Make this sambar with instant sambar powder!

Who hasn’t eaten sambar? At least Indians across the length and breadth of the country have eaten some version of this versatile accompaniment to snacks like idli-dosa-vada, or have tasted it in the south Indian thali in one of the restaurants in the south, while visiting or living there. But it is a staple of most south Indian homes across the social spectrum and is as indispensable as dal for the north Indians.

Sambar is for south Indians, what dal, is to the north Indians, and has just as many variations. There are some differences though. For one, it has more spices and vegetables than the ubiquitous dal, and for another, there are as many recipes of sambar as there are cooks, wannabe cooks, fusion cooks et al. Most people are familiar with the sambar served with idli-dosa-vada in restaurants and dhabas. Even these differ from region to region and even restaurant to restaurant. It is very difficult to find authentic versions as these have been adopted, adapted and then modified by the cooks in these joints in various regions. So, we have a Nepali sambar, a Punjabi sambar and so on.

I think I can write a whole book on this versatile dal-tamarind-based dish, if I put my mind to it. The four southern states have so many varieties of sambar between them that you’d be astonished. While the ingredient that gives it the sourness is usually tamarind, there is a version in Tirunelveli and some other districts of Tamil Nadu, where raw mango pieces are used along with the vegetables to impart the sourness. For those who either don’t like, or allergic to tamarind, this version would be ideal, and it is authentic too! I will share the recipe the next time I make it.

For now, let me share one of the authentic Tambrahm versions of sambar we make at home. It is a no-onion, no-garlic recipe and though it is made with normal sambar powder, I have shared an instant sambar masala, just in case you don’t stock the powder at home and crave for some authentic sambar. How cool is that!

You can vary the proportion to make less or more quantity of sambar. Adding coconut is optional to this sambar. But if you like the flavour and taste do add. I will give it in the steps for making the sambar.

Ingredients: (To serve 4-5)

• Tur Dal                                               1 cup (150 ml cup)
• Tamarind                                           lemon sized ball
• Mangalore cucumber                      250 gms
• Tomato                                               1-2 (small, cut into large pieces)
• Instant/regular sambar powder     2 tbsp
• Turmeric powder                              1/4 tsp
• Salt to taste

For Tempering:

• Mustard seeds                                  ½ tsp
• Curry leaves                                     8-10
• Red chilly                                          1 (Broken into 2 pieces)
• Hing                                                    2 big pinches
• Oil                                                       1 tsp

Method:

• Cook the tur dal with the tomato till it is well cooked. Mash it and keep aside.
• Soak the tamarind in hot water for half an hour, extract the pulp.
• Cut the Madras cucumber into largish pieces (I don’t peel it. You can do as per your liking).
• Cook in some water with turmeric powder and a pinch of salt. When it is half cooked, add a cup of water to the tamarind pulp and add to the vegetable.

• Once the vegetable is cooked well, add the instant sambar powder, and let it come to a boil.
• Now add the mashed dal, required salt and more water to adjust the consistency. Simmer the sambar and let all the flavours come together.
• I usually add the curry leaves at this stage. It gives the sambar a wonderful aroma.
• Switch off the flame.
• Heat 1 tsp oil in a tadka pan and when it is hot, add the mustard to it. As it crackles, add the chillies and hing. Pour it into the sambar.
• Serve with steamed rice, mixed rice, idli, dosa or even upma and pongal.

Notes:

• You can use any vegetable like drumstick, white or yellow pumpkin, small onions (Madras onions/shallots), either singly or with other vegetables like brinjal, broad beans (sem/papdi), French beans and carrots. Cut the vegetables slightly largish (about 1” pieces).
• You can cook the vegetables in a cooker, but if you do, add the tamarind water and salt to the vegetables, so that they don’t get mushy. I like to cook them outside to keep a check on the vegetables.
• Try it sometime with bhindi. It has such a unique flavour, you will fall in love with it. Cut into 2” pieces, saute in some oil till it is almost cooked and add after the tamarind water has boiled and lost its raw smell.

Instant sambar powder:

• Tur Dal                                               1 tsp
• Chana Dal                                         1 tsp
• Coriander seeds (dhania)              3 tsp
• Fenugreek seeds (methi)                8-10 grains
• Red chillies (bedgi and regular)    8-10 (take equal number of both)
• Curry leaves                                     10
• Cumin seeds (Jeera)                       ½ tsp
• Black pepper                                     7-8 pods
• Fresh Coconut (if adding)               1 tbsp, grated
• Oil                                                       ½ tsp

Method:

• Heat the oil in a kadhai and add the chana dal first. After a minute or 2 add the tur dal.

• Saute the dals for a minute and then add the rest of the ingredients except jeera.
• Once the chillies have fluffed up and the ingredients have turn golden, turn off the flame and add the jeera to the mixture.
• Cool completely.
• Powder it fine in a blender.
• Note: If you are adding coconut, add it when the ingredients are half ground, along with a little water and grind into a smooth paste.
• Add this powder/paste to the sambar where I have indicated.

Notes:

• The sambar powder ingredients will be just right for the quantity I have given.
• You can increase or decrease the number of chillies to suit your taste.
• I have used both bedgi/Kashmiri chilli as well as regular chilli to give it a nice colour. If you only have one variety of chillies, use according to your spice requirement. Kashmiri/Bedgi chilli is mild, so vary accordingly.