Sambar is a South Indian cuisine, known for its rich, tangy, and slightly spicy flavors. It’s a hearty stew made with vegetables, and a unique combination of spices known as sambar masala. This article will take you through the step-by-step process of making both sambar recipe and homemade sambar masala recipe or sambar powder recipe , ensuring you achieve the south indian traditional taste of this beloved dish.
Sambar is a traditional South Indian dish that taste perfectly with rice, idli, dosa, and vada. It’s a versatile dish that can be enjoyed as a main course or a side dish. The heart of sambar lies in flavorful sambar masala, a spice and rich flavour masala that gives sambar its tangy and spicy taste.
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Ingredients for Sambar
For the Sambar:
- Toor dal (split pigeon peas): 1 cup
- Tamarind: A small size (soaked in warm water)
- Vegetables: Drumsticks, carrots, potatoes, okra, eggplant (1-2 cups mixed)
- Tomato: 1 large, chopped
- Onion: 1 medium, chopped
- Green chilies: 2, slit
- Turmeric powder: 1/2 tsp
- Salt: To taste
- Water: As required
For Tempering:
- Mustard seeds: 1 tsp
- Cumin seeds: 1/2 tsp
- Fenugreek seeds: 1/4 tsp
- Asafoetida (hing): A pinch
- Dried red chilies: 2
- Curry leaves: 10-12
- Oil: 2 tbsp
Steps For Making Sambhar
Preparing the Dal:
- Rinse and cook the toor dal: Wash 1 cup of toor dal thoroughly and pressure cook it with 2 cups of water and 1/2 tsp turmeric powder until soft. Properly Mash the cooked dal and set aside.
Cooking the Vegetables:
- Prepare vegetables: Cut your chosen vegetables into bite-sized pieces. Common choices include drumsticks, carrots, potatoes and okra.
- Cook the vegetables: In a large pot, add the vegetables along with the tamarind water, a pinch of turmeric, and salt. Cook until the vegetables are tender.
Combining Dal and Vegetables:
- Mix dal with vegetables: Once the vegetables are cooked, add the mashed dal to the pot. Mix well and let it simmer.
Adding Sambar Masala:
- Add sambar masala: Add 2-3 tbsp of homemade or store-bought sambar masala. Let it simmer for another 10-15 minutes until the flavors meld together.
Tempering:
- Prepare the tempering: In a small pan, heat 2 tbsp of oil. Add mustard , cumin , fenugreek seeds and red chilie, curry leaves last but not least. Once the mustard seeds start to splutter, pour this tempering over the simmering sambar.
- Final touch: Stir well, adjust salt if needed, and let it cook for another 5 minutes.
- Garnish and serve: Garnish with fresh coriander leaves and serve hot with rice, idli, dosa, or vada.
Making Sambar Masala for Sambar
Ingredients for Sambar Masala:
- Coriander seeds: 2 tbsp
- Cumin seeds: 1 tsp
- Fenugreek seeds: 1/2 tsp
- Mustard seeds: 1/2 tsp
- Black peppercorns: 1 tsp
- Dry red chilies: 8-10
- Chana dal (split Bengal gram): 1 tbsp
- Urad dal (split black gram): 1 tbsp
- Asafoetida (hing): A pinch
- Curry leaves: 10-12
- Turmeric powder: 1/2 tsp
Steps to Make Sambar Masala:
- Dry roast spices: In a pan, dry roast coriander seeds, cumin seeds, mustard seeds, black peppercorns, and dry red chilies on low heat until fragrant. Set aside.
- Roast dals: In the same pan, roast chana dal and urad dal until golden brown.
- Roast curry leaves: Add curry leaves and a pinch of asafoetida to the pan and roast briefly.
- Cool and grind: Let all the roasted ingredients cool. Once cool, grind them into a fine powder along with turmeric powder.
- Store: Store the sambar masala in an airtight container. It can be used for 2-3 month.
Tips for Perfect Sambar Recipe
- Consistency: Adjust the consistency of the sambar by adding water.
- Vegetables: Use fresh and seasonal vegetables like caroot, curry leaves, potatos and pumpkin etc. for the best flavor.
- Tamarind: Ensure the tamarind pulp is well strained to avoid a gritty texture.
- Simmer time: Allow the sambar to simmer adequately after adding the masala to blend the flavors perfectly.
6. Variety of Sambar
- Arachuvitta Sambar: Made with freshly ground coconut and spices.
- Onion Sambar: Uses shallots or small onions for a sweeter taste.
- Mixed Vegetable Sambar: A variety of seasonal vegetables are used for a more complex flavor.
7. Serving Suggestions
Sambar is traditionally served with steamed rice cake or Idli, but it also pairs wonderfully with:
- Idli: Steamed rice cakes
- Dosa: Thin, crispy rice pancakes
- Vada: Savory lentil doughnuts
- Uttapam: Thick, savory pancakes topped with vegetables
Enjoy your homemade sambar with sambar masala these accompaniments for a truly authentic South Indian meal experience.
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