Traditional South Indian Sambar

Hi everyone, welcome to my channel. Sambar is a traditional South Indian dish that is widely popular and cherished across the region. It is a flavorful and aromatic lentil-based stew, usually made with a variety of vegetables, tamarind pulp, and a unique blend of spices. Sambar is typically served as a side dish with idli (steamed rice cakes), dosa (fermented crepes), or rice.
Sambar Recipe:
Wash the toor dal thoroughly and pressure cook it with 2 cups of water until it becomes soft and mushy. Set aside.
Add the mixed vegetables of choice, mix well and cook for a few minutes.
Now add chopped tomatoes and green chilli, cook until they become soft and mushy.
Add sambar powder, turmeric powder and red chilli powder to the mixture. Stir to combine all the ingredients.
Pour in the tamarind pulp along with 2 cups of water. Mix well and let the sambar simmer for about 15-20 minutes on low heat, allowing the flavors to blend together.
Adjust the consistency by adding more water if needed and adjust the salt and spices according to your taste.
In a large pot, heat oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, dried red chilli, and curry leaves, add chopped onions and sauté until the onions turn translucent and add to sambar. Garnish with fresh coriander leaves.
Serve hot sambar with idli, dosa, or steamed rice.
Enjoy the delightful flavors of homemade sambar!
Sambar Ingredients:
1 cup toor dal (split pigeon peas)
1 small lemon-sized ball of tamarind, soaked in water and pulp extracted
2 cups mixed vegetables (such as carrots, beans, drumsticks, pumpkin, etc.), chopped
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, chopped
2-3 green chillies, slit lengthwise
1 tablespoon sambar powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (optional)
A pinch of asafoetida (hing)
Salt to taste
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A few curry leaves
2 dried red chillies
Fresh coriander leaves, chopped for garnish.
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