Sambar

Sambar is eaten every day in South India – with rice, idli or dosa. Drumsticks (moringa) are traditional, but carrots, aubergine, pumpkin and okra all work.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 5
• Prep 15 min
• Cook 40 min
• Vegan · gluten-free
• Famous in Tamil Nadu

Ingredients

• 150 g toor dal
• ½ tsp turmeric
• 400 g vegetables (drumstick, aubergine, carrot, pumpkin, okra)
• 1 small onion or 8 shallots
• 1 tomato, chopped
• 1 tbsp tamarind paste
• 2½ tsp sambar powder
• 1½ tsp salt
• 1 tsp jaggery or sugar
• For tempering: 1 tbsp oil, 1 tsp mustard seeds, 2 dried red chillies, 1 pinch hing, 1 sprig curry leaves
• Fresh coriander

Method

1. Cook toor dal with turmeric and 500 ml water until very soft. Mash well.
2. Cook the vegetables, onion and tomato in 400 ml water with salt until just tender, about 10 minutes.
3. Add tamarind, sambar powder and jaggery and simmer 5 minutes.
4. Add the dal and simmer 8–10 minutes. Add water if it is too thick.
5. For the tempering, heat oil, add mustard seeds; when they pop add red chillies, hing and curry leaves. Pour over the sambar and add coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.