South Indian sambar recipes that you might enjoy

South Indian sambar recipes    that you might enjoy 

### 1. **Tamil Nadu Style Sambar**

   - **Key Ingredients:** 

                   Toor dal (pigeon peas), drumsticks, shallots, tomatoes, tamarind, sambar powder, curry leaves, mustard seeds, asafoetida (hing), dried red chilies.

   - **Flavor Profile:** 

                      Tangy, spicy, and slightly sweet.

   - **Method:**

                       Cook toor dal until soft. In another pan, sauté mustard seeds, curry leaves, and hing. Add vegetables and cook until tender. Add tamarind extract, sambar powder, and cooked dal. Simmer until well-blended and aromatic. Finish with a tadka (tempering) of mustard seeds, curry leaves, and red chilies.

### 2. **Udupi Style Sambar**

   - **Key Ingredients:**

                        Toor dal, vegetables (carrot, potato, pumpkin), coconut, tamarind, jaggery, curry leaves, mustard seeds, fenugreek seeds, coriander seeds, dried red chilies, and asafoetida.

   - **Flavor Profile:** 

                 Slightly sweet, tangy, and spicy with a strong coconut flavor.

   - **Method:** 

                        Roast and grind coriander seeds, fenugreek seeds, and red chilies with grated coconut to make a spice paste. Cook toor dal and vegetables. Add tamarind extract, jaggery, and the spice paste. Simmer and finish with a tempering of mustard seeds, curry leaves, and asafoetida.

### 3. **Andhra Style Sambar (Pappu Charu)**

   - **Key Ingredients:** 

                      Toor dal, tamarind, tomatoes, green chilies, garlic, curry leaves, mustard seeds, cumin seeds, coriander powder, and asafoetida.

   - **Flavor Profile:**

                            Tangy, spicy, and slightly sour.

   - **Method:** 

                  Cook toor dal until soft. Sauté mustard seeds, cumin seeds, and garlic. Add green chilies, tomatoes, and tamarind extract. Cook until the raw smell of tamarind disappears. Add cooked dal, water, and salt. Simmer and finish with a tempering of mustard seeds and curry leaves.

### 4. **Kerala Varutharacha Sambar**

   - **Key Ingredients:** 

               Toor dal, mixed vegetables (ash gourd, carrot, brinjal, drumstick), grated coconut, coriander seeds, dried red chilies, tamarind, curry leaves, mustard seeds, and fenugreek seeds.

   - **Flavor Profile:** 

                    Rich, spicy, and slightly tangy with a roasted coconut base.

   - **Method:** 

             Roast coconut, coriander seeds, fenugreek seeds, and red chilies until golden. Grind into a smooth paste. Cook toor dal and vegetables. Add tamarind extract and the ground paste. Simmer and finish with a tempering of mustard seeds and curry leaves.

### 5. **Karnataka Style Sambar**

   - **Key Ingredients:** 

              Toor dal, mixed vegetables (carrot, beans, brinjal), tamarind, jaggery, coconut, curry leaves, mustard seeds, and sambar powder.

   - **Flavor Profile:** 

                        Mildly sweet, tangy, and less spicy compared to other variations.

   - **Method:**

               Cook toor dal and vegetables separately. Prepare a masala paste with grated coconut and sambar powder. Combine dal, vegetables, tamarind extract, and the masala paste. Add jaggery for sweetness. Simmer and finish with a tempering of mustard seeds and curry leaves.

Each of these recipes can be customized with the choice of vegetables and the level of spice to suit your taste. Serve sambar with rice, idli, dosa, or vada for a complete meal.