Sambar
Sambar — a classic South Indian lentil and vegetable stew cooked with tamarind, aromatic spices, and sambar masala. This flavorful and nutritious dish pairs beautifully with idli, dosa, vada, or steamed rice — a perfect balance of spice, tang, and comfort.
2 weeks ago
Ingredients
Main Ingredients
Vegetables (chopped)
For Tamarind Extract
Spices & Seasoning
For Tempering (Tadka)
Nutrition Facts (per serving)
- Calories190
- Total Fat5 g
- Carbohydrates25 g
- Protein8 g
- Fiber5 g
Instructions
- 1Rinse toor dal and pressure cook with turmeric and 1½ cups water for 3–4 whistles or until soft. Mash and set aside.
- 2In another pot, add chopped vegetables, 1 cup water, and salt. Cook till vegetables are just tender.
- 3Add the cooked dal to the vegetables and mix well.
- 4Pour in the tamarind extract, sambar powder, and jaggery. Stir and simmer for 10–12 minutes on medium flame till flavors blend.
- 5In a small pan, heat oil or ghee. Add mustard seeds and let them splutter. Then add curry leaves, dry red chillies, and asafoetida.
- 6Pour the tempering over the simmering sambar and mix well.
- 7Simmer for another 2 minutes and turn off the heat.
- 8Serve hot with idli, dosa, vada, or steamed rice. Garnish with coriander leaves if desired.
Storage Tips
- 1Store leftover sambar in an airtight container in the refrigerator for up to 2 days.
- 2Reheat on low heat before serving; add water if it thickens.
- 3For freezing, cool completely and store in freezer-safe containers for up to a week.
Pro Tips
- 1Use a mix of vegetables like okra, pumpkin, or bottle gourd for more flavor.
- 2For authentic taste, dry roast and grind your own sambar masala.
- 3Always add tamarind extract after vegetables are cooked — adding early can prevent them from softening.
- 4Adjust the consistency of sambar based on serving — thicker for idli/dosa, thinner for rice.
