Authentic Sambar Recipe – Rice, Dal & Vegetable South Indian Stew

Last Updated on 4 months by Neha Deshmukh

Authentic Sambar Recipe – Rice, Dal & Vegetable South Indian Stew

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 flavorful stew that just makes everything better – especially with a fluffy serving of rice and some crispy papadums. I first made this recipe when I was trying to recreate the sambar my grandmother used to make, and honestly, it took a few tries to get it just right! But now, I’m so excited to share my version with you. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This sambar isn’t just a recipe; it’s an experience. It’s a hug in a bowl! It’s packed with goodness from lentils, vegetables, and a homemade spice blend that’s bursting with flavor. Plus, it’s surprisingly versatile – you can easily adapt it to your liking with different veggies or spice levels. It’s perfect for a weeknight dinner, a festive occasion, or just when you’re craving something warm and comforting.

Ingredients

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

• ½ cup rice
• ¼ cup toor dal (split pigeon peas)
• 2 ¼ cups water
• A generous pinch of turmeric powder
• 2 tablespoons tamarind extract
• 2 teaspoons oil
• 1 teaspoon ghee (clarified butter)
• Coriander leaves, for garnish
• Salt, to taste
• 2 carrots, chopped
• 3 small brinjals (eggplant), chopped
• 1 medium tomato, chopped
• 7 small onions, chopped
• 8 beans, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a good sambar.

• Toor Dal: This is the heart of sambar. Make sure you use good quality toor dal – it should be bright yellow and free of any stones or debris.
• Red Chilies: Traditionally, sambar uses dried red chilies for that lovely heat. The type of chili you use will affect the spice level, so feel free to adjust to your preference. I like using a mix of Byadagi chilies (for color and mild heat) and Guntur chilies (for a good kick!).
• Tamarind Extract: The quality of your tamarind extract matters! You can buy pre-made extract, or make your own by soaking tamarind pulp in warm water and straining it. Homemade is always best, if you have the time.
• Vegetable Variations: Sambar is super flexible! While I’ve used carrots, brinjals, beans, and tomatoes here, you can add other vegetables like drumsticks, pumpkin, okra, or even radish. Regional variations are huge – in some places, they add mangoes or even pineapple!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice mix. Dry roast the chana dal (split chickpeas), urad dal (split black lentils), coriander seeds, fenugreek seeds, and red chilies in a pan until they turn golden brown and fragrant. Be careful not to burn them! Add the coconut and roast briefly. Once cooled, grind everything into a coarse spice mix.
2. Now, for the rice and dal. Pressure cook the rice and toor dal with the water for about 5 whistles. Once cooked, give it a good mash – you want it to be a little broken down, but not completely smooth.
3. Time for the veggies! Heat the oil in a large pot and sauté the onions and tomatoes until they’re soft and translucent. Add the chopped carrots, brinjals, and beans, along with a pinch of turmeric powder. Cook until the vegetables are tender.
4. Add the homemade spice mix to the pot and cook for a minute or two, until fragrant. Then, pour in the tamarind extract, add salt to taste, and enough water to reach your desired consistency. Bring it to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
5. Gently mix in the mashed rice-dal mixture into the sambar. Add a teaspoon of ghee for richness and garnish with fresh coriander leaves.
6. Finally, let’s do the tempering! Heat ghee in a small pan and add mustard seeds. Once they splutter, add curry leaves, a dried red chili (broken into pieces), and a pinch of hing (asafoetida). Pour this tempering over the sambar and mix well.

Expert Tips

• Don’t skip the tempering! It adds a wonderful aroma and flavor to the sambar.
• Adjust the amount of tamarind extract to your liking. Some people prefer a more tangy sambar, while others like it milder.
• If you don’t have a pressure cooker, you can cook the rice and dal in a pot on the stovetop. It will take longer, but it will still taste great.

Variations

• Vegan Sambar Adaptation: Simply replace the ghee with a vegan oil like coconut oil or sesame oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustments:
  • Mild: Reduce the number of red chilies in the spice mix.
  • Medium: Use the recipe as is.
  • Hot: Add more red chilies or a pinch of cayenne pepper.
• Festival Adaptations: During Pongal or Onam, some families add a little bit of jaggery (unrefined cane sugar) to the sambar for a touch of sweetness.

Serving Suggestions

Sambar is best served hot with:

• Steaming white rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)
• Papadums (crispy lentil wafers)

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 have had time to develop! You can also freeze it for longer storage.

FAQs

• What type of rice is best for sambar? Short-grain rice like Sona Masuri is traditionally used, but you can also use any other short or medium-grain rice.
• Can I use sambar powder instead of making the spice mix from scratch? Yes, you can! Use about 2-3 tablespoons of sambar powder, but keep in mind that the flavor won’t be quite as fresh and complex as homemade.
• How do I adjust the tamarind extract for desired sourness? Start with 2 tablespoons and taste. Add more, a teaspoon at a time, until you reach your desired level of sourness.
• What vegetables are traditionally used in sambar? The vegetables used in sambar vary by region, but common choices include drumsticks, pumpkin, okra, eggplant, carrots, and beans.
• Can I make sambar ahead of time? Absolutely! Sambar is a great make-ahead dish. Just store it in the refrigerator and reheat it when you’re ready to serve.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how it turns out in the comments below!