Sambar, a very tempting tasty dish compatible with Idli, Vada, Dosa and many more. Originated from south Indians but famous in pan India. A little sour, liquid, mixed with many vegetables, lentils, spices and tamarind pulp. Many people know about it, but many are unknown. We ate Sambar so many times at many places, sometimes in south Indian hotels or our homes as well. We can’t forget the taste of sambar and its tastiest fragrance.
Sambar is a medium of consuming many vegetables and lentils, which we can’t eat in other ways. Because we don’t like them to eat, but we can eat it in sambar form. Many of us don’t like to eat brinjal, bottle gourd, pumpkin, and lentils. But we love to eat sambar, and sambar consists of these vegetables. They are healthy for us, and we should eat them in every form. Don’t worry; we are not talking about healthy vegetables. So let’s get back to the topic.
The Story Of “Authentic Sambar Recipe”
A Tamil Nadu cuisine invented in Chennai was originated by Maratha ruler Shivaji’s son Sambhaji. The story of the original recipe of sambar is so exciting.
Shivaji’s son Sambhaji, one of the Maratha kings, tried to make dal for them, and he made Sambar mistakenly. From that time, this dish has had many modifications and has now become famous.
Do you know which types of vegetables, spices, pulses are put in Sambar?
There are a lot of vegetables, spices and lentils put in sambar. If you are starting with any dish or its ingredients, you must be aware of its production and popularity. You should know about their cultivation and its process also. Along with the process of cultivation, you know about their preference for farm vehicles. Mainly farmers choose Digitrac Tractor to cultivate the farms and make them productive. So, Let’s start with them.
Brinjal – Brinjal or eggplant, violet or white, can be used as both varieties in sambar. Get some information about brinjal and its cultivation. Brinjal plants can be grown in every type of soil, from light soil to heavy soil. There are generally two sowing seasons in Northern India for the fall crop and November for the spring crop, and April for the summer crop. However, the brinjal can be grown around the year in South India, the main planting between July and August. If you are planning for a better plantation of brinjal, get an efficient farm vehicle to increase your farm productivity. Force Tractor would be the better option for your farms and also for commercial use.
Pumpkin – A boiled pumpkin piece puts an amazing taste in Sambar. Get some information about pumpkin and its cultivation. This crop is mainly cultivated in hills or surrounding areas. Orissa is the maximum production state of pumpkin in India. Pumpkins can be grown between January to March & September to December. Planting can also be started after the first few showers of rain from May to June for the rain-fed crop. It is grown as a climber, not trees.
Bottle Gourd – Not everyone’s favourite but loved its taste in sambar. It gives a thick texture in Sambar and tastes as well. Get some information about Bottle Gourd and its cultivation. It is in many soil types, but it grows better in sandy soils. The seed is planted from January to February for the summer crop and June to July for the rainy season crop. In hilly areas, seeds are planted in April.
Tamarind – We all know the taste of tamarind, a bit sour-sweet. If we talk about its use in Sambar, then Sambar is nothing without tamarind. Tamarind is a mandatory ingredient in Sambar; its presence is necessary. Its pulp gives a different and amazing taste to it and makes a perfect authentic sambar. Tamarind trees have acid climatic flexibility and can be grown in humid to dry warm areas. However, it is sensitive to frost and can’t thrive properly. The maximum rainfall tamarind requires 750-1900mm, but it can also thrive in low yearly rainfall of 500-750mm.
Or you can choose many vegetables like Okra, Carrot, Drumsticks, French beans and many more.
Toor Dal – Toor Dal is also commonly known as Arhar Dal. Boiling lentils of Arhar(Toor) puts a thick texture and makes sambar very tasty. Toor Dal farming requires light, deep and moist soil. Therefore, you should plant seeds in the months of May-June. It will be suitable for agriculture if you soak the seeds in Pseudomonas solution for some time before sowing.
Common Spices – There can be many, like the important one is, Salt, Turmeric, Red pepper, Dried red chilli, Sambar Masala, and so many more. Without spices, every taste is incomplete, whether it is sambar or anything. Every Indian cuisine needs spices to be aromatic and tasty.
Finally, your wait is over, and the recipe is here.
- Pressure cooking dal and vegetable recipe:
- Firstly, take half a cup of washed toor dal in a pressure cooker and add 2 cups of water to cook dal.
- Also, add turmeric powder.
- Add vegetables of your choice into the pressure cooker. Do not add any water.
- Then cover the pressure cooker and cook for 5 whistles on medium flame.
- After that, please take off the cooked vegetables and mash them well.
Mix Veg Sambar Recipe:
- Firstly, Take a large Kadai, squeeze 1 cup of tamarind juice or pulp, add chilli, tomatoes, curry leaves and turmeric powder into it.
- Then get the tamarind water to cook and boil properly, add onions and salt.
- Mix them well and boil for 5 minutes.
- Then add cooked mashed vegetables and bring to a boil again.
- After that add sambar powder and give a quick mix.
- Then boil for a minute and switch off the gas.
- Additionally, add mustard seeds, asafoetida(hing), red chilli and fresh curry leaves.
- Once they splutter, pour them into the sambar.
- Finally, it is ready and served with hot steamed rice, idli, vada and as you like.
We hope this content will definitely force you to mouth-water. If you want more details, please keep in touch with us. For more information about farming and technologies, stay connected with Tractor Guru.