Sambar Powder

Why Choose Emunah Sambar Powder?

• Convenient spice blend for homemade sambar
• Suitable for a variety of vegetable combinations
• Ideal for everyday South Indian meals

Sambar Recipe

Ingredients

• Assorted vegetables such as potato, beans, drumstick and green peas
• Toor dal
• 2 onions, chopped
• 1 tomato, chopped
• Green chilli
• Garlic
• Ginger
• Mustard seeds
• Curry leaves
• Coriander leaves, chopped
• Tamarind pulp
• 3 tablespoons Emunah Sambar Powder
• Salt to taste
• Oil for tempering
• Water as needed

Method

1. Cook the toor dal and vegetables separately until tender.
2. If using tamarind rather than prepared pulp, soak it in warm water, extract the pulp and discard the seeds.
3. In a pot, combine the cooked dal with water, chopped onions, tomato, green chilli, garlic, ginger and tamarind pulp. Add Emunah Sambar Powder and salt, then bring to a boil.
4. Add the cooked vegetables and simmer until the flavours combine. Adjust the water to achieve your preferred consistency.
5. For the tempering, heat oil in a small pan. Add mustard seeds, crushed garlic and curry leaves, and fry until fragrant.
6. Pour the tempering over the sambar, garnish with chopped coriander leaves and serve hot with rice or idli.

Frequently Asked Questions

What vegetables can I use in sambar?

Common choices include drumstick, beans, potato, carrot, pumpkin and brinjal. You can choose vegetables according to availability and your preferred recipe.

Can I use Sambar Powder for idli and dosa?

Yes. Sambar made with Emunah Sambar Powder can be served alongside idli and dosa, as well as with rice.

How can I adjust the thickness of sambar?

Add water gradually if the sambar is too thick. If it is too thin, simmer it a little longer until it reaches your preferred consistency.

What is the difference between Sambar Powder and Rasam Powder?

Sambar Powder is used for a lentil-and-vegetable dish that is usually thicker, while Rasam Powder is used for rasam, a thinner, tangy preparation often served as a broth or with rice.