No South Indian meal feels complete without the comforting presence of a flavorsome sambar to dip into. However, preparing a delectable sambar from scratch can sometimes feel daunting due to time constraints in the kitchen, despite our cravings for it. This is where instant sambar mixes become invaluable. Although commercial options exist, I often find myself hesitant to use them due to the inclusion of unnecessary ingredients, the use of hydrogenated oils, and concerns about freshness. Not to mention, these mixes can also include spices that aren't typically used in everyday sambar recipes and can be quite costly.

Therefore, I recommend preparing your own sambar mix at the start of each month or during any available downtime. This way, you're assured of the freshness and quality of the ingredients used. Such homemade mixes are particularly useful for sending with your children as they head off to university or college, providing them a taste of home and a break from the monotony of pizza. The simplicity of just adding water, vegetables, and a bit of garnish to the mix makes for a comforting, homemade sambar that's ready in no time—perfect for the microwave and those moments of homesickness.

This homemade sambar mix is not only a blessing for busy individuals and working parents seeking delicious meals without extensive kitchen time but also for anyone looking to streamline their meal preparation process. It's especially handy for preparing smaller quantities of sambar for tiffin items without the hassle of cooking a large batch.

The base recipe provided is adaptable to any regional preference—whether you're fond of the Karnataka style, Mysore style, or have your own family sambar podi recipe. This concept allows for customization to suit your taste preferences, making it a versatile solution for enjoyable, quick, and easy meals.

Ingredients :

5 tbsp toor dal/Pigeon peas

1 tbsp chana dal ( Bengal gram )

5 red chillies ( or as you prefer)

2 tsp Kashmiri chilli powder to give that flaming colour to the sambar ( reduce dry chillies if you feel it might be spicy , instead you can add additional home made sambar powder at the time of making sambar using this mix to make adjustments.)

½ tsp asafoetida crystals or 1 heaped tsp of powder)

2 tbsp coriander seeds

½ tsp pepper corns

½ tsp fenugreek seeds

1 tbsp fried gram dal ( pottukadalai )

1 gooseberry size tamrind.

2 tbsp rice

1 tsp turmeric powder

some curry leaves which has to be roasted crisp separately and added to ingredients while powdering .

1 tbsp mustard seeds ( for seasoning the powder)

2 tsp oil

Method

• Heat a pan with little oil and roast the dals till lightly golden, keep aside.

• Now roast all the remaining ingredients except the mustard seeds over a low flame , including the asafoetida powder / crystals and the tamrind ( after breaking it up into small bits. )

• Roast all till a fine aroma emanates and do not scorch ingredients or it will leave an unpleasant taste to sambar.

• Remove all ingredients and let cool completely.

• Separately in a tsp of oil, take a tadka pan and splutter the mustard seeds, keep aside to cool.

• Meanwhile grind all the roasted ingredients to a fine powder.

• Remove and let it cool down. Add the crackled mustard seeds to this mix and stir well.

• When the prepared mix has cooled completely store immediately in an airtight container to lock in the aroma .

To prepare the sambar with the instant mix

Begin by selecting a pot and adding water according to the amount of sambar you wish to prepare.

1. As an example, I used approximately 150 ml of water and stirred in 3 tablespoons of the pre-made mix.

2. Thoroughly dissolve the mix in water and place it on the stove, adding finely chopped vegetables such as potatoes, carrots, tomatoes, and pumpkins.

3. Season with salt to your taste, as it's not included in the mix.

4. Once the vegetables are tender, adjust the consistency of the sambar if it has become too thick or reduced by adding a bit more water and bringing it to a boil again.

5. While adding cooked dal is unnecessary since the mix already contains dal, you can incorporate some if you have it handy at home for extra thickness.

6. For a thicker sambar, consider mashing the potatoes slightly with the back of your ladle.

7. Finish by garnishing with fresh coriander leaves.

8. Additional seasoning is not required since the mix is pre-seasoned.

Note: Enhance the richness of your sambar by mixing in some ground coconut paste. If doing so, remember to use a bit more of the sambar mix to maintain the right balance of flavors.

Considering these mixes are perfect for travelers, we've included ingredients like curry leaves in the mix, acknowledging they might not be readily available everywhere.

Likewise, to simplify the preparation, tamarind has been pre-added in a powdered form, eliminating the need for its extraction.

Finally, feel free to adjust the taste using your homemade sambar powder for any final tweaks. In my case, due to a shortage of toor dal, I supplemented with some moong dal.

For those interested, a slightly varied recipe is available in the video on my YouTube channel, showcasing another approach to making this versatile dish.