Quinoa Sambar Recipe – Authentic Indian Comfort Food with Spices

Last Updated on 2 months by Neha Deshmukh

Quinoa Sambar Recipe – Authentic Indian Comfort Food with Spices

Introduction

There’s just something so comforting about a warm bowl of sambar, isn’t there? It’s a hug in a bowl, honestly! I grew up with my amma (mom) making sambar at least twice a week, and the aroma would fill the whole house. This version takes that classic comfort and gives it a healthy, modern twist using quinoa instead of the usual lentils. Don’t worry, it doesn’t lose any of that authentic South Indian flavor! It’s surprisingly delicious and a fantastic way to sneak in some extra protein and nutrients.

Why You’ll Love This Recipe

This quinoa sambar is a winner for so many reasons. It’s quick – ready in about 30 minutes. It’s healthy, packed with goodness from the quinoa and vegetables. And most importantly, it’s bursting with that familiar, heartwarming sambar flavor we all crave. Plus, it’s a great way to introduce quinoa to those who are new to it!

Ingredients

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

• ½ cup quinoa (about 110g)
• ¼ teaspoon oil (for quinoa toasting)
• 1 cup water (240ml)
• 1 tablespoon oil (for tempering)
• 1 clove
• ¼ inch cinnamon stick
• 1 green chilli, slit lengthwise
• ½ teaspoon cumin seeds
• 1 tablespoon garlic, minced (about 6-8 cloves)
• ½ cup onion, chopped (about 80g)
• 2 tomatoes, chopped (about 200g)
• 1 teaspoon sambar powder
• Salt to taste
• 1 tablespoon coriander leaves, chopped (for garnish)

Ingredient Notes

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

• Quinoa: A Nutritious Grain I prefer using white quinoa for this recipe, as it has a milder flavor. But red or black quinoa work too – they’ll just add a slightly nuttier taste and a different texture.
• Sambar Powder: The Heart of South Indian Flavor The quality of your sambar powder really makes a difference. I usually buy mine from a South Indian grocery store for the most authentic flavor.
• Regional Variations in Sambar Spice Blends Sambar powder blends vary a lot from region to region. Some are tangier, some are spicier. Feel free to adjust the amount to your liking!
• Clove & Cinnamon: Aromatic Spice Pairings These spices add a lovely warmth and depth of flavor. Don’t skip them! A little goes a long way, though.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the quinoa a good rinse under cold water. This gets rid of any bitterness. Then, drain it well.
2. Heat ¼ teaspoon of oil in a saucepan over medium heat. Add the rinsed quinoa and toast for about a minute, stirring constantly. You’ll know it’s ready when it smells slightly nutty.
3. Add 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is cooked through.
4. Once cooked, let the quinoa rest, covered, for another 10 minutes. This helps it fluff up nicely. Then, gently fluff with a fork and set aside.
5. Now, for the sambar! Heat 1 tablespoon of oil in a separate pan over medium heat. Add the clove, cinnamon stick, cumin seeds, green chilli, and minced garlic. Sauté for about a minute, until fragrant.
6. Add the chopped onions and cook until they turn translucent, about 3-4 minutes.
7. Stir in the chopped tomatoes and cook until they become soft and mushy, around 5-7 minutes.
8. Add the sambar powder and cook for another minute, stirring constantly, until it’s fragrant. This step is important – cooking the sambar powder releases its flavors.
9. Finally, add the cooked quinoa to the pan and toss gently to combine everything. Make sure the quinoa is well coated with the sambar masala.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the quinoa! It should be tender but still have a slight bite.
• If the sambar seems too thick, add a splash of water to loosen it up.
• Taste and adjust the salt and sambar powder as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is completely gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chilli and sambar powder to control the spice level. For a milder sambar, remove the seeds from the chilli. For a spicier kick, add a pinch of red chilli powder.
• Festival Adaptations (Pongal, Onam): This sambar is a lovely addition to a festive sadya (feast) for Onam or Pongal. You can serve it alongside rice, various vegetable curries, and papadums.
• My friend, Priya, loves adding a handful of chopped drumsticks to her sambar – it adds a lovely texture and flavor!

Serving Suggestions

This quinoa sambar is fantastic on its own, but it’s even better with:

• Crispy papadums
• A side of plain yogurt (for a cooling effect)
• Steamed rice (if you’re not strictly sticking to the quinoa!)

Storage Instructions

Leftover quinoa sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is quinoa a good substitute for rice in sambar? Absolutely! It adds a lovely texture and a boost of protein. It’s a healthier alternative without sacrificing the flavor.
• What is the best type of sambar powder to use? I recommend a good quality South Indian sambar powder. Look for one that’s freshly ground and has a vibrant color.
• Can I make sambar with other vegetables besides tomatoes and onions? Definitely! You can add vegetables like eggplant, okra, pumpkin, or carrots.
• How can I adjust the tanginess of the sambar? Add a squeeze of lemon or lime juice at the end of cooking to brighten up the flavors.
• Can I prepare the sambar base ahead of time? Yes! You can make the sambar masala (steps 5-8) ahead of time and store it in the refrigerator for up to 2 days. Just add the cooked quinoa when you’re ready to serve.