Sambar is the soul of a South Indian meal — a tangy, spicy lentil stew that turns simple rice into comfort food. The secret isn't complicated technique, it's a good sambar powder. Here's how to make it the traditional way.
Ingredients
- 1 cup toor dal (split pigeon peas)
- 2-3 cups mixed vegetables (drumstick, brinjal, pumpkin, or okra)
- 1 small lemon-sized ball of tamarind, soaked in warm water
- 2-3 tsp SAFT Sambar Powder
- 1 tomato, chopped
- Salt to taste
- For tempering: 1 tbsp oil, 1 tsp mustard seeds, a pinch of asafoetida, curry leaves
Method
- Pressure cook the toor dal with turmeric until soft, then mash lightly.
- In a pot, cook the vegetables with the tamarind extract and tomato until tender.
- Add the mashed dal, sambar powder, and salt. Simmer for 10-12 minutes until the raw smell of the powder disappears and the gravy thickens slightly.
- In a small pan, heat oil and add mustard seeds, asafoetida, and curry leaves. Once they crackle, pour the tempering over the sambar.
- Serve hot with steamed rice, idli, or dosa.
Pro tip: Add the sambar powder after the tamarind has been incorporated, not before — this keeps the flavour from turning bitter and preserves the tangy-spicy balance that makes a great sambar.
Want to skip the guesswork on spice blending? Shop SAFT Sambar Powder — a small-batch blend of roasted lentils, dried chillies, coriander, and curry leaves, ground the authentic Tamil way.
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