South Indian Sambar Recipe

South Indian Sambar Recipe is a staple South Indian dish that is both flavorful and nutritious. Made with toor dal (split pigeon peas), a variety of vegetables, and aromatic spices, this tangy and spicy stew is perfect for pairing with steamed rice, idlis, or dosas. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, making it a favorite in many Indian households.

Ingredients

For the Sambar

1 cup toor dal (split pigeon peas)
1 medium onion, chopped
1 medium tomato, chopped
1 cup mixed vegetables (carrots, drumsticks, potatoes, etc.), chopped
1 tsp Kitch Cook turmeric powder
2-3 tbsp tamarind pulp
2 tbsp Kitch Cook sambar powder
Salt to taste
4 cups water

For Tempering

2 tbsp oil or ghee
1 tsp mustard seeds
1/4 tsp asafoetida (hing)
2 dried red chilies
10-12 curry leaves

Instructions

Cook the Dal

Wash the toor dal thoroughly. In a pressure cooker, combine the toor dal with 2 cups of water and turmeric powder. Pressure cook for 4-5 whistles until the dal is soft and mushy. Mash the dal and set aside.

Cook the Vegetables

In a large pot, add the chopped mixed vegetables and enough water to cover them. Add salt and bring to a boil. Cook until the vegetables are tender.

Combine Ingredients

Add the chopped onions and tomatoes to the pot with the vegetables. Cook until the onions and tomatoes are soft.
Add the mashed dal, tamarind pulp, sambar powder, and enough water to achieve the desired consistency. Mix well and bring the mixture to a simmer.

Prepare the Tempering

In a small pan, heat the oil or ghee for tempering. Add mustard seeds and let them splutter. Add asafoetida, dried red chilies, and curry leaves. Fry for a few seconds until aromatic.
Pour the tempering over the simmering sambar and mix well.

Final Adjustments

Simmer the sambar for another 5-10 minutes, allowing all the flavors to meld together. Adjust the salt and tamarind to taste.

Serve

Garnish the sambar with fresh coriander leaves if desired. Serve hot with steamed rice, idlis, or dosas.