Authentic South Indian Sambar Recipe – Cabbage & Tamarind Dal

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Sambar Recipe – Cabbage & Tamarind Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic South Indian Sambar. This isn’t just any sambar; it’s the kind my amma (mom) used to make, packed with flavour and perfect with a steaming plate of rice and a dollop of ghee. It’s comforting, flavorful, and honestly, a little bit of sunshine in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This cabbage and tamarind sambar is a delightful blend of tangy, spicy, and savory flavors. It’s surprisingly easy to make, even if you’re new to South Indian cuisine. Plus, it’s incredibly versatile – you can easily adjust the spice level and add different vegetables to suit your taste. It’s a staple in many South Indian homes, and once you try it, I think it’ll become a staple in yours too!

Ingredients

Here’s what you’ll need to create this delicious sambar:

• ¼ cup Toor Dal (approx. 170g)
• 2 cups Water (480ml)
• 1 cup Thinly sliced cabbage (approx. 85g)
• 10 Small onions or 1 big onion (approx. 100g)
• ¼ tsp Turmeric powder (approx. 1g)
• Few Curry leaves (approx. 10-15 leaves)
• Few drops Cooking oil
• ½ tsp Sambar powder (approx. 2.5g)
• A pinch Hing (asafetida) (approx. 0.5g)
• 2 pinches Jaggery (approx. 1g)
• Big gooseberry size Tamarind (approx. 20g)
• 2 tsp Cooking oil (approx. 10ml)
• 1.5 tsp Coriander seeds (approx. 7.5g)
• 1.5 tsp Chana dal (approx. 7.5g)
• 1 tsp Urad dal (approx. 5g)
• ⅛ tsp Methi seeds (approx. 0.6g)
• ½ tsp Cumin seeds (approx. 2.5g)
• 3-4 nos Red chilli (approx. 5-10g)
• 2 tsp Grated coconut (approx. 10g)
• 2 tsp Ghee (approx. 10ml)
• ½ tsp Mustard seeds (approx. 2.5g)
• 1 no Red chilli (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Toor Dal: This is the star of our sambar. You can use split pigeon peas (toor dal) – I prefer the pale yellow variety. Soaking the dal for about 30 minutes before cooking helps it cook faster and become creamier.

Tamarind: Tamarind provides that signature tangy flavour. Regional variations exist – some prefer a more sour sambar, others milder. The quality of the tamarind pulp matters; look for a dark, pliable block.

Sambar Powder: You can absolutely use store-bought sambar powder, and there are some excellent brands out there. But if you’re feeling ambitious, making your own adds a wonderful depth of flavour.

Spices: Mustard seeds and hing (asafoetida) are essential! Mustard seeds add a lovely pop, and hing aids digestion and adds a unique umami flavour. Don’t skip the hing – it really elevates the sambar.

Cabbage & Onion: Traditionally, small onions are used, but a regular onion works just fine. Cabbage adds a lovely texture and mild sweetness. Feel free to experiment with other vegetables too (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in warm water and extracting about 1 cup (240ml) of juice. Set aside. Thinly slice the cabbage and onions.
2. In a pressure cooker, combine the toor dal, cabbage, onions, turmeric powder, a few curry leaves, and a few drops of cooking oil with 2 cups (480ml) of water. Pressure cook for 2 whistles. Once cooled, gently mash the dal.
3. While the dal is cooking, let’s make the spice paste. Heat oil in a pan and roast coriander seeds, chana dal, urad dal, methi seeds, cumin seeds, and red chillies until fragrant. Add the grated coconut and cook for another minute. Let it cool completely, then grind into a smooth paste.
4. Now, add the tamarind juice, ground spice paste, sambar powder, salt, hing, and jaggery to the cooked dal. Bring to a boil and simmer for 5-7 minutes, allowing the flavours to meld.
5. Finally, prepare the tempering. Heat ghee in a small pan and add mustard seeds. Once they splutter, add a red chilli and a few curry leaves. Pour this tempering over the sambar. Garnish with fresh coriander leaves.

Expert Tips

Want to take your sambar to the next level? Here are a few tips I’ve learned over the years:

Achieving the Right Sambar Consistency: The sambar should be slightly thick, but still pourable. If it’s too thick, add a little hot water.

Balancing Sweet, Sour, and Spicy Flavors: This is key! Adjust the jaggery and tamarind juice to your liking. Add more red chillies if you prefer a spicier sambar.

The Importance of Resting Time: This is my biggest secret! Letting the sambar rest for at least 2-3 hours (or even overnight) allows the flavours to develop and deepen. Trust me, it’s worth the wait.

Pressure Cooking vs. Pot Cooking Methods: If you don’t have a pressure cooker, you can cook the dal in a pot. It will take longer, about 45-60 minutes, and you may need to add more water.

Variations

Sambar is incredibly adaptable! Here are a few ideas to get you started:

Vegan Sambar Adaptation: Simply omit the ghee in the tempering and use cooking oil instead.

Gluten-Free Sambar Confirmation: This recipe is naturally gluten-free!

Spice Level Adjustment: For a mild sambar, use only 1-2 red chillies. For a hot sambar, add 4-5 or more!

Festival Adaptations: During Pongal or Onam, I often add a bit of freshly grated ginger to the sambar for an extra festive touch.

Vegetable Variations: Feel free to add drumstick, eggplant, pumpkin, or any other vegetable you enjoy.

Serving Suggestions

Sambar is traditionally served with rice and a dollop of ghee. It’s also delicious with idli, dosa, vada, and pongal. A side of papadums adds a nice crunch.

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day! You can also freeze it for longer storage.

FAQs

What is the best type of dal to use for sambar?

Toor dal is the most traditional and widely used dal for sambar.

Can I make sambar ahead of time? How long will it keep?

Yes! Sambar actually benefits from sitting. It will keep in the refrigerator for 3-4 days.

What can I substitute for tamarind?

If you can’t find tamarind, you can use lemon juice or amchur (dried mango powder), but the flavour won’t be quite the same.

How do I adjust the sourness of the sambar?

Add more or less tamarind juice to control the sourness.

What is the purpose of adding hing (asafoetida) to sambar?

Hing adds a unique umami flavour and aids digestion.

Can I use a blender instead of a traditional grinding stone for the spice paste?

Absolutely! A blender works perfectly fine. Just add a little water to help it blend smoothly.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!