Sambar

Sambar Ingredients

To prepare authentic South Indian sambar, gather these essential ingredients:

1. Toor Dal (Pigeon Peas): The core of sambar, it provides a creamy texture.
2. Mixed Vegetables: Common choices include drumsticks, eggplant, carrots, and okra.
3. Tamarind: For that signature tangy flavor.
4. Sambar Powder: A blend of spices like coriander, cumin, and fenugreek.
5. Turmeric Powder: Adds color and flavor.
6. Asafoetida (Hing): A pinch for its unique aroma.
7. Curry Leaves: For a delightful aroma.
8. Mustard Seeds: For tempering.
9. Oil: For cooking and tempering.
10. Salt: To enhance the taste.

Now, let's dive into crafting this delectable dish.

Step 1: Preparing the Dal

Wash 1 cup of toor dal thoroughly and cook it until soft and mushy. You can use a pressure cooker for this step.

Step 2: Tamarind Extract

Soak a small ball of tamarind in warm water and extract the juice. Set it aside.

Step 3: Cooking the Vegetables

• In a large pot, heat 2 tablespoons of oil.
• Add a pinch of asafoetida, mustard seeds, and curry leaves. Allow them to splutter.
• Add the mixed vegetables and sauté for a few minutes.
• Add turmeric powder and a pinch of salt. Cook until the vegetables are tender.

Step 4: Preparing the Sambar

• Add the tamarind extract to the cooked vegetables.
• Stir in the cooked toor dal.
• Add sambar powder and salt to taste.
• Allow the mixture to simmer on low heat for about 10-15 minutes, allowing the flavors to meld.

Step 5: Tempering

• In a separate pan, heat a tablespoon of oil.
• Add mustard seeds, curry leaves, and a pinch of asafoetida.
• Pour this tempering over the simmering sambar and mix well.

Serving Suggestions

Sambar is best enjoyed with:

• Idli: Soft, steamed rice cakes.
• Dosa: Thin, crispy rice crepes.
• Rice: As a main course, served with plain rice.

In conclusion, sambar is not just a dish; it's a symphony of flavors that celebrates the diversity of South India. By following this recipe, you can recreate the magic of South Indian sambar in your own kitchen.