Step-by-Step Instructions

1. 1.Prepare Tamarind

   Take a lemon-sized piece of tamarind, wash it thoroughly, and then soak it in water for 5 minutes to soften. This will be used to extract tamarind juice later.

2. 2.Prepare Sambar Paste - Dry Roasting

   Heat 1 tablespoon of oil in a thick-bottomed steel pan. Add 1/2 teaspoon of fenugreek seeds and fry until they turn a light brownish color. Then add 10 black peppercorns, 1 tablespoon of chana dal, 1 tablespoon of urad dal, 2 tablespoons of coriander seeds, a 1-inch cinnamon stick, and 1 tablespoon of cumin seeds. Fry these ingredients well, ensuring they don't burn. Next, add 1 cup of toor dal and fry it slowly until it's lightly toasted but not crispy. Add 5 dry red chilies, 1/2 cup of chopped dry coconut, 3 garlic cloves, and some curry leaves. Fry everything until slightly heated through. Allow the mixture to cool completely.

3. 3.Blend Sambar Paste

   Once the roasted ingredients have cooled, transfer them to a blender. Add a little water and blend into a smooth paste. This paste is sufficient for two batches of sambar. Store the remaining paste in the refrigerator for future use.

4. 4.Sauté Aromatics and Vegetables

   In the same steel pan, heat 2 tablespoons of oil. Add 1 tablespoon of cumin seeds and 1 tablespoon of mustard seeds and let them splutter. Add 1 dry red chili. Next, add 1 chopped large onion and fry until it softens, but do not overcook it. Add some curry leaves and 2 green chilies, and sauté briefly. Then, add 2 drumsticks (cut into pieces), 1 teaspoon of turmeric powder, and 1 tablespoon of salt. Mix everything well.

5. 5.Cook Drumsticks and Tamarind

   Add 1 glass of water to the pan. Cover with a lid and cook on medium flame for 2 minutes until the drumsticks become soft. Adding water first helps the drumsticks cook properly before adding tamarind. Then, add 1 chopped tomato and the extracted tamarind juice. Mix well, cover, and cook for 1 minute to allow the flavors to meld.

6. 6.Add Dal Paste and Adjust Consistency

   Add half of the prepared dal masala paste to the sambar. Immediately mix it thoroughly to prevent any lumps from forming. Add 2 glasses of water to achieve the desired consistency; the sambar should be slightly thin for optimal taste. Adjust salt to taste.

7. 7.Simmer Sambar

   Add 2 tablespoons of jaggery (optional, but recommended for tiffin sambar) and mix well. Cover the pan and cook on a slow to medium flame for 3 minutes until the sambar is well-cooked and flavorful. Skim off any froth that forms on top, as it can affect the taste. Finally, add some fresh curry leaves for enhanced aroma and flavor.

8. 8.Serve Sambar

   Your delicious and aromatic sambar is now ready to be served hot with rice, idly, dosa, or vada. Enjoy!