According to this story, the dish was accidentally invented by the Maratha ruler Sambhaji, who added tamarind while making Dal Soup, when his head chef was away. I was blown away by this story as this completely changed the way I viewed sambhar and the way I owned it in front of my non-South Indian friends. One main ingredient required to make sambhar is called Sambhar powder. We always make this spice powder at home. It’s very easy! Though we all follow the same recipe, when my mom/MIL/aunt makes it, it somehow tastes different and better. Whenever I get a chance, I request them to make a batch and send it over to me. However, we use this sambhar powder not just to make sambhar. We add it to curries like Crispy Raw Banana/Plantain Fry Recipe, Potato Fry, and Kootu/Stews. But yes, the recipe for sambhar is incomplete without this spice powder. For those who are unable to make it at home, do not fret. This is easily available in any Indian grocery store. There are many kinds of sambhar but the two main varieties are plain sambhar and arachuvitta sambhar. The only difference is that arachuvitta sambhar is prepared with freshly ground spiced coconut paste instead of sambhar powder. The meaning of this Tamil word ‘Arachuvitta’ is ground masala. The true essence of this stew lies in the ground masala paste. That is what gives this sambhar its aromatic and lip-smacking flavor. Sambar and Rasam are considered to be TamBrahm specialties! Growing up, I used to have these every Sunday! It’s also prepared for special occasions, family get-togethers, marriages, etc. Tamarind - You can use fresh tamarind or tamarind pulp/paste. The quality of the tamarind you use plays a significant role. The age of the tamarind determines the tanginess and the color of the sambhar. Lentils - Traditional sambar recipe calls for toor dal. But you can also mix in some moong dal. Veggies - Tomatoes, and eggplants are what I have used here. However, you can also add seasonal veggies like drumsticks, potatoes, okra, pumpkin, bell peppers, or even onions. Spices and herbs - Coriander seeds, fenugreek seeds, cumin seeds, urad dal, chana dal, dried red chilies, asafoetida, cumin seeds, sambhar powder, turmeric powder, green chilly, and cilantro are the basic spices and herbs you will need. Coconut - Freshly grated coconut is always preferred. However, you can also use unsweetened desiccated coconut or shredded coconut. First, you will need tamarind juice. If you’re using ready tamarind pulp/paste, then no prep is required. The quantity will depend upon the thickness and sourness of the tamarind paste. But if using fresh tamarind, soak a lemon-sized ball in warm water for 15 minutes. Extract the juice by pressing the tamarind between your fingers and strain the liquid in a sieve. Preserve the liquid and discard the tamarind. And second, you will need to make the freshly ground masala which I have explained in steps 2, 3, and 4
Instant Pot
The traditional way to serve it is - first add rice, pour ghee on top, add a spoonful of mashed lentils, and then add a couple of ladles of sambhar over it. All of this is then mixed with hands and then eaten! The other popular combo is Idli Sambhar or Vada Sambhar. Place some idlis/vadas on a plate and pour hot sambhar on top! Yum! It also serves delicious with Ven Pongal all kinds of Dosa or Adai. I love to add a spoonful over curd rice too. Adjust the amount of water depending on the quantity and consistency you want. You can also use mild vegetable stock instead of water. You can make this sambhar recipe without adding ground coconut paste. It will just taste like a regular hotel sambar. You can also follow this Beetroot Rasam Rice recipe and make Sambhar Rice in the Instant Pot.
Recipe 📖
