Sambar Powder

The last few weeks have been extremely lazy. I have been enjoying my month long leave by covering up on much needed sleep, reading a few books which had been kept for a later date and sorting out the household stuff before the packers and movers drop in. I have also tried calling up a few property brokers in NOIDA to fix up place but I guess they are lazier than me.
As I leave the southern part of India, nostalgia seems to be setting in. So, I have been trying out various southern cuisines and delicacies. One thing that hits me is the relative ease by which we get all ingredients required so easily these days. Sambar powder is one such thing. Gone are the days when the women of the house would make their own masalas. The huge mortar and pestle was a family must. It was huge and sometimes required 2 people to grind the masalas. Another interesting thing was the variation each household had, hence the same dish would taste differently in different houses. Even something as simple as Sambar. Since, I would be using a lot of sambar powder in the days to come, I decided to post one on how to make your very own. These are different versions from different regions and communities that I have come across. Anyone else with more different versions of this magic powder, please shout out ... I would love to collect as many as possible.

Sambar Powder - My Mother-In-Law Version

Ingredients:

Dried Red Chillies - 1 Cup
Coriander Seeds- 1 Cup
Black Peppercorns- 2 Spoons
Chana Dal (Yellow Split Peas)- 1 Cup
Dry Curry Leaves - 2

Method:
1. Separately dry all the ingredients in the sun for 2 days.
2. Dry powder them together.
3. Mix well and store in an airtight container.

Sambar Powder - The Tamil Version I

Ingredients:

Dried Red Chillies - 350 gm
Coriander Seeds- 350 gm
Black Peppercorns- 40 gm
Chana Dal (Yellow Split Peas)- 1/2 Cup
Tur Dal (Red Gram Dal)- 1 Cup
Turmeric Root - 7-8

Method:
1. Separately dry all the ingredients in the sun for a day.
2. Powder the red chillies separately and powder all the rest together.
3. Mix with the chili powder and store in an airtight container.

Sambar Powder - Tamil Version II

Ingredients:

Dried Red Chillies - 2 Cup
Coriander Seeds - 1 Cup
Chana Dal - 1/4 Cup
Urad Dal - 1/4 Cup
Fenugreek Seeds - 1/4 Cup

Method:
1. Dry roast all ingredients separately. Allow to cool.
2.Grind all together.
3. Store in an airtight container.

Sambar Powder - Andhra Version

Ingredients:
Dried Red Chillies - 10
Coriander Seeds - 3/4 Cup
Black Peppercorns - 1 Tblsp
Chana Dal - 1 Cup
Fenugreek Seeds - 1/4 Tsp
Asafoetida - A Pinch
Oil - 2 tsp

Method:
1. Heat oil.Fry all ingredients on low flame.
2. Allow it to cool down a little.
3. Powder in a grinder.
4. Store in an airtight container.

Sambar Powder - Kerala Version

Ingredients:
Dried Red Chillies - 50 gm
Coriander Seeds - 100 gm
Chana Dal - 1 Tsp
Fenugreek Seeds - 1 Tsp
Asafoetida - 50 gm
Coconut Oil - 1 tsp

Method:
1. Heat oil over low flame. Add asafoetida followed by red chillies. Fry for 2 minutes stirring continuously.
2. Add in the coriander seeds, fenugreek seeds and finally the chana dal. Fry till the chana dal turns golden brown. Keep stirring continuously all this while.
3. Allow it to cool down a little.
4. Powder in a grinder.
5. Store in an airtight container.

Sambar Powder - Karnataka Version

Ingredients:

Dried Red Chillies - 8-10
Coriander Seeds - 3 Tblsp
Cinnamon - 2 1" Sticks
Asafoetida - 1/4 Tsp
Chana Dal - 2 Tblp
Fenugreek Seeds - 1/8 Tsp
Dessicated Coconut - 4 Tblsp
Curry Leaves - 15
Oil - 2 Tsp

Method:
1. Heat 1 Tsp of oil on low flame. Add in the coriander seeds, asafoetida, fenugreek seeds & cinnamon. Once done empty in a bowl and allow to cool.
2. Add the red chillies in the same pan and roast until they start to darken. Take off the flame and empty in the same bowl.
3. Add the remaining oil in the pan. Add in the chana dal and fry till it starts to turn golden brown. Empty it into the same bowl.
4. Add in the coconut and curry leaves to the pan and roast till coconut starts to turn brownish. Empty in the same bowl.
5. Mix all the roasted and fried ingredients in the bowl and grind them together.
6. Store in an airtight container.

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Simbly Sambarlicious - Vengaya Sambar (Lentil with Shallots)

Let me start this post with a disclaimer that I had nothing whatsoever to do with this one apart from clicking the photo and posting it on this blog. Infact, as far as people know me, I can have nothing to do with Sambar, apart from the fact that I'm married to a Sambar loving Woman.

A few months ago I made an epic journey to Chennai. It was epic on several grounds. I was making a train journey after 6 years in India and this was due to the fact that we wanted our son to experience a train ride ( this was the shortest possible journey that presented itself in recent times). Knowing my claustrophobia and immense cleanliness disorder this was going to be a struggle. And it was to an extent, but we enjoyed it. Secondly, it was the southernmost in India I was traveling to. I had heard horror stories about Chennai from a few people, and here I was, ready to experience it. The horror stories about the weather were true. It was extremely sweaty, and that too in February. The traffic was a nightmare and without my wife besides me I would have been lost in translation. Lastly, I was experiencing a true blue tambram wedding... my sister-in-law's, and everyone knew the punju guy coming to attend it. Hence, I was more a center of attention than even the bride groom. You could guess my amazement when I found no chicken or paneer dish at the wedding. No dancing, no pranks, no groom on a horse ... just a plain simple affair with plain simple food...and yet it cost as much as a north Indian gaudy wedding. It was a great experience. I loved wearing the veshti and gorging on Chettinaad food at restaurants. During the packed trip I even stole a day to visit Mahabaleshwar. It was amazing. Thankfully to my wife's relief I did not buy a 4 ft stone sculpture that I always wanted to get from there. Sadly, the great site will not remain forever, with the sea winds eroding the sculptures and rock cut temples on the shore.
Getting back to the dish for this post, Sambar is a delicacy, both in Chennai and in our home. Infact, they have a course which consists of Sambar with rice that is had after a course of Rasam with rice and before a course of Curd with rice.
Sambar is an extract of Thuvar Dal (Pigeon Peas) soured with tamarind. However, certain regions also use other souring agents like tomatoes. It is called Pulusu in Andhra and Huli in Karnataka. There are various types of Sambar that exist too. There is the Keerai Sambar, which has prawns added to it, then we have the Rayar Sambar which is green in colour and is extremely common in places like Thanjavur and Kumbakonam, we have a buttermilk sambar and we have the Vengaya Sambar which is made with Vengaya (shallots). There are many more versions that exist.
Personally, I love the Kannadiga style of Sambar and on weekends at the golf course where it is served, I polish off a bowl or two of it.

Vengaya Sambar

Ingredients:
Thuvar Dal ( Split Pigeon Peas), boiled and mashed - 150 gms
Shallots / Madras Onions, peeled and skinned - 100 gm
Asafoetida (Hing) - 1 Tsp
Curry Leaves - 6-7 Sprigs
Tamarind - Lemon Sized soaked in 4 glasses of water
Dried Red Chillies - 4
Chana Dal (Bengal Gram) - 1 Tblsp
Corriander Seeds - 3/4 Tblsp
Mustard Seeds - 1 Tsp
Turmeric powder - 1 Tsp
Red Chili Powder - 1 Tsp
Salt - To Taste
Oil - 2 Tblsp


Method:
1. Heat Oil in a pan.
2. Fry Dried Red Chillies. Add Bengal Gram and Corriander Seeds. Fry for 2 minutes.
3. Coarsely grind them.
4. Heat oil in a wok. Add mustard seeds. When they begin to crackle add curry leaves and asafoetida.
5. Add in the shallots and fry for 2 minutes or till Shallots turn transparent.
6. Add in the tamarind pulp alongwith Asafoetida. Add turmeric powder and let it boil for 3 minutes.
7. Add the powdered red chilli, bengal gram and corriander seeds paste and salt.
8. Add in boiled mashed Thuvar Dal.
9. Bring to a boil and simmer for 5 more minutes. Add in the curry leaves.

Addendum : I visited Mahabalipuram and not Mahabaleshwar. Thanks to Bhags for pointing it out.

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