By Suprita Mitter
December 20, 2024
Sambar is a harmonious blend of soft toor dal, fresh vegetables, tangy tamarind, and aromatic spices. Slow simmering enhances its rich flavours, while a tempering of mustard seeds, curry leaves, and asafoetida adds depth. Here are some tips to ace making this traditional dish.
Fresh vegetables, tamarind, and spices ensure authentic flavours. Opt for traditional vegetables like drumsticks, carrots, and pumpkin for the best results.
Prepare your own sambar powder by roasting and grinding spices like coriander seeds, dried red chilies, and fenugreek for a fresher, more aromatic taste.
Use toor dal (pigeon peas) for a creamy texture. Pressure-cook it until soft and mash it well to create a smooth base.
Soak tamarind in warm water and adjust its quantity to balance tanginess with the heat from chilies and spices.
Tempering with mustard seeds, curry leaves, and asafoetida in hot oil or ghee enhances the flavor profile. Add this tempering at the end for maximum aroma.
Allow the sambar to simmer after adding tamarind and spices, letting the flavors meld together. Avoid overcooking vegetables to retain texture.
Serve sambar hot with idli, dosa, or rice for the best taste. Garnish with fresh coriander leaves for added freshness.