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Chettinad Sambar
85% authentic · Indian
A spicier and more complex version of sambar from the Chettinad region, featuring freshly ground spices for a robust flavor.
Ingredients
- Toor dal1/2 cup
- Shallots1 cup, peeled
- Tomato1, chopped
- Tamarind pulp2 tbsp
- For the Chettinad Masala:
- Coriander seeds1 tbsp
- Chana dal1 tsp
- Urad dal1 tsp
- Dry red chilies3-4
- Fenugreek seeds1/4 tsp
- Black peppercorns1/2 tsp
- Cumin seeds1/2 tsp
- Mustard seeds1/2 tsp
- Curry leaves1 sprig
- Ghee or oil2 tbsp
- Turmeric powder1/4 tsp
- Saltto taste
- Wateras needed
- Fresh corianderfor garnish
Steps
- 1
Cook toor dal until soft. Mash and set aside.
- 2
Dry roast coriander seeds, chana dal, urad dal, dry red chilies, fenugreek seeds, cumin seeds, and black peppercorns until fragrant. Grind to a fine powder.
- 3
Heat 1 tbsp ghee/oil in a pot. Add mustard seeds and curry leaves. Once mustard seeds splutter, add shallots and sauté until translucent.
- 4
Add chopped tomato and cook until softened. Add the ground Chettinad masala, turmeric powder, salt, and tamarind pulp. Cook for 2-3 minutes.
- 5
Add the cooked dal and enough water to achieve desired consistency. Simmer for 10-15 minutes, allowing flavors to meld.
- 6
Temper with remaining ghee/oil, mustard seeds, and curry leaves. Garnish with fresh coriander. Serve hot.
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