ONAM SERIES: SAMBAR RECIPIE

Onam Sadhya: A Gastronomic Delight of Kerala

Onam, the most significant cultural festival of Kerala, India, is a time of joy, harmony, and camaraderie. This auspicious occasion celebrates the homecoming of the legendary King Mahabali, who is believed to visit his subjects during this festive season. Onam spans ten glorious days, showcasing a blend of rich cultural heritage, art forms, and delicious feasts. Let's delve into the enchanting world of Onam celebration, exploring its history, rituals, delicacies, and the heartwarming spirit that unites the people of Kerala.

Onam Sadhya, the traditional vegetarian feast of Kerala, India, is an integral part of the vibrant Onam celebrations. This sumptuous meal is served on banana leaves and comprises an array of delectable dishes that showcase the rich culinary heritage of the region. Onam Sadhya is not just a feast but a cultural experience that brings together families and communities to share a bond of love, joy, and togetherness. Let's delve into the delightful world of Onam Sadhya and discover the flavors that make it an unforgettable gastronomic journey.

Introduction:

In this article introduce first recipe of onam series, that is sambar. Sambar is a quintessential dish of South Indian cuisine, renowned for its rich flavors and vibrant colors. It is a lentil-based vegetable stew that holds a cherished place in Indian households and restaurants alike. This beloved culinary creation has not only captured the taste buds of millions but has also become a cultural icon in the southern regions of India. Rooted in tradition and history, sambar boasts a diverse range of ingredients that contribute to its distinctive taste. 

The core component of sambar is toor dal, a type of split pigeon peas, which adds a velvety texture and a wholesome protein source to the dish. Complementing the dal are an assortment of fresh vegetables, such as drumsticks, carrots, radish, eggplant, and pumpkin, adding a delightful medley of flavors and textures to the stew.The tangy and slightly sour essence of tamarind pulp is another vital element in the sambar, providing a perfect balance to the earthy flavors of the dal and vegetables. Alongside tamarind, a blend of aromatic spices called "sambar powder" plays a crucial role in elevating the dish's taste profile. This spice mix typically includes coriander seeds, cumin seeds, fenugreek seeds, red chili peppers, and other regional spices, creating a harmonious symphony of flavors.

Ingredients:

• Toor dal (split pigeon peas): 1 cup 

• Vegetables (e.g., drumsticks, carrots, radish, eggplant, pumpkin): 2 cups( Cut in cubes 1 inch size)

• Tamarind: 1 small lemon-sized ball 

• Green chilies:  3 nos

• Grated coconut: 1 cup

• Sambar powder: 2 tablespoons

• Turmeric powder: 1/2 teaspoon 

• Salt:  To taste

• Garlic (crushed): 1 tablespoon

• Coconut Oil: 2 tablespoons

• Shallots: 4 nos

• Mustard seeds: 1 teaspoon

• Fennel seeds: 1 teaspoon

• Fenugreek seeds: 1/2 teaspoon

• Dried red chili peppers: 1-2 nos

• Asafoetida (hing): A pinch

• Curry leaves: 10-12 nos

• Water(for cooking dal): 2 cups

• Water (for sambar): 4 cups

• Chopped coriander leaves:  for garnishing

Instructions:

• Wash the toor dal thoroughly and pressure cook it with 2 cups of water until it becomes soft and mushy.

• Meanwhile, soak the tamarind in 1 cup of warm water and extract its juice. Set aside.

• In a separate pot, add the mixed vegetables with 2 cups of water and cook them until they are tender. You can also add a pinch of turmeric powder, green chilies and salt to the vegetables while cooking.

• Heat a pan in low flame add coconut oil, grated coconut, fennel seeds garlic ,shallots and curry leaves. Stir continuously until coconut turns golden brown color. Set aside.

• Grind the grated coconut with a little water to make a smooth paste. You can use a blender or a food processor for this.

• Once the dal is cooked, mash it well using a spoon or a masher.

• Add the cooked vegetables to the mashed dal and mix well.

• Now, add the tamarind juice, sambar powder, turmeric powder, and salt to the dal-vegetable mixture. Stir everything together.

• Add the coconut paste to the sambar and mix well. The coconut will give the sambar a rich and creamy texture.

• Let the sambar simmer on low heat for about 10-15 minutes, allowing the flavors to blend and the coconut flavor to infuse into the dish.

• In a separate small pan, heat the oil. Add mustard seeds and let them splutter. Then, add fenugreek seeds, dried red chili peppers, asafoetida, garlic and curry leaves. Fry them for a minute or until the spices release their aroma.

• Pour this tempering mixture over the sambar and mix well.

• Simmer the sambar for another 2-3 minutes, ensuring it has reached the desired consistency. Add more water if required.

• Garnish with chopped coriander leaves.

Your coconut-based sambar is now ready to be served! 

Enjoy it with steamed rice, idli, dosa, or vada, along with a side of coconut chutney. The addition of coconut enhances the taste and makes the sambar even more delightful.