Authentic Sambar Recipe – Sesame Oil, Tamarind & Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Sambar Recipe – Sesame Oil, Tamarind & Spice Flavors

Hey everyone! If you’ve ever tasted South Indian cuisine, you know sambar is a must-have. It’s that comforting, tangy, and flavorful lentil-based vegetable stew that just makes everything better – especially with a hot plate of idlis or dosas. I remember the first time I tried to make sambar myself… it took a few attempts to get it just right, but now it’s a staple in my kitchen. I’m so excited to share my go-to recipe with you!

Why You’ll Love This Recipe

This isn’t just a sambar recipe, it’s the sambar recipe I’ve perfected over the years. It’s packed with authentic flavors – the fragrant sesame oil, the tang of tamarind, and a beautiful blend of spices. 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 even add your favorite vegetables.

Ingredients

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

• 1 tablespoon Indian sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• 2 sprigs curry leaves
• 5 dried red chillies
• 2 green chillies
• 1 teaspoon rock salt
• ½ cup sliced onions
• 2 tomatoes, chopped
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon turmeric powder
• ½ lime size tamarind
• 1 cup water (for soaking tamarind)
• ½ cup toor dal (split pigeon peas)
• 2 cups water (for cooking dal)
• 2 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Sesame Oil: Regional Variations & Health Benefits
Using Indian sesame oil (gingelly oil) is crucial for that authentic sambar aroma. It has a distinct nutty flavor that you won’t get with other oils. Different regions in South India prefer different types – some like a lighter oil, others a more robust one. It’s also a healthy fat, rich in antioxidants!

Toor Dal: The Heart of Sambar
Toor dal is the star of the show. It provides the body and protein to the sambar. Make sure you rinse it well before cooking to remove any impurities.

Tamarind: Balancing Tartness & Flavor
Tamarind is what gives sambar its signature tang. I prefer using a lime-sized ball of tamarind pulp, but you can also use tamarind concentrate. Adjust the amount to your liking – some like it more sour than others!

Spice Blend: Mustard, Cumin, Fenugreek & Curry Leaves
This combination is magic! The mustard seeds pop and release their flavor, the cumin adds warmth, the fenugreek a subtle bitterness, and the curry leaves a fresh, citrusy note. Don’t skip any of these!

Rock Salt vs. Table Salt: A Traditional Choice
Rock salt (kala namak) is traditionally used in sambar. It has a slightly mineral-rich flavor that complements the other ingredients beautifully. If you don’t have it, table salt will work in a pinch, but try to find rock salt for the most authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the sesame oil in a nice, heavy-bottomed pan over medium heat.
2. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
3. Next, add the cumin seeds and fenugreek seeds. Sauté for about 30 seconds until fragrant.
4. Toss in the curry leaves and broken dried red chillies, along with the green chillies. Sauté until the chillies puff up and everything smells amazing.
5. Add the sliced onions and rock salt. Cook until the onions turn translucent, about 2-3 minutes.
6. Now, add the chopped tomatoes, asafoetida, and turmeric powder. Cook until the tomatoes soften and become mushy – around 5-7 minutes.
7. While the tomatoes are cooking, soak the tamarind in 1 cup of hot water for about 20 minutes. Then, squeeze out the pulp and set it aside.
8. Add the tamarind pulp to the pan and simmer for about 5 minutes.
9. Now, it’s time for the dal! You’ll need about ½ cup of toor dal, pressure cooked separately with 2 cups of water for about 6 whistles. Once cooked, add the dal to the pan and mix well.
10. Simmer the sambar on low heat for another 5 minutes, allowing all the flavors to meld together.
11. Finally, stir in the chopped coriander leaves just before serving.

Expert Tips

• Don’t be afraid to adjust the amount of chillies to your spice preference.
• If the sambar is too thick, add a little hot water to reach your desired consistency.
• A pinch of jaggery (gur) can balance the flavors beautifully if it’s too tart.

Variations

Vegan Sambar Adaptation
This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat.

Gluten-Free Sambar (Naturally Gluten-Free)
Sambar is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment: Mild to Fiery
Reduce the number of green and red chillies for a milder sambar. For a fiery kick, add a few extra red chillies or a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real challenge!

Festival Sambar: Pongal & Onam Variations
During festivals like Pongal and Onam, sambar is often made with seasonal vegetables like pumpkin, drumsticks, or brinjal (eggplant).

Serving Suggestions

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

• With idli and dosa – a classic combination!
• With rice and papadums for a simple and satisfying meal.
• As a side dish with vegetable stir-fries.
• Even as a soup on a cold day!

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 up to a month.

FAQs

What is the best type of dal to use for sambar?
Toor dal is the most traditional and widely used dal for sambar. However, you can also use moong dal (yellow split lentils) for a lighter sambar.

Can I make sambar ahead of time?
Absolutely! Sambar is a great make-ahead dish. The flavors will deepen overnight.

How do I adjust the sourness of the sambar?
Adjust the amount of tamarind pulp. Start with a smaller amount and add more to taste. A pinch of jaggery can also help balance the sourness.

What is asafoetida (hing) and why is it used in sambar?
Asafoetida is a resin with a pungent aroma. It adds a unique savory flavor to sambar and is also known for its digestive properties.

Can I use a pressure cooker to cook the dal for sambar?
Yes, absolutely! It’s the quickest and easiest way to cook the dal. Just remember to rinse the dal well before cooking.