Sambar Base Sauce

Name: Sambar Base Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian (South Indian)
Ingredients: Toor dal (split pigeon peas), cooked — 200 g (1 cup, cooked); Tamarind paste — 30 g (2 tbsp); Sambar powder (store-bought or homemade spice blend) — 20 g (2 tbsp); Mixed vegetables (drumstick, carrot, eggplant), chopped — 300 g (10.5 oz); Onion and tomato, chopped — 1 and 1; Mustard seeds (for tempering) — 5 g; Curry leaves (for tempering) — 8; Dried chile (for tempering) — 1; Vegetable oil — 30 ml (2 tbsp)

The Quirky Foodster Team

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20 min

Prep

35 min

Cook

Ingredients

Toor dal (split pigeon peas), cooked — 200 g (1 cup, cooked)
Tamarind paste — 30 g (2 tbsp)
Sambar powder (store-bought or homemade spice blend) — 20 g (2 tbsp)
Mixed vegetables (drumstick, carrot, eggplant), chopped — 300 g (10.5 oz)
Onion and tomato, chopped — 1 and 1
Mustard seeds (for tempering) — 5 g
Curry leaves (for tempering) — 8
Dried chile (for tempering) — 1
Vegetable oil — 30 ml (2 tbsp)

Method

Cook toor dal until very soft, then mash lightly.
Simmer chopped vegetables, onion and tomato with a little water until softened, about 15 minutes.
Combine cooked dal, softened vegetables, tamarind paste and sambar powder in a saucepan; simmer 15-20
minutes until well combined and slightly thickened.
For tempering: heat oil in a small pan; add mustard seeds and let pop, then add curry leaves and dried chile, frying
briefly.
Pour the tempering over the sambar; season with salt and mix well.

Cultural Background: A tangy, lentil-based sauce flavoured with tamarind and a distinctive spice blend, sambar is a South Indian staple, its exact composition varying by household and region, served with rice, dosa, idli and vada across Tamil Nadu, Karnataka and beyond.

Tips: • A good quality sambar powder (or homemade blend of coriander, chana dal, dried chile and other spices) is central to authentic flavour — this can be found at Indian grocers. • The vegetable mix varies significantly by region and season; use whatever combination is fresh and available.

Variations: • Add okra or pumpkin for regional vegetable variations. • Adjust tamarind quantity for more or less tang.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, stirring occasionally, adding water if too thick. Nutrition (per serving) Approx. 70 kcal, 4 g protein, 2.5 g fat, 9 g carbohydrate per 150 ml serving.

FAQs: What is sambar traditionally served with? Steamed rice, dosa, idli and vada, forming a cornerstone of South Indian daily meals. What is sambar powder? A specific South Indian spice blend of roasted lentils, coriander, dried chiles and other spices, essential to sambar's characteristic flavour.