Sambar, for those unfamiliar with the term is a
South Indian dish made with vegetables and lentils, flavored with tamarind
extract and spice powders. It is one of the most popular dishes served as an
accompaniment for rice, dosa, idly, and more. Special occasions like weddings
and birthdays are quite incomplete without this delicacy. But the thing about
sambar is that almost every household has their own recipe for it. Some use a powder,
some don’t, some use coconut while some swear against it…you get the drift,
right?
I used to rely on a store bought powder too until
a few years ago, when our former neighbor in Chennai offered to make some for
us. Aunty came over and demonstrated the process and I jotted down the
approximate measurements and steps. She made enough to last me for quite a long
time, so I did not bother to try making my own. Finally, when the stocks
started dwindling, I decided to give it a try…and the rest is sambar history.
Ingredients (to make about 1 cup)
1 tsp - Fenugreek seeds
(methi)
3 tbsps - Split Bengal gram
(chana dal
1 tbsp - Coriander seeds
(dhania)
6-10 (depending on taste) - Dried red chilies, preferably the round variety
Method
Heat a small pan, on medium heat, and add the
fenugreek seeds. Toast until they turn slightly darker and start spluttering.
Remove onto a plate.
Add the split Bengal gram to the same pan and
sauté for 2-3 minutes, or until the dal turns a shade darker. Add to the plate.
Sauté the dhania for 2 minutes or until they
become crunchy (try pressing them with a spatula and they should crack easily).
Remove onto the plate.
Finally, add the red chilies and sauté for 2
minutes or until they give out an aroma.
Now you have all your ingredients roasted and
ready to powder.
Allow them to cool a bit, place in a
blender/mixie, and make a fine powder. Store in an airtight container to
maintain the freshness. You can even put it in the refrigerator, if you will
not be using it too often.
I don’t have exact measurements for the
lentils/tamarind/and other ingredients that go into the sambar, but I’ll
definitely add a sambar recipe soon. Until then, for those
who already know how to use the podi, go ahead and try this one. I am sure
you’ll not go back to store bought ones again. Bon Appètit.
Note: I have used long red chilies in this batch and
they work fine too. You can always use lesser chilies in the powder and
compensate by using chili powder when making the actual sambar.
