Sambhar

South Indian Sambhar Recipe with Bitter Gourd, Brinjal, Drum Stick and Ladies Finger

Region / culture: South India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sambhar is a traditional South Indian dish that is a staple in many households. It is a flavorful and nutritious dish made with a variety of vegetables, lentils, and spices. Sambhar is typically served with rice or idli and is a popular dish in South Indian cuisine.

History

Sambhar has its origins in South India, specifically in the state of Tamil Nadu. It is believed to have been introduced by the Marathas, who ruled over parts of South India in the 18th century. Over time, the recipe has evolved and adapted to include a variety of vegetables and spices, making it a versatile and delicious dish.

Ingredients

0.5 bitter gourd (pavakkai)
1 brinjal (eggplant)
1 drumstick
4 ladies finger
4 red chillies (split into 2)
1 cup sambar dal (red gram dal)
1 sprig curry leaves
0.5 tsp turmeric powder
1 cup water
size of a golf ball tamarind
1 sprig curry leaves
0.25 tsp asafoetida powder
1 tsp red chilli powder
0.25 tsp grated molasses
2 tbsp coconut oil
salt to taste
1 cup water
0.25 tsp white gram dal
2 tbsp dried coriander seeds
0.25 tsp fenugreek
4 dried chilli
0.5 tsp coconut oil
2 tsp coconut oil
2 dried chillies split into two
1 tsp mustard
a few coriander leaves

How to prepare

Clean the vegetables and slice them into long pieces.
Wash the dal.
Boil 3 cups of water and cook the dal in it. Add turmeric powder and curry leaves to the dal. Set it aside.
Fry the ingredients D in 0.5 tsp of coconut oil. Grind it to a smooth paste and set it aside.
Mash the tamarind in 1 cup of water and strain it.
Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida, and molasses.
When it boils, add 2 tbsp of coconut oil. Add the vegetables, except the ladies finger, into it. Cook until done and add the prepared dal into it.
Bring it to a boil and add the ladies finger and the ground masalas. Remove from the fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato, etc., can also be added to the sambar.

Variations

Add vegetables like potatoes, carrots, or tomatoes for a different flavor and texture.
Use different lentils such as moong dal or toor dal for a unique twist.
Adjust the spice level by adding more or less red chili powder.

Cooking Tips & Tricks

To enhance the flavor of the sambhar, roast the spices before grinding them into a paste.

- Use fresh vegetables for the best taste and texture.

- Adjust the amount of tamarind and spices according to your taste preferences.

- For a thicker consistency, cook the sambhar for longer or add a spoonful of rice flour.

Serving Suggestions

Sambhar is typically served with steamed rice, idli, dosa, or vada. It can also be enjoyed on its own as a hearty and satisfying soup.

Cooking Techniques

Boil the dal separately before adding it to the vegetables for a smoother consistency.

- Season the sambhar with mustard seeds and dried red chilies for added flavor.

Ingredient Substitutions

Use ghee or vegetable oil instead of coconut oil for a different flavor.

- Substitute jaggery for molasses for a sweeter taste.

Make Ahead Tips

Sambhar can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish the sambhar with fresh coriander leaves and serve hot with steamed rice for a colorful and appetizing presentation.

Pairing Recommendations

Sambhar pairs well with coconut chutney, papad, and a side of pickle for a complete South Indian meal.

Storage and Reheating Instructions

Store leftover sambhar in an airtight container in the refrigerator. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

Sambhar is rich in vitamins and minerals, including Vitamin A, Vitamin C, Vitamin K, potassium, and iron.

Alergens

Sambhar may contain allergens such as coconut and mustard seeds. Please check for any specific allergies before consuming.

Summary

Sambhar is a nutritious dish that is high in carbohydrates, proteins, and essential vitamins and minerals. It is a healthy and flavorful option for a balanced meal.

Summary

Sambhar is a delicious and nutritious South Indian dish that is perfect for a comforting meal. With a variety of vegetables, lentils, and spices, sambhar is a versatile and flavorful dish that is sure to please your taste buds. Enjoy this traditional recipe with rice or idli for a satisfying and wholesome meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had just finished my daily chores when I heard a knock on the door. I opened it to find an elderly woman standing on my doorstep, a warm smile on her face.

She introduced herself as Mrs. Rao, a neighbor from down the street. She had heard that I enjoyed cooking and had brought me a gift - a hand-written recipe for a traditional South Indian dish called Sambhar. I was thrilled at the thought of trying out a new recipe, especially one that came from someone as experienced as Mrs. Rao.

I invited her in and we sat down in the kitchen, sipping on steaming cups of chai as she walked me through the recipe. Mrs. Rao explained that Sambhar was a staple in South Indian households, a flavorful and nutritious dish made with lentils, vegetables, and a unique blend of spices.

She told me that she had learned the recipe from her own grandmother, who had passed it down through generations. Mrs. Rao's eyes sparkled with nostalgia as she spoke about the memories of cooking Sambhar with her family, and I could feel the love and tradition that was woven into every step of the recipe.

As she spoke, Mrs. Rao showed me how to soak the lentils, chop the vegetables, and roast the spices. She explained the importance of balancing the flavors in the dish, using tamarind for tanginess, jaggery for sweetness, and a special blend of sambar powder for heat and depth of flavor.

I watched intently as she cooked, taking in every detail and absorbing the knowledge that she so generously shared with me. Mrs. Rao's hands moved with precision and grace as she stirred the pot, adding each ingredient with care and expertise.

After hours of simmering and stirring, the Sambhar was finally ready. Mrs. Rao ladled it into bowls, garnishing it with fresh cilantro and a dollop of ghee. The aroma that wafted from the pot was intoxicating, filling the kitchen with the rich scents of spices and herbs.

We sat down at the table and savored our first bite of the Sambhar. The flavors exploded on my tongue - spicy, tangy, and comforting all at once. I could taste the love and history that Mrs. Rao had poured into the dish, and I felt a deep sense of gratitude for the gift she had given me.

From that day on, Sambhar became a regular feature on my dining table. I cooked it for my family and friends, sharing the recipe and the story behind it with anyone who would listen. The dish became a symbol of connection and tradition, a reminder of the bonds that we form through food and shared experiences.

Years passed, and Mrs. Rao eventually moved away, but her legacy lived on in my kitchen. Whenever I made Sambhar, I thought of her and the day she had walked into my life, bringing with her a recipe that would forever be a part of my culinary repertoire.

And so, every time I make Sambhar, I remember Mrs. Rao and the lessons she taught me - about the importance of tradition, the power of sharing, and the joy that comes from cooking with love. The recipe may have originated in a distant land, but its spirit has found a home in my heart, where it will stay forever.