South Indian Style Sambar Recipe

Step 1: Prepare Sambar Masala - Roasting Spices

Heat a pan and add 1 tbsp coriander seeds. Lightly roast until fragrant, then remove. Next, add 1 tbsp urad dal, 1 tbsp chana dal, and 1/2 tsp arhar dal to the same pan. Lightly roast until golden, then remove. In the same pan, add some mustard seeds, some curry leaves, 4-5 black pepper, a few small pieces of cinnamon, 1/2 tsp fenugreek seeds, some cumin, and some asafoetida. Lightly roast until fragrant. Finally, add 4-5 dry red chillies and roast them briefly until they release their aroma.

Step 2: Grind Sambar Masala

Allow all the roasted spices to cool down completely. Transfer them to a mixer grinder jar. Add 1 tsp turmeric powder. Grind everything into a fine powder. Store this homemade sambar masala in an airtight jar for future use.

Step 3: Prepare Sambar Base - Tempering

Place a pressure cooker on the stove and add 1 tbsp mustard oil. Once the oil is hot, add 1 tsp mustard seeds and let them splutter. Then add 1/2 tsp cumin, 2 pinches of asafoetida, 1/2 tsp fenugreek seeds, and some curry leaves. Mix well and keep the flame low.

Step 4: Sauté Vegetables

Add 1 small sliced onion and sauté until it turns light pink. Then add 4 slit green chillies and 2 medium chopped tomatoes. Cook on low heat until the tomatoes soften.

Step 5: Add More Vegetables and Spices

Add 1/4 cup chopped bottle gourd, 1/4 cup chopped capsicum, and 1/4 cup chopped pumpkin to the cooker. Mix all the vegetables well. Now, add 1 tsp turmeric powder, 1 tsp red chilli powder, and 2 tbsp of the prepared sambar masala. Mix everything thoroughly so the spices coat the vegetables.

Step 6: Add Dal and Water

Add 1/4 cup of arhar dal (toor dal), which has been soaked for 15 minutes, to the vegetable mixture. Add salt to taste. Pour in 3 cups of water. Mix everything well.

Step 7: Pressure Cook Sambar

Add 1 chopped raw mango (or 1 tbsp tamarind paste/lemon juice for tanginess). Close the pressure cooker lid. Cook on medium flame until 4 whistles. After 4 whistles, turn off the gas and let the pressure release naturally.

Step 8: Finish Sambar

Once the pressure is released, open the cooker. Mash the sambar gently with a ladle to break down some of the vegetables and dal. Add chopped green coriander for garnish. Your sambar is ready.

Step 9: Final Tempering (Optional)

For an extra layer of flavor, heat 1 tsp oil in a small pan. Add 2 dry red chillies and some curry leaves. Once they splutter, pour this tempering over the prepared sambar.

• You can store the homemade sambar masala in an airtight container for a long time.

• Adjust the amount of water to achieve your desired sambar consistency; thinner sambar is often preferred.

• Feel free to use any vegetables you like in your sambar, as it's a versatile dish.

• Instead of raw mango, you can use lemon juice or tamarind paste for tanginess.

• Experiment with different combinations of vegetables based on seasonal availability and personal preference.