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Sambar
A flavorful and hearty South Indian lentil and vegetable stew, spiced with tamarind and aromatic spices. A staple accompaniment to many South Indian dishes.
๐ง ์ฌ๋ฃ
- 150 g Toor dal (split pigeon peas)(Rinse well before cooking.)
- 200 g Mixed vegetables(A mix of your favorites like drumsticks, eggplant, pumpkin, carrots, beans, okra, or bottle gourd, cut into bite-sized pieces.)
- 2 tbsp Sambar powder(Adjust to your spice preference. Use a good quality brand for best flavor.)
- 1 tbsp Tamarind paste(Or a small lime-sized ball of tamarind pulp soaked in warm water and strained.)
- 1 tsp Mustard seeds
- 10-12 Curry leaves(Fresh curry leaves are essential for aroma.)
- 1-2 Drumstick(Peeled and cut into 2-inch pieces. If unavailable, substitute with other vegetables.)
- 4 cups Water(For cooking dal and vegetables.)
- 0.5 tsp Turmeric powder(For cooking dal.)
- to taste Salt
- 2 tbsp Ghee or oil(For tempering.)
- a pinch Asafoetida (hing)(Optional, but adds a distinct flavor.)
- 0.5 tsp Red chili powder(Optional, for extra heat.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Rinse the toor dal thoroughly under cold water until the water runs clear. Place the rinsed dal in a pressure cooker with 2 cups of water and turmeric powder. Cook for 4-5 whistles on medium heat, or until the dal is very soft and mushy. Let the pressure release naturally. Mash the cooked dal lightly with a spoon or whisk.
โฑ๏ธ 20 minutes (including pressure cooking and natural release) - 2
While the dal is cooking or after it's done, prepare the vegetables. In a separate pot, combine the mixed vegetables (including drumstick pieces), sambar powder, salt, and 2 cups of water. Bring to a boil, then reduce heat and simmer until the vegetables are tender but still hold their shape, about 10-15 minutes.
โฑ๏ธ 15 minutes - 3
Add the mashed cooked dal to the pot with the vegetables. Stir in the tamarind paste (or tamarind water) and optional red chili powder. Mix well. Bring the sambar to a gentle simmer and cook for another 8-10 minutes, allowing the flavors to meld. Adjust consistency by adding a little hot water if it's too thick.
โฑ๏ธ 10 minutes - 4
Prepare the tempering (tadka). Heat ghee or oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds. Let them splutter completely. Then, add the curry leaves (they will crackle) and asafoetida (if using). Stir for a few seconds until fragrant. Immediately pour this hot tempering over the simmering sambar.
โฑ๏ธ 2 minutes - 5
Stir the tempering into the sambar. Cover and let it rest for 5 minutes before serving to allow the aromas to infuse. Taste and adjust salt if needed.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe quality of your sambar powder significantly impacts the final taste. Experiment with different brands.
- โTamarind provides the characteristic tanginess. Adjust the amount to your preference.
- โSambar is best served hot and is a perfect accompaniment to steamed rice, dosa, idli, vada, and uttapam.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use a variety of vegetables based on seasonality and availability.
- For a spicier version, add more red chili powder or green chilies to the vegetable cooking stage.
- Add a teaspoon of grated jaggery or a pinch of sugar towards the end of cooking to balance the flavors.