Sambar is a healthy and nutritious lentil stew which is mildly spiced and is loaded with the goodness of vegetables. Its pretty much a staple menu item in most South Indian households and is a great Protein rich alternative for vegetarians. Sambar is generally served as an accompaniment for Idli, Dosa or Steamed rice.
Sambar is also one of the main dish in Kerala's traditional vegetarian feast - Sadya (You can checkout some of the Kerala Sadya recipes here)
FEATURED SADYA RECIPES
If you travel down the length of Kerala, you can taste a variety of Sambar Recipes. Each region adds a twist to the recipe with minor variations in ingredients, way of making and consistency.
Try out these 2 variations of Sambar that I normally prepare at home.
Varutharacha Sambar
Prep Time : 15 min
Cook Time : 30 min
Cook Time : 30 min
Ingredients
1/2 cup toor dal / split pigeon pea
1 cup mixed vegetables (You can use combination of any or all of the below)
3) Add asafoetida and coriander powder. Fry for 1 more minutes. Add 1/4 cup of water and grind it to fine paste. Keep it aside.
4) Cook the vegetables with 1 cup of water, turmeric powder, red chili powder and salt.
1 cup mixed vegetables (You can use combination of any or all of the below)
- Carrots
- Okra
- Drumstick
- Potato
- Brinjal
1/2 tomato (medium)
1/2 onion (medium)
2 teaspoon tamarind pulp
1/4 teaspoon turmeric powder
1 teaspoon red chilly powder [Optional]
Salt
To Grind:
1 cup shredded coconut
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
2-3 garlic pods
1/4 teaspoon asafoetida
1 tablespoon coriander powder
1 tablespoon coconut oil
Few curry leaves
For tempering:
1 teaspoon coconut oil
1 sprig curry leaves
1 teaspoon mustard seeds
3 dried red chilly
Directions
1) Use a pressure cooker to cook the dal till it achieves a smooth consistency (3 to 4 whistles should be fine).
2) Heat oil in a pan in low flame and add coconut, fenugreek seeds, cumin seeds, garlic pods & curry leaves. Fry this until golden brown.
3) Add asafoetida and coriander powder. Fry for 1 more minutes. Add 1/4 cup of water and grind it to fine paste. Keep it aside.
4) Cook the vegetables with 1 cup of water, turmeric powder, red chili powder and salt.
5) If using okra, shallow fry it in oil separately in a pan.
6) Reduce the flame tamarind pulp. ground coconut paste, cooked dal and 1 cup of water. Now add okra and mix well. Bring to boil.
7) To add the finish touches, heat coconut oil in a pan and splutter mustard seeds. To this add the curry leaves and dried red chilli. Mix well. Add this to the Sambar. Serve hot with rice/ Idly/ Dosa.
Easy Pressure Cooker Sambar
Prep Time : 15 min
Cook Time : 20 min
Ingredients
1 cup toor dal / split pigeon pea
1 1/2 cups mixed vegetables (You can use combination of any or all of the below)
2) Add vegetables & salt along with 1 cup of water to the dal and further cook till the vegetables are done(1 to 2 additional whistles).
4) Reduce the flame, add okra, tamarind pulp, Sambar powder, turmeric powder and red chilli powder. Mix well.
5) Cook for an additional 3 to 5 min . Add coriander leaves and switch off the flame. Sambar is almost ready.
6) To add the finish touches, heat coconut oil in a pan and splutter mustard seeds. To this add the curry leaves and dried red chilli. Mix well.
7) Add this to the Sambar. Serve hot with rice/ Idly/ Dosa.
Ingredients
1 cup toor dal / split pigeon pea
1 1/2 cups mixed vegetables (You can use combination of any or all of the below)
- Carrots
- Okra
- Drumstick
- Potato
- Brinjal
1/2 tomato (medium)
1/2 onion (medium)
1 1/2 teaspoon tamarind pulp
1 tablespoon Sambar powder
1/4 teaspoon turmeric powder
1 teaspoon red chilly powder [Optional]
Coriander leaves
Salt
For tempering:
1 teaspoon coconut oil
1 sprig curry leaves
1 teaspoon mustard seeds
3 dried red chilly
Instructions
1) Use a pressure cooker to cook the dal till it achieves a smooth consistency (3 to 4 whistles should be fine).
2) Add vegetables & salt along with 1 cup of water to the dal and further cook till the vegetables are done(1 to 2 additional whistles).
3) If using okra, shallow fry it in oil separately in a pan.
4) Reduce the flame, add okra, tamarind pulp, Sambar powder, turmeric powder and red chilli powder. Mix well.
5) Cook for an additional 3 to 5 min . Add coriander leaves and switch off the flame. Sambar is almost ready.
6) To add the finish touches, heat coconut oil in a pan and splutter mustard seeds. To this add the curry leaves and dried red chilli. Mix well.
7) Add this to the Sambar. Serve hot with rice/ Idly/ Dosa.
Tip : To balance out excessive sourness from the tamarind, add 1 tsp jaggery / brown sugar .
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