Swasthi sambar recipe

Here’s a recipe for Swasthi Sambar :

Ingredients for Swasthi sambar recipe:

• 1 cup toor dal (pigeon peas)
• 1 small lemon-sized ball of tamarind
• 2 medium-sized tomatoes, chopped
• 1 medium-sized onion, chopped
• 1 medium-sized carrot, chopped
• 1 medium-sized potato, chopped
• 10-12 shallots (small onions), peeled
• 1/2 cup chopped mixed vegetables (like beans, drumsticks, eggplant)
• 2 tablespoons sambar powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water, as needed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves
• 2-3 dried red chilies
• 2 tablespoons chopped coriander leaves for garnish

Instructions:

1. Wash the toor dal thoroughly and pressure cook it with enough water until it becomes soft and mushy. Set it aside.
2. Soak the tamarind in warm water for about 10-15 minutes. Squeeze the tamarind to extract its juice and discard the pulp.
3. In a large pot, heat the oil over medium heat. Add mustard seeds and let them splutter.
4. Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
5. Add chopped onions and sauté until they turn translucent.
6. Add chopped tomatoes and cook until they become mushy.
7. Now, add all the chopped vegetables and sauté for a few minutes.
8. Pour in the tamarind extract, sambar powder, turmeric powder, and salt. Mix well.
9. Add the cooked toor dal along with its water into the pot and mix everything thoroughly.
10. Let the sambar simmer for about 15-20 minutes on low heat until the vegetables are cooked through and the flavors meld together.
11. Adjust the consistency of the sambar by adding more water if needed.
12. Once done, turn off the heat and garnish with chopped coriander leaves.
13. Serve hot with steamed rice, idli, dosa, or any other South Indian dish of your choice.

Enjoy your homemade Swasthi Sambar!

FAQs

• How can I make sambar taste better?

  • To enhance the flavor of sambar, you can consider the following tips:
    • Use fresh, high-quality ingredients such as vegetables, spices, and tamarind.
    • Roast and grind your own spices for sambar powder to ensure freshness and depth of flavor.
    • Add a pinch of asafoetida (hing) during tempering for added aroma.
    • Include a variety of vegetables for a diverse flavor profile.
    • Adjust the level of spice according to your preference by adding more or less chili powder or green chilies.
    • Allow the sambar to simmer for a longer duration to develop richer flavors.
    • Garnish with fresh coriander leaves for a burst of freshness.

• Which is the best sambar powder in Kerala?

  • There are several popular brands of sambar powder available in Kerala, and the “best” one often depends on personal preference and taste. Some well-known brands include Eastern, Nirapara, Brahmins, and MTR. It’s a good idea to try different brands and varieties to find the one that suits your palate the best.

• What is the difference between sambar and Tiffin sambar?

  • The main difference between sambar and Tiffin sambar lies in their consistency and usage. Regular sambar is typically thicker and more substantial, served as a main dish alongside rice or other South Indian staples like dosa and idli. Tiffin sambar, on the other hand, is slightly thinner and lighter, specifically designed to accompany tiffin items such as idli, dosa, vada, or pongal. Tiffin sambar often has a smoother texture and is seasoned slightly differently to complement the tiffin dishes it accompanies.

• How to make sambar thick?

  • To make sambar thicker, you can try the following methods:
    • Increase the quantity of lentils (such as toor dal) used in the recipe.
    • Cook the lentils until they are very soft and mushy, which will naturally thicken the sambar.
    • Mash some of the cooked lentils with the back of a spoon to release their starch, further thickening the sambar.
    • Add a tablespoon of rice flour or besan (gram flour) mixed with water to the sambar and simmer for a few more minutes to thicken it.
    • Allow the sambar to simmer uncovered for a longer duration to reduce excess liquid and thicken the consistency.