Sundakkai Vathal Sambar Recipe – Authentic Tamil Nadu Style

Last Updated on 4 months by Neha Deshmukh

Sundakkai Vathal Sambar Recipe – Authentic Tamil Nadu Style

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Sundakkai Vathal Sambar. This isn’t just any sambar; it’s a taste of Tamil Nadu, a flavour bomb that my grandmother used to make, and one that instantly transports me back to my childhood. It’s a little bit special, a little bit tangy, and utterly delicious. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Sundakkai Vathal Sambar is more than just a dish; it’s an experience. The unique, slightly bitter flavour of the sundakkai vathal (turmeric-coated parkia seeds) combined with the comforting warmth of the sambar is just… magical. It’s a wonderfully complex flavour profile that’s both satisfying and refreshing. Plus, it’s packed with nutrients and perfect for a hearty, comforting meal.

Ingredients

Here’s what you’ll need to create this authentic Tamil Nadu delight:

• 1 cup Rice
• ½ – ¾ cup Toor dal (split pigeon peas)
• 1 tablespoon Tamarind
• ½ cup Broad beans, cut into large pieces
• ½ cup Yellow pumpkin, cut into large pieces
• ½ cup White pumpkin, cut into large pieces
• ½ cup Raw banana, cut into large pieces
• 1 tablespoon Sundakkai vathal (turmeric-coated parkia seeds)
• 2 teaspoons Sesame oil
• 6 Curry leaves
• 1 tablespoon Oil
• 4 Red chillies
• 3 tablespoons Coriander seeds
• 2 teaspoons Chana dal (split chickpeas)
• 2 teaspoons Urad dal (split black lentils)
• ½ – 1 teaspoon Black pepper
• ½ teaspoon Fenugreek seeds
• ¼ teaspoon Asafoetida (hing)
• 2 teaspoons Ghee
• ½ teaspoon Mustard seeds

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Sundakkai Vathal: This is the star! It has a unique, slightly bitter flavour that’s essential to this sambar. You can usually find it in South Indian grocery stores. If you can’t find it, it’s hard to substitute, but you can try adding a pinch of bitter gourd juice for a similar (though not identical) flavour.
• Toor Dal: This is the most traditional dal to use. However, you might find regional variations using moong dal (yellow split lentils) or a mix. I prefer toor dal for its earthy flavour and texture.
• Rice: I usually use regular short-grain rice for sambar. It breaks down nicely and creates a lovely, thick consistency.
• Tamarind: Use good quality tamarind for the best flavour. You can use tamarind paste, but I prefer using a block of tamarind and soaking it in warm water to extract the pulp. This gives a more authentic taste.
• Spices: Freshly roasted spices are key! Roasting them brings out their aroma and flavour. Don’t skip this step – it really elevates the sambar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the brown chana (Bengal gram) overnight. This helps them cook faster and become nice and tender. Also, chop your vegetables into large pieces and keep them submerged in water to prevent discolouration.
2. Now, in a pressure cooker, combine the rice, toor dal, tamarind, and the soaked chana with enough water and salt. I like to use stack containers inside the pressure cooker to prevent the dal from sticking to the bottom. Pressure cook for about 3-4 whistles, or until everything is soft and mushy.
3. While the pressure cooker does its thing, let’s prepare the sundakkai vathal. Heat a little oil in a pan and dry roast the sundakkai vathal until they become crisp. Set them aside – they’ll add a lovely crunch to the sambar.
4. Next, it’s spice time! In the same pan, roast the red chillies, chana dal, urad dal, fenugreek seeds, coriander seeds, black pepper, and asafoetida in a little oil until fragrant. Add a tablespoon of coconut and roast until golden brown. Let it cool, then grind it into a coarse powder.
5. In a separate pot, heat the ghee. Add the mustard seeds and let them splutter. Then, add the red chillies and curry leaves.
6. Add the chopped vegetables, salt, and a pinch of turmeric powder to the pot. Sauté for about 2 minutes, then add some water and simmer until the vegetables are tender.
7. Now, it’s time to bring everything together! Add the tamarind extract, roasted sundakkai vathal, and the spice powder to the pot with the vegetables. Bring it to a boil.
8. Gently mash the cooked dal-rice mixture and add it to the pot. Adjust the consistency with hot water – you want it to be thick but still pourable. Simmer for another 5-10 minutes, allowing the flavours to meld together.
9. Finally, garnish with a drizzle of sesame oil and a sprinkle of fresh curry leaves. Serve hot with appalam (papad) and enjoy!

Expert Tips

• Don’t be afraid to adjust the amount of tamarind to your liking. Some people prefer a more tangy sambar, while others like it milder.
• Roasting the spices is crucial for developing the flavour. Keep a close eye on them to prevent them from burning.
• Mashing the dal-rice mixture helps to thicken the sambar naturally.

Variations

• Vegan Adaptation: Simply replace the ghee with oil.
• Spice Level Adjustment: For a milder sambar, reduce the number of red chillies. For a spicier kick, add a few extra!
• Regional Variations: My friend’s grandmother in Kongunadu adds a touch of jaggery for sweetness. In Chettinad, they often use a more complex spice blend.
• Festival Adaptations: This sambar is a staple during Pongal and Tamil New Year. I often make a larger batch to share with family and friends.

Serving Suggestions

This Sundakkai Vathal Sambar is fantastic on its own with a side of rice. It also pairs beautifully with idli, dosa, vada, or even roti. A crispy appalam is a must-have for that perfect crunch!

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

FAQs

What is Sundakkai Vathal and where can I find it?

Sundakkai Vathal are parkia seeds that are coated in turmeric and sun-dried. They have a unique, slightly bitter flavour. You can find them in South Indian grocery stores or online.

Can I use a different type of dal instead of Toor Dal?

While toor dal is traditional, you can experiment with moong dal or a mix of dals. The flavour will be slightly different, but still delicious.

How do I adjust the sourness of the sambar?

Adjust the amount of tamarind you use. Start with less and add more to taste. You can also add a squeeze of lemon juice for extra tang.

Can this sambar be made in an Instant Pot?

Yes, absolutely! Use the pressure cook function and adjust the cooking time accordingly.

What is the best way to roast the spices for maximum flavour?

Roast the spices on medium heat, stirring constantly to prevent burning. You’ll know they’re ready when they become fragrant and slightly darker in colour.

Enjoy making this special sambar! I hope it brings a little bit of Tamil Nadu sunshine to your kitchen. Let me know how it turns out in the comments below!