This is the ultimate sambar recipe for me. An all time favorite that goes with anything and everything. You can even have it as a soup with a piece of chunky bread. Sambar is exceptionally versatile. It is aptly one of the the comfort foods of south India. A bowl of piping hot sambar with a plate of super soft and fluffy idlis is so heavenly. Besides it is a nutritious breakfast too.
Sambar is a lentil based soup with vegetables in a tangy sauce. The amazing mix of flavors makes it incredibly delicious. Evidently it is the most favored by every Indian foodie. You can read about it in this article.
The quintessential sambar and its versatility
There are endless regional variations of this concoction within the states. Likewise, every household for that matter have their own take on this wonderful recipe. The ingredients used are also varied. A pre-made spice powder is used. Utilizing this sambar powder cuts down on the time needed to cook it.
Today’s perfect Sambar recipe
I grew up eating my mom’s sambar. It is the ultimate samabar as it is made from scratch. My Mom-in-law has her own unique recipe. However, today I’ll talk about the type I grew up with. Most importantly, coconut and tamarind juice forms an inseparable part of the this recipe. The main vegetable in the dish contributes to the name. For instance, when ladyfinger/okra (Vendakka) is the star, its called Vendakka sambar. You could even make it with bitter gourd. It is very tasty. The salty-tangy-spiciness of the sambar balances out the bitterness of the Bitter gourd.
This is our authentic style of making which is very similar to the Palakkad style. It is called the varutharacha (roasted and ground) sambar. Here we do not use the pre-made powder, but the paste is freshly made every time. I have used a combination of vegetables here unlike my mom. Otherwise it is exactly the way she makes. Come on let us make this ultimate sambar together.
Further reading
Here is a preclinical study of sambar in preventing colon cancer.
The ultimate sambar
Materials
1)
- ¼ cup Toor dal
- ⅓ tsp Turmeric
- 1 Tomato
- 1 Potato
- 2 Shallots
- 1 green chili (sliced lengthwise)
2)
- 1 tbsp Coconut oil
- ¼ tsp Split chickpeas (Chana dal)
- ¼ tsp urid dal
- 5-10 fenugreek seeds
- 1-2 Shallots (sliced)
- 1 small piece Asafetida (can use powder also)
- 1 tbsp Coriander seeds
- 2-3 Dry red chilies
- 2 tbsp Coconut
- 1 sprig Curry leaves
3)-2 cups
- 2 cups Vegetables (I used eggplants, okra, carrot, cucumber ) (any one or a combination of vegetables can be used)
4)
- marble size Tamarind
5)
- 1 tsp Mustard
- 1 sprig Curry leaves
- 2-3 Dried red chilies (broken into pieces)
6)
- 1 handful Coriander leaves and Curry leaves
Instructions
- Cook the first set of ingredients in a pressure cooker and mash them slightly. Keep aside.
- Soak tamarind in a cup of water.
- Roast the second set of ingredients in the same order as listed, in one tsp of oil until nicely browned but not burnt. Cool and grind them into a smooth paste.
- Cook the veggies with little water. When they are almost cooked, squeeze out the juice from tamarind and add it to the veggies along with required salt.
- Allow it to to boil. Make sure the tamarind is cooked well. Add the mashed dal and ground paste. Bring to a boil and switch off the stove.
- Season with the 5th set of ingredients and pour into the sambar.
- Finally garnish with coriander leaves and fresh curry leaves. close it with a lid. Allow sometime for all the flavors to mingle before serving.
My Bitter gourd Curry (Pavakka/kayapakka curry) — My curry house
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