Sambar or sambhar or Sambaaru, is a dish common in South India and Sri Lankan Tamil cuisines, made of toor dal. A variant of Sambar called Pappuchaaru is more common in Andhra Pradesh.
Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment.
- 1/2 Cup coriander seeds
- 1/4 Cup cumin seeds
- 1/4 Cup chana daal (large split yellow lentils)
- 1/4 Cup urad daal (black gram)
- 1/4 Cup fenugreek seeds
- 1/4 Cup black peppercorns
- 1/4 Cup dry red chilli flakes
- 1/4 Cup grated dessicated coconut
- 1/4 Cup mustard seeds
- 20 Dried curry leaves
- 2 Tablespoons tumeric powder
- 2 Teaspoons asafetida powder
How to make a Sambar Masala Power
- Roast all the ingredients – except the asafetida – on a hot griddle till they begin to release their aroma.
- Cool on a tray.
- Add the asafetida and grind into a fine powder.
- Store in an air-tight container.