Sambar

Sambar is a lentil based vegetable stew widely made in South Indian states like Andhra Pradesh, Tamil Nadu, Kerala and karnataka. Each state prepares it with a typical variation and has their own adaptations. This slight variation in the cooking process brings the distinction in their flavour. So, there are no set rules as such. I shall share the recipe I know.




Ingredients:

• Toor Dal - 1 cup
• Tamarind - lemon sized ball
• Shallots - 1/2 cup or Onion - 1 medium
• Tomatoes - 2 medium
• Curry Leaves - 1 spring
• Chopped Coriander leaves - 2 tbsp
• Whole Red Chillies - 2
• Water - 4-5 cups
• Salt -to taste
• Jaggery - 1 inch cube
• Sambar Powder - 1 tbsp ( Store bought or home made)
• Ghee (Clarified Butter )- 2 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Fenugreek Seeds - 1/4 tsp
• Asafoetida ( Hing ) - a pinch
• Turmeric Powder - 1/4 tsp
• Vegetables of your choice - 1 cup

Note :

• Sambar powder can be bought ready made from any Indian store or can be made at home. Click here for Home Made Sambar Powder Recipe .
• A wide variety of vegetables can be added to sambar. Typical vegetables include carrot, okra, white raddish, pumpkin, brinjal , squash (bottle gurad), drumsticks. Some people also like to add beans, plaintain or cauliflower. You can use any of these which are available with you .

Directions:

• Pressure cook toor dal till it is soft. Beat it with the help of a whisk so that it is like smooth paste. Keep aside.
• Soak the tamarind in a cup of warm water for 15 minutes. Squeeze and extract the pulp and keep aside.
• Heat ghee in a heavy bottom deep pot. Add mustard seeds, fenugreek seeds, cumin seeds .Let them splutter.
• Add red chillies, hing, curry leaves.
• Add shallots. If you do not have shallots, you can substitute them with diced onions. . Add turmeric powder and saute for a couple of minutes till the onions are slightly translucent. Do not brown them.
• Add all the diced vegetables and drumsticks. Saute them for 3 mintes. Keep Stirring.
• Now add diced tomatoes and the tamarid juice into the pot.
• Add water , salt , jaggery and sambar powder.
• Cover it and let it cook till the vegetables are 3/4th cooked.
• Now add the toor dal to it and again cook it covered in slow-medium flame.
• You can check with the help of a fork if the vegetables are tender and cooked well.
• In the end, add chopped coriander leaves and turn off the flame.

Variation : As I said before, each state has its own variation, in the states of TN and Kerala, they use coconut in the sambar preparation.

If you like to use coconut then , in a small pan, heat oil, fry whole red chillies, coriander seeds , fenugreek seeds and fresh grated coconut for just 2 minutes and grind in into a wet paste using very little water, say, 2 tbsp. and add this paste to the sambar and cook.