Bhumika Jagtap
Sambar Recipe: A Timeless South Indian Delight
Sambar is not a dish; it is a warm hug in a bowl-it is a tradition with the generations and a staple product adorning Indian kitchens from their comforting flavors. Born mostly in south India, this lentil-based stew is a wonderful symphony of tangy spiciness and savory feelings. Whether it’s hot steaming rice and fluffy idlis or hot crispy dosas, sambars have the wonderful ability to uplift your spirit at every spoonful that touches your tongue.
What is Sambar?
Imagine a dish that is healthy yet scrumptious, made of wholesome lentils, tangy tamarind, and a colorful medley of vegetables. Sambar is all this and more, brought to life with the magic of sambar powder—a fragrant blend of spices. It’s a comfort food in South India that people love not just for its taste but also for its health benefits, full of protein, fiber, and essential vitamins.
Ingredients
| Ingredient | Quantity |
|---|---|
| Toor Dal (Pigeon Pea Lentils) | 1/2 cup |
| Tamarind | Lemon-sized ball |
| Mixed Vegetables (Carrot, Drumstick, Brinjal, etc.) | 1 cup (chopped) |
| Sambar Powder | 2 tablespoons |
| Turmeric Powder | 1/4 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 10-12 leaves |
| Asafoetida (Hing) | A pinch |
| Red Chilies (Dried) | 2 |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Oil | 2 tablespoons |
| Salt | To taste |
| Water | As needed |
| Fresh Coriander Leaves | For garnish |
Step-by-Step Making Sambar
Step 1: Cook the Lentils
First with the toor dal, washed really well of all the impurities and pressure-cooked in 1.5 cups water, only with a pinch of turmeric powder until it gives out 3-4 whistles and gets soft and mashed. Put it away, mash once done-it forms the heart of your sambar.
Step 2: Soak Tamarind
Take one ball of tamarind, the size of a lemon, soak it with warm water for about 15-10 minutes; squeeze out the pulp; remove the fibers, and keep ready.
Step 3: Cooking the vegetables
Boil your favorite vegetables in a pot with a pinch of turmeric and a sprinkle of salt, tender but just a little bit firm. That way, it will not be mushy in the sambar.
Step 4: Prepare the Base
Add tamarind pulp to the vegetable pot. Add the sambar powder and la ittle water, if required. Let it boil for 5-7 minutes while spices soak into tart tamarind.
Step 5: Mixing of lentils with vegetables
Add the mashed lentils to the pot. Mix all things together to adjust the consistency with water as needed. Simmer 5-10 minutes more, until flavors perfectly meld together.
Step 6: Add the tadka or tempering
Heat some oil in a small pan, let it smoke a bit. Add mustard, let them crackle followed by curry leaves, dried red chilies, fenugreek seeds, and finally a pinch of asafoetida. Put this fragrant temper over the sambar and watch come alive with flavors.
Step 7: Garnish and Serve
finishing with a plentiful garnish of fresh coriander leaves to be served piping hot over rice or with idli or dosa, even with vada Smile.
Pro Tips for Flawless Sambar
- Fresh ingredients: Fresh tamarind and vegetables would make a big difference in the flavor.
- Spice it to your taste: Adjust the sambar powder and tamarind according to your taste buds.
- Consistency is the Key: Not too thick and not too thin. Dilute the water proportionally.Sauté the vegetables Fry them separately so that they retain their shape and color.
- A pinch of ghee: Even a teaspoon of ghee can elevate the sambar to culinary heights.
Why Choose Blend of India Spices?
For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be your taste creator.
FAQs
Q. Do you cook sambar using sambar powder?
A. Prepare your spice mixture by grinding together ground coriander seeds, red chilies, fenugreek seeds, and cumin seeds.
Q. Which lentil works best for sambar?
A. It is very traditional, but moong dal is a nice variation.
Q. How to Make Sambar More Spicy?
A. Add more sambar powder or include two to three green chilies while cooking.
Q. How long can I keep Sambar?
A. Chill and warm up within 2 to 3 days before serving.
Q. Can I eat vegetables?
A. Absolutely! Add A. some pumpkin, beans, or radishes, and make it a dish to your liking. It’s more than a recipe; it’s a journey to the heart of South Indian food. Cook it, share it.
