Authentic Tamil Nadu Sambar Recipe - A Burst of South Indian Flavors
Step into the vibrant culinary world of Tamil Nadu with this delightful sambar recipe. Sambar, a staple in South Indian households, is a flavorful lentil-based curry that perfectly combines the richness of spices and the freshness of vegetables. In this recipe blog, we will guide you through the process of creating an authentic Tamil Nadu sambar that will transport your taste buds to the southern region of India.
Ingrediants
For the Sambar:
- 1 cup toor dal (split pigeon peas)
- 2 cups mixed vegetables (drumsticks, pumpkin, brinjal, okra, carrots, etc.)
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon tamarind pulp
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
For The Sambar Powder:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon chana dal (split Bengal gram)
- 1 tablespoon urad dal (split black gram)
- 4-5 dried red chilies
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon asafoetida powder (hing)
For The Tempering:
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A few curry leaves
- 2 dried red chilies
- A pinch of asafoetida powder (hing)
Directions
Rinse the toor dal thoroughly and pressure cook it with 3 cups of water, turmeric powder, and a few drops of oil until it is soft and mushy. Set aside.
In a separate pan, dry roast all the sambar powder ingredients (coriander seeds, cumin seeds, chana dal, urad dal, dried red chilies, fenugreek seeds, black peppercorns, and asafoetida powder) on low heat until fragrant. Be cautious not to burn them. Once roasted, allow them to cool, and then grind them into a fine powder using a blender or spice grinder.
In a large pot, add the chopped vegetables, tomatoes, onions, slit green chilies, tamarind pulp, and salt. Pour in enough water to cover the vegetables and bring the mixture to a boil. Simmer and cook until the vegetables are tender.
Once the vegetables are cooked, add the cooked dal to the pot and mix well. Adjust the consistency by adding more water if needed. Allow the sambar to simmer for another 10-15 minutes to let the flavors blend together.
In a small pan, heat ghee or vegetable oil for tempering. Add mustard seeds and cumin seeds and let them splutter. Then, add dried red chilies, curry leaves, and a pinch of asafoetida powder. Stir for a few seconds and pour the tempering over the sambar. Mix gently.
Serving
Garnish the sambar with freshly chopped coriander leaves.
For an enhanced taste, allow the sambar to rest for a few hours before serving, as it allows the flavors to meld together.
Serve the Tamil Nadu sambar hot with steamed rice, idli, dosa, or any South Indian delicacy of your choice.
Conclusion
Indulge in the aromatic flavors of Tamil Nadu with this traditional sambar recipe. The combination of toor dal, mixed vegetables, and freshly ground spices creates a soul-satisfying dish that pairs perfectly with rice or any South Indian delicacy. Prepare this authentic Tamil Nadu sambar in your kitchen, and experience the rich heritage of South Indian cuisine. Enjoy the burst of flavors that will leave you craving for more!
