Sambar Simplified: Your Recipe for an Authentic South Indian Delight

Sambar is a beloved and iconic South Indian dish that has transcended regional boundaries to become a favourite in households all over the world. This flavorful and nutritious stew is a harmonious blend of lentils, vegetables, and a unique spice mix. In this article, we'll guide you through the process of preparing an authentic South Indian sambar that captures the essence of this classic dish.

Ingredients: The Essentials

Before we embark on our culinary journey, let's gather the essential ingredients for a delicious sambar:

• 1 cup of toor dal (pigeon peas)
• A mix of vegetables (like drumsticks, okra, eggplant, and carrots)
• 2-3 tablespoons of sambar powder (readily available or homemade)
• 1 small onion, finely chopped
• 2 ripe tomatoes, chopped
• A small piece of tamarind, soaked in warm water

1/2 teaspoon of turmeric powder

A pinch of asafoetida (hing)

2-3 tablespoons of cooking oil

Mustard seeds, cumin seeds, curry leaves, and dried red chilies for tempering

Salt to taste

Chopped fresh coriander leaves for garnish

Cooking Steps: A Flavorful Journey

Now, let's explore the step-by-step process to create an authentic South Indian sambar:

1. Preparing the Lentils

• Rinse the toor dal thoroughly and cook it in a pressure cooker with enough water until it becomes soft and mushy. Set it aside.

2. Tamarind Pulp

• Extract tamarind pulp from the soaked tamarind by squeezing it with your fingers. Discard the seeds and any solids.

3. Cooking the Vegetables

• In a large cooking pot, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Allow them to splutter.

Add the chopped onions and sauté until they turn translucent.

Add the chopped tomatoes and cook until they become soft and mushy.

Now, add the mixed vegetables and sauté for a few minutes.

Add turmeric powder, sambar powder, and salt. Mix well.

Pour in the tamarind pulp and add enough water to cover the vegetables. Let it simmer until the vegetables are tender.

4. Blending the Sambar

• Once the vegetables are cooked, add the cooked toor dal to the pot. Mix everything well and let it simmer for a few more minutes to allow the flavours to meld.

5. Tempering

• In a separate small pan, heat some oil and add mustard seeds, dried red chilies, and a pinch of asafoetida. Allow the mustard seeds to pop.
• Pour this tempering over the prepared sambar.

6. Garnish and Serve

• Garnish your authentic South Indian sambar with freshly chopped coriander leaves.
• Serve hot with steamed rice, idli, dosa, or any South Indian bread of your choice.

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