📝 About This Recipe
This soulful South Indian stew is a masterclass in balance, featuring a handcrafted Sambar Podi (spice blend) that elevates humble garden vegetables into a complex, aromatic masterpiece. The heart of the dish lies in the freshly roasted spices and lentils, which create a nutty, smoky depth that pre-packaged powders simply cannot replicate. Tangy tamarind and creamy dal provide the perfect canvas for this vibrant, nutrient-dense celebration of traditional Tamil flavors.
🥗 Ingredients
Handcrafted Sambar Podi (Spice Blend)
- 4 tablespoons Coriander seeds (whole, high quality)
- 6-8 pieces Dried red chilies (Byadgi or Kashmiri for color, Guntur for heat)
- 1 tablespoon Chana dal (split chickpeas)
- 1 tablespoon Urad dal (split black gram)
- 1/2 teaspoon Fenugreek seeds (do not exceed to avoid bitterness)
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Cumin seeds
Stew Base
- 1/2 cup Toor dal (split pigeon peas, rinsed until water runs clear)
- 1.5 tablespoons Tamarind paste (or a lemon-sized ball of raw tamarind soaked in warm water)
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Asafoetida (Hing) (strong aromatic resin)
- 3 cups Mixed vegetables (cubed carrots, drumsticks, pumpkin, and green beans)
- 10-12 pieces Shallots (peeled and left whole)
- 1 large Tomato (roughly chopped)
The Tempering (Tadka)
- 2 tablespoons Ghee or Coconut oil
- 1 teaspoon Mustard seeds
- 2 sprigs Curry leaves (fresh is essential)
- 1 piece Dried red chili (broken in half)
👨🍳 Instructions
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1
Rinse the Toor dal thoroughly. Pressure cook it with 1.5 cups of water and a pinch of turmeric until it is completely soft and mushy (usually 4-5 whistles). Once done, whisk it into a smooth paste and set aside.
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2
In a heavy-bottomed skillet over medium-low heat, dry roast the coriander seeds, chana dal, and urad dal until they turn golden and aromatic. Add the red chilies, fenugreek, peppercorns, and cumin for the last 60 seconds.
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3
Allow the roasted spices to cool completely. Grind them in a spice grinder or high-speed blender into a fine powder. This is your fresh Sambar Podi.
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4
In a large pot, add the chopped vegetables, shallots, and tomato. Pour in 2 cups of water, the remaining turmeric, and a pinch of salt. Cover and simmer for 10-12 minutes until vegetables are fork-tender.
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5
Add the tamarind paste (or strained tamarind extract) to the cooked vegetables. Simmer for 5 minutes to cook off the raw tamarind scent.
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6
Stir in 3 tablespoons of your freshly ground Sambar Podi and the asafoetida. Mix well to ensure no lumps form.
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7
Pour the whisked Toor dal into the pot. Adjust the consistency with a little warm water if the stew is too thick; it should be like a heavy cream consistency.
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8
Bring the entire mixture to a gentle boil, then reduce heat and let it simmer for another 5 minutes so the flavors marry together.
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9
In a small tempering pan, heat the ghee or coconut oil. Once shimmering, add the mustard seeds and wait for them to pop vigorously.
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10
Add the dried red chili and fresh curry leaves to the oil. They will sizzle and release their oils immediately. Pour this aromatic tempering over the stew.
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11
Cover the pot immediately with a lid for 2 minutes to trap the tempering aromas. Stir gently before serving.
💡 Chef's Tips
Always roast your spices on low heat; if the fenugreek or lentils burn, the entire stew will taste bitter. If you have leftover Sambar Podi, store it in an airtight glass jar in the freezer to maintain its volatile oils. For a richer texture, mash a few pieces of the cooked pumpkin or carrot into the broth. Use 'Moringa' (drumsticks) if available, as they provide the most authentic, woody flavor profile to the base. Adjust the number of red chilies in the spice blend based on your heat tolerance—Kashmiri chilies provide great color without excessive fire.
🍽️ Serving Suggestions
Serve steaming hot over fluffy Basmati or Sona Masuri white rice with a dollop of ghee. Pair with crispy Urad Dal Vada or soft, pillowy Idlis for a traditional South Indian breakfast experience. Serve alongside a cooling cucumber raita or a spicy potato fry (Aloo Poriyal) for a complete meal. A side of crunchy Papadums adds the perfect textural contrast to the soft stew. Enjoy with a glass of salty Lassi or a cup of hot South Indian Filter Coffee.