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