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.
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