Did you know that the famous South-Indian Sambar recipe may have been created by a North-Indian Emperor?
According to legends Chattrapati Shivaji’s eldest son Sambhaji Bhosle was the original creator of this spicy dish. The Marathas had conquered Tanjavur, Tamil Nadu and Sambhaji was given the throne there.
One day when he missed eating Amti ( a curry made of moong dal and kokum), he took it upon himself to go make the dish in the kitchen. And when he didn’t find moong dal and kokum he went on to make the dish with toor dal and tamarind.
He then got the entire court to taste his dish. Everyone enjoyed it and decided to call it Sambar after their ruler’s name.
So yes Sambar was originally made in a Tamil Nadu kitchen but by a Maratha ruler. What a wonderfully diverse origin isn’t it?
Since then Sambar became a native dish and continued to be made in different forms. Every state of South India has a version of this dish.
The Tamilians like it spicy with less dal, Tulus like it milder and sweeter, Andhrites like it with more dal and made with drumsticks and shallots and Kerala has a version that uses roasted grated coconut. Most South-Indians though, use the Sambar as a good excuse of incorporating vegetables into their diet.
Now that we have a good idea of how this dish came into our kitchens let’s get on with the recipe shall we?
The authentic South Indian Sambar recipe
In a small bowl or glass take a pinch of tamarind (of the size of a lemon) and soak it in warm water. Keep it aside.
In another bowl or glass take 3 tablespoons of Sambar powder and mix it with water, using a spoon, to make a nice smooth paste. Keep it aside.
Wash and clean 3/4 cup toor dal and cook it with 3 cups of water and 1 tsp salt, in a saucepan covered or in a pressure cooker for 4 whistles. Once it’s done you can choose to mash the dal with a hand mixie for a smooth and shiny consistency or leave it as it is. Keep this aside.
While the dal cooks, wash, peel and cut vegetables of your liking. I like to use drumsticks, small brinjal, bottle gourd, snake gourd, ivy gourd, South Indian cucumber, yam, potatoes, French beans, pumpkin, carrot and lady finger in my Sambar.
Cut and cook them together in a sequence in another saucepan with enough water. By sequence I mean, I first cut and add the hard vegetables like drumsticks, carrot, yam, potatoes, French beans into the water, then I cut and add all the gourds and finally I cut and add the lady finger too.
This way none of the vegetables are overcooked or slimy. Once done, keep the cooked vegetables aside.
Next in a heavy bottom vessel, pour 2 tablespoons of coconut oil. Once hot, add mustard seeds, some curry leaves and a dry red chilli (optional).
When it starts to splutter, add the chopped onions and sauté.
When the onions turn translucent, add the chopped tomatoes and sauté for a minute. Now add the sambar powder paste we had prepared earlier and pour about 1-2 cups water.
Cover the vessel and allow the mixture to boil for a few minutes. If it starts to stick at the bottom, add more water and mix again. This step is crucial for the masalas to cook well so give it at least 6-8 minutes.
Next, add the cooked toor dal and vegetables and mix this concoction. Add more water if required as per your preferred consistency. Check for salt.
Cook for another 5 minutes and turn the flame off. Add chopped coriander leaves for garnish.
Serve it with idly, rice, dosa.
The authentic South Indian Sambar recipe
Equipment
- Pressure cooker
- Heavy bottom pan
Ingredients
For cooking dal
- 3/4 cup toor dal
- 3 cups water
For cooking vegetables
- 1-2 cups vegetables (drumsticks, small brinjal, bottle gourd, snake gourd, ivy gourd, South Indian cucumber, yam, potatoes, French beans, pumpkin, carrot and lady finger) washed, peeled and cut into bite sized pieces
- 2 cups water
Other ingredients
- 2 tbsps coconut oil
- 1 tamarind lemon sized
- 3 tbsps sambar powder check notes
- 1 cup chopped onions
- 1 cup chopped tomatoes
- a few curry leaves
- coriander leaves chopped
Instructions
- In a small bowl or glass take a pinch of tamarind (of the size of a lemon) and soak it in warm water. Keep it aside.
- In another bowl or glass take 3 tablespoons of Sambar powder and mix it with water, using a spoon, to make a nice smooth paste. Keep it aside.
- Wash and clean 3/4 cup toor dal and cook it with 3 cups of water and 1 tsp salt, in a saucepan covered or in a pressure cooker for 4 whistles. Once it’s done you can choose to mash the dal with a hand mixie for a smooth and shiny consistency or leave it as it is. Keep this aside.
- While the dal cooks, wash, peel and cut vegetables of your liking. I like to use drumsticks, small brinjal, bottle gourd, snake gourd, ivy gourd, South Indian cucumber, yam, potatoes, French beans, pumpkin, carrot and lady finger in my Sambar.
- Cut and cook them together in a sequence in another saucepan with 2 cups of water. By sequence I mean, I first cut and add the hard vegetables like drumsticks, carrot, yam, potatoes, French beans into the water, then I cut and add all the gourds and finally I cut and add the lady finger too.
- This way none of the vegetables are overcooked or slimy. Once done, keep the cooked vegetables aside.
- Next in a heavy bottom vessel, pour 2 tablespoons of coconut oil. Once hot, add mustard seeds, some curry leaves and a dry red chilli (optional).
- When it starts to splutter, add the chopped onions and sauté.
- When the onions turn translucent, add the chopped tomatoes and sauté for a minute. Now add the sambar powder paste we had prepared earlier. Add to this the squeezed extract from the soaked tamarind. Pour about 1-2 cups water.
- Cover the vessel and allow the mixture to boil for a few minutes. If it starts to stick at the bottom, add more water and mix again. This step is crucial for the masalas to cook well so give it at least 6-8 minutes.
- Next, add the cooked toor dal and vegetables and mix this concoction. Add more water if required as per your preferred consistency. Check for salt.
- Cook for another 5 minutes and turn the flame off. Add chopped coriander leaves for garnish.
- Serve it with idly, rice, dosa.
Notes
- You can prepare and cook the dal and vegetables one day before so you can get the final dish prepared in less than 15 minutes.
- Some people also put everything together in one pot and cook. In that case start with the tempering of spices, add onions, tomatoes, sambar powder, vegetables and toor dal and pressure cook for 5-6 whistles. I like to do it separately because I can easily divide the work and get more control over every aspect of this dish.
- You can add 1 tbsp more of Sambar powder to make this dish even spicier.
- There is no need of adding extra jeera or hing or turmeric or chilli powder or green chillies because the Sambar powder you get in the market is exactly enough for this dish.
- You may choose your own set of vegetables for this recipe. On lazy days I go with just carrot and beans honestly.
Want a taste of this authentic South Indian sambar recipe?
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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Hi! My name is Rubitah. I’m a Content Writer certified Life Coach, Counselor, Social Work professional and the Founder of Being Rubitah. Over the years through my professional and personal life, I have realized that prayers and love can do wonders to family life once you come to terms with yourself and surrender to God. Do you relate to me? Then you may like what I post here! Read more about me
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