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Delicious Sambar Masala Recipe with Suhana Sambar Masala

Do you know about the origins of Sambar? This lentil-based stew prepared with vegetables, tamarind, and spices was introduced in Tamil Nadu during the Marathi reign in Tanjore and can be found throughout South India. Having a tangy and savoury taste, sambar goes well with rice, dosa, idli, upma, vada, etc. It’s rich in protein, and you can have it for breakfast, lunch, and dinner, making you feel satiated. You can make an authentic sambar with the right spices at home. If you can’t, here’s an easy way to make sambar – through Suhana Masala. Here’s how you can make traditional South Indian sambar at home easily!

How do you make a sambar using the traditional South Indian method?

List of the ingredients needed for making authentic sambar

Here’s what you need to make sambar:

Toor dal – 1 cup

Vegetables of your choice – shallots, drumstick, potato, capsicum, broad beans, ladies finger, cut into broad pieces (you can add any one of these with shallots to make sambar)

Tamarind pulp – 1 cup (soak a lemon-sized tamarind in hot water and extract the pulp)

Suhana sambar masala – 2 tablespoons

Oil, mustard seeds, hing, dry red chillies, and curry leaves for tempering.

Water and salt as required

Jaggery – 1 tablespoon (optional)

Coriander leaves (optional)

Step-by-step sambar recipe with Suhana sambar masala

Add toor dal and vegetables of your choice to a pressure cooker and cook for four to five whistles.

Meanwhile, peel the shallots. In a kadhai, add oil and fry the shallots. Once cooked, add the tamarind pulp and let it cook for some time until the shallots become soft. Ensure to cook this on simmer mode. If you do this on high flame, the tamarind pulp may become thick in no time, and it might affect the taste of your sambar.

Once your toor dal and vegetables are cooked, add the mashed lentils and vegetables to the tamarind pulp and shallots mix, with Suhana sambar powder and jaggery, with salt and let it boil for 10 minutes.

You can also cook the vegetables directly in the tamarind pulp, but this may take a while. So, if you are on a time crunch, just use a pressure cooker!

Add water if your sambar is thick. If not, add oil and mustard seeds in a small frying pan. After they splutter, add hing, curry leaves and dry red chilly. Add this to your sambar and turn the stove off.

Authentic South Indian sambar is ready with a Suhana mix in no time!

Serving Suggestions

Serve it hot with rice, idli, or dosa. If eaten with rice, adding ghee or sesame oil may enhance the sambar taste! You can garnish with coriander leaves before serving. However, it’s entirely your choice, as the taste does not alter with coriander, but this will give off a wafting aroma!

Health benefits of spices and herbs used in Suhana sambar masala

Suhana sambar masala has no added preservatives or MSG, making it completely safe to consume. Turmeric in the masala acts against inflammation in the body and reduces infections and allergic reactions. Cumin and fenugreek aid in digestion, regulate blood sugar levels and promote healthy blood circulation. You can add sambar to your daily diet, and it’s highly nutritional. Protein-packed lentils and vegetables like shallots will help your body cool down during summer!

Here’s to making delicious sambar at home with Suhana! You can get this from our website.

FAQs

Can I use other types of lentils instead of toor dal?

You can also add moong dal to sambar, but this may alter the taste of sambar a bit. Or you can use both, depending on your choice!

Is it necessary to use tamarind pulp, or can I substitute it with something else?

Tamarind pulp is necessary to make sambar. If you don’t use tamarind, add local tomatoes instead of apple tomatoes for a tangy flavour.

What vegetables can I add to the sambar?

To your sambar, add potato, drumstick, raw mango, broad beans, carrot, capsicum, radish, pumpkin (white and red), and shallots.

#sambar masala #suhana masala

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