on Mar 08, 2021, Updated Sep 07, 2022 I’ve lived in South India for a while now and of course I’m a convert – meaning, every few days I crave fluffy idlis and crispy dosas with Chutney and sambar. There are so many versions of sambar. Literally every single south Indian household will have their own recipe. This recipe is based on what I learnt from my husband’s side of the family and my south Indian friends! This is your one-stop-shop kinda recipe for sambar for idlis, dosas, and vada. It’s really simple and foolproof, so keep it handy when you’re making a south Indian breakfast!
The Secret to Quintessential Karnataka-Style Sambar Flavours
The secret to getting that distinct south Indian sambar flavour lies in the sambar podi or powder that you use. I’m too impatient to make a sambar podi of my own. However, there are plenty of packaged sambar powders available in supermarkets that you can try! In this sambar recipe, we’ve used MTR Sambar Masala and shown you how to turn store bought sambar masala into a fantastic sambar! A bunch of other Indian spice powders go into making sambar. Chilli powder, coriander powder, tamarind pulp for tanginess, and jaggery for sweetness are some of them. These ingredients come together to balance the flavours in terms of sweet, sour, spicy and tangy.
Tempering for Sambar
Sambar without tempering is like pizza without cheese. The tempering or ‘oggarane’ as it’s called in Kannada, adds smoky and nutty notes to the sambar. Ingredients like mustard seeds, cumin seeds, dry red chillies, garlic and curry leaves get lightly toasted in ghee and add oomphs of flavour to the sambar. Asafoetida or ‘hing’ is also added for it’s unmistakable taste and aroma. The sambar is only complete when you add the sizzling tempering to it 🙂 Note: Sambar recipes across south India have a lot in common with some differentiating ingredients. Some are made with ground coconut masala, while others, like mine, are made using readymade sambar powder.
Top Tips to Make the Best South Indian Sambar:
Once the dal is cooked, whisk it or lightly mash it to get a smooth consistencyAdd the sambar podi and spice powders before adding cooked dal. It’s important to cook the masalas first to get rid of their raw flavour.Keep the veggies chunky, so you get big, juicy pieces with every biteMake the tadka or tempering with ghee rather than oil, the flavours are unbeatable – trust me!
Guys! Making sambar is super easy and after the first time you make it, you’ll be able to do it in your sleep! Plus the smell of sambar wafting in your kitchen will always warm your heart and soul.
Watch How to make Sambar at home
More South Indian Delicacies
Easy Lemon RiceMushroom Pepper FrySouth Indian Egg CurryMangalorean Fish CurryChettinad Pepper ChickenMangalorean Ripe Mango Curry
