New Delhi: If there’s one thing that makes mealtimes even better, it’s sambar! The vibrant flavours of sambar pair perfectly with a variety of dishes, taking them to another level. While there are many ways to prepare sambar, the best way is the traditional South Indian method. Sambar is an integral part of South Indian cuisine, and people love having it with dosas, idlis, or uttapams.
While numerous sambar recipes are available today, one of the most popular and well-loved is Tamil Nadu-style Sambar! This dish features a mix of one or two vegetables, lentils, tamarind, sambar powder, and a few spices. Whether you’re an experienced cook or just starting to explore South Indian cuisine, Tamil Sambar is a must-try. Make this authentic South Indian dish at home and fall in love with its simplicity!
Tamil Nadu-style Sambar Recipe
(Total Time: 45 minutes | Serves: 4)
Make the most authentic Tamil sambar to pair with your favourite dosas and idlis this year. The total cooking time for this flavourful Tamil Sambar recipe is 45 minutes.
Ingredients for Tamil Sambar
Gather these ingredients in the right quantities for the best Tamil Sambar ever!
- 1 to 1.5 tablespoons sambar powder
For the tamarind pulp:
- 1 tablespoon tamarind
- ⅓ cup hot water
For cooking the dal:
- ½ cup tuvar dal or arhar dal (pigeon pea lentils) – 100 grams
- ¼ teaspoon turmeric powder (ground turmeric)
- 1.5 to 1.75 cups water (or as required)
For cooking the vegetables:
- 1 to 1.5 cups chopped vegetables (e.g., okra, French beans, potatoes, small round brinjals, pumpkin)
- 1 to 2 drumsticks – scraped and chopped into 3 to 4-inch sticks
- 6 to 7 pearl onions (sambar onions) or 1 small to medium onion, thickly sliced
- 1 small to medium tomato, quartered or diced
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Kashmiri red chilli powder (optional)
- Salt, as required
- 1.5 to 2 cups water (or as required)
For tempering:
- 2 tablespoons sesame oil (gingelly oil) – or substitute with coconut oil, sunflower oil, or ghee
- ½ teaspoon mustard seeds
- 1 to 2 dry red chillies – halved and seeds removed
- 10 to 12 curry leaves
- 2 pinches asafoetida (hing)
- 5 to 6 fenugreek seeds (methi seeds) – optional
For garnish:
- 1 tablespoon chopped coriander leaves (cilantro) – optional
How to Make Tamil Sambar
Follow these instructions carefully to make a delicious, authentic Tamil Sambar!
Preparing the tamarind pulp:
- Soak the tamarind in hot water for 20 to 30 minutes.
- Once softened, squeeze the tamarind in the water itself.
- Strain and discard the pulp fibres, keeping only the tamarind extract aside.
Cooking the lentils:
- Rinse the tuvar dal a couple of times under running water.
- Drain and transfer the dal to a 2-litre pressure cooker. Add ¼ teaspoon turmeric powder.
- Pour in 1.5 to 1.75 cups water and mix well. Cover and pressure cook for 7 to 8 whistles (or 9 to 10 minutes on medium heat).
- Once the pressure releases naturally, open the lid and check if the dal is fully cooked and mushy.
- Mash the dal with a spoon or whisk. Cover and set aside.
Cooking the vegetables:
- While the dal is cooking, rinse, peel, and chop the vegetables.
- Add the chopped vegetables to a pan or pot. Then add the pearl onions (or sliced onion) and tomato.
- Sprinkle turmeric powder, Kashmiri red chilli powder (if using), and salt to taste.
- Pour in 1.5 to 2 cups water and stir.
- Place the pan on the stovetop and cook on a medium-low to medium flame. Keep an eye on the vegetables as they cook.
- Cook until the vegetables are nearly tender—do not overcook them.
Making the sambar:
- Once the vegetables are nearly done, add the tamarind pulp and 1 to 1.5 tablespoons sambar powder. Mix well.
- Stir in the mashed dal and combine everything thoroughly.
- Let the mixture simmer on medium-low heat until it comes to a boil.
- When a frothy layer appears on top, switch off the heat. Cover and set aside.
Tempering the sambar:
- In a small pan or tadka pan, heat 2 tablespoons gingelly oil. Add ½ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Add the dry red chillies (halved and deseeded).
- Immediately add the curry leaves, fenugreek seeds (if using), and asafoetida. Be cautious, as the oil may splutter when adding curry leaves.
- Fry until the red chillies darken slightly and the curry leaves turn crisp.
- Pour this tempering mixture into the hot sambar.
- Cover the pot and let it sit for 4 to 5 minutes to infuse the flavours.
Serving Tamil Sambar
Your authentic, delicious Tamil Sambar is ready! Serve it hot and enjoy it with steamed rice, idli, dosa, medu vada, or uttapam. You can also garnish it with a few coriander leaves for added freshness.
Sambar is the heart of South Indian cuisine, and nothing beats the rich flavours of Tamil Nadu-style Sambar! Made with lentils, vegetables, tamarind, and aromatic spices, this traditional dish pairs perfectly with idli, dosa, rice, or vada. Follow this authentic Tamil Sambar recipe to recreate the magic of South Indian flavours in your kitchen—ready in just 45 minutes! Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
