A fragrant and hearty South Indian lentil stew packed with a medley of fresh vegetables. The freshly ground coconut and spice masala gives this temple-style sambar its unique, rich flavor, perfect with rice or idli.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup
326cal
12gprotein
46gcarbs
Ingredients
0.75 cup Toor Dal (Also known as split pigeon peas.)
0.5 tsp Turmeric Powder
4.5 cup Water (Use 2 cups for dal, 1 cup for tamarind, and the rest for adjusting consistency.)
2.5 cup Mixed Vegetables (Chopped. Use a mix of yellow pumpkin, drumsticks, carrots, green beans, and brinjal (eggplant).)
10 pcs Sambar Onions (Also known as pearl onions. If unavailable, use 1/2 of a medium red onion, quartered.)
1 pcs Tomato (Medium-sized, chopped.)
1 inch Tamarind Block (Soak in 1 cup of hot water to extract pulp. Alternatively, use 1.5 tbsp tamarind paste.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious South Indian stir-fry made with tender broad beans, aromatic spices, and fresh coconut. This classic Tamil side dish is quick to make and pairs perfectly with rice and sambar.
A traditional South Indian sun-dried seasoning made with shallots, garlic, and a blend of aromatic spices. Vadagam adds a unique, deep umami flavor when used for tempering sambar, kuzhambu, and curries. A pantry staple in Tamil households, this recipe follows the authentic multi-day sun-drying process.
This tamil dish is perfect for lunch. With 822 calories and 23.930000000000003g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1.5 tsp Salt (Adjust to taste.)
1 tsp Sesame Oil (For roasting the masala.)
1.5 tbsp Coriander Seeds
1 tbsp Chana Dal (For the masala.)
0.5 tsp Urad Dal (For the masala.)
0.25 tsp Fenugreek Seeds (Also known as methi seeds.)
5 pcs Dried Red Chillies (Use 4 for the masala and 1 (broken) for the tempering. Adjust to your spice preference.)
0.5 tsp Hing (Asafoetida. Use 0.25 tsp for the masala and 0.25 tsp for the tempering.)
0.33 cup Fresh Grated Coconut (Frozen can be used if fresh is unavailable.)
2 tbsp Ghee (For tempering. Can be substituted with oil for a vegan version.)
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Cook the Toor Dal
Rinse the toor dal thoroughly and soak it in water for 30 minutes. Drain.
Transfer the soaked dal to a pressure cooker. Add 2 cups of water and the turmeric powder.
Pressure cook for 4-5 whistles on medium heat, or until the dal is completely soft and mushy. This should take about 15 minutes.
Once the pressure releases naturally, open the lid and mash the dal lightly with the back of a ladle to a smooth consistency. Set aside.
2
Prepare the Fresh Masala Paste
Heat 1 tsp of sesame oil in a small pan over low heat. Add coriander seeds, chana dal, urad dal, fenugreek seeds, and 4 dried red chillies.
Roast for 2-3 minutes, stirring continuously, until the dals turn golden and the spices are aromatic. Be careful not to burn the fenugreek seeds.
Add the fresh grated coconut and 0.25 tsp of hing. Sauté for another minute until the coconut is lightly toasted.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled mixture to a grinder jar. Add a few tablespoons of water and grind to a smooth, fine paste. Set aside.
3
Cook the Vegetables
While the dal cooks, soak the tamarind block in 1 cup of hot water for 15 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids.
In a large, heavy-bottomed pot, combine the mixed vegetables, sambar onions, and chopped tomato.
Pour in the tamarind extract, add salt, jaggery, and about 1 cup of water, or just enough to cover the vegetables.
Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables are tender but still hold their shape.
4
Combine and Simmer the Sambar
Pour the cooked, mashed dal into the pot with the cooked vegetables.
Add the ground masala paste and stir gently to combine everything well.
Add 1-1.5 cups of water to adjust the sambar to your desired consistency. It should be a thin, flowing gravy.
Bring the sambar to a gentle simmer over medium-low heat. Cook for 5-7 minutes, allowing the flavors to meld. Avoid a rolling boil after adding the coconut paste.
5
Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat the ghee over medium heat.
Once hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the broken dried red chilli, curry leaves, and the remaining 0.25 tsp of hing. Sauté for a few seconds until the curry leaves are crisp and fragrant.
Immediately pour this hot tempering over the simmering sambar.
6
Garnish and Serve
Stir the tempering into the sambar.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, idli, dosa, or pongal.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Avarakkai (Also known as broad beans, stringed and chopped into 1/2-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
2 whole Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Turmeric Powder
1 tsp Sambar Powder (Optional, for extra flavor)
1 tsp Salt (Adjust to taste)
0.25 cup Water (For steaming the beans)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
Instructions
1
Prepare the Beans: Wash the avarakkai (broad beans) thoroughly. Snap off the ends and pull down the sides to remove the tough strings. Chop the beans into small, uniform 1/2-inch pieces. Set aside.
2
Temper the Spices: Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Add the urad dal and sauté for about a minute until it turns golden brown. Immediately add the broken dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Poriyal: Add the chopped avarakkai to the pan. Sauté for 2-3 minutes, stirring well to coat the beans with the tempered spices. Sprinkle the turmeric powder, sambar powder (if using), and salt. Mix everything together.
4
Steam the Beans: Pour in 1/4 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low-medium, and cook for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still have a slight bite. Uncover for the last couple of minutes if there is any excess water.
5
Finish with Coconut: Once the beans are cooked and the water has evaporated, add the fresh grated coconut. Gently mix it in and cook for another 2 minutes to allow the flavors to meld. Turn off the heat.
6
Serve: Serve the Avarakkai Poriyal hot as a side dish with steamed rice and your favorite sambar, rasam, or kuzhambu.
500 g Shallots (Peeled, also known as chinna vengayam)
100 g Garlic (Peeled)
2 tbsp Mustard Seeds
2 tbsp Urad Dal
2 tbsp Chana Dal
1 tbsp Cumin Seeds
1 tsp Fenugreek Seeds
0.5 cup Curry Leaves (Fresh, washed and thoroughly patted dry)
1 tbsp Turmeric Powder
1 tsp Asafoetida (Also known as hing)
2 tbsp Rock Salt (Preferred for preservation, can be substituted with sea salt)
0.25 cup Castor Oil (Essential for authentic flavor and preservation)
Instructions
1
Prepare Aromatics (15 minutes)
In a food processor or using a mortar and pestle, coarsely crush the peeled shallots and garlic. Avoid making a fine paste; a chunky, uneven texture is crucial for the final product.
Ensure the curry leaves are completely dry before use. If freshly washed, pat them dry with a towel and let them air dry for an hour.
2
Mix Ingredients (10 minutes)
In a large, wide, non-reactive bowl (glass or stainless steel), combine the crushed shallots and garlic.
Add all the dry ingredients: mustard seeds, urad dal, chana dal, cumin seeds, fenugreek seeds, dry curry leaves, turmeric powder, asafoetida, and rock salt.
Pour in the castor oil. Using your hands, mix everything thoroughly until every ingredient is well-coated with oil and spices. The mixture should be homogenous.
3
Initial Sun-Drying (3 Days)
Spread the mixture evenly on a large tray or a clean cotton cloth. The layer should be relatively thin to promote even drying.
Cover the tray with a fine net or muslin cloth to protect it from dust, insects, and birds.
Place it in direct, strong sunlight for the entire day (at least 6-8 hours).
Each evening, bring the tray indoors. The next morning, mix the contents well with a spoon or your hands and spread it out in the sun again. Repeat this process for 3 full days.
4
Form Balls and Continue Drying (4-5 Days)
After 3 days, the mixture will have lost significant moisture and become darker, but should still be pliable enough to shape.
Take small portions of the mixture (about a tablespoon) and press firmly between your palms to shape them into tight, compact balls, approximately 1 to 1.5 inches in diameter.
Arrange these balls on the tray, leaving some space between them for air circulation.
Continue to sun-dry the balls for another 4-5 days, turning them once or twice a day to ensure they dry evenly on all sides.
5
Final Check and Storage (5 minutes)
The vadagam is ready when the balls are rock-hard, completely dry, and have turned a deep brown or almost black color.
A good test is to shake a few balls in your closed palm; you should hear a distinct rattling sound, indicating they are fully dehydrated.
Once completely dry, store the vadagam in a clean, airtight glass or steel container at room temperature. It will last for over a year, with the flavor deepening over time.
