Authentic South Indian Sambar Recipe – Tamarind & Jaggery Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic South Indian Sambar Recipe – Tamarind & Jaggery Flavors

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian meals at my grandmother’s house. It’s the comfort food, isn’t it? This isn’t just a recipe; it’s a little piece of my heritage. I first learned to make sambar alongside my Ammamma, and honestly, it took a few tries to get it just right. But trust me, once you master this, you’ll be making it again and again. It’s perfect with rice, idli, dosa… honestly, anything! Let’s dive in and make some seriously delicious sambar.

Why You’ll Love This Recipe

This sambar recipe is all about balance. The tang of tamarind, the sweetness of jaggery, and the warmth of the spices create a flavor profile that’s truly addictive. It’s surprisingly easy to make, even if you’re new to South Indian cooking. Plus, it’s incredibly versatile – you can adjust the spice level and ingredients to suit your taste. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 2 tbsp oil
• 1 tsp chana dal (split chickpeas)
• 1 tsp urad dal (split black lentils)
• ?? tsp cumin seeds (about ½ tsp)
• 1 tsp mustard seeds
• Pinch of asafoetida (hing)
• Few curry leaves (about 10-12)
• ?? Onion (1 medium)
• 3 Tomatoes (medium sized)
• ?? tsp Turmeric powder (about ½ tsp)
• 1 tsp Jaggery (gur)
• ?? cup Tamarind extract (about 1 cup)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander leaves (for garnish)
• ?? tsp Coconut oil (for roasting spices – about 1 tbsp)
• ?? tsp Fenugreek seeds (for sambar powder – about 1 tsp)
• ?? cup Coriander seeds (for sambar powder – about ¾ cup)
• 1 tbsp Cumin seeds (for sambar powder)
• 1 tsp Urad dal (for sambar powder)
• 1 tsp Chana dal (for sambar powder)
• 20 Dried red chilies (adjust to your spice preference)
• ?? tsp Asafoetida (for sambar powder – about ¼ tsp)

Ingredient Notes

Let’s talk ingredients! A few things make this sambar special:

• Tamarind Paste: This is key for that signature tangy flavor. I prefer using tamarind pulp and soaking it in warm water to extract the juice, but store-bought tamarind concentrate works in a pinch.
• Jaggery: Don’t skip the jaggery! It adds a lovely sweetness that balances the tamarind. If you can’t find jaggery, you can substitute it (see FAQs).
• Sambar Powder: You can buy pre-made sambar powder, but making your own is SO worth it. It’s fresher and you can customize the spice level.
• Regional Variations: Sambar recipes vary widely across South India. Some regions use more lentils, others prefer a spicier sambar. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat.
2. Add the chana dal, urad dal, cumin seeds, mustard seeds, asafoetida, and curry leaves. Sauté until the dals turn golden brown and the mustard seeds start to splutter – this usually takes about 2-3 minutes. You’ll know it’s ready when it smells wonderfully fragrant.
3. Add the chopped onion and cook until it turns translucent, about 5 minutes. Stir frequently to prevent burning.
4. Stir in the chopped tomatoes, turmeric powder, jaggery, tamarind extract, and salt. Mix everything well.
5. Cover the kadai and simmer for about 15 minutes, or until the tomatoes are completely softened and mushy.
6. Now, let’s make the sambar powder (if you’re making it from scratch). Heat coconut oil in a pan. Roast the fenugreek seeds, coriander seeds, cumin seeds, urad dal, chana dal, red chilies, and curry leaves until fragrant and slightly browned. Let it cool completely, then blend it with asafoetida into a coarse powder.
7. Add 3 teaspoons of the sambar powder to the tomato mixture. Stir well and simmer for another 5-10 minutes, or until the oil starts to separate from the sambar. This is a sign that it’s ready!
8. Garnish with fresh coriander leaves. Serve hot with rice or dosa.

Expert Tips

• Don’t be afraid to adjust the amount of sambar powder to your liking. Start with 3 teaspoons and add more if you want a spicier sambar.
• Simmering the sambar for longer will deepen the flavors.
• A good sambar should have a slightly thick consistency. If it’s too thin, simmer it for a few more minutes.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char.
• Spice Level Adjustment: Reduce the number of red chilies in the sambar powder for a milder sambar. Or, add a pinch of cayenne pepper for extra heat.
• Using Sambar Powder vs. Making From Scratch: If you’re short on time, store-bought sambar powder is perfectly fine. Look for a good quality brand.
• Festival Adaptations: During Pongal or Onam, I often add a handful of vegetables like drumsticks, pumpkin, or eggplant to the sambar.

Serving Suggestions

Sambar is incredibly versatile! Here are a few of my favorite ways to serve it:

• With steaming hot rice and a dollop of ghee.
• Alongside crispy dosas or soft idlis.
• As a side dish with vada or bonda.
• Even with roti or chapati!

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 as the flavors meld together! You can also freeze it for up to a month.

FAQs

• What is the best type of tamarind to use for sambar? I recommend using tamarind pulp, as it gives the best flavor. But tamarind concentrate works well too.
• Can I make sambar powder ahead of time and store it? Absolutely! Store the sambar powder in an airtight container in a cool, dry place for up to 6 months.
• What is the purpose of jaggery in sambar? Jaggery adds a subtle sweetness that balances the tanginess of the tamarind and enhances the overall flavor.
• Can I substitute jaggery with sugar or another sweetener? You can use sugar or maple syrup as a substitute, but the flavor won’t be quite the same. Jaggery has a unique molasses-like flavor that adds depth.
• How do I adjust the consistency of the sambar? If the sambar is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes.