Sambar I Authentic Homemade Sambar Masala I Sambar Powder I सांबर मसाला & सांबर I Pankaj Bhadouria
Sharing today the recipe of and authentic Sambar Masala and the authentic way to make sambar. The recipe of the Sambar masala was shared with me by my friend Lakshmi from Bangalore. This Sambar Masala recipe is her traditional family recipe of Sambar. I realised that the essence of a good sambar lies in its sambar masala. This one sambar recipe can be used as the perfect accompaniment in sambar idli, sambar vada, sambar rice, dosa sambar and upma too.
So sharing the authentic recipe of Sambar & Sambar Masala with you too!
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Recipe :
Sambar Masala
Preparation time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
18-20 Dried Red Chilies
1 cup Dried Coriander Seeds
1 ½ tsp Mustard seeds
1 ½ tsp Fenugreek seeds
2 tbsp Bengal Gram Dal
2 tbsp Arhar Dal
2 tbsp Split Black Gram Dal
1 tsp Turmeric
1 tsp Black Pepper
10 g Curry Leaves
2 tsp Cumin Seeds
½ tsp Asafoetida
A tbsp. sized ball Tamarind
1/3 cup curry leaves
1tsp oil
Method:
Lightly roast the red chilies and curry leaves. When fragrant and dry, remove and set aside to cool.
Separate the tamarind into pieces.
Heat 1tsp oil in a pan and add the tamarind pieces. Toast the tamarind pieces on low flame by pressing down, making sure all the sides are roasted. Continue to roast for about 5 minutes. The tamarind should be very soft at this stage.
Set aside the tamarind to cool. After cooling, the tamarind should be crisp and brittle to touch.
Dry roast the dals on low flame till fragrant.
Mix all the ingredients and blend into a fine powder.
Store the powder in an air tight container and use it for making sambhar.
Sambar
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
1 cup Toor Dal
20g Tamarind
1 large Onion
½ cup Bottle Gourd
2 Drum Sticks
1 Carrot
1 small Aubergine
½ cup sambar onions
2tbsp Sambar powder
¼ tsp Turmeric Powder
Salt as required
For the seasoning:
Mustard Seeds
1/8 tsp Asafoetida
1/2 tsp Fenugreek seeds
2 dry Red Chilli
8-10 Curry leaves
2tbsp Oil
Method:
Soak dal for 20 minutes. Chop the bottle gourd, aubergine and carrot into 1” dices.
Cut the drumsticks into 1” pieces. Soak the tamarind in 1-cup hot water for 20 minutes.
Strain the tamarind to remove the juice and discard the pulp.
Pressure cook the arhar dal with salt, turmeric and 4 cups water for 7-8 minutes or until just cooked.
Heat 2 cups water in a pan.
Add the diced vegetables and cook till the vegetables are half done.
Add the sambhar powder and bring to a boil. Reduce the heat and simmer over low fire till the vegetables are done. Add the tamarind pulp and cook till the raw smell of tamarind disappears. Add mashed dal and mix well. Cook for a few minutes.
To prepare the tempering, heat the oil in a pan. Add the asafoetida, mustard seeds, fenugreek seeds and red chili and sauté till the mustard seeds crackle.
Add the curry leaves and sauté for 20 seconds.
Add to the prepared sambar.
Serve hot.
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