Sambar Recipe
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Sambar Recipe

Sambar

A popular South Indian dish, traditionally a lentil-based vegetable stew cooked with tamarind broth. It's a staple in many South Indian homes and is often enjoyed with rice, idli, dosa, or vada.

Main Ingredient

The main ingredient in sambar is toor dal (pigeon peas), which is cooked until soft and then blended to a smooth consistency. The dal forms the base of the stew.

Vegetables

A variety of vegetables can be added to sambar, including drumsticks (moringa pods), eggplant, carrots, okra, pumpkin, potatoes, tomatoes, and onions. The choice of vegetables can vary depending on personal preference and seasonal availability. The vegetables are cooked in a tamarind broth, which gives sambar its characteristic tangy flavor. Tamarind is a souring agent derived from the pulp of the tamarind fruit, and it's a key component in many South Indian dishes.

Spices

Sambar is seasoned with a unique blend of spices. A typical sambar powder includes coriander seeds, cumin seeds, dried red chilies, fenugreek seeds, and sometimes, grated coconut. These spices are dry roasted and ground into a fine powder. Additionally, fresh curry leaves, mustard seeds, and asafoetida (hing) are tempered in oil and added to the sambar for an extra layer of flavor.

Preparation

The preparation of sambar involves cooking the lentils and vegetables separately and then combining them with the tamarind broth and spice blend. The dish is simmered until the flavors meld together. The result is a hearty, nutritious stew that's both flavorful and aromatic.

Cultural Significance

Sambar is not just a dish but a cultural symbol in South Indian cuisine. It's known for its balanced nutrition, combining proteins from the lentils, vitamins from the vegetables, and the medicinal properties of the various spices. It's a versatile dish, suitable for any meal of the day, and is enjoyed by people of all ages.

Regional Variations

The dish also has many regional variations across South India, each with its unique twist. For example, in Tamil Nadu, the sambar tends to be thicker and spicier, while in Karnataka, it's slightly sweeter due to the addition of jaggery. Despite these variations, the essence of sambar remains the same – a comforting, delicious stew that brings people together.

Ingredients:

For Sambar Powder (Spice Blend):

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 1 tablespoon turmeric powder
  • 1-2 dried red chilies

For Sambar:

  • 1 cup toor dal (pigeon peas), rinsed and soaked for 30 minutes
  • 2 cups mixed vegetables (such as carrots, potatoes, eggplant, drumsticks, okra, pumpkin), chopped
  • 1 small onion, finely chopped
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit lengthwise
  • 1 tablespoon tamarind paste or lemon-sized tamarind soaked in water
  • 1 tablespoon jaggery or brown sugar (optional)
  • A few curry leaves
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnish

Instructions:

1. Prepare Sambar Powder:

  1. Dry roast coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, and dried red chilies in a pan over medium heat until fragrant. Allow them to cool.
  2. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle. Add turmeric powder and mix well. Keep the sambar powder aside.

2. Cook Toor Dal:

  1. In a pressure cooker, add the soaked toor dal along with 3 cups of water. Pressure cook for 4-5 whistles or until the dal is soft and mushy.
  2. Once the pressure releases naturally, mash the cooked dal well and set aside.

3. Prepare Tamarind Extract:

  1. If using tamarind pulp, soak lemon-sized tamarind in 1/2 cup warm water for 10-15 minutes. Squeeze the tamarind to extract the pulp. Discard the solids and keep the tamarind extract aside.

4. Prepare Sambar:

  1. Heat oil or ghee in a large pot or kadai over medium heat.
  2. Add chopped onions and sauté until they turn translucent.
  3. Add chopped tomatoes, green chilies, and curry leaves. Cook until tomatoes turn soft and mushy.
  4. Add the mixed vegetables and sauté for a couple of minutes.
  5. Add the prepared tamarind extract to the pot. Stir well to combine.
  6. Add the cooked and mashed toor dal to the pot. Mix well.
  7. Add the prepared sambar powder to the pot. Stir well to combine.
  8. Add salt to taste and jaggery or brown sugar (if using). Mix well.
  9. Bring the sambar to a gentle simmer and let it cook for 15-20 minutes or until the vegetables are tender and the flavors are well blended.
  10. If the sambar is too thick, add more water to reach the desired consistency.
  11. Garnish with fresh coriander leaves and remove from heat.

5. Serve Sambar:

  1. Serve hot sambar with idli, dosa, vada, rice, or any South Indian dish of your choice.
  2. Enjoy the delicious and aromatic flavors of homemade South Indian sambar!