South Indian sambar is a quintessential dish that reflects the region's rich culinary heritage. It is a flavorful and aromatic stew made with different types of vegetables and species 🤤

Ingredients:

• ½ cup toor dal 
• 1 cup mixed vegetables(like carrots, beans, drumsticks,etc.)
• 1 small onion chopped
• 2-3 Tomatoes chopped
• 1-2 green chiles,slit 
• ½ teaspoon turmeric powder
• Tamarind paste
• Salt to taste
• Water
• Fresh coriander leaves for garnish

For Tempering:

• 2 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chillies
• A pinch of asafoetida (hing)
• Few curry leaves

For grinding (optional):

• 2 tablespoon grated coconut
• 1 teaspoon Fenugreek seeds 

Preparation:

1. Wash the toor dal and pressure cook it with a pinch of turmeric powder and enough water until soft. Mash the dal and keep it aside.
2. Soak the tamarind in warm water for 10-15 minutes, extract the pulp, and discard the solids .
3. In a large pot,add the chopped vegetables,onions, tomatoes,green chilli, turmeric powder, sambar powder,salt, and tamarind extract. Add enough water to cover the vegetables and bring it to boil. Cook until the vegetables are tender.
4. Add mashed dal to the pot and mix well. Adjust the consistency by adding more water if needed. Simmer for 5-10 minutes.
5. In a small pan, heat the oil for tempering. Add the mustard seeds, and then splutter. Then add the cumin seeds, dried red chillies, asafoetida, and curry leaves. Fry for few seconds.
6. Pour the tempering over the sambar and mix well . Ley it simmer for another 2-3 minutes.
7. Garnish with fresh coriander leaves and server hot.

Authentic explanation:

The key to authentic south Indian sambar lies in its preparation and the use of indigenous ingredients. To start, toor dal is cooked until soft and mashed, providing a creamy texture and a nutty flavour to the dish.

A variety of vegetables such as carrot, beans, drumsticks,and eggplant are commonly used in sambar, adding colour, texture,and nutrition. These vegetables are chopped and cooked along with dal, allowing them to absorb the flavour of the spices and tamarind.

Tamarind pulp is a crucial ingredient in sambar, providing a tangy and sour taste that balances the richness of the dal and vegetables. The pulp is extracted by soaking tamarind in warm water and then straining it to remove any seeds or fibers. 

The spice blend, know as Samba powder, is what gives this dish it's distinct taste.It typically consists of coriander seeds, cumin seeds, Fenugreek seeds, black peppercorns, dried red chillies,and other spices.These spices are dry roasted and ground to a fine powder, adding depth and complexity to the sambar.

The tempering or tadka,is another crucial step in making authentic south Indian sambar. It involves heating oil and adding mustard seeds, Cumin seeds, dried red chillies, asafoetida,and curry leaves. This tempering is then poured over the cooked sambar, infusing it with a final burst of flavour and aroma.

Overall, South Indian sambar is a delightful dish that showcases the region's diverse flavours and culinary traditions. It can be enjoyed with steamed rice, idli, dosa, or even as a side dish with other south Indian delicacies.