Authentic South Indian Sambar Recipe – Small Onion & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Sambar Recipe – Small Onion & Tamarind Delight

Introduction

Oh, sambar! Is there anything more comforting? This small onion and tamarind sambar is a staple in my family, and honestly, it’s the first thing I crave when I’m missing home. It’s a little tangy, a little spicy, and so flavorful. I first made this recipe properly when I moved away for college, trying to recreate my Amma’s magic. It took a few tries, but I think I’ve finally got it just right – and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just a sambar recipe, it’s the sambar recipe for those days when you want something warm, comforting, and packed with South Indian flavor. It’s relatively quick to make (about 20 minutes of cooking time!), and the small onions give it a sweetness you just don’t get with larger onions. Plus, the tamarind adds a lovely tang that balances everything perfectly. It’s seriously addictive with idli, dosa, or even a simple bowl of rice.

Ingredients

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

• 3 tsp oil
• 0.5 tsp mustard seeds
• 0.5 tbsp urad dal (split black lentils)
• 0.5 tbsp chana dal (split chickpeas)
• 1 red chili, dried
• 1 cup sliced small onions
• Salt as needed (about 0.5 tsp to start)
• 1 cup thin tamarind extract (about 50g tamarind pulp mixed with 1 cup water)
• 0.5 tsp turmeric powder
• 1.5 tsp sambar powder
• 2 pinch asafoetida (hing)
• 0.25 cup cooked moong dal (about 60g)
• Water as needed (about 1 cup)
• Fresh curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this sambar!

• Tamarind Paste Quality: Seriously, good tamarind makes all the difference. Look for a dark, pliable pulp. Avoid anything that’s overly fibrous or smells stale. You can find tamarind paste at most Indian grocery stores.
• Sambar Powder: Sambar powder blends vary a lot by region and family. Some are spicier, some are more fragrant. Feel free to experiment with different brands to find your favorite! I personally love the Mysore brand.
• Small Onions vs. Larger Varieties: Don’t skip the small onions if you can help it! They caramelize beautifully and add a delicate sweetness that larger onions just can’t replicate. If you absolutely have to substitute, use shallots.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a medium-sized pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Add the urad dal and chana dal. Sauté until they turn a lovely golden brown. Keep stirring so they don’t burn!
3. Throw in the red chili and sliced small onions. Add a pinch of salt – this helps the onions soften. Cook until the onions are translucent and starting to brown around the edges.
4. Pour in the thin tamarind extract. Then, add the turmeric powder, sambar powder, salt, and asafoetida. Give everything a good mix.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes. This lets the flavors meld together beautifully.
6. Stir in the cooked moong dal and about 1 cup of water. Add more water if you prefer a thinner consistency.
7. Simmer for another 3 minutes, then add the fresh curry leaves. Remove from heat immediately. The aroma is amazing at this point!

Expert Tips

• Don’t be afraid to adjust the sambar powder and chili to your spice preference.
• Cooking the onions until they’re nicely browned is key to developing that rich, sweet flavor.
• If your tamarind extract is very thick, add a little extra water to thin it out.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder sambar, reduce the amount of red chili or remove it altogether. For a spicier kick, add another chili or a pinch of cayenne pepper.
• Regional Variations: My friend from Kerala adds a small piece of jaggery for a touch of sweetness. A Karnataka-style sambar might include a bit of grated coconut.
• Festival Adaptations: During Pongal or Onam, I sometimes add a few vegetables like drumsticks or pumpkin to make it a heartier dish.

Serving Suggestions

This sambar is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot, fluffy idli
• Alongside crispy dosa
• Paired with ven pongal
• Served with rice and a side of papadum

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to develop! You can also freeze it for up to a month.

FAQs

• What is the best way to make tamarind extract for sambar? Soak about 50g of tamarind pulp in 1 cup of warm water for about 30 minutes. Then, mash it well with your hands to extract the juice. Strain the mixture through a sieve to remove the seeds and fibers.
• Can I use sambar masala instead of sambar powder? While you can, sambar masala is usually a blend of sambar powder and other spices. It might alter the flavor profile slightly. I recommend sticking with sambar powder for the most authentic taste.
• What type of dal is traditionally used in small onion sambar? Moong dal is the most common choice, but you can also use toor dal (split pigeon peas) or a combination of both.
• How can I adjust the consistency of the sambar? Add more water for a thinner consistency, or simmer for a longer time to thicken it up.
• Can this sambar be made in an Instant Pot? Absolutely! Sauté the spices in the Instant Pot using the sauté function, then add the remaining ingredients and cook on high pressure for 5 minutes, followed by a natural pressure release.