Sambar ( Sambhar, Idlis and Dosas) recipe, Authentic Sambhar South Indian Recipe (2024)

सांबर रेसिपी | सांभर रेसिपी | इडली के लिए सांबर | डोसा के लिए दक्षिण भारतीय सांबर - हिन्दी में पढ़ें (Sambar ( Sambhar, Idlis and Dosas) in Hindi)

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1. like sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe | then see our collection of South Indian recipesand our collection of South Indian sambar recipes.
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what is sambar recipe made of ?

1. what is sambar recipe made of ? See below image of list of ingredients for sambar masala recipe.
   
2. See below image of list of ingredients for sambarrecipe.
   

making sambar masala

1. To make sambar masala,in a small non-stick pan put1/4 cup chopped whole dry Kashmiri red chillies orpandi chillies , broken into pieces.Primarily found inSouth Indian regions,particularlyTamil NaduandKerala,Pandi chillies contribute amild spicyelement to sambar masala in some recipes.
   
2. Add1/2 tspchana dal (split bengal gram).When roasted,chana dal canadd a slightly crunchy textureto the ground spice mix,providing a pleasant contrast in the final dish.Chana dal has anutty and slightly earthy flavorthat can contribute to the overall flavor profile of the masala.
   
3. Add1/2 tspcumin seeds (jeera).
   
4. Add1/2 tspfenugreek (methi) seeds.While not the most dominant flavor in the masala, fenugreek seeds contribute asubtle bitterness and a hint of sweetness, balancing the other spices and creating a more nuanced flavor profile.
   
5. Add1/2 tspblack peppercorns (kalimirch).The mild peppery kick from black peppercorns can help balance the richness of the vegetables and lentils in sambar.
   
6. Add2 tbspcoriander (dhania) seeds.The combination of citrusy notes and warm undertones from coriander seeds addsdepth and complexityto the overall flavor of sambar masala.
   
7. Dry roast on a medium flame for 2 to 3 minutes, while stirring continuously.
   
8. Allow the mixture to cool completely by putting in a plate or thali.
   
9. Put in a mixer.
   
10. Blend in a mixer to a smooth powder.
    
11. Keep aside sambar masala to be used in making sambar. NOTE, we have used 2 tablesoons of sambar masala in the recipe.
    

pressure cooking toovar dal

1. in a pressure cooker put1/2 cuptoovar (arhar) dal, washed and drained.Toor dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar.Toor dal has a mild,slightly sweet,and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar.
   
2. Add1/4 tspturmeric powder (haldi).
   
3. Add1/4 tspasafoetida (hing).
   
4. Add 2cups of water.
   
5. Mix well.
   
6. Pressure cooker and pressure cook for 3 whistles.
   
   
7. Allow the steam to escape before opening the lid.
   
8. Whisk the dal well.
   

making sambar

1. To make sambar recipe | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe |in a deep non-stick put the cooked and whisked toovar dal.When cooked, toor dal breaks down and thickens the sambar broth, contributing to its signature creamy and smooth texture. This adds a satisfying mouthfeel and complements the vegetables and other ingredients.Toor dal has been used in making sambar for centuries and is considered the traditional choice in many regions across India.
   
2. Add1 cupred pumpkin (bhopla / kaddu) cubes.red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar.Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar,contributing to the overall flavor profile.
   
3. Add1/2 cuppotato cubes.When cooked,potatoes contribute to the overall creaminess and richness of the sambar,especially when they are partially mashed or left to soften in the gravy.Potatoes add a mild,natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar.
   
4. Add1/2 cuptomato cubes.Tomatoes contribute a distinct tartness and acidity to the sambar,which balances the richness of lentils and spices.Tomato cubes contribute to the overall body and thickness of the sambar.
   
5. Add1/2 cuponion cubes.In sambar,onions add amild sweetnessthat balances the tanginess of the tamarind and the spiciness of the other ingredients.It's important to note that onion is not mandatory in all sambar recipes.Some regional variations,like Sattvik sambar,may exclude onions and garlic for religious or dietary reasons.
   
6. Add1/2 cupdrumstick pieces(each cut into 2").Drumsticks have amild, slightly sweetflavor that complements the other spices and vegetables in sambar without overpowering them.Drumsticks are acommon and well-liked vegetablein many parts of India,including South India where sambar originates.Using them in sambar reflects the regional cuisine and preferences.
   
7. Add salt to taste. We added 1/2tsp salt.
   
8. Add 2cups of water.
   
9. Mix well.
   
10. Cover with a lid and cook on a medium flame for 20minutes, while stirring occasionally.
    
11. After cooking.
    
12. Add1 tbsptamarind (imli) pulp.Tamarind pulp is a natural souring agent, adding a distinct tangy taste to sambar that complements the savory and spicy notes of other ingredients.The sourness of tamarind goes beyond just adding basic acidity. It introduces a unique complexity and depth of flavor that elevates the sambar from a simple lentil stew to a well-rounded culinary experience.
    
13. Add1/2 cup of water.
    
14. Add2 tbsp prepared sambhar masala.Sambar masala is a carefully crafted blend of spices like coriander seeds, cumin seeds, red chilies, fenugreek seeds, and sometimes black peppercorns. Each spice contributes its unique aroma and flavor, creating arich and complexprofile that defines the essence of sambar.
    
15. Mix well.
    
16. Cook on a medium flame for 5 minutes, while stirring occasionally.
    
17. Add1 tbspfinelychopped coriander (dhania).
    
18. Mix well.
19. Heat 1 tbspoilin a small non-stick pan.
    
20. Add1/2 tspmustard seeds ( rai / sarson).
    
21. Let the seeds crackle.
    
22. Add4 to 5curry leaves (kadi patta).
    
23. Add1red chilli(pandi) , broken into pieces.
    
24. Add 1slit green chillies.
    
25. Saute on a medium flame for a few seconds.
    
26. Add this tempering to the prepared sambhar.
    
27. Mix well.
    
28. Serve sambar | sambar for idlis | South Indian sambar for dosas | easy homemade sambhar recipe |hot.
    

pro tips for sambar

1. In a pressure cooker put1/2 cuptoovar (arhar) dal, washed and drained.Toor dal, also known as split pigeon peas or arhar dal, is the traditional and most common lentil used in making sambar.Toor dal has a mild,slightly sweet,and nutty flavor that blends well with the complex flavors of spices and other ingredients in sambar.
   
2. Add1 cupred pumpkin (bhopla / kaddu) cubes.red pumpkin offers a gentle sweetness that complements the savory and spicy flavors of sambar.Red pumpkin readily absorbs the flavors of the spices and herbs used in sambar,contributing to the overall flavor profile.
   
3. Add1/2 cuppotato cubes.When cooked,potatoes contribute to the overall creaminess and richness of the sambar,especially when they are partially mashed or left to soften in the gravy.Potatoes add a mild,natural sweetness that balances the tanginess of tamarind or tomatoes often used in sambar.
   
4. Add1/2 cuponion cubes.In sambar,onions add amild sweetnessthat balances the tanginess of the tamarind and the spiciness of the other ingredients.It's important to note that onion is not mandatory in all sambar recipes.Some regional variations,like Sattvik sambar,may exclude onions and garlic for religious or dietary reasons.
   
5. Add1/2 cupdrumstick pieces(each cut into 2").Drumsticks have amild, slightly sweetflavor that complements the other spices and vegetables in sambar without overpowering them.Drumsticks are acommon and well-liked vegetablein many parts of India,including South India where sambar originates.Using them in sambar reflects the regional cuisine and preferences.
   
6. To make sambar masala,in a small non-stick pan5red chillies(pandi) , broken into pieces.Primarily found inSouth Indian regions,particularlyTamil NaduandKerala,Pandi chillies contribute amild spicyelement to sambar masala in some recipes.
   

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