We have four main methods of cooking Sambar, and this one is the third. The difference in this method from previous ones is that a delicious paste of chillies, coriander and channa dal is made, instead of using dry spices.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse these helpful posts – Sambar Method One, Method Two, and Method Four, and then all sambar recipes and kuzhambu recipes.
- For more help on cooking vegetables for sambar, read On cooking Vegetables for Sambar.
- For making sambar powders, go to Sambar Powders and a Simple Sambar.
- Finally this one will also help – Sambar – hot, sour or salty?.
A lot of info for a simple dish
This recipe is different to Methods One and Two in that it introduces a lovely paste as a part substitute for individual spices.
Seasoned Sambar Method THREE a la S. Meenakshi Ammal
Source : adapted from Method Three, Seasoned Sambar in Cook and See Part 1, by S. Meenakshi Ammal
Cuisine: South Indian
Prep time: 15 mins or so
Cooking time: 30 mins + time of cooking the toor dal (about 1.5 hrs)
Serves: 4 people
0.5 cup Red Gram Dal = Toor Dal
1 large Tblspn Tamarind
1 tspn salt or to taste
0.5 tspn rice flour or chickpea flour
6 dried red chillies, depending on heat and your preference. I use 3 or 4.
0.5 tspn fenugreek seeds
0.5 tspn black mustard seeds
3 tspn Gingelly Oil = Indian Sesame Oil (a very light sesame oil without a sesame taste. Use ghee or vegetable oil if you can’t get Indian Sesame Oil)
2 Green chillies
1 pinch asafoetida
6 or so curry leaves
0.33 tspn Turmeric powder
1 cup chopped vegetable (see below)
for chilli paste
6 dried red chillies
1.5 tspns coriander seeds
1 tspn bengal gram (channa dal)
Vegetables like carrot, pumpkin, french beans, runner beans, cluster beans, eggplant, okra, chow chow and drumstick can be used. It is best to use only one vegetable. Prepare the vegetable by washing and cutting into chunks or lengths. ADD THESE VEGETABLES WHEN THE TAMARIND IS ADDED.
If you prefer, you can briefly par-boil any harder vegetables, like eggplant, okra, pumpkin or any of the beans before using in the recipe. ADD THESE VEGETABLES BEFORE ADDING THE TAMARIND.
You can also use Amaranth stems, radish, white radish or onions, which can be par-boiled in a little water along with the tamarind water before adding to the recipe AT THE POINT THE TAMARIND IS USUALLY ADDED. (Add the cooking water as well). Don’t add extra tamarind to the recipe.
Or Amaranth stems, radish, runner beans, cluster beans or pumpkin can be cooked separately with a little salt, drained an ADDED AFTER ADDING THE TAMARIND.
Wash the dal. Boil about 4 cups water, add the dal and 1 tspn gingelly oil or ghee. Cover with a lid and cook until a soft mass. Add more water as it cooks if needed. It will take at least 30 mins and up to 90 mins to cook until very soft, depending on the age of the dal.
Towards the end of cooking, add the turmeric powder.
Make the paste. Shallow fry 6 dried red chillies or to taste, coriander seeds and bengal gram in a little ghee. Grind to a paste in a spice grinder or small processor.
Get ready the remaining 6 dried red chillies. Take a small pan and heat with the remainder of the gingelly oil or ghee. Break the dried chillies in half and add to the oil with the mustard seeds first, then the fenugreek seeds and asafoetida. Allow the mustard seeds to pop and fry the seeds till they are a dark brown but not burnt.
Slit the green chillies into 2 and add to the spices with the curry leaves. The curry leaves will splatter so stand back!
Check when your vegetables should be added to the sambar – either now, with the next step or after the next step.
Strain the tamarind water, removing the seeds and strings and keeping the pulp, and add to the spices with the salt.
By now the vegetables are added, so add enough cooking water to make a soupy consistency. Stir, cover and cook on medium-low heat until the vegetables are cooked.
Now add the spices, the chilli paste and vegetables to the dal and mix very well. Allow the sambar to boil well for 3 or 4 minutes.
Mix the rice flour or chickpea flour in some water, mixing well to remove lumps. Stir into the dal, mixing it well. Boil again for a few minutes. Remove from the stove.
Once off the heat, garnish with coriander leaves and curry leaves.
Grated coconut can be roasted to a golden brown and added to the spice paste, but the keeping properties of the Sambar might be reduced.
Always consider the heat and size of your chillies (dried for red and fresh for green) when selecting how many you will use in the recipe. If the chillies are large, reduce to 4 for the spice paste and 4 for the sambar.
I like to add 2 tomatoes, chopped well, with the vegetables.
Green chillies are optional and may be replaced by red chillies.
If you use more toor dal than specified, the sambar will be thick enough without the need for rice flour or chickpea flour.
If masalas are liked, saute in ghee or gingelly oil: 1 tspn poppy seeds, 0.5 tspn anise, 2 cm cinnamon stick, 4 cloves and 4 cardamon pods, and add for extra flavour to the sambar.