South Indian Sambar Powder and Sambar Recipe

This recipe blog outlines the steps to make Sambar Powder and Sambar, a South Indian lentil stew.Freshly made sambar powder elevates the humble sambar, enriching it with vibrant flavors and aromas, enhancing every spoonful of this South Indian delight.

Ingredients:

For Sambar Powder:
- 1 cup coriander seeds (approximately 200 grams)
- 1/4 cup cumin seeds
- 1/4 cup urad dal
- 1 and ½ tablespoon Bengal gram
- 1 and ½ tablespoon fenugreek seeds
- ¾ tablespoon peppercorn
- 1 tablespoon mustard seeds
- 1 tablespoon asafoetida
- 1 cup red chili
For Sambar:
- 1 cup toor dal (washed)
- 2 cups water
- Turmeric
- Oil
- 2-3 tbsp sesame oil
- ½ teaspoon mustard seeds
- ½ teaspoons urad dal
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- Few peppercorns
- Little asafoetida
- 20 shallots
- 3 green chillies
- Few curry leaves
- 3 cups chopped vegetables (drumsticks, cauliflower, carrot, radish, ash gourd)
- Salt
- 4 sliced tomatoes
- Cilantro
- 3 heaped tablespoons of aromatic sambar powder
- 2 and ½ to 3 cups of water
- 1 cup cooked mashed dal
- 3 teaspoons of ghee

Instructions:

Making Sambar Powder:
- Dry roast coriander seeds in a heavy bottomed kadai until light brown and fragrant. Transfer to a plate.
- Repeat dry roasting for cumin seeds, raw dal, Bengal gram, fenugreek seeds, peppercorn, mustard seeds, and asafoetida one after another.
- Turn off the stove and add red chili to the same kadai. Let it sit for a while using the residual heat.
- Once all the ingredients cool, transfer them to a blender and grind into a fine powder. Store the aromatic sambar masala in an airtight container for up to 6 months.
Making Sambar:
- Pressure cook washed toor dal with water, turmeric, and oil for 3-4 whistles. Mash the cooked dal thoroughly.
- In a heavy bottom pot, temper with mustard seeds, urad dal, cumin seeds, fenugreek seeds, peppercorns, and asafoetida.
- Sauté shallots, green chilies, and curry leaves for 2-3 minutes. Add turmeric for color.
- Add chopped vegetables, salt, and cook for 3-4 minutes.
- Sauté sliced tomatoes and cilantro for 1-2 minutes until the tomatoes become mushy.
- Add 3 heaped tablespoons of the aromatic sambar powder, cook covered for five minutes.
- Open the lid, add water, and cook covered for 15-20 minutes until the vegetables are soft.
- Add the cooked mashed dal and adjust water consistency.
- Bring to a boil, then drizzle in ghee. Garnish with cilantro and serve.