Authentic Vegetable Sambar Recipe – Tamarind & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Sambar Recipe – Tamarind & Spice Blend

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 vegetable sambar recipe is a little piece of that nostalgia, and I’m so excited to share it with you. It’s a vibrant, flavorful stew packed with goodness, and honestly, it’s easier to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a sambar recipe; it’s a taste of South India. It’s wonderfully aromatic, perfectly balanced between sweet, sour, and spicy, and incredibly versatile. Plus, it’s a fantastic way to get your veggies in! You’ll love how the homemade spice blend elevates the whole dish.

Ingredients

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

• 1 cup mixed vegetables (carrot, beans, potato, chayote, brinjals) – about 200g
• 1 big onion (chopped)
• 1 ripe tomato
• Big gooseberry size tamarind – about 20g
• ½ tsp sambar powder
• ¼ tsp turmeric powder
• 1 tbsp cooking oil
• 2 pinches hing/asafetida
• As needed salt & water
• 1 tbsp coriander seeds
• 1 tbsp chana dal (split chickpeas)
• ½ tsp cumin seeds
• ¼ tsp methi seeds (fenugreek seeds)
• 5 curry leaves
• 4 red chilli (Kashmiri/Byadgi)
• 1 tbsp grated coconut
• ½ tsp raw rice
• 2 tsp ghee
• ½ tsp mustard seeds
• ¼ tsp cumin seeds (for tempering)
• Few curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Tamarind: Varieties and Uses: Tamarind is key to that signature sambar tang. I prefer using the pulp from a block of tamarind, but you can also use tamarind paste. Just adjust the quantity accordingly – about 1 tbsp of paste for a gooseberry-sized piece.
• Sambar Powder: Homemade vs. Store-Bought: While store-bought sambar powder is convenient, homemade is where the real flavor is! But honestly, life happens. A good quality store-bought powder works in a pinch.
• Mixed Vegetables: Regional Preferences: Traditionally, sambar includes vegetables like drumsticks, pumpkin, and radish. Feel free to experiment! I love using what’s fresh and in season.
• Spices: The Significance of Each Spice:
  • Coriander: Adds a warm, citrusy note.
  • Cumin: Earthy and slightly bitter, it balances the sweetness.
  • Methi: A little goes a long way! It adds a unique, slightly bitter flavor.
  • Red Chillies: Kashmiri chillies give color and mild heat, while Byadgi chillies offer a deeper flavor.
• Oil vs. Ghee: Flavor Profiles & Health Benefits: Ghee (clarified butter) adds a beautiful richness and aroma to the tempering. You can use oil if you prefer, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop all your vegetables. Then, soak the tamarind in about 1 cup of warm water to extract the pulp.
2. Now for the spice blend! In a pan, dry roast the coriander seeds, chana dal, cumin seeds, methi seeds, red chillies, curry leaves, coconut, and raw rice in a tablespoon of oil until fragrant and lightly golden. Be careful not to burn them!
3. Let the roasted spices cool, then grind them into a fine powder. This is your homemade sambar powder!
4. In a large pot, heat the oil and sauté the chopped onions until translucent. Add the chopped tomatoes and sauté until softened.
5. Add the chopped vegetables, turmeric powder, sambar powder, salt, and the extracted tamarind pulp to the pot. Mix well.
6. Add enough water to cover the vegetables and bring to a boil. Then, pressure cook for 1 whistle on low flame. (About 8-10 minutes if using an Instant Pot).
7. While the sambar is pressure cooking, prepare the tempering. Heat ghee in a small pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
8. Pour the tempering over the cooked sambar. Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to sambar success:

• Achieving the Right Sambar Consistency: Sambar should be slightly thick, but still pourable. Adjust the water accordingly.
• Balancing Sweet, Sour, and Spicy Flavors: Taste as you go! Add a little jaggery (gur) if you prefer a sweeter sambar, or a squeeze of lemon juice for extra tang.
• Roasting Spices for Maximum Aroma: Don’t rush the roasting process. It’s crucial for developing the full flavor of the spices.
• Using Fresh vs. Dried Ingredients: Fresh curry leaves are always best, but dried ones work in a pinch.

Variations

Sambar is incredibly adaptable! Here are a few ideas:

• Vegan Sambar: Simply skip the ghee and use oil for the tempering.
• Gluten-Free Sambar: This recipe is naturally gluten-free!
• Spice Level Adjustments: Use more or fewer red chillies to adjust the heat. My friend Priya likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: During Pongal and Onam, sambar is often made with a special blend of vegetables and lentils.
• Sambar with Different Lentils: While this recipe doesn’t include lentils, you can add ½ cup of toor dal (split pigeon peas) or moong dal (split yellow lentils) for a heartier sambar.

Serving Suggestions

Sambar is best enjoyed with:

• Steaming hot rice
• Idli (steamed rice cakes)
• Dosa (thin crepes)
• Vada (savory fritters)

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!

FAQs

Let’s answer some common questions:

• What is the best way to extract tamarind pulp? Soak the tamarind in warm water for about 20-30 minutes, then squeeze it with your hands to release the pulp. Strain the pulp through a sieve to remove any seeds or fibers.
• Can I make the sambar powder ahead of time? How should I store it? Absolutely! Store the sambar powder in an airtight container in a cool, dark place for up to 3 months.
• What vegetables are traditionally used in sambar? Can I substitute others? Drumsticks, pumpkin, radish, and eggplant are common. Feel free to substitute with your favorites!
• How do I adjust the sourness of the sambar? Add a squeeze of lemon juice or a pinch of jaggery to balance the flavors.
• What is the role of asafoetida (hing) in sambar? Can I omit it? Hing aids digestion and adds a unique flavor. You can omit it if you don’t have it, but it does enhance the overall taste.
• Can this sambar be made in an Instant Pot? Yes! Use the pressure cook function for 8-10 minutes.
• How long does sambar stay fresh in the refrigerator? Up to 3 days.