How to Make Authentic Tamil Nadu Sambar Recipe

Sambar is a delicious and nutritious lentil stew hailing from the southern part of India, particularly Tamil Nadu. Rich in flavor and packed with vegetables and spices, it's a staple dish that pairs perfectly with hot steamed rice. In this guide, we'll walk you through the traditional method to make this beloved recipe, ensuring you can recreate the authentic taste at home.

Ingredients

1 cup urd dal (urad bean) 3 large onions (2 large and 1 small size) 2 tablespoons tamarind (about the size of a lemon) 2 tablespoons coriander powder 2 tablespoons chili powder 1 teaspoon turmeric powder 1-2 green chillies Some leaves of curry Mustard seeds, dried whole chillies, curry leaves for tempering Few asafoetida pods Cooked vegetables of your choice (carrots, potatoes, mangalore cucumber, lady's finger, brinjal, or shallots) Boiling water to adjust consistency Jaggery (optional)

Recipe Category Guide

Sambar preparation can vary significantly based on the region. The Malabar region of Kerala, where I come from, has its unique touch with roasted coconut, setting it apart from other versions. Here's my mother's tried-and-true recipe, well-loved by our family and friends alike.

Step 1: Preparing the Lentil Base

The lentils form the foundation of the sambar. Pressure cook 1 cup of urd dal with sufficient water until it is soft and meltable.

Step 2: Preparing the Vegetables

Select a few vegetables, not more than three. Some can be pressure cooked like carrots, potatoes, or mangalore cucumber. Others like lady's finger, brinjal, orshallots need to be sautéed, and drumsticks should be boiled for 10 minutes. Each type of vegetable requires a different cooking method to maintain its texture.

Step 3: Preparing the Tamarind and Tomatoes

For the tanginess, soak a lemon-sized ball of tamarind in water, squeezing out the pulp. Cut a handful of tomatoes into small pieces.

Step 4: Preparing the Spice Blend

In a non-stick pan, heat 1 tablespoon of oil and fry a piece of asafoetida. Crush 4-5 garlic shallots and add curry leaves, then roast them until the coconut is well browned. Grind the roasted mixture into a fine paste with coriander powder, chili powder, and turmeric at a ratio of 4:2:1, taking care not to burn the spices.

Step 5: Combining Ingredients

Cook the tamarind and tomato mixture until the raw flavor is removed. Add the cooked lentils, vegetables, and the ground spice paste. Season with salt to taste and a small piece of jaggery (if desired). Add enough boiling water to adjust the consistency, bring it to a boil for 10 minutes, then turn off the flame. Garnish with curry leaves and fresh coriander leaves.

Step 6: Tempering the Sambar

In a small pan, heat 2-3 tablespoons of oil and add mustard seeds. Once they pop and splutter, add dried whole chillies and curry leaves. Sauté for a few seconds before adding this tempering to the sambar.

Key Notes on Balance and Proportions

The balance between asafoetida and tamarind plays a crucial role in making the sambar. A general proportion to aim for is 1 cup of lentils to a lemon-sized ball of tamarind to a center fresh-sized piece of asafoetida or a heaped teaspoon of asafoetida powder.

Conclusion

With these detailed steps, you can confidently make a delicious and authentic Tamil Nadu sambar recipe that will please both your family and friends. The key is to be patient and follow each step carefully, ensuring all the flavors meld together perfectly. Enjoy your cooking!