How to cook sambar easily

Basics of Sambar That You Need to Know

Sambar is a symphony of flavors, a combination of earthy lentils, tangy tamarind, warm spices, and fresh vegetables. Each variation has its own regional spin, but all of them have one thing in common: they are made by boiling dal and veggies in water along with masala to create a broth that is both comforting and delicious. If you understand the basic idea behind sambar, you can play around with ingredients and taste combinations to create a sambar that perfectly suits your palate. The basic recipe and proportions are all you need to cook sambar. Cooked dal, veggies, tamarind extract, and sambar powder form the core sambar, which you can adjust in quantity and seasoning as per your preference. This approach is also easier, as you need to focus only on the basics, making the whole process simpler.

How to Choose the Lentils for Sambar?

The most common dal for sambar is toor dal or pigeon pea lentils, which is used for most recipes. However, there are plenty of other variations that use masoor dal, moong dal, or a mix of both, which also cook faster. In the quest to make sambar easily, choose toor dal and pressure cook it until it is soft and mushy. A small pinch of turmeric and a few drops of oil in the pressure cooker also ensure that the dal cooks evenly and takes on a nice color. Cooked dal also shortens the time for simmering as everything else cooks together, making the whole process fast and fuss-free.

Picking the Vegetables for the Quickest Cooking

Almost all kinds of vegetables can be added to sambar, so the choice is completely up to you. When it comes to making easy sambar, stick to those that cook fast, like carrots, drumsticks, tomatoes, pumpkin, beans, okra, and onions. Pumpkins and carrots are sweet and bring a touch of creaminess to the dish, while tomatoes and drumsticks make it taste more like traditional sambar. However, chopping them into medium-sized pieces and adding the slowest-cooking veggies first also helps them get cooked quickly. Using frozen veggies or pre-cut sambar vegetable mix is also a convenient option when time is short. You can also use seasonal vegetables that you like and are easy to find or even make sambar without vegetables.

Buy Ready-Made Sambar Powder

Buying ready-made sambar powder is a great way to make the process of making sambar easier. Available in almost every supermarket and Indian grocery store, these mixes have roasted spices such as coriander seeds, red chilies, fenugreek seeds, cumin, and curry leaves. They provide deep and complex flavors without the need to roast and grind the masala, making it an ideal shortcut. While homemade powder is always better and worth trying out, good-quality store-bought sambar powder can save time and also has good consistency. When you add the sambar powder at the right time, preferably after the veggies start softening, it helps in the even infusion of flavors. Pick the brand that you like best and adjust the quantity to your taste for the perfect level of spice and flavor in your sambar.

Easy Tamarind Extract Preparation

Tamarind is what gives sambar its tangy, sour flavor and is an essential part of the recipe. However, you do not need to go through the hassle of extracting tamarind yourself; all you need is a small piece of tamarind that you soak in warm water for five minutes. Squeeze it with your hands and strain the water that comes out of it to use in the sambar. You can also use tamarind paste, which is readily available and also a good time-saver. A teaspoon or two should be enough for a medium-size pot of sambar, but you can adjust the quantity as per your taste and desired level of tanginess. Add the tamarind extract to the sambar towards the end of cooking, or it may become bitter and lose its brightness.

Tempering to the Rescue

Tempering is the process of adding roasted whole spices to hot oil to release their aromas and flavors, and in sambar, it is also called ‘tadka’. A simple tempering of mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida powder is more than enough to add flavor to sambar. Add a neutral oil like sunflower or refined oil or even ghee, heat it, and then add the ingredients for tempering. Once the mustard seeds start to crackle, turn off the heat and add this to the cooked sambar. Temperings are one of those little extra steps that are very important in Indian cooking, which can make the food taste distinctly more Indian. In other words, it makes the sambar taste unmistakably like sambar.

Combine the Dal, Veggies, and Spices for Sambar

Dal and veggies are the two stars of the sambar show, and the moment they come together in a pot, sambar comes alive. Add the pressure-cooked dal to the pot of cooked veggies, along with water to adjust the consistency of the sambar. Stir in the sambar powder, salt, and turmeric powder and let it simmer. The simmering step helps to blend the flavors of the different components and is essential to get the sambar’s taste right. Add the tamarind extract at this stage too, or it may get overcooked and bitter. Once everything is added, a short simmer should be enough for the sambar to come together.

Adjust the Consistency of Sambar to Taste

Sambar is thicker or more watery depending on where you are from and your personal preference. In this recipe, you can make your sambar as thick or thin as you like, so consistency is entirely up to you. But for easy sambar, the consistency is best when it is medium-thick, so it coats the back of the spoon but is still pourable. If you feel that the sambar is too thick, you can add some warm water to it, and if it is too watery, just let it simmer uncovered for a few minutes. Consistency is important in sambar as it decides whether it should be paired with idli or dosa, or rice. It also decides the amount of sambar you have to take with your rice or idli, or dosa.

A Few Tricks to Make Sambar Faster

There are a few shortcuts that you can use to make sambar faster. You can pressure-cook the dal and vegetables together for less cooking time, although do not add the more delicate veggies for too long. Use tamarind paste rather than raw tamarind to save time. Instant sambar in an instant pot is also quick and easy; just add all the ingredients except for the tempering and cook for a regular cycle. Instant pots cut the cooking time by a significant amount, making sambar even easier to make. Pre-cut vegetable mixes, frozen drumsticks, and pumpkin are also other time-saving options that you can take advantage of. These little tricks can make even a weekday easier when you want to enjoy a home-cooked meal of sambar with rice.

A Few Simple Ingredients to Enhance the Flavor of Sambar

A few additional ingredients that you can add to sambar to enhance its flavor include grated coconut or coconut milk, which makes it kerala-style sweet and creamy. Jaggery is another good addition that balances the sourness of the tamarind and adds to the flavor. A handful of fresh coriander added towards the end brings in a freshness to the sambar. Fenugreek powder or freshly crushed black pepper can also be added for more depth of flavor. These simple additions do not take much time and effort but add a lot of flavor to the sambar.

Serve Sambar with the Right Pairing

The best way to enjoy sambar is to serve it with the perfect accompaniment. It is ideally paired with steamed rice, idli, dosa, vada, or even pongal, and consistency can be adjusted according to what you are having with it. The sambar with rice is slightly more watery, while the sambar for idli or dosa can be a bit thicker. A spoonful of ghee on hot rice topped with sambar is all you need for a comforting, hearty meal. Sambar also goes very well with fresh coconut chutney, papadam, or pickle. You can also serve sambar as it is, as it is quite filling on its own.

Storing and Reusing Leftover Sambar

Sambar keeps well and tastes even better the next day as the flavors blend and develop. Allow it to cool and then refrigerate it in an airtight container for up to two days. Gently reheat the sambar, adding a little water to loosen it if it has thickened too much. Leftover sambar also makes a great base for soup or can be mixed with rice for sambar rice. You can even serve it with dosa batter, making a quick dinner that does not require much effort. Storing sambar the right way also means minimum wastage and maximum enjoyment of your sambar.

Conclusion

Cooking sambar easily is only possible when you know what the key elements are. With a good quality sambar powder and easy shortcuts that do not affect the sambar’s flavor, you can make sambar quickly at home. A tempering at the end releases a burst of flavor and aroma, which is very important in sambar. Consistency is also important in sambar as it should not be too thick or too watery. Knowing this, you can serve it with different dishes and enjoy sambar on any day. The more you make sambar, the more it becomes a part of your repertoire, and before you know it, it will become a kitchen staple. Sambar is the kind of food that tastes even better when made at home, and once you have mastered the basics, there are no limits to the variations you can create.