Sambar is a South Indian cuisine which is served with idli, dosa, medu wada and it's also served with rice. Sambar is made of lentils or dal, vegetables, and tamarind. Tamarind is a key ingredient of sambar. It's also said that if a sambar doesn't have tamarind in it, it's only normal dal. Sambar is very delicious yet nutritious as it is rich in protein, vitamins, and minerals.
Sambar is made differently in different parts of South India. It's also made with moong dal or masoor dal, but majorly tuvar or arhar dal is used. In some parts of South India sambar is made in Coconut Oil.
The best flavor and aroma of sambar comes from the best and fresh Sambar Masala. I have prepared the Sambar masala at home. The steamed vegetables add to the flavor of sambar. Make sure you steam your veggies instead of boiling as it might turn mushy and all the flavors will be lost.
I personally like to add more Asafoetida or Hing in my Sambar as it enhances the taste and aroma. The final tempering is done with curry leaves, red chili powder, and whole red chilies.
Ingredients:
For boiling dal
200 gms Tuvar dal/Arhar dal/Pigeon pea lentils
1/4 tsp turmeric powder
1 tsp Oil
Water as required
For tamarind pulp
50gms tamarind
1 cup hot water
For tempering(tadka)
2-3 tbsp Oil
1 tsp Mustard seeds
1/2 tsp Asafoetida
Few curry leaves
2-3 Whole Red Chillies
Other Ingredients
1 med sliced Onion
1 big chopped Tomato
1 bowl Steamed vegetables
1/2 tbsp turmeric powder
2 tbsp Red Chilli powder
3 tbsp Sambar Masala (Homemade)
2 tbsp jaggery
Salt to taste
Pinch of Asafoetida
Oil
Water to adjust consistency
Method:
1) Take a pressure cooker, add washed tuvar/arhar dal, Oil, turmeric powder and enough water to pressure cook. Cook for about 4-5 whistles or until soft. Blend the dal with a hand blender to make it smooth
2) Take a bowl, add hot water, and tamarind to it, soak for about 30 mins. Once the tamarind is soft mash it with your hands, strain the mixture, and remove the pulp.
3) Take your choices of vegetables and steam it for 7-8 mins. Do not overcook as the vegetables will turn mashy and the taste will be lost.
4) Take a Kadai or Pan, heat 2 tbsp of oil, once the oil is hot add sliced onion and saute.
5) Now add tomatoes and saute, do not overcook tomato.
6) Now add the steamed vegetables and cook
7) Add turmeric powder, red chili powder and sambar masala, also add 1/2 cup water and mix everything. Let it boil for 2-3 minutes.
8) Now add the cooked tuvar/arhar dal, tamarind pulp, and add water to adjust consistency. Lastly, add salt as per taste and add jaggery.
9) Let the Sambar boil for 7-8 minutes so that all the flavors are absorbed completely.
10) Take a tadka pan/small pan, now add 2-3 tbsp of oil. Add mustard seeds to the oil and let it crackle. Now add asafoetida, red chili powder, few curry leaves, and whole red chili.
11) Add tempering or tadka to the sambar and garnish with chopped fresh coriander leaves.
12) Sambar is ready. Serve hot with idli, dosa or rice.
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