Sambar is one of the favorite side dishes among South Indians which can either be served with idli or dose or rice. It is basically a thick coconut gravy with or without lentils accompanied with a variety of vegetables. There are varieties of sambar that can be prepared. Even in Southern India, the way the same sambar is prepared varies from region to region. The key to all these varieties of sambar is the inherent ‘Sambar Masala’ that is used.
Sambar masala is either instantly prepared for the particular sambar that is being cooked or ready made pre-prepared/store purchased sambar masala powder is used while preparing the sambar.
I follow either ways while preparing sambar, depending on the availability of time. Nevertheless, I always keep homemade sambar masala powder handy as this helps me save time when I actually have to prepare the sambar and at the same time I can bring in the customised flavour and taste to the sambar that I prepare.
When I say masala, don’t get scared. It is definitely not as difficult as ascending a hill!!! It is just a 10 minutes job and you have your ‘Homemade Sambar Masala’ ready.
Furthermore, the chilli that I have use here is Kashmiri chilli. Kashmiri chilli is well known to be high on color and low on hotness/spice, which is what I desire for in my sambar.
Sambar recipes using this sambar masala :
Total time : 10 minutes
Cooking time : 5 minutes
Preparation time : 5 minutes
Servings : 150 grams
Ingredients :
Red Chilli : 12
Urad Dal : 3 tbsp.
Menthe / Fenugreek : 1/4th tbsp..
Coriander seeds : 6 tbsp.
Jeera : 1.5 tbsp.
Heeng : ½ tbsp..
Curry leaves : Few
Method :
- Fry red chillies in oil until the chillies become a little stiff and soaked. Fry in medium flame
- Add urad dal, fenugreek seeds and fry till urad dal turns light brown
- Add cumin seeds, coriander seeds and asafoetida and fry till the seeds are roasted
- Finally, just before taking the masala off flame, add curry leaves
- Let it cool for a few minutes
- Grind the fried ingredients together finely and store in an air tight container
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The Sambar masala powder stays for about 1 to 2 months and can be used for about 3 to 4 times of Sambar preparation each for about 4 people.
Sambar Masala Stories :
During our stay in Germany, I had made quite a few international friends. One of them being a 70 year old German lady. The first time she saw me and my daughter in the neighbourhood, she was reminded of her short stay in India, and so she approached us and to my utter surprise spoke to us in Kannada. Well, the friendship that started then, continued till we came back to India. During our stay, I had invited her for breakfast / lunch on a couple of occasions and all that she loved was the sambar that I prepared for her. She demanded for dose and idli with sambar everytime I invited her. When it was time for us to leave, she asked me if I can give her some sambar masala that I used in my sambar. I was so touched that I prepared some and shared with her. Whenever I prepare sambar masala now, I am reminded of her.
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