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:

1. 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.
2. 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.

Tips:

• Sesame oil is recommended for the sambar tempering.
• You can adjust the amount of water depending on your desired consistency.
• The recipe yields enough sambar powder to last up to 6 months.

I hope this recipe blog helps you create a delicious pot of South Indian Sambar. Enjoy!