Step-By-Step Guide for Making Sambar, an Authentic Indian Curry

Nearly every day, we make a curry called 'sambar' to eat with boiled rice. They go very well together and make a wholesome meal. Sambar and cooked rice are delicious, light on stomach, and easy to digest. There are many ways of making this curry. You can make it using raw masala, fried masala, or even without masala. Each variety has its unique taste and flavor. We select the type of masala or spices to be used according to the veggies used; you want the flavors to be complementary.

Now, let me show you how we make mogem sambar in authentic way. Mogem or Madras cucumber is a soft and tasty vegetable that suits best to make sambar curry. We don't use garam masala spices for making sambar curry.

1. Wash madras cucumber or mogem. Cut it into half. Remove the seeds and connected soft flesh. If the mogem is mature, remove the skin. If tender, no need to peel the skin. Chop into about 1" cubes. Keep aside.
2. Wash pigeon pea split in water. Add fresh water to completely immerse them. Add chopped mogem, some turmeric powder, and a little salt to the same container. Gently mix.
3. Keep the container inside the pressure cooker and cook up to a whistle and simmer for 7-8 minutes. Open the lid once the pressure releases naturally.
4. Making the Masala: Meanwhile, heat a tea spoon oil in a small pan. Add fenugreek seeds and raw white rice. Saute for 5 seconds. Add cumin seeds, broken dry red chilies, and curry leaves. Saute for 30 seconds. Throw in coriander seeds. Turn the contents for 2-3 seconds, just to warm it up. Turn off the heat. Turn them for a while to ensure not burning. Keep aside for cooling.
5. Take them in a mixer grinder. Add grated coconut. Grind adding water to get a near-smooth paste.
6. Pour the boiled mogem and the lentil mix to a vessel in which you are going to make the sambar. Add ground masala paste, tamarind pulp, jaggery, and some salt. Remember that you have added salt while cooking the lentil and mogem. Hence, add less salt. Stir the mix well.
7. Boil the mix on low fire for 4-5 minutes. Add sufficient water to get the proper consistency. Sambar curry should be neither thin nor thick.
8. Add chopped coriander leaves. Tempering the sambar is not mandatory. It tastes good even without that. I don't recommend adding more oil by way of tempering.
9. Mogem sambar curry is piping hot and inviting! Serve boiled rice or idlis or any bland dishes with this curry to enhance the food taste. Happy eating!