Tip: When making your sambar powder, lightly roast each spice individually before grinding. This enhances the aroma and depth of flavour in your sambar.
Tip: Adding a small amount of jaggery (unrefined cane sugar) balances the sourness from the tamarind and adds a subtle sweetness that rounds out the flavours beautifully.
Tip: For a richer texture, grind a small amount of fresh or desiccated coconut with the sambar powder or blend it with some of the cooked dal before adding it to the sambar.
Tip: Asafoetida is a key ingredient that adds a unique umami flavor. Use a good quality hing and add a small pinch during the tempering process to elevate the sambar’s taste.
Tip: Drumsticks (moringa) have a unique flavour that complements the spices and tamarind in sambar, adding depth and richness to the dish.
Tip: Curry leaves release a distinctive and inviting aroma when added to sambar. Let the sambar simmer on low flame for the best results