Vegetable Sambar Recipe
South Indian Vegetable Sambar is a very familiar and infallible dish among South Indian cuisines. It has been a quite a challenge to understand the origin of the Sambar. It is referred as Sambar in Tamilnadu & most parts of Karnataka, 'Huli' in south of Karnataka, Pulusu in Andhra. The word sambar stems from Tamil word 'Chaamparam' - meaning a vegetable dish cooked with spice ingredients.
The references of Sambar legacy dates back to 15th and 16th century during Vijayanagar Empire or even earlier than that. The earliest known reference in historical scriptures of Amuktamalyada which refers as "sambarampuchintapandu" - 'the ripe tamarind mixed with all ingredients to prepare sambar' suggest that Sambar, Sambar spices with Tamarind were an integral part of SouthIndian cuisine from ages.
In another reference, Tallapaka Annamacharya mentions 'Pulusu' in Telugu - dish with tamarind & sweetness.
In south part of Karnataka this dish is famoulsy termed as 'Huli' - described as toor dal cooked with vegetables, jaggery, tamarind and coconut as mentioned in a Kannada text written by Govinda Vaidya (a poet in the court of Wodeyar king Kanteerva Narasa Rajendra Vijaye) that dates back to the year 1648.
It is also believed that Maratha ruler Sambhaji was served with delicious Sambar during his visit to Tanjavur in Tamilnadu and hence the name after the guest.
Irrespective of the origin and regions, Sambar has and is still winning hearts of every Foodie as a tasty, tangy, healthy staple food. Refer the below recipe to prepare SouthIndian Sambar and relish the mouthwatering cuisine.
- Pressure Cook 1 cup Lentil/toor Dal in 600 ml water with pinch of Anargha Turmeric powder and 1 TS oil (optional) until soft for 2-4 whistles on medium flame.
- Soft Cook ~ 4 cups of your Favorite mixed Veggies with ~ 1 Lt water untill tender.
- Mix the baked lentil/toor dal and vegetable stock, Add 1.5 to 2 table spoons of Anargha Sambar Powder and cook under medium flame for about 5 mins.
- Allow the lentil and veggies to mingle with flavour of sambar powder and ensure it is little thick but pouring consistency.Optional : If you like it spicier, add 1/2 table spoon of Anargha Red chilli powder as well.
- Add 4 TS of tamarind juice, Salt to taste, 1 TS of Jaggery, 1 cup of fresh grated coconut and allow the sambar to cook for ~ 5 mins.
- Meanwhile, Prepare the Tempering with 2 TS of Ghee or Oil in a small pan. When the Ghee or oil is hot, Add 1/2 TS of mustard seeds, 1/2 TS of cumin seeds, 3-4 broken dried Red chilles, 1/2 cup of Fresh curry leaves till it turns crisp and add pinch of Hing to enhance the flavour. Pour the tempering in boiling Sambar.
- Serve and relish the Piping Hot Flavourful South Indian Vegetable Sambar with Rice, Idli, Vada, Dosa.
Expert suggestions :
Try below combination in place of mixed vegetables with Anargha Sambar Powder
- Small Onion (Shallot) + Baby Potato + Lentil Sambar.
- Carrot + Baked Desi Cheakpea Sambar.
- Brinjal + Baked Blackeyed peas Sambar.
- Raw Jackfruit + Baked Blackeyed peas Sambar.
- Amaranth leaves or Spinach leaves + Baked Desi brown Chickpea Sambar.
