Simple Sambar – South Indian Style

Step 1: Heat Oil and Temper Mustard Seeds

Heat 2 tablespoons of oil in a pot. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter until they pop.

Step 2: Sauté Onions

Add 1 cup of chopped small onions to the pot and sauté them until they become translucent and slightly softened.

Step 3: Add Dried Chilies and Tomato

Add 4 broken dried red chilies to the sautéed onions. Immediately after, add 1 medium chopped tomato and continue to sauté until the tomato softens and breaks down.

Step 4: Incorporate Vegetables and Spices

Add 1 cup of chopped mixed vegetables (such as beans, carrot, and brinjal) to the pot. Then, add 1.5 tablespoons of sambar powder, 1 teaspoon of chili powder, and 1 teaspoon of salt. Mix all the ingredients thoroughly and sauté for about 2-3 minutes to coat the vegetables with spices.

Step 5: Add Dal Water and Cook Vegetables

Pour in the water from the cooked toor dal (which was cooked with 4 cloves of garlic). Stir to combine all ingredients. Let the mixture simmer, allowing the vegetables to cook until they are about 50% tender.

Step 6: Add Mashed Dal and Tamarind Pulp

Once the vegetables are partially cooked, add the mashed cooked toor dal to the pot. Then, add the tamarind pulp (extracted from a small lemon-sized ball of tamarind).

Step 7: Simmer Sambar to Perfection

Mix all the ingredients well to ensure even distribution. Bring the sambar to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes. This allows all the flavors to meld together and the vegetables to become fully tender. The sambar should thicken slightly.

Step 8: Garnish and Serve

Once the sambar has simmered and reached the desired consistency, turn off the heat. Garnish generously with fresh coriander leaves before serving hot with rice or idli/dosa.

• Adjust spice levels according to your preference.

• You can use any combination of vegetables available.

• Add a pinch of asafoetida for enhanced flavor.

• Garnish with curry leaves along with coriander.