Authentic Sambar Recipe- Pearl Onions, Okra & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Pearl Onions, Okra & Tamarind Delight

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian lunches at my grandmother’s place. It’s the comfort food, isn’t it? This isn’t just a recipe; it’s a little piece of my heritage. I’m so excited to share my family’s take on this classic – a vibrant, flavourful sambar brimming with pearl onions, okra, and a lovely tang from tamarind. It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This sambar is special. The pearl onions add a subtle sweetness you won’t find in every sambar, and the okra gives it a lovely texture. It’s a perfect balance of tangy, spicy, and savoury. Plus, it’s incredibly versatile – you can adjust the vegetables to your liking! It’s a hearty, healthy, and utterly delicious dish that’s sure to become a family favourite.

Ingredients

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

• 0.5 cup tuvar dal (pigeon pea lentils) – about 100g
• 15-20 pearl onions
• 1 large tomato
• 5-7 brinjals (aubergines), medium sized
• 8-10 okra (ladies finger)
• 1.5 tablespoons coconut oil – about 24ml
• 1 tablespoon cumin seeds – about 10g
• 0.25 teaspoon fenugreek seeds – about 1g
• 12-15 curry leaves
• 2 tablespoons coriander seeds – about 14g
• 3-4 Kashmiri red chilies
• 0.25 teaspoon asafoetida (hing) – about 1g
• 1 cup fresh coconut, grated – about 150g
• 1 tablespoon tamarind – about 12g
• 0.5 teaspoon turmeric powder – about 2.5g
• 2 teaspoons mustard seeds – about 10g
• 1 teaspoon urad dal

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Tuvar Dal: The Heart of Sambar – This is the star! Make sure it’s fresh for the best texture. You can find it at most Indian grocery stores.
• Pearl Onions: A South Indian Specialty – These little guys are worth the effort. If you can’t find them, small shallots are a decent substitute, but the flavour won’t be quite the same.
• Tamarind: The Tangy Backbone – I prefer using tamarind pulp for convenience, but you can soak a block of tamarind in hot water and extract the pulp yourself.
• Coconut Oil: Traditional Flavor & Aroma – Don’t skimp on this! It really adds to the authentic flavour. You can use other vegetable oils in a pinch, but coconut oil is best.
• Spice Blend: Cumin, Fenugreek & Asafoetida – These spices are key to that classic sambar aroma. Don’t be afraid to toast them lightly before grinding for extra flavour.

Regional Variations in Sambar Masala

Every family has their own secret sambar masala recipe! Some add a pinch of sambar powder, while others include dried red chilies for extra heat. Feel free to experiment and find what you like best. My aunt always adds a tiny bit of jaggery to balance the flavours – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Tamarind Pulp: Start by soaking the tamarind in about 1 cup of hot water for 20-30 minutes. Once softened, mash it well and strain the pulp, discarding the seeds and fibres.
2. Roast the Masala: Heat the coconut oil in a pan. Add the pearl onions and roast until they start to brown. Then, add the cumin seeds, fenugreek seeds, curry leaves, coriander seeds, red chilies, and asafoetida. Roast until fragrant – about 3-5 minutes.
3. Grind the Masala: Add the grated coconut to the pan and roast until golden brown. Let it cool slightly, then grind everything into a smooth paste with a little water.
4. Cook the Dal: Pressure cook the tuvar dal with the chopped onions and asafoetida until it’s soft and mushy – usually 3-4 whistles in a pressure cooker.
5. Add the Vegetables: Add the chopped tomato, brinjals, and turmeric powder to the cooked dal. Simmer until the vegetables are about halfway cooked.
6. Bring it All Together: Stir in the okra and tamarind pulp. Add the ground masala paste and salt to taste. Simmer until the vegetables are tender and the flavours have melded – about 10-15 minutes.
7. Temper the Sambar: In a small pan, heat a little coconut oil. Add the mustard seeds and let them splutter. Then, add the urad dal and red chilies. Once the urad dal turns golden brown, add the curry leaves. Pour this tempering over the sambar and let the flavours infuse for a few minutes.

Expert Tips

• Don’t overcook the okra! It can get slimy.
• Adjust the amount of red chilies to your spice preference.
• A pinch of salt to the tamarind water helps extract more flavour.
• For a richer flavour, use homemade coconut oil.

Variations

• Vegan Sambar Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any wheat flour (some brands do).
• Gluten-Free Sambar Confirmation: This recipe is also naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chilies for a milder sambar. Add more for a spicier kick!
• Festival Adaptations (Pongal, Onam): Sambar is a staple during festivals like Pongal and Onam. You can add seasonal vegetables like pumpkin or drumsticks for a festive touch.

Serving Suggestions

Sambar is best served hot with steamed rice, idli, dosa, or vada. A dollop of ghee on top is always a good idea! My kids love it with a side of papadums.

Storage Instructions

Sambar keeps well in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just reheat gently on the stovetop.

FAQs

• What type of dal is best for sambar? Tuvar dal is the most traditional and widely used dal for sambar.
• Can I make sambar ahead of time? Absolutely! Sambar actually tastes better the next day as the flavours meld together.
• How do I adjust the tamarind pulp consistency? Add more water to the tamarind pulp if it’s too thick.
• What vegetables can I substitute in this sambar recipe? Feel free to use vegetables like carrots, potatoes, or beans.
• What is the purpose of asafoetida (hing) in sambar? Asafoetida adds a unique umami flavour and aids digestion.