Authentic Sambar Recipe- Rice, Dal & Vegetable Stew

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Rice, Dal & Vegetable Stew

Introduction

Oh, sambar! Just the word conjures up memories of cozy South Indian meals, doesn’t it? It’s the comfort food, and honestly, no South Indian thali feels complete without a steaming bowl of this tangy, flavorful stew. I first learned to make sambar from my auntie, and it took a few tries to get it just right. But trust me, once you master this recipe, it’ll become a regular in your kitchen too. It’s a little bit of work, but so worth it!

Why You’ll Love This Recipe

This isn’t just a sambar recipe, it’s a really authentic one. We’re building the flavors from scratch – making our own spice blend, and using the perfect balance of rice and dal. It’s a hearty, healthy, and incredibly satisfying dish. Plus, it’s wonderfully versatile. You can easily adapt the vegetables to whatever you have on hand.

Ingredients

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

• ½ cup Raw rice (about 100g)
• ½ cup Toor dal (about 100g)
• 1 teaspoon Tamarind
• 14 Small onions (shallots)
• 1 Potato
• ¾ cup Fresh peas (mochai) (about 150g)
• 1 Carrot
• ¾ teaspoon Jaggery (about 4g)
• ¾ teaspoon Turmeric powder (about 3g)
• 1 tablespoon Ghee (about 15ml)
• 8 Cashew nuts
• 5 Byadgi red chillies
• 1.5 teaspoon Coriander seeds (about 6g)
• ¾ teaspoon Urad dal (about 4g)
• 1 teaspoon Chana dal (about 6g)
• ½ teaspoon Black pepper (about 2g)
• ½ teaspoon Fenugreek seeds (about 2g)
• ½ teaspoon Cumin seeds (about 2g)
• ¼ teaspoon Asafoetida (hing) (about 1g)
• ½ inch Cinnamon stick
• 1 Clove
• 1 Marathi moggu (Kapok bud)
• 1.5 tablespoon Dry coconut (about 15g)

Ingredient Notes

Let’s talk ingredients! This sambar really shines because of the spice blend. Don’t skip making your own – it makes all the difference.

• Marathi Moggu: This is a unique ingredient that adds a lovely floral aroma. It’s a bit hard to find outside of India, but it’s worth seeking out at Indian grocery stores. If you absolutely can’t find it, you can leave it out, but it does add a special touch.
• Tamarind: Tamarind is key to that signature sambar tang. I prefer using a small block of tamarind and soaking it in warm water to extract the pulp. You can also use tamarind paste, but adjust the quantity to your taste.
• Rice & Dal: The combination of rice and toor dal creates a beautiful, thick consistency.
• Regional Variations: Sambar varies quite a bit across South India! Kerala sambar tends to be sweeter and uses coconut milk. Tamil Nadu sambar often includes drumsticks. Karnataka sambar is known for its use of byadgi chillies for colour. Andhra sambar is usually spicier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the rice and dal separately in water for about 30 minutes. This helps them cook evenly.
2. Drain the soaked rice and dal, add the tamarind, and pressure cook them together with about 3 cups of water for 5-6 whistles. Once cooled, gently mash the cooked mixture. Strain to extract the tamarind juice – set both aside.
3. While the rice and dal are cooking, let’s prep the veggies. Peel and cube the potato and carrot. Boil them along with the fresh peas in water until they’re just tender, but not mushy.
4. Now for the cashews! Heat ghee in a small pan and fry the cashews until they’re golden brown and crispy. Set them aside for garnish.
5. In the same pan (using the ghee from the cashews), roast the red chillies, coriander seeds, urad dal, chana dal, asafoetida, cinnamon, clove, marathi moggu, and cumin seeds until fragrant. Add the dry coconut and continue roasting until golden brown. Be careful not to burn the spices!
6. Let the roasted spices cool completely, then grind them into a fine powder. This is your homemade sambar powder!
7. In a large pot, heat a little more ghee and sauté the shallots until they become translucent. Add them to the partially cooked vegetables.
8. Pour in the extracted tamarind juice, turmeric powder, salt, jaggery, and the freshly ground spice powder. Bring the mixture to a boil.
9. Finally, add the cooked rice-dal mixture to the vegetable mixture. Simmer for about 10-15 minutes, stirring frequently to prevent sticking. The sambar should thicken nicely.
10. Garnish with the fried cashews and serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to retain some texture.
• Adjust the amount of jaggery and tamarind to your liking. Some people prefer a sweeter sambar, while others like it more tangy.
• Stirring frequently is key to preventing the sambar from sticking to the bottom of the pot.

Variations

• Vegan Sambar Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustments:
  • Mild: Reduce the number of red chillies to 2-3.
  • Medium: Use the recipe as is.
  • Hot: Add 1-2 extra red chillies or a pinch of cayenne pepper.
• Festival Adaptations: During Pongal or Onam, I like to add a handful of spinach or a small piece of pumpkin to the sambar for extra flavour and festivity. My grandma always added a bit of drumstick too!

Serving Suggestions

Sambar is incredibly versatile! Here are a few ways to enjoy it:

• With hot steamed rice – a classic combination!
• With idli or dosa for a satisfying breakfast.
• As a side dish with a South Indian thali.
• With onion raita for a cooling contrast.

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 type of rice is best for sambar? I prefer using raw rice, but you can also use parboiled rice.
• Can I use sambar powder instead of making it from scratch? Yes, you can! Use about 2-3 tablespoons of good quality sambar powder. But honestly, making your own is so much more flavorful.
• How do I adjust the tamarind pulp to my taste? Start with the amount mentioned in the recipe and add more, a little at a time, until you reach your desired level of tanginess.
• What vegetables are traditionally used in sambar? Common vegetables include potatoes, carrots, drumsticks, eggplant, pumpkin, and okra.
• Can sambar be made ahead of time? Absolutely! Sambar is a great make-ahead dish. It actually tastes better after the flavors have had a chance to develop.