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“Sambar Recipes Made Simple: Quick and Delicious Meals for Busy Foodies!”

Sambar - How To Make Sambar Recipe Story - Cubes N Juliennes

Sambar is a popular South Indian dish made with lentils and vegetables, and it comes in various regional variations across India. Here are some different types of sambar recipes found in different parts of India:

  1. Tamil Nadu Style Sambar: This is the most common and traditional type of sambar, made with toor dal (pigeon peas), tamarind, and a unique spice blend called sambar powder. It is typically accompanied by vegetables like drumsticks, brinjal (eggplant), carrots, and radish.
  2. Karnataka Style Huli Saaru: Huli Saaru is the sambar variation from Karnataka. It uses a similar base of toor dal and tamarind, but it may have a slightly different mix of spices. Additionally, some versions incorporate coconut to enhance the flavor and richness.
  3. Kerala Style Sambar: Kerala sambar is made with a mix of different lentils like toor dal, moong dal, and masoor dal. The special touch comes from the addition of grated coconut and roasted spices, making it more aromatic and creamy in texture.
  4. Andhra Pradesh Style Pappu Charu: In Andhra Pradesh, sambar is known as Pappu Charu. It is made with toor dal, tamarind, and a unique blend of spices like cinnamon, cloves, and fenugreek, which gives it a distinct taste.
  5. Maharashtra Style Varan: In Maharashtra, sambar is called Varan, and it is a simple and comforting dish made with toor dal, tamarind, and minimal spices. It is often enjoyed with steamed rice.
  6. Gujarat Style Gujarati Dal: Gujarati Dal is a sweet and tangy version of sambar, made with toor dal, tamarind, and jaggery. It is flavored with curry leaves, mustard seeds, and cumin seeds, and sometimes, a pinch of asafoetida.
  7. Rajasthan Style Dal Baati Churma: Dal Baati Churma is a popular dish in Rajasthan, where the dal is a unique version of sambar, usually made with a combination of lentils like chana dal and moong dal. It is generously spiced with red chili and other aromatic spices.
  8. Odisha Style Dalma: Dalma is a traditional sambar-like dish from Odisha, made with lentils and an assortment of vegetables like pumpkin, raw banana, and drumsticks. It has a mild and soothing taste.
  9. Bengali Style Chholar Dal: Chholar Dal is a Bengali version of sambar, made with chana dal (Bengal gram) and coconut, giving it a sweet and nutty flavor.

Each region in India has its unique twist to the classic sambar, making it a versatile and beloved dish enjoyed by people all over the country.

Certainly! Below are step-by-step instructions for two popular sambar recipes: Tamil Nadu Style Sambar and Kerala Style Sambar.

Tamil Nadu Style Sambar:

Sambar - How To Make South Indian Sambar Recipe - Cubes N Juliennes

Ingredients:

  • 1 cup toor dal (pigeon peas)
  • 1 small lemon-sized tamarind ball
  • 2 cups mixed vegetables (drumsticks, brinjal, carrots, radish)
  • 1 medium-sized onion, chopped
  • 2 ripe tomatoes, chopped
  • 1 tablespoon sambar powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 2 tablespoons cooking oil
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Steps:

  1. Rinse the toor dal thoroughly and pressure cook it with 3 cups of water, turmeric powder, and a drop of oil until it is soft and well-cooked. Set aside.
  2. Soak the tamarind in 1 cup of warm water and extract the tamarind juice. Set aside.
  3. In a large pot, heat 1 tablespoon of cooking oil. Add mustard seeds and cumin seeds. When they start to splutter, add dried red chilies, asafoetida, and curry leaves.
  4. Add chopped onions and sauté until they turn translucent.
  5. Now, add the chopped tomatoes and cook until they become soft and mushy.
  6. Add the mixed vegetables and sauté for a couple of minutes.
  7. Pour the tamarind juice into the pot and bring it to a boil. Add sambar powder and salt. Mix well.
  8. Let the vegetables cook in the tamarind broth until they become tender.
  9. Once the vegetables are cooked, add the cooked toor dal to the pot and mix everything together.
  10. If the sambar is too thick, add some water to achieve the desired consistency. Let it simmer for a few more minutes.
  11. Garnish with chopped fresh coriander leaves.
  12. Serve hot with steamed rice or idli.

Kerala Style Sambar:

Easy Kerala Style Varutharacha Sambar Recipe + Video

Ingredients:

  • 1/2 cup toor dal (pigeon peas)
  • 1 small lemon-sized tamarind ball
  • 1 cup mixed vegetables (potato, carrot, drumstick, beans)
  • 2 tablespoons grated coconut
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • A few curry leaves
  • 2 tablespoons coconut oil
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Steps:

  1. Pressure cook the toor dal with 2 cups of water and turmeric powder until it becomes soft and mushy. Set aside.
  2. Soak the tamarind in 1 cup of warm water and extract the tamarind juice. Set aside.
  3. In a blender, grind grated coconut, cumin seeds, and dried red chilies into a smooth paste. Set aside.
  4. In a large pot, heat coconut oil. Add mustard seeds and curry leaves. When the mustard seeds splutter, add the mixed vegetables and sauté for a few minutes.
  5. Pour the tamarind juice into the pot and bring it to a boil. Add salt.
  6. Let the vegetables cook in the tamarind broth until they become tender.
  7. Add the ground coconut paste to the pot and mix well.
  8. Add the cooked toor dal to the pot and mix everything together.
  9. Let the sambar simmer for a few more minutes, allowing the flavors to blend.
  10. Garnish with chopped fresh coriander leaves.
  11. Serve hot with steamed rice, idli, or dosa.

Enjoy these flavorful and aromatic sambar recipes, each representing the distinct tastes of Tamil Nadu and Kerala!

Certainly! Here are two more different sambar recipes from different regions of India:

Andhra Style Tomato Pappu:

Andhra style dal-Tomato Pappu recipe| Tastymunchy

Ingredients:

  • 1 cup toor dal (pigeon peas)
  • 2 large tomatoes, chopped
  • 2 green chilies, slit
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • A pinch of asafoetida (hing)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • A few curry leaves
  • 2 tablespoons cooking oil
  • Salt to taste
  • Chopped coriander leaves for garnish

Steps:

  1. Rinse the toor dal thoroughly and pressure cook it with 3 cups of water, turmeric powder, and a drop of oil until it is soft and well-cooked. Set aside.
  2. In a large pot, heat oil. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves.
  3. Add chopped tomatoes and green chilies to the pot. Sauté until the tomatoes turn soft and mushy.
  4. Add red chili powder and salt. Mix well and cook for a minute.
  5. Pour the cooked toor dal into the pot and mix everything together.
  6. Adjust the consistency of the dal by adding water if necessary. Let it simmer for a few minutes.
  7. Garnish with chopped coriander leaves.
  8. Serve hot with steamed rice or roti.

Bengali Style Bhaja Muger Dal:

Sobji diye masoor dal/Bengali red lentil soup with vegetables - YouTube

Ingredients:

  • 1 cup moong dal (split yellow lentils)
  • 2 tablespoons ghee or clarified butter
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 dried red chilies
  • 1 bay leaf
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon sugar
  • 1 tablespoon grated coconut
  • A few raisins (optional)
  • Salt to taste
  • Chopped coriander leaves for garnish

Steps:

  1. Dry roast the moong dal in a pan until it turns aromatic and changes color slightly. Rinse the roasted dal and pressure cook it with 2 cups of water and turmeric powder until it becomes soft. Set aside.
  2. In a separate pan, heat ghee. Add cumin seeds, mustard seeds, dried red chilies, bay leaf, and asafoetida.
  3. Add the cooked moong dal to the pan and mix well.
  4. Stir in roasted cumin powder, sugar, grated coconut, and raisins (if using).
  5. Add salt to taste and adjust the consistency of the dal by adding water if needed.
  6. Let the dal simmer for a few minutes, allowing the flavors to meld.
  7. Garnish with chopped coriander leaves.
  8. Serve hot with steamed rice.

These sambar recipes represent the diverse flavors of Andhra Pradesh and West Bengal, adding to the rich tapestry of Indian cuisine! Enjoy the delightful tastes of these regional sambar variations.

Of course! Here are two more delicious sambar recipes from different regions of India:

Maharashtrian Style Zunka Bhakar Dal:

Recipe: Mayur's Maharashtrian Zunka - Rediff.com

Ingredients:

  • 1 cup chana dal (split chickpeas)
  • 2 tablespoons grated jaggery
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • A pinch of asafoetida (hing)
  • 2-3 dried red chilies
  • A few curry leaves
  • 2 tablespoons cooking oil
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Steps:

  1. Rinse the chana dal thoroughly and pressure cook it with 3 cups of water and turmeric powder until it is soft and well-cooked. Set aside.
  2. In a large pan, heat oil. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves.
  3. Add the cooked chana dal to the pan and mix well.
  4. Stir in grated jaggery, red chili powder, garam masala, and salt. Mix everything together.
  5. Adjust the consistency of the dal by adding water if needed. Let it simmer for a few minutes.
  6. Garnish with chopped fresh coriander leaves.
  7. Serve hot with bhakri (Maharashtrian flatbread) or rice.

Goan Style Daliso Masoor Dal:

Whole Masoor Dal Recipe - BFT .. for the love of Food.

Ingredients:

  • 1 cup masoor dal (red lentils)
  • 1 small onion, finely chopped
  • 1 tomato, chopped
  • 1/2 cup grated coconut
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • 4-5 cloves garlic, minced
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 tablespoon tamarind pulp
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 2 tablespoons cooking oil
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Steps:

  1. Rinse the masoor dal thoroughly and pressure cook it with 2 cups of water and turmeric powder until it becomes soft. Set aside.
  2. In a blender, grind grated coconut, mustard seeds, cumin seeds, dried red chilies, and minced garlic into a smooth paste. Set aside.
  3. In a large pan, heat oil. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves.
  4. Add finely chopped onions and sauté until they turn translucent.
  5. Add chopped tomatoes to the pan and cook until they become soft and mushy.
  6. Pour the coconut paste into the pan and mix well.
  7. Add red chili powder, tamarind pulp, and salt. Mix everything together.
  8. Add the cooked masoor dal to the pan and stir well to combine all the flavors.
  9. Adjust the consistency of the dal by adding water if needed. Let it simmer for a few minutes.
  10. Garnish with chopped fresh coriander leaves.
  11. Serve hot with rice or Goan bread (poee).

Enjoy the diverse flavors of Maharashtra and Goa with these unique and delicious sambar recipes!

Certainly! Here are two more delightful sambar recipes from different regions of India:

Punjabi Style Dal Makhani:

Dal Makhani Recipe | Restaurant Style Creamy Dal Makhani | Kanak's Kitchen  | - YouTube

Ingredients:

  • 1 cup whole black urad dal (black gram lentils)
  • 1/4 cup rajma (kidney beans)
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 cup heavy cream
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Steps:

  1. Rinse the black urad dal and rajma and soak them in water overnight.
  2. Drain the water and pressure cook the soaked dal and rajma with enough water and a pinch of salt until they become soft and well-cooked. Set aside.
  3. In a large pot, heat butter and oil. Add cumin seeds and let them splutter.
  4. Add finely chopped onions and sauté until they turn golden brown.
  5. Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.
  6. Add tomato puree to the pot and cook until the oil separates.
  7. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
  8. Pour the cooked dal and rajma into the pot and mix everything together.
  9. Let the dal simmer on low heat for about 30 minutes, allowing the flavors to meld.
  10. Stir in heavy cream and let it cook for another 5 minutes.
  11. Garnish with chopped fresh coriander leaves.
  12. Serve hot with naan, roti, or steamed rice.

Assamese Style Omita Khar:

o'tenga - an Assamese Kitchen In Mumbai Is Bringing Authentic Flavours To  Your Doorstep

Ingredients:

  • 1 cup arhar dal (split pigeon peas)
  • 1 raw papaya, peeled and diced
  • 1/2 teaspoon baking soda
  • 1 tablespoon mustard oil
  • 1 teaspoon fenugreek seeds
  • 2 dried red chilies
  • A handful of spinach leaves
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 cups water
  • Salt to taste

Steps:

  1. Rinse the arhar dal and soak it in water for 30 minutes.
  2. Drain the water and pressure cook the dal with 2 cups of water and a pinch of salt until it becomes soft. Set aside.
  3. In a separate pot, boil the diced raw papaya in water with a pinch of baking soda until it becomes tender. Drain and set aside.
  4. In a large pan, heat mustard oil until it starts smoking. Turn off the heat and let it cool down slightly.
  5. Reheat the mustard oil and add fenugreek seeds and dried red chilies. Fry until they release their aroma.
  6. Add grated ginger and garlic to the pan and sauté for a minute.
  7. Add boiled raw papaya and spinach leaves to the pan. Mix well.
  8. Pour the cooked arhar dal into the pan and stir everything together.
  9. Add salt to taste and let the dal simmer for a few minutes on low heat.
  10. Serve hot with steamed rice.

These sambar recipes showcase the diverse culinary traditions of Punjab and Assam, adding more flavors to your sambar repertoire! Enjoy these regional variations with your loved ones.

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