Sambar recipe, South Indian sambar at home | Glutenfreewhisk

 With the perfect sambar masala powder, you get the perfect sambar at home. The sweet, tangy, spicy and flavorful goodness that you can enjoy with rice, idli or dosas. I personally love South Indian cuisine and can eat dosa and coconut chutney daily. Since I have started making my own sambar masala powder and podi masala at home, there is no stopping and I always have these two in my refrigerator. As soon as a batch is over my next batch is ready and stored. That is the love I have for South Indian food. 

To get a good sambar you are required to have a good sambar masala powder. A question that a lot of people ask or search is which dal or dals are used to make sambar masala? There are three dals that are used in sambar masala that makes it high in protein and rich in flavors. These are aarhar (also known as toor dal), chana dal and urad dal. The mix of these roasted dals with other spice mix makes the best sambar masala ever. For the recipe of sambar masala, you can check my recipe for the same already shared earlier. Also, if you have tried podi in authentic south Indian restaurant then you will how beautiful podi makes your dosa and idli eating experience. To learn how to make podi masala at home, you can check my recipe for the same.

Sambar is comfort food for many and being this healthy and easy to make I can understand why. Every household has their own sambar masala recipe with little changes and variations and the small shallots, drumsticks are a must when you think of sambar right and I haven't added any of it. The season I shot this recipe, drumsticks are not available in North India during that time, and I avoid onions as much as I can. Although, the small shallots are sweet and really tasty, but I decided to skip them. But as I said there are variations in sambar recipe for every household that's what that makes this recipe so beautiful. Make it as thick or as runny as you like it is healthy, super comforting and tasty.

Generally, I don't make a lot of savory recipes at home. I sometimes make kebabs, soups, a few chutneys regularly. Nothing more than that. Gluten-free pasta, noodles are rarely made and I prefer eating my regular simple food made by my mother.  But I have started making my own dosas and sambar and I felt like when I can make them then everyone should try it because it is easy. Podi and sambar masala you can make once and store. It is so convenient and you can fix yourself a meal in just half an hour. And if you want to make dosa then just clean, wash and soak the rice and lentils and the natural fermentation process will do its magic. Honestly, it is not difficult. You just have to try it once.

For some good savory recipe, you can check my coconut chicken curry recipe because this sambar is a vegetarian recipe. While writing this one I realized there is a non-vegetarian version of sambar as well and I am intrigued now and will make it some hopefully. 

If you still don't want to make your own sambar and podi masala and if you are a local from Haldwani, Uttarakhand or nearby, just head to my Instagram page Gluten_free_whisk and DM me. I will make fresh podi and sambar masala/powder and you can pick it up. For podi all you gave to do is spread it on your idli and dosa add a lot of ghee over it and indulge. For sambar masala all you have to do is add salt, turmeric and dried raw mango additionally while making sambar with my sambar masala powder and follow the recipe below and indulge.

I love eating my podi masala on my mazie flour roti with ghee and it is so so indulgent.

INGREDIENTS -

4-5 tbsp sambar masala powder (homemade)

3-4 dried raw mango slices

salt, to taste

1.5 tsp turmeric powder

2 tbsp oil

1.5 tsp cumin seeds

1 whole spring of curry leaves, whole

1 potato, diced

2 carrots, diced

Half a bottle gourd (lauki), chopped

1 cup yellow pumpkin, diced

1 big tomato puree with 2-3 cloves of garlic

2 tbsp brown sugar

1 tsp roasted cumin powder

water, as required

METHOD - 

1. In a thick bottom pan take oil, heat it a little then crackle cumin seeds and curry leaves. Once done add the tomato and garlic puree, a little water and mix it all.

2. Now add dried mango slices, turmeric powder, salt and let it all cook well. The masala will come together once done.

3. Now add the chopped vegetables of choice. I have used bottle gourd, yellow pumpkin, carrots, and potato. Give it a gentle mix. Now add water soaking all the vegetables in to allow everything to cook in simmer.

4. Add salt to taste, roasted cumin powder and brown sugar. Cover and let it cook.

5. Once the vegetables are cooked, increase the heat or flame and bring the curry of the sambar to your consistency of choice. I like it a little thick, but sambar generally is runny, so choice is yours.

6. Serve with rice, idli or dosas and indulge.

Note - You can replace dried raw mango with any other sour ingredient like lemon juice, imli pulp but I prefer using this dried raw mango. The choice of vegetables is completely yours you can add beans, drumsticks, sweet potato or any other vegetable to your liking and availability.

Check the full recipe on YouTube (Gluten_free_whisk) - Sambar recipe at home.

Sambar recipe at home | Glutenfreewhisk

Sambar vegetarian recipe | Glutenfreewhisk