Traditional south Indian sambar is what we will be making today. The recipe is easy. Although this may be true yet it requires a 3-step procedure. I will explain all the steps in detail.
Not only steps, but we will also look into the item list. Therefore let’s start with the basic facts.
Sambar is a lentil-based vegetable stew cooked using pigeon pea & tamarind. Sambar is a popular dish in South India. Not only South India, but it is also a significant part of Sri Lankan cuisine.
For those who don’t know what stew is, let me explain it. Stew is a dish of meat & vegetables cooked on low flame in a kadhai or a pan. That’s the reason why we are calling sambar a stew. In other words, a vegetable stew.
Now that we know the benefits of sambar let’s begin making it—time to explore the ingredient list. Here we go.
The item list is a little lengthy, but let me tell you, it’s worth it. I have bifurcated based on the procedures. Do the same when you cook. Another critical point is not to skip any ingredients. Now refer to the list below.
The water quantity in this recipe is subjective. It will vary depending on the ingredient & time taken to boil. Hence, add water mindfully.
After gathering the items, we will now start cooking our sambar. The cooking process contains three steps. Let’s discuss them in brief.
Boil water & add pigeon peas along with other items. Boil till the lentils are soft. Now here’s an important thing. Break down the boiled dal using a whisker.
The lentils must be in liquid consistency. It happens that even after boiling, your lentils might remain in shape. For sambar, we need to break them down. You can also use an electric hand beater or a hand blender. Doing this will give you a fine runny consistency. Keep aside when done.
The process is similar to boiling the lentils; check whether or not your veggies are soft. If yes, then remove them from the flames & keep them aside. If not, then add a little water & boil till smooth.
Take a non-stick kadhai and saute green & dry masala in hot oil. Make sure they don’t burn. Therefore, keep the flames low. Keep stirring. When you smell the aroma of spice & masala, add onions & tomatoes.
Saute everything on medium-high flames till aromatic. Your tempering, aka tadka, is ready now. We will move on to the next step.
Once your tadka is ready, add boiled lentils (dal) & veggies. Add tamarind paste with a bit of water. Mix properly & cook for 10 minutes. Your authentic South Indian Sambar is ready. Serve with idli or dosa. Eat & enjoy.
Hence, that was it with the sambar recipe. Follow us for more Indian recipes. Then, tell me in the comment section how did you make sambar.
Also, check out Cheese Idli, Mix Vegetable Idli, Idli Manchurian, and Aloo Idli.