Vegetable Sambar

Vegetable Sambar is a beloved South Indian dish, a hearty stew enriched with toor dal, tamarind, and a medley of vegetables. The harmonious blend of spices and flavors creates a wholesome and aromatic experience.

Vegetable Sambar is a popular South Indian dish, a flavorful and aromatic stew made with toor dal (pigeon peas), a blend of vegetables, tamarind, and a medley of spices. This beloved recipe offers a harmonious balance of textures and flavors, combining the nuttiness of lentils with the tanginess of tamarind and the earthiness of vegetables. Sambar is known for its versatility, as various vegetables can be used, and it’s often enjoyed with rice, idli, dosa, or vada.

Origin

The origin of sambar is believed to be in the Southern regions of India, particularly in the states of Tamil Nadu, Karnataka, and Kerala. Sambar has a long history and has evolved over time as a quintessential part of South Indian cuisine.

The name “sambar” is said to have been derived from the Tamil word “chaampu” which means a mix of various items. It is believed that the concept of sambar was inspired by a similar dish called “amti” in Maharashtrian cuisine.

Sambar has historical ties to the Maratha ruler Shivaji’s reign in the 17th century, where a dish called “sambara” was introduced as a wholesome and nutritious meal for soldiers. Over the years, sambar underwent regional adaptations, incorporating local spices, vegetables, and flavors, resulting in the diverse variations seen today.

While the exact origin story may have variations, sambar’s popularity and significance in South Indian culinary culture are undeniable. It has become an integral part of daily meals, festive occasions, and is cherished for its unique blend of flavors, making it a symbol of the rich culinary heritage of the region.

Characteristics

1. Flavorful Broth: Sambar features a flavorful and tangy broth created by combining toor dal (pigeon peas), tamarind, and a blend of spices, creating a balanced taste profile.
2. Variety of Vegetables: It includes a mix of vegetables such as carrots, drumsticks, eggplant, okra, and more, contributing to both flavor and nutrition.
3. Aromatic Spices: A unique spice blend, including mustard seeds, fenugreek seeds, asafoetida, curry leaves, and sambar powder, adds complexity and aroma.
4. Lentil Texture: The toor dal in sambar offers a creamy, velvety texture that thickens the stew, adding body and a mild nutty flavor.

Accompaniments: It is often served with rice, idli (steamed rice cakes), dosa (fermented crepes), or vada (fried lentil fritters), creating diverse meal options.

Variations of sambar

1. Vegetable Sambar: The classic version made with a mix of vegetables like carrots, potatoes, beans, and more.
2. Tiffin Sambar: A thinner consistency sambar served with idli, dosa, or pongal. It’s typically less dense and more flavorful.
3. Arachuvitta Sambar: This version features freshly ground spice paste instead of sambar powder, enhancing the flavors.
4. Varutharacha Sambar: A Kerala-style sambar made with roasted coconut and spices, creating a rich and aromatic taste.
5. Udupi Sambar: A specialty of Udupi cuisine, it features a unique blend of spices and vegetables.

Vegetables for sambar

Recipe for vegetable sambar

Restaurant style Vegetable Sambar recipe

Vegetable Sambar is a popular South Indian dish, a flavorful and aromatic stew made with toor dal (pigeon peas), a blend of vegetables, tamarind, and a medley of spices. This beloved recipe offers a harmonious balance of textures and flavors, combining the nuttiness of lentils with the tanginess of tamarind and the earthiness of vegetables. Sambar is known for its versatility, as various vegetables can be used, and it’s often enjoyed with rice, idli, dosa, or vada.

Sambar

Author: Adventure foods Cooking Method: stewing Cuisine: Indian Courses: Indian curry Recipe Keys: curry High Protein S Sambar vegetarian

Print Recipe

Pin Recipe

0 Add to Favorites

Prep Time 10 min Cook Time 20 min Total Time 30 mins Difficulty: Beginner Servings: 8 Calories: 91 kcal Best Season: Suitable throughout the year

Ingredients

Servings

• 15 milliliters Oil
• 3 grams Mustard seeds
• 3 grams Dried red chilies
• 2 grams Curry leaves
• 2 grams Cumin seeds
• 200 grams Toor Dal
• 5 grams Green chilies
• 5 grams Garlic
• 25 grams Onion
• 25 grams Shallots
• 25 grams Tomato
• 10 grams Brinjal
• 20 grams Carrot
• 20 grams Beans
• 10 grams Broad beans
• 10 grams Radish
• 10 grams Drumstick (1 no)
• 25 grams Sweet potato
• 1 no Raw mango
• 2 grams Hing (Asafoetida)
• 10 grams Salt
• 25 grams Sambhar powder
• 5 grams Coriander leaves
• 15 milliliters Ghee
• 15 milliliters Tamarind water
• 20 grams Coconut (optional)
• 350 milliliters Water (For cooking dal)
• 1 liter Water (For overall)

Instructions

1. Pre preparation

   Soak the toor dal for 15 minutes after washing them for 2 times.

   In a pressure cooker add the soaked toor dal, little salt and cumin seeds, green chilies and water ( 1 inch above the dal ) and pressure for 3-4 whistles until completely mushy.

   Using a masher or laddle mash the dal and keep aside.

   Cut the onions into thin slices , remove the skin for shallots, thin slice the tomatoes.

   Peel garlic and mash it little.

   Wash and peel the skin of carrot and radish and strings f beans and broad beans and cut them into roundels or small cubes.

   Peel the drumstick, wash and cut the brinjal into 4 and wash and cut the sweet potato into big chunks and raw mango with or without seeds.

   Sweet potato is big chunk because it easily dissolves once cooked. Raw mango can be with seed or without seed. If the seed is small don't use if the seed is big then you can use. Any choice of vegetables can be used.
   Mark as complete

2. In a kadai or pan , add oil and once heated up add mustard seeds, dried red chilies and curry leaves. Let it crackle up.

   Then add the crushed garlic and once it turns golden brown and add the shallots, onions and cook till transparent. 

   Add a spoon of salt, tomatoes and cook till mushy.

   Then add the cut vegetables except sweet potato, raw mango. Cook for 10 minutes in medium flame.

   Add a tsp of salt, sambar powder and cook for 2 minutes. Also add the tamarind water and let it simmer little.

   Once done switch off flame and meanwhile keep the dal back in the stove and add water according to the consistency you need.

   Add the cooked vegetables and mix well. Let it boil nicely. Add the sweet potato and raw mango.

   Check the salt, add hing and also spice level if its less add more sambar powder.

   And let it boil for 10 minutes in medium flame. Once done you can add the grated coconut if u want but without coconut also it tastes good.

   Finally add ghee and coriander leaves and off the stove and close the lid and let it rest for 5 minutes.

   Sambhar powder recipe: https://foodiciouss.com/recipe/homemade-sambhar-powder-recipe/
   Mark as complete

Nutrition Facts

Serving Size 100 ml

Servings 8

---

Amount Per Serving

Calories 91kcal

% Daily Value *

Total Fat 4.7g8%

Saturated Fat 2g10%

Cholesterol 4mg2%

Sodium 494mg21%

Potassium 105mg3%

Total Carbohydrate 10.7g4%

Dietary Fiber 2.5g10%

Sugars 3g

Protein 2.8g6%

---

Calcium 20 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sambar powder recipe in home: https://foodiciouss.com/recipe/homemade-sambhar-powder-recipe/

You can use vegetables of your choice. Basic vegetables are given here.

This is the method used in restaurants and coconut is optional according to the taste palette.

 

Keywords: sambar, vegetable sambar, sambhar, sambar recipe, traditional sambar recipe, sambar idli, vegetable sambar recipe, south indian sambar, vegetables used in sambar, lentil stew, vegetables lentil stew, sambhar recipe, indian curry,

Rate this recipe: