Spicy Sambar Recipe – Authentic South Indian Lentil & Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Spicy Sambar Recipe – Authentic South Indian Lentil & Vegetable Stew

Introduction

Oh, Sambar! Just the word conjures up memories of cozy South Indian kitchens and the comforting aroma of spices. This isn’t just a lentil stew; it’s a hug in a bowl. I first learned to make sambar watching my paati (grandmother) in Tamil Nadu, and honestly, it took a few tries to get it just right. But trust me, once you master this recipe, it’ll become a staple in your home too. It’s perfect for a weeknight dinner, a festive occasion, or simply when you’re craving something warm and flavorful.

Why You’ll Love This Recipe

This sambar recipe is all about authentic flavors. It’s a beautiful balance of tangy, spicy, and savory, and it’s surprisingly easy to make. Plus, it’s incredibly versatile – you can easily adapt it to your liking by adding different vegetables. It’s a dish that truly brings people together!

Ingredients

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

• 1 cup parboiled rice (puzhungal arisi)
• ¼ cup toor dal
• 2 red chillies
• 4 garlic cloves
• ½ teaspoon black pepper corns
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 sprig curry leaves
• 1 inch cinnamon stick
• 3 tablespoons peanut oil
• ¼ teaspoon mustard seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 1 teaspoon salt
• ½ teaspoon turmeric
• 2 onions, finely chopped

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your sambar is spot on:

Parboiled Rice (Puzhungal Arisi) – A Key Ingredient
This is the traditional rice used in sambar, and it holds its shape beautifully during cooking. It’s different from regular white rice. If you can’t find it, you can substitute with regular short-grain rice, but the texture will be slightly different.

Toor Dal – The Heart of Sambar
Toor dal (split pigeon peas) is essential for that creamy, comforting base. Make sure to rinse it well before soaking.

Spice Blend – Regional Variations & Intensity
The spice blend is where you can really customize things. I’ve given a base here, but feel free to adjust the amount of red chillies to your preferred heat level. Some families add a pinch of asafoetida (hing) for extra depth.

Peanut Oil – Traditional Flavor
Peanut oil is traditionally used in South Indian cooking for its distinct flavor and high smoke point. You can substitute with vegetable oil if needed, but peanut oil really adds to the authenticity.

Curry Leaves – Freshness and Aroma
Don’t skip the curry leaves! They add a wonderful aroma and a unique flavor that’s hard to replicate. Fresh curry leaves are best, but you can find them frozen in many Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the rice and toor dal in water for about 20-30 minutes. This helps them cook evenly.
2. While the rice and dal are soaking, let’s make the masala paste. Grind the red chillies, garlic, black pepper corns, coriander seeds, cumin seeds, fennel seeds, cinnamon stick, and curry leaves with about ½ cup of water into a smooth paste. A good blender or food processor is your friend here!
3. Now, heat the peanut oil in a pressure pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the dried red chillies and curry leaves. Let them sizzle for a few seconds.
4. Add the chopped onions and sauté until they turn golden brown. This takes about 5-7 minutes. Then, add the prepared masala paste, turmeric, and salt. Cook for another 2 minutes, stirring constantly, until the raw smell disappears.
5. Drain the soaked rice and dal and add them to the pan. Pour in 2 cups of water, give everything a good mix, and bring it to a boil.
6. Close the pressure cooker lid and cook on medium flame for 3 whistles. Once the whistles stop, let the pressure release naturally. Don’t rush this part!
7. Once the pressure has released, open the lid and give the sambar a gentle stir. Serve hot with a drizzle of ghee and enjoy!

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Adjust the amount of water depending on your preferred consistency.
• A pinch of jaggery (gur) can balance the flavors beautifully.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your ghee (if using for serving) is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Fiery: Reduce the number of red chillies for a milder sambar, or add more for a fiery kick. My friend, Priya, loves to add a ghost pepper for a real challenge!
• Festival Adaptations – Pongal & Onam Sambar: During Pongal and Onam, sambar is often made with a mix of vegetables like drumsticks, pumpkin, and eggplant.

Serving Suggestions

Sambar is incredibly versatile. It’s amazing with:

• Steaming hot rice
• Crispy appalam (papad)
• Potato fry
• Idli or Dosa for breakfast
• Even as a comforting soup on its own!

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 meld together! You can also freeze it for longer storage.

FAQs

What is the best type of rice to use for Sambar?
Parboiled rice (puzhungal arisi) is the traditional choice, but short-grain rice can be used as a substitute.

Can I make Sambar ahead of time?
Absolutely! Sambar is a great make-ahead dish. The flavors develop even more overnight.

How do I adjust the consistency of the Sambar?
If it’s too thick, add a little hot water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What are some good accompaniments for Sambar besides Appalam and Potato Fry?
Idli, dosa, vada, and even a simple vegetable stir-fry all pair wonderfully with sambar.

Can I use a different type of dal instead of Toor Dal?
While toor dal is traditional, you can experiment with moong dal or masoor dal, but the flavor will be slightly different.