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Tamil Nadu Sambar Curry

Tamil Nadu Sambar Curry is a traditional Indian (from Tamil Nadu) recipe for a vegetarian curry of split pigeon peas and vegetables in an onion and tomato base flavoured with hot tempering. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tamil Nadu Sambar Curry.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesVegetable RecipesBean RecipesIndian Recipes


This is the traditional recipe for Sambar from Tamil Nadu, south India. There is also a Keralan version of this dish. The ‘drumsticks’ referred to in this recipe are the young seed pods of the drumstick tree Moringa oleifera. If you don’t have access to drumsticks substitute long beans.

Ingredients:

For the Tamarind Extract:
1 tbsp tamarind
80ml (1/3 cup) hot water

For the Dal:
100g (1/2 cup) tur dal or arhar dal (split pigeon peas)
½ tsp ground turmeric
325-450ml (1 ½ to 1 ¾ cups) water (or as needed)

For the Vegetables:
100g (1 to 1 ½ cups) mixed, chopped, vegetables (eg okra, French beans, potatoes, aubergines [brinjals], pumpkin)
1-2 moringa drumsticks, scraped and chopped into 8cm (3 in) lengths
6 pearl onions
1 tomato, diced
½ tsp ground turmeric
½ tsp Kashmiri chilli powder
500ml water (or as needed)
1 ½ tbsp sambar powder

For the Tempering:
2 tbsp sesame oil
½ tsp mustard seeds
1-2 dry red chillies, halved
12 curry leaves
2 pinches asafoedita (hing)
6 fenugreek seeds

To Garnish:
1 tbsp chopped coriander (cilantro) leaves
4 dry red chillies (optional)

Method:

For the tamarind extract: Soak the tamarind in hot water for about 30 minutes. Squeeze the tamarind into the water then strain and reserve the liquid.

For the lentils, rinse the dal a few times under cold, running, water. Add the dal along with ½ tsp turmeric to a pressure cooker with 450ml water. Secure the lid and pressure cook on medium heat for 9 to 10 minutes.

Allow the pressure to reduce naturally then mash the dhal with a spoon. Cover and set aside.

For the vegetables, combine the chopped vegetables in a pot along with the pearl onions and tomato. Sprinkle over the turmeric, Kashmiri chilli powder and salt to taste. Add 500ml water and stir to combine. Place over medium-low heat and cook for about 20 minutes, until the vegetables are almost (but not completely) cooked. At this point stir in the tamarind liquid along with the sambar powder.

Mix well to combine then add the mashed dhal. Bring to a boil over medium-low heat. Skim off any froth that appears on the surface then take off the heat, cover and set aside.

For the tempering, heat 2 tbsp of sesame oil in a small pan. Once hot, add the mustard seeds and allow to splutter (about 90 seconds). At this point add the dry red chillies followed immediately by the curry leaves, methi seeds and asafoetida. Continue frying until the curry leaves become crisp then immediately pour the tempering into the hot sambar.

Place the pan, covered, back on the heat and cook for a further 4 minutes. Serve hot, garnished with the dried chillies and the coriander leaves.

Serve sambar with steamed rice, idli, dosa or medu vadai or uttapam.