Authentic Sambar Recipe – Okra & Tamarind Dal South Indian Style

Last Updated on 4 months by Neha Deshmukh

Authentic Sambar Recipe – Okra & Tamarind Dal South Indian Style

Hey everyone! If you’ve ever been to South India, or even just enjoyed a good South Indian meal, you know sambar is a must-have. It’s that comforting, tangy, and slightly spicy lentil stew that just makes everything better – from a simple plate of rice to crispy dosas and fluffy idlis. I remember the first time I tried to make sambar myself… it took a few attempts to get it just right! But trust me, once you master this recipe, it’ll become a regular in your kitchen too. This version features okra and a lovely tamarind tang – it’s a classic for a reason.

Why You’ll Love This Recipe

This sambar isn’t just delicious; it’s also incredibly versatile. It’s packed with flavor, relatively easy to make (once you get the hang of it!), and a fantastic way to get a healthy dose of lentils and veggies. Plus, the aroma while it’s simmering is just heavenly! It’s a dish that truly brings people together.

Ingredients

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

• 0.5 tablespoon tamarind
• 0.5 cup water (for soaking tamarind)
• 0.33 cup tuvar dal (split pigeon peas)
• 1 medium onion
• 1.5 cups water (for cooking dal)
• 10-12 medium okra
• 1 medium tomato
• 3 teaspoon sambar powder
• 0.25 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1-1.5 tablespoon sesame oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 2 dry red chilies
• 1 sprig curry leaves
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Tamarind: Varieties & Flavor Profiles
Tamarind is essential for that signature sambar tang. You can find it in block form, paste, or concentrate. I prefer using the block form – it gives the most authentic flavor. Soak it in hot water to extract the pulp, then strain it.

Tuvar Dal: The Heart of Sambar
Tuvar dal is the traditional lentil used in sambar. It cooks up beautifully and has a lovely texture. If you can’t find it, you can substitute with moong dal, but the flavor will be slightly different. (About 180g)

Okra: Choosing & Preparing for Sambar
Choose firm, bright green okra pods. Some people find okra slimy, but we’ll tackle that in the tips section! Cutting it into rounds helps minimize sliminess. (Around 200g)

Sambar Powder: Regional Blends & Homemade Options
Sambar powder is a blend of spices that gives sambar its unique flavor. You can find pre-made blends at Indian grocery stores, or even make your own! The blend varies by region, so feel free to experiment. (Approximately 15g)

Sesame Oil: Traditional Flavor vs. Alternatives
Sesame oil adds a wonderful nutty aroma to sambar. It’s the traditional choice, but you can use vegetable oil if you prefer. (Around 15-22ml)

Asafoetida (Hing): Benefits & Usage
Hing has a pungent smell, but it adds a fantastic savory depth to sambar. A little goes a long way! It’s also known for aiding digestion. (A tiny pinch – about 0.5g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking the tamarind in hot water for about 30 minutes. This softens it and makes it easier to extract the pulp.
2. While the tamarind is soaking, pressure cook the tuvar dal with the diced onion and 1.5 cups of water for 6-7 whistles. Once cooked, give it a good mash – you want it nice and smooth.
3. In a separate pan, heat 1 tablespoon of sesame oil. Add the chopped okra and sauté for about 2 minutes. Then, add the chopped tomato and cook for another 2-3 minutes until softened.
4. Now, it’s time to bring everything together! Add the mashed dal to the pan with the okra and tomatoes. Pour in about ½ cup of water, then add the sambar powder, red chili powder, turmeric powder, and salt.
5. Simmer the sambar for 9-10 minutes, or until the okra is tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking.
6. While the sambar simmers, prepare the tempering (tadka). Heat the remaining ½ tablespoon of sesame oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and dry red chilies, and sauté until the dal turns golden brown. Finally, add the curry leaves and asafoetida (hing) – be quick, as they can burn easily!
7. Pour the tempering over the sambar. Give it a good stir and let the flavors infuse for about 5 minutes.

Expert Tips

• To prevent okra from getting slimy: Don’t overcook it! Sautéing it briefly before adding it to the sambar helps too. A squeeze of lemon juice can also help.
• Adjust the spice level: Feel free to add more or less red chili powder to suit your taste.
• Don’t skip the tempering: It adds a crucial layer of flavor and aroma.

Variations

Let’s get creative!

Vegan Sambar: This recipe is already vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.

Gluten-Free Sambar: Naturally gluten-free!

Spice Level Adjustment: My family likes it medium-spicy, but you can easily adjust the amount of red chili powder.

Festival Adaptations (Pongal, Onam): During festivals, I often add a bit of grated coconut to the sambar for extra richness.

Vegetable Variations (Drumstick, Eggplant): Feel free to add other vegetables like drumstick (moringa) or eggplant. They add different textures and flavors. My friend loves adding small cubes of pumpkin!

Serving Suggestions

Sambar is incredibly versatile. Serve it hot with:

• Steaming rice
• Crispy dosas
• Soft idlis
• Vada
• Or 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. The flavors actually develop even more overnight! You can also freeze it for longer storage.

FAQs

What is the best type of tamarind to use for sambar?
I recommend using tamarind blocks for the most authentic flavor.

Can I make sambar ahead of time? How does it affect the flavor?
Yes! Sambar actually tastes better the next day as the flavors meld together.

What can I substitute for asafoetida (hing)?
If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute.

How do I prevent the okra from becoming slimy in the sambar?
Sauté the okra briefly before adding it to the sambar, and don’t overcook it.

Is sambar powder essential, or can I use other spice combinations?
Sambar powder is key for the authentic flavor, but in a pinch, you can use a combination of coriander powder, cumin powder, and chili powder.

What is the significance of the tempering (tadka) in sambar?
The tempering adds a burst of flavor and aroma, and it’s a crucial part of the sambar-making process.

Can I use a different type of dal instead of tuvar dal?
You can, but the flavor will be different. Moong dal is a good substitute.