A typical South Indian dish which is usually served as a first course as part of any South Indian meal. A vegetarian dish that can be made with almost any vegetable. This basic recipe is made with 2 essential ingredients: ‘Tamarind’ and ‘Sambar Powder’; A spice blend found on the spice shelf of any South Indian home.
You can make your own version of the Sambar Powder (there are various recipes) but if you do not wish to make your own, Spice Mountain offers an excellent freshly roasted and ground Sambar Powder that’s ready to use.
Sambar is also delicious when drizzled on roasted meats or it can equally be used as a dip.
01.
Ingredients
Lime size piece of tamarind pulp
2 tbsp Spice Mountain Sambar Masala
Few curry leaves
For Tempering
Sesame oil
1 tsp brown mustard seeds
Salt to taste
02.
Method
- Soak tamarind pulp in 2 cups hot water for 15mins. Strain the tamarind water into a bowl, discard the pulp squeezing out as much of the liquid as possible. Set the liquid aside.
- Make a smooth paste with the Sambar Masala by adding enough water and mixing.
- Heat 1 tbsp sesame oil in a saucepan and add the mustard seeds. As soon as they start to pop add the tamarind juice and salt to season. Cover and simmer for approx 10 minutes. Add the masala paste and the curry leaves and bring to the boil.
- Reduce the heat, adjust seasoning and serve hot with plain rice or poppadums or drizzled on vegetables or any types of meat.
