)
- 1 tsp Salt
- 250 ml Water
- 2 tbsp Clarified Butter
- 2 tbsp Canola Oil
- 2 tbsp Fresh Coriander (finely chopped)
METHOD
- Roast and Blend Spices:
- In a small pan, roast Pea dal, roasted gram, coriander seeds, fenugreek seeds, cumin seeds, and dried red chilies over medium heat.
- Roast for 3 to 5 minutes until the seeds brown, then add coconut.
- Roast for another 2 to 3 minutes.
- Let this mixture cool, then blend with 50ml of water until smooth. Add more water if needed. Set aside.
- Prepare Spice Mix:
- In a medium pot, heat oil over medium flame.
- Add mustard seeds and let them sizzle.
- Add cumin seeds, fenugreek seeds, dried red chilies, curry leaves, green chilies, and garlic.
- Add onions and sauté for 5 to 6 minutes until translucent.
- Add tomato and 3 tbsp water.
- When the tomato softens, add 1 tbsp fresh chopped coriander and a little water. Cover and cook for 5 minutes.
- Mix turmeric, Kashmiri chili powder, and coriander powder with 2 tbsp water. Stir well.
- Add vegetables with a little water and the spice mixture. Cook for 10 minutes with the lid on, adding water to prevent sticking.
- Complete the Sambar:
- Once veggies are soft, add boiled pea dal and tamarind mixture.
- Add a sprig of curry leaves and fresh coriander.
- Stir in 1 tbsp of clarified butter and cook on low heat, checking to ensure it doesn’t stick.
- Cook for 2 to 3 more minutes and set aside.
- Temper and Garnish:
- In a small pan, temper 1 tbsp of clarified butter over high heat.
- Add curry leaves, red chili, and asafoetida. Mix well.
- Garnish with chopped coriander.
Recipe Credit: Sarvan Naidoo ( My Uncle)
Feel free to adjust the water to achieve your desired consistency. Your delicious Sambar is ready to be served with dosa or your favourite South Indian dishes!
For Idili Recipe: https://inspiredbyprisfood.com/simple-idili-recipe/
For Dosa Recipe: https://inspiredbyprisfood.com/easy-dosa-recipe/