WHAT IS SAMBAR?
As mentioned above, sambar or sambhar/sambaar is a lentil and vegetable based, South Indian stew or soup. Sometimes sambhar is made with a number of vegetables like drumstick, eggplant, bottle gourd, radish, pumpkin, okra etc and sometimes it is made with just one veggie along with the lentils. It is a perfect accompaniment to idlis (steamed rice cakes), dosa’s (crispy rice crepes), uttapam (pretty much an Indian version of pizza :p) or medu vada (savory Indian donuts :D) and the likes. Each household and region in Southern India has their own way of making sambhar. Some sambhar recipes use homemade or store-bought sambhar masala, while some involve making a ground paste with coconut, lentils, and spices and that sambhar is known as arachuvitta sambar. One of my favorite meals is plain steamed rice with piping hot sambhar, an omelette, some crunchy papad, and pickle. Thoroughly satisfying! I love sambhar which has a good balance of mild heat and tang along with a bit of sweetness. This version is more of a Karnataka sambar recipe, the Udupi style sambar tends to have a hint of sweetness with the addition of jaggery. There are different types of sambar prepared differently across regions in the South, but I love this version the most!
When I started my culinary journey, I had quite a few futile attempts at nailing the perfect sambhar. My standard of comparison would obviously be with the sambhar served at my favorite and authentic South Indian, Udupi restaurant in Mumbai. It was a gorgeous orange color & had a perfect balance of all the elements. Since there is no sight of any South Indian restaurant in my vicinity here, I have learnt to make and perfect these delicacies over the years:)
SAMBAR INGREDIENTS
The main ingredients that go into making this stew are
Toor Dal, though I use moong dal too at times. It works just as well. Mixed vegetables. You can add veggies of your choice, but I highly recommend adding drumstick veggie to your sambhar. It lends a very distinct taste! Or make sambar without vegetables, simply skip it if you have none at hand. Sambar masala is the most important ingredient that flavors the sambar. It is a spice blend of lentils and whole spices. If you aren’t using this masala you can make a freshly ground paste of coconut, lentils, and spices instead. Tamarind extract which helps in adding the required tang, adding jaggery is optional. But I feel it balances out all the elements really well. Besides these, you will need mustard seeds, methi seeds, curry leaves for the tempering and other basic spices to add flavor to the sambar.
HOW TO MAKE SAMBAR AT HOME?
You start off by soaking the dal. Next, pressure cook the dal until it is soft. Mash the dal with the back of a ladle to make it smooth. At the same time, you start preparing the tempering and the veggies for the sambar. Add the tamarind extract, some jaggery, and the cooked whisked dal. Let everything simmer on low heat for 10-15 minutes for the flavors to mingle.
Sharing my mum in law’s easy sambar recipe, which is perfect and delicious, just as I like it!
STEP BY STEP INSTRUCTIONS TO MAKE VEGETABLE SAMBAR | UDUPI SAMBAR
1.Wash the toor dal under running water, soak in sufficient water for about 30 minutes.
2.Transfer the drained toor dal to a pressure cooker, add 2 & 1/4 cups water along with salt to taste and turmeric powder. Pressure cook until soft and mushy. Whisk the dal to make it smooth (Do not blend).
3.Heat oil in a kadai, add mustard seeds, when it crackles add methi seeds.
4.Once the methi seeds turn brown, add red chillies, curry leaves & asafoetida.
5.Add the pearl onions, saute until translucent.
6.Next add in all the veggies, saute on medium heat for 5 minutes until tender yet firm.
7.Now add salt, red chilli powder, coriander powder & sambhar masala. Saute the spices well for 2 more minutes, sprinkle little water if required to avoid the spices from burning and turning bitter.
8.Add 1 cup water, mix well. Bring to a boil, reduce the heat and let it simmer for another 5 minutes.
9.Add in the churned dal, tamarind extract and jaggery, mix well. Let it boil for further 15-20 minutes. Add water if required. Stir occasionally.
10.Sprinkle cilantro, switch off the heat and serve hot with idli/dosa/uttapams or even plain steamed rice.
HOW TO MAKE SAMBAR?
PIN IT FOR LATER
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