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Sambar Recipe with Srivarahafoods Sambar Powder
Millions of people love and cherish the rich, spicy stew known as sambar, which is frequently praised as the ultimate South Indian dish. Sambar, which has its roots in the region’s rich culinary history, is more than just a dish; it’s a symbol of the diversity, depth, and vivid flavors of South Indian cuisine.
Tirunelveli Special Sambar Recipe
Sambar is a popular South Indian dish made from lentils, tamarind, and a variety of vegetables, seasoned with a fragrant blend of spices and curry leaves. It is typically served as a side dish with rice, dosa, idli, or vada, offering a tangy and spicy flavor profile that complements these staples perfectly.
Equipment
- 1 Pressure Cooker
- 1 Large Pot or Kadai
- 1 Small Pan
- 1 Ladle
- 1 Knife and Cutting Board
- 1 Strainer
- 1 Measuring Cups and Spoons
Ingredients
- 50 grams Toor Dal
- 30 grams Tamarind
- 100 grams Mixed Vegetables (e.g., carrots, potatoes, drumsticks, brinjal, pumpkin, okra)
- 2 Nos Tomatoes
- 1/4 tbsp Turmeric Powder
- 1 1/2 tbsp Sri Varaha Sambar Powder
- required Salt
- 5 cups Water
For the Tempering
- 3 tbsp Oil or Ghee
- 1 tsp Mustard Seeds
- 2 Nos Dried Red Chilies
- 1 Pinch Asafoetida (Hing)
- Few Curry Leaves
For Garnish:
- a handful, chopped Fresh Coriander Leaves
Instructions
Cook the Dal
- Wash the toor dal thoroughly and pressure cook it with 1.5 cups of water and a pinch of turmeric powder until soft and mushy.
- Mash the cooked dal and set it aside.
Prepare Tamarind Extract
- Soak the tamarind in 1/2 cup of warm water for about 15 minutes.
- Extract the juice and discard the pulp.
Prepare the Sambar
- In a large pot or kadai, heat 2 tablespoons of oil. Add the chopped vegetables to it. Sauté for a few minutes until the vegetables start to soften.
- Pour the tamarind extract over the sautéed vegetables. Add turmeric powder, 1 1/2 tbsp sambar powder, and the required amount of salt. Mix well.
- Allow the mixture to cook for about 15 minutes, until the vegetables are tender and the raw smell of tamarind disappears. Add water as needed to maintain the desired consistency.
- Add the mashed dal to the cooked vegetable mixture. Stir well and let it simmer for another 5-10 minutes. Adjust the consistency by adding more water if needed, and check for salt.
Prepare Tempering
- In a small pan, heat oil or ghee. Add mustard seeds and let them splutter.
- Then add asafoetida, dried red chilies, and curry leaves. Fry for a few seconds until fragrant.
Combine and Serve
- Pour the tempering over the simmering sambar and mix well.
- Garnish with chopped coriander leaves. Serve hot with rice, idli, dosa, or vada.
Video
Notes
Certainly! Here are some cooking tips to help you perfect your Tirunelveli sambar:
Mud Pot Preparation: For an authentic touch, consider cooking your sambar in a traditional mud pot. Before use, season the mud pot by soaking it in water for a few hours and then drying it in the sun. This enhances the flavor and aroma of the sambar.
- Use Fresh Ingredients
- Soak Tamarind Properly
- Balance the Spice Level
- Consistency Matters
- Slow Cooking for Flavor
- Tempering Technique
- Garnish with Fresh Herbs
- Allow Resting Time
Serve with Love: Lastly, remember to serve your delicious sambar with love and care. Present it in a beautiful serving dish, garnished with fresh coriander leaves, and share it with your loved ones to create lasting memories around the dining table.
By following these cooking tips, you’ll be able to create a delightful batch of Tirunelveli sambar that’s bursting with authentic South Indian flavors and sure to impress your family and friends. Happy cooking!
