Sambar Recipe – How to Make The South Indian Lentil Stew

Sambar Recipe: Sambar is a popular lentil stew from South Indian cuisine. This flavorful and wholesome dish is made routinely in households and served as an accompaniment with rice, idli and dosa.

This detailed recipe will guide you to master the art of making this South Indian cuisine sambar at home using simple techniques and easily available ingredients.

Ingredients You Will Need for Sambar Recipe

To make sambar for 3-4 people, you will need:

Toor Dal – 1 cup
Vegetables – 1 small drumstick, 2-3 shallots, 5-6 beans, 2 small brinjals, 2 tomatoes
Tempering Spices – 2 tbsp oil, 1 tsp mustard seeds, 1⁄2 tsp cumin seeds, pinch asafoetida, curry leaves Sambar Masala – 2 tbsp sambar powder
Tamarind Paste – 1 lemon sized ball tamarind soaked in water
Seasoning – Salt to taste, 1 tsp jaggery, 2 red chilies, 1⁄2 tsp turmeric powder

That covers all the ingredients you will need to make flavorful sambar. The quantities can be adjusted based on serving size. Now let’s start cooking!

Step-By-Step Method

Prep the Vegetables

1. Chop drumsticks, brinjals, tomatoes and beans into bite sized pieces. Slice the shallots.
2. Pressure cook the chopped veggies along with a bit of water for 2 whistles.
3. In another pan, boil 1 cup toor dal with some water for 5-6 whistles till soft and mushy.
4. Mash the cooked dal lightly with a whisk. Set aside.

Make the Sambar

1. Heat oil in a pan. Add mustard seeds and let them crackle.
2. Add cumin seeds, curry leaves and asafoetida. Fry for few seconds.
3. Add the cooked vegetables along with 2 cups water. Cover and simmer for 2 minutes.
4. Add sambar powder, turmeric powder, red chilies and tamarind paste. Combine well.
5. Add the cooked toor dal, jaggery and required salt. Bring to a boil on medium flame.
6. Simmer for 5 minutes till raw smell goes. Finish with freshly chopped coriander.

Your flavorful and aromatic sambar is ready. Enjoy it along with steamed rice and viral kuzhambu.

Tips and Variations

• Use freshly ground sambar powder for best flavor.
• Add vegetables like radish, okra, carrot for more variety.
• Finish with a drizzle of ghee for added richness.
• For tangy taste, add a bit of crushed tamarind along with jaggery.
• Use pumpkin, bottle gourd or chayote instead of drumsticks.
• Add spices like fennel, cinnamon, cloves to the tempering.
• For spicy sambar, add extra dried red chilies to the tempering.
• Garnish with freshly grated coconut for authentic touch.

Customize your sambar with locally available veggies and preferred spice level. There are so many ways to give it your own twist!

Serving Suggestions

Traditionally, sambar is served with:

• Steamed rice – For mixing and enjoying the combo
• Idli or Dosa – To dip and soak up the tangy gravy
• Vada or fritters – For contrast of crispness and spice -Appalam or Papad- For crunch along with the rice

In some regions, sambar is also enjoyed with upma, pongal or uttapam as a flavorful side. You really can’t go wrong pairing it with pretty much any South Indian food!

Storing and Reheating

Prepared sambar stays good refrigerated for 2-3 days in an airtight container. To store longer:

• Allow to cool completely before transferring to freezer safe box.
• Freeze for up to 1 month.

To reheat – Simply put the sambar in a saucepan with a splash of water and bring to a simmer on low flame while stirring. Adjust consistency if needed.

For best taste, its ideal to have sambar freshly made. But it reheats quite well for a quick meal.

The History and Origins

Sambar originated in South India, though the exact evolution is undocumented. It likely started as a hearty lentil stew that was later infused with regional spices. Each state put its own spin creating variations.

The use of tamarind for tang came from Tamil Nadu, while Andhra and Karnataka added their own chili and coconut influences. Every family also customized their sambar recipe over generations.

From humble beginnings, sambar is now intrinsic to South Indian cuisine. The aromatic, subtly spiced, and wholesome stew found a permanent spot in the typical meal along with rice, chutney and vegetables.

Why Make Sambar at Home?

Here are some great reasons to make sambar in your own kitchen:

• Tailor taste – Adjust spices, tartness as per preference
• Control ingredients – Use good quality toor dal and veggies
• Customize – Make a veggies-only version or add lentils
• Save money – Much cheaper than restaurant meals
• Hygienic – Important when cooking lentils and water
• Versatile – Goes well with rice, idli, dosa, uttapam etc
• Fun activity – Great recipe to cook together as family

With this easy recipe, you can enjoy fresh and flavorful sambar any time without the extra cost and unknown oil used in restaurants!

Tips for Delicious Sambar

Follow these tips for best tasting sambar every time:

• Use freshly ground sambar masala powder
• Cook lentils until very soft
• Simmer the veggies well but don’t overcook
• Extract tangy juice from tamarind before adding
• Saute tempering spices in hot oil till aromatic
• Add jaggery for subtle sweetness to balance
• Adjust salt and spice as per taste

Proper prep and good ingredients are key for homemade sambar that is delectable and wholesome.

Conclusion

Sambar is the soul of South Indian cuisine – flavorful, hearty, and versatile. This detailed recipe guides you to easily create the popular lentil stew at home using simple techniques.

Play with the spices, tamarind tartness and veggies to customize your sambar. Pair it with rice, idli and dosa for a well-balanced meal. Making your own sambar allows you to control the ingredients and spice levels.

So break out the pressure cooker and whip up this South Indian staple to enjoy anytime! The aroma itself will have you salivating.