Sambar is a popular south Indian dish. It is eaten with white puff food called idli. Sambar is like everyday food in south India and is also popular in other parts of India. It is also served in the restaurant for breakfast or lunch in India.
Sambar is prepared using many vegetables, so it is packed with many nutrients. This can be a reason why Sambar is widely consumed in India.
In order to prepare restaurant-like Sambar, all you need is Sambar masala. If you have never prepared Sambar and searching for some tricks, then sambar masala can be a magic ingredient.
Sambar masala is a key ingredient to prepare Sambar. You can get Century sambar masala in the market.
Tips to make Sambar
- Along with all the masalas, you will need sambar masala powder to prepare delicious Sambar.
- Combination of vegetable matters while preparing Sambar. Use those veggies that suit your taste buds.
- Don’t rush while preparing Sambar. You need to cook vegetables in low-medium flame. Slow cook veggies to add flavor to Sambar.
- Add tamarind only after veggies are slow to cook else, veggies won’t cook properly. Do follow all the steps mentioned in this article to know exactly when to add tamarind.
- Coriander leaves add flavor to any dish. Using coriander leaves for garnishing sambar also adds aroma.
- Sambar can be made thick or watery depending upon your taste. If you prepare watery Sambar, feel free to add water while preparing the Sambar.
- Try using as many fresh ingredients as possible to make aromatic Sambar. Using fresh ingredients enhances the flavor of any cuisine.
- If you are using ghee to make Sambar, ensure you are using local ghee.
- You can use oil instead of ghee. But if possible, use ghee to prepare Sambar.
- You can use both Split pigeon peas and Moong dal to prepare Sambar. Moong dal makes Sambar thicker.
- Cook sambar until you see a bubble on the surface. Only then you can add the tempering to Sambar.
- Don’t put tempering right after you see a bubble. Let it cool for a minute, then add the tempering.
You will need many ingredients to prepare Sambar. So, be ready with all the ingredients on the table before you start preparing Sambar.
- Split pigeon peas
- Moong dal
- Sambar masala
- Red chili powder
- Coriander leaves
- Lady’s finger
- Vegetable Drumsticks
- Green chili
- Curry leaves
- Cumin seeds
- Mustard seeds
- Methi Seeds
- Red chili
Instruction to prepare Sambar using Sambar masala
The first step is to drain all the vegetables and dals.
You need to pressure cook Split pigeon peas and moong dal for about 10 minutes. Cook half cup of split pigeon peas and half cup of moong dal with 2 cups of water. You have to pressure cook dal for 4 whistles on medium flame.
Ensure that dal is fully cooked. Transfer the dal in the bowl and mash it with a potatoes masher or big spoon. Mashing the dal gives texture to the Sambar.
Keep the mashed dal aside and get ready to cook vegetables.
Chop all the vegetables mentioned in veggies categories. You will need 1 medium-size onion, 2 vegetable drumsticks, 3 lady’s fingers, 1 medium-size carrot and 1 large tomatoes.
Take a pot just big enough to put all the vegetables. Heat the pan with one tsp of oil in medium flame. When the oil is hot, put onion and let it cook for a minute.
After that, you need to add all vegetables with about 4 cups of water and half tsp red chili. You can adjust red chili as per your taste. Give a stir and cook it for at least 2 minutes on medium flame.
When the water boils, pour little water into the small bowl, then add 2 tbsp of tamarind to it. Allow it to soak.
While the veggies are boiling, you need to add 1/4 tsp turmeric, 2 tbsp sambar masala, 3/4 tbsp salt. Allow the veggies to boil for another 5 minutes.
After 5 minutes, you need to add tamarind water. But make sure you don’t add tamarind to it. Give it a good stir. You can also retain some tamarind water in the bowl and add later if needed.
Now you need to mashed dal. Give a good stir after adding dal. Ensure that dal is mixed well with the veggies. Taste it and adjust masala if needed. You may add tamarind water to adjust taste. You can also add water if you think it is too thick.
Next step is to add chopped coriander leaves. Again, give it a good stir.
Keep it aside, and get ready for tempering.
In a pan, add one tbsp ghee and it to heat for a minute in low-medium flame.
When the ghee is hot, add half tsp mustard seed, half tsp cumin seeds, few pinches of methi seeds, one dried chilies. Stir them for few seconds.
After few seconds, you will notice popping mustard seeds. Then add curry leaves and 1/8 tsp hing. You will need about 7 to 8 curry leaves.
When the curry leaves turn crispy, pour tempering to the Sambar. Allow the Sambar to simmer for 2 minutes to add aroma. Give it a good stir, and Sambar is ready to be served.
You can serve Sambar with rice as well as idle.