SAMBAR—UNPACKED.

 

 

 

First things first. Sambar is the most recognizable South Indian tangy curry. Across the southern Indian states, this is one of the things that is common and morphs into different forms in each state. But the basics largely remain the same. It is made with one single vegetable or a medley of vegetables or sometimes just even moringa greens….it is really whatever is available on hand and cooked down in a tangy tamarind water with spices. Sambar is a forgiving thing like that…takes on anything that you put in it. It is just the best thing to immerse your soft Idlis into, scoop your Dosais in, dunk your vadas in, dab your crisp Adais with, or pour generously on your rice/quinoa/oats, etc etc., or just slurp after the idlis, dosais, vadais, and other things are long gone.

So, like everything else, sambar appears in various forms in every home. Each home cook tweaks it as per the preferences of their family’s preferences. But, one of the main distinctions about this dish is whether a freshly made sambar paste with coconut has been added or it is made with just the ubiquitous sambar powder that is typically available in south Indian kitchens.

I make 3 main types of sambar: one with just sambar powder (podi potta sambar), sambar with freshly ground coconut masala (arachivitta sambar), and tiffin sambar (a lighter, more flowy version to pour on idlis mainly!). The other two are more of pouring consistency and slightly thicker.

I had friends over this weekend and had made tiffin sambar with rice-free idlis. It was when they watched me make it and asked if I had it on my blog that I realized that I had not posted Sambar!!! Sacrilege!!How could have let so many years pass and not post the sambar recipe???!!! What kind of a Tamilian am I?? So here it is…one post with all 3 types of sambar so that you have it in one place 🙂

The pictures included are of small onions/mooli sambar with just sambar powder, bell pepper and onion sambar with freshly ground masala, and finally the tiffin sambar that we ate with idlis today!

Cook and see and yenjaayyyy as we say!!

PODI POTTA SAMBAR: 

Ingredients: 

• 1/2 cup Tur dal*
• A handful of peeled mini red onions
• 1/4 Mooli (white radish) peeled and chopped into 2″ cubes
• 2 tbsp Sesame oil
• 1 tbsp Rai/mustard seeds
• 1 tsp Methi seeds
• 2 Dried red chilies
• 2 tbsp of thick tamarind paste (I use the Patel Brothers premade paste, not Tamicon!)**
• 1 tbsp Turmeric
• 1 tsp Hing
• 2.5 tbsp 777 Sambar powder***
• 7-8 Fresh curry leaves
• Salt to taste

Instructions:

• Pressure cook 1/2 cup of Tur Dal with 1.25 cups of water a pinch of turmeric. Use a whisk/masher to make it into a smooth mixture. Keep aside.
• Heat 2 tbsp of sesame oil in a pan.
• Add 1 tbsp rai + 1 tsp methi seeds + break up 2 dried red chilies and saute briskly till the seeds pop.
• Add the peeled onions and mooli pieces and saute on medium heat for a minute or so.
• Add a 1.5 cups of water.
• Add 2 tbsp of thick tamarind paste and mix well.
• Add salt to taste, 1 tsbp tumeric and 1 tsp hing.
• Add 2.5 tbsp of 777 Sambar Powder.
• Tear 7-8 fresh curry leaves into the mixture.
• Cover partially and allow it to simmer on medium heat till the liquid reduces down and the veggies are cooked fully. This should take approximately 8-10 minutes.
• Add the cooked mashed dal to the cooked vegetables and add just enough water to make it to the desired consistency.
• Allow the sambar to boil for a good 6-7 minutes till it froths on top and your kitchen is filled with its aroma!

To serve: Pour a generous amount of sambar on cooked rice, add 2 tbsps of sesame oil and attack with your bare hands! Side dishes are seriously optional! Some appalaams/vadams or chips will be welcome 🙂 

 

ARACHIVITTA SAMBAR

Ingredients: 

• 1/2 cup Tur dal
• 2 Red bell peppers cut into 1.5″ cubes
• 1 big Red onion diced
• 2 tbsp Sesame oil
• 1 tbsp Rai/mustard seeds
• 1 tsp Methi seeds
• 2 Dried red chilies
• 2 tbsp of thick tamarind paste (I use the Patel Brothers premade paste, not Tamicon!)**
• 1 tbsp Turmeric
• 1 tsp Hing
• 1 tbsp 777 Sambar powder***
• 7-8 Fresh curry leaves
• Salt to taste

For the fresh masala: 

• 1 tsp Sesame oil
• 2 tsp Chana dal
• 5 tbsp Dhania (whole coriander seeds)
• 5 Dried red chilies (depending on your spice tolerance)
• 1 tsp Jeera (cumin seeds)
• 5-6 Whole Black Pepper
• 1 tsp Methi seeds
• 2 tbsp chopped red onions
• 4 tbsp fresh grated Coconut

Instructions: 

• Pressure cook 3/4 cup of Tur Dal with 1.5 cups of water a pinch of turmeric. Use a whisk/masher to make it into a smooth mixture. Keep aside.
• Heat 1 tsp of sesame oil to a pan. Add 2 tsp chana dal+5 tbsp Dhania+5 red chilies+1 tsp Jeera + 5-6 black pepper+1 tsp methi seeds and roast on low heat till the dals turn golden brown and the seeds nutty. Add the coconut and lightly saute and then turn off the heat. Add the onions and saute and cover and allow it to cool for a few minutes. Then blend the whole mixture with water to a fine paste. Keep aside. Fresh sambar masala is ready.
• Heat 2 tbsp of sesame oil in a pan.
• Add 1 tbsp rai + 1 tsp methi seeds + break up 2 dried red chilies and saute briskly till the seeds pop.
• Add the bell peppers and onions and saute on medium heat for a minute or so.
• Add a 1.5 cups of water.
• Add 2 tbsp of thick tamarind paste and mix well.
• Add salt to taste, 1 tsbp tumeric and 1 tsp hing.
• Add 1.5 tbsp of 777 Sambar Powder.
• Tear 7-8 fresh curry leaves into the mixture.
• Cover partially and allow it to simmer on medium heat till the liquid reduces down and the veggies are cooked fully. This should take approximately 8-10 minutes.
• Add the ground sambar masala to the vegetables and mix well.
• Add the cooked mashed dal to the cooked vegetables and add just enough water to make it to the desired consistency.
• Allow the sambar to boil for a good 6-7 minutes till it froths on top.

Serve hot with rice, idlis, dosas, pesarattu, cheela, etc etc. The options are endless! 

TIFFIN SAMBAR

Ingredients: 

• 1/2 cup Tur dal
• 1/4 cup Mung dal
• 1/2 cup Red Pumpkin/Buttenut squash/Kaddu cut into 2″ cubes
• Handful of peanuts (optional)
• 2 tbsp Sesame oil
• 1 tbsp Rai/mustard seeds
• 1 tsp Methi seeds
• 2 Dried red chilies
• 2 Tomatoes, finely chopped
• 2.5 tbsp of thick tamarind paste (I use the Patel Brothers premade paste, not Tamicon!)**
• 1 tbsp Turmeric
• 1 tsp Hing
• 1.5 tbsp 777 Sambar powder***
• 2″ piece Jaggery
• 7-8 Fresh curry leaves
• Salt to taste

For the fresh masala: 

• 1 tsp Sesame oil
• 2 tsp Chana dal
• 5 tbsp Dhania (whole coriander seeds)
• 5 Dried red chilies (depending on your spice tolerance)
• 1 tsp Jeera (cumin seeds)
• 5-6 Whole Black Pepper
• 1 tsp Methi seeds

Instructions: 

• Pressure cook 1/2 cup of Tur Dal with 1/4 cup of Mung Dal with 2 cups of water a pinch of turmeric. Use a whisk/masher to make it into a smooth mixture. Keep aside.
• Heat 1 tsp of sesame oil to a pan. Add 2 tsp chana dal+5 tbsp Dhania+5 red chilies+1 tsp Jeera + 5-6 black pepper+1 tsp methi seeds and roast on low heat till the dals turn golden brown and the seeds nutty. Add the coconut and lightly saute and then turn off the heat. Then blend the whole mixture with water to a fine paste. Keep aside. Fresh sambar masala is ready.
• Heat 2 tbsp of sesame oil in a pan.
• Add 1 tbsp rai + 1 tsp methi seeds + break up 2 dried red chilies and saute briskly till the seeds pop.
• Add the chopped tomatoes and saute on medium heat for a minute or so till the tomatoes get mushy.
• Add the cubed pumpkin and saute well.
• Add a 1.5 cups of water.
• Add 2.5 tbsp of thick tamarind paste and mix well.
• Add salt to taste, 1 tsbp tumeric and 1 tsp hing.
• Add 1.5 tbsp of 777 Sambar Powder.
• Tear 7-8 fresh curry leaves into the mixture.
• Cover partially and allow it to simmer on medium heat till the liquid reduces down and the veggies are cooked fully. This should take approximately 8-10 minutes.
• Add the ground sambar masala to the vegetables and mix well.
• Add the cooked mashed dal to the cooked vegetables and add water to make it to a flowing consistency.
• Allow the sambar to boil for a good 8 minutes till it froths on top.

To serve: Add the idlis to a bowl and pour a generous amount of sambar goodness over it. Add a dollop of ghee if you feel like it and get into it! Nothing like this on a cold winter day, I promise 🙂 And if you have some vadas around or decide to get indulgent and make some hot vadais, then you are will be in a blissful space for sure 🙂 

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And, a final word: It is Sambar. It is SAA…M…BAAR. Not Sumbur, Sumbhur, SaaamBhurr, none of that nonsense. It is not difficult. Just try it. It is Saaaambaaar. Sambar. You got it.