October 06, 2015

Traditional Sambar


Sambar! The  iconic recipe and essentially the favorite item of South India. It  is traditionally made with fresh roasted spices without using Sambar Powder. Even now on special occasions and for guests we prefer making this traditional version of  sambar which has the unbeatable taste. Having hot steaming rice pouring sambar on it with a dash of ghee and relishing it with any vegetable fry as side dish gives marvellous taste. Idli Sambar- Idlis floating in a bowl of steaming Sambar is the inseparable combo....



 SEE ALSO THE RECIPES OF  58 TYPES OF LIP SMACKING KUZHAMBU VARIETIES


Pre time: 10 mins
Cooking time: 20 mins
Serves: 4


Ingredients for making Traditional Sambar:


  • Tamarind a small lemon size
  • Shallots peeled (Baby onions) 12 to 15 (or) Drumstick pieces of  3" size 8
  • Slitted green chillies 1
  • Pressure cooked and well boiled Thur dal from 2 tb spoons of thur dal 1 cup
  • Salt to taste
  • Turmeric powder 1/4 tea spoon
  • Oil 2 tea spoons, mustard seeds 1/4 tea spoon, a red chilli and curry leaves for seasoning (Preferably Gingelly oil)
  • Coriander leaves for garnishing


For Sambar Paste:


  • Coriander seeds 1 tb spoon
  • Urad dal 1 tea spoon
  • Chana dal 2 tea spoons
  • Fenugrrek seeds 1/4 tea spoon
  • Red chillies 5
  • Hing powder 1/4 tea spoon
  • Grated coconut 1/2 tb spoon













  • Heat a pan with 2 tea spoons of oil and except coconut and hing powder add the rest of above said items and fry in medium flame till they become golden brown.
  • Switch off the stove and add the coconut and hing powder and stir for few seconds.
  • After they get cooled down grind them to smooth paste with water and keep aside.
  • It need not be a fine smooth paste.


How to make Traditional Sambar?


Extract 500 ml of juice from the tamarind and boil it with salt, turmeric powder and the shallots or drumstick pieces till they become soft.
Once the vegetable is well boiled add the boiled thur dal and mix well.











Now pour the Sambar paste in to the boiling mix and stir well.
Add water to adjust the consistency.  Once they boil well switch off the stove.
In a sauteing pan heat 2 tea spoons of oil and add the mustard seeds and curry leaves and add it to the sambar.
Garnish with coriander leaves.


NOTE: OTHER THAN SHALLOTS AND DRUMSTICKS OTHER VEGETABLES LIKE LADY'S FINGER, YELLOW PUMPKIN, BRINJAL AND RADISH COULD ALSO BE USED TO MAKE SAMBAR. EACH VEGETABLE GIVES A DISTINCT FLAVOUR TO SAMBAR.




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4 Comments
Comments
  1. I did not get the measurement of dal exactly ....can u pls explain

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    Replies
    1. Take around 100 gms of thurdal and pressure cook it to soft and mushy with water in a pressure cooker.
      For serving sambar to 4 people, thurdal measuring half of your palm is ideal.

      Delete
  2. Thanks a lot subhashni......very much clear now

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