Fresh Green Sundakai Sambar Recipe
Fresh Green Sundakai Sambar is a popular South Indian dish made with sundakai (also known as turkey berries), which are known for their slightly bitter taste. When paired with lentils, tamarind, and a blend of spices, they create a flavorful and hearty sambar that complements rice perfectly.
Fresh Green Sundakai Sambar
Fresh Green Sundakai Sambar is a delicious and aromatic South Indian dish that blends the distinct, slightly bitter flavor of sundakai (turkey berries) with the rich, savory taste of lentils, tamarind, and an array of spices. The dish is a staple in many South Indian households and is often enjoyed with steamed rice, idli, dosa, or even vada. Sundakai, a small green berry, is not commonly found in many cuisines, but it’s widely appreciated in Tamil, Telugu, and Kannada kitchens. Its unique taste, while slightly bitter, becomes wonderfully balanced when cooked with tamarind and spices, creating a satisfying dish.
The recipe begins with cooking toor dal (pigeon peas) to form the base of the sambar, which provides a creamy, hearty texture. The dal is mashed and combined with tamarind pulp, which gives the sambar its signature tangy flavor. Fresh green sundakai is sautéed to soften it, releasing its bitterness and making it more palatable, and then added to the sambar mixture. The sambar is flavored with sambar powder, a spice mix that includes ingredients like coriander, cumin, and fenugreek, which imparts depth and warmth to the dish. Turmeric powder adds an earthy undertone and a beautiful golden hue.
A crucial step in making sambar is the tempering (also called tadka)—a process where mustard seeds, cumin seeds, dry red chilies, and curry leaves are sautéed in hot oil to release their essential oils and flavors. This tempering is then poured over the sambar, infusing it with aromatic richness. The sambar is simmered until the flavors meld together, creating a comforting dish that can vary in consistency based on personal preference. Some prefer it thicker, while others like it a bit more soupy.
Fresh Green Sundakai Sambar is not only flavorful but also packed with nutrients. Toor dal is a great source of protein and fiber, while the sundakai berries are believed to have medicinal properties, including promoting digestion and controlling blood sugar levels. This sambar offers a delightful balance of taste—spicy, tangy, savory, and with just the right amount of bitterness from the sundakai. Whether enjoyed with rice or traditional South Indian breakfast items like idli or dosa, it’s a dish that captures the essence of South Indian home-cooked meals.
Recipe
Fresh Green Sundakai Sambar is a tangy and savory South Indian dish made with toor dal (pigeon peas) and fresh sundakai (turkey berries). This flavorful sambar is enriched with spices and tamarind, making it a perfect accompaniment to rice, dosa, or idli.
Ingredients
- 1 cup fresh green sundakai (turkey berries)
- 1/2 cup toor dal (pigeon peas)
- 1 tbsp tamarind pulp
- 2 tbsp sambar powder
- 1/2 tsp turmeric powder
- 1 sprig curry leaves
- 1 tbsp oil (preferably sesame oil)
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 2 dry red chilies
- Salt to taste
- 3 cups water (adjust for consistency)
Instructions
- Rinse the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water and a pinch of turmeric powder for about 3-4 whistles, or until soft and mushy. Mash the dal lightly and set it aside.
- Wash the fresh green sundakai and sauté them in a pan with a little oil for a couple of minutes until they soften.
- In a separate pot, heat 1 tbsp of oil, add mustard seeds, cumin seeds, and dry red chilies. Once they splutter, add curry leaves, asafoetida, and sauté for a few seconds.
- Add the sambar powder and turmeric powder to the pot, and sauté for another minute to release the spices' aroma.
- Add the cooked toor dal, sautéed sundakai, tamarind pulp, and salt to the pot. Add about 3 cups of water, and stir well. Let the sambar simmer for 10-15 minutes.
- For tempering, heat oil in a small pan, add mustard seeds, cumin seeds, dry red chilies, and curry leaves. Once they splutter, pour this tempering over the sambar.
- Serve the fresh green sundakai sambar with steamed rice, idli, dosa, or vada. Enjoy!
prep time with cook time.
Serves 6 and contains approximately 220 calories per serving.
Indian / Main Course
Rated 4.9 by 152 reviewers.
Recipe Tags: Sundakai, Sambar, Turkey Berries, South Indian, Vegan, Healthy, Comfort Food, Indian Curry, Lentil Dish
Published by: Crisprecipe
Recipe Video
This is a video about Fresh Green Sundakai Sambar.
Servings
Fresh Green Sundakai Sambar is a versatile dish that can be served in various ways, depending on your preference or the meal you're preparing. Some of the best ways to serve it are:
With Steamed Rice: This is the most traditional and popular way to serve sambar. The tangy and spicy flavors of the sambar complement the neutral taste of steamed rice perfectly. Simply ladle the sambar over the rice, and serve with a side of crispy papad or pickle for added flavor.
With Idli or Dosa: Fresh Green Sundakai Sambar pairs beautifully with South Indian breakfast dishes like idli (steamed rice cakes) and dosa (crispy rice crepes). The sambar acts as a dipping sauce or a side, adding a delicious punch of flavor. The soft idli or crispy dosa soak up the sambar, making it a comforting meal.
With Vada: Another classic South Indian combination is sambar with vada (fried lentil doughnuts). The crispy texture of the vada contrasts nicely with the rich and flavorful sambar, creating a satisfying dish. You can dip the vada in the sambar or pour it over the vada for an indulgent treat.
With Upma: You can also serve sambar with upma, a savory semolina dish commonly eaten for breakfast in South India. The sambar adds moisture and a burst of flavor to the dry, mildly spiced upma, making for a balanced and hearty meal.
As a Side Dish with Chapati or Paratha: If you’re in the mood for a non-rice meal, sambar can also be served as a side dish with chapati (Indian flatbread) or paratha. The sambar’s flavors blend well with the soft, warm flatbreads, making this combination a great option for lunch or dinner.
As a Soup: If you like to keep it simple, Fresh Green Sundakai Sambar can be served as a soup on its own. Pour it into bowls and enjoy it as a light appetizer or starter, especially on cooler days.
With Quinoa or Millet: For a healthier alternative to rice, serve the sambar with quinoa or millet. These grains offer a nutty flavor and texture, pairing well with the spiciness of the sambar and adding extra nutrients to the dish.
Garnished with Fresh Herbs: To elevate the dish, garnish your sambar with fresh coriander leaves (cilantro) or mint just before serving. This adds a fresh, aromatic element to the dish that enhances the overall flavor.
With Coconut Chutney: As an accompaniment, coconut chutney adds a creamy, cool contrast to the spiciness of the sambar. This pairing is often served with idli, dosa, or vada, creating a balanced and flavorful meal.
With Pickle: A little bit of mango or lime pickle on the side can further enhance the taste of the sambar, giving you that extra zing and spice.
Serving Fresh Green Sundakai Sambar with any of these options will turn it into a satisfying and flavorful meal that captures the essence of South Indian cuisine.
Tips
Adjust the bitterness of sundakai: Fresh green sundakai (turkey berries) can be a bit bitter. To balance this, ensure that you sauté the berries well before adding them to the sambar, as this helps mellow their bitterness. Some people even blanch them before cooking, but sautéing in oil is generally enough.
Tamarind pulp: The tanginess of tamarind is a key element in this recipe. If you're using concentrated tamarind paste, be cautious about the quantity, as it can be more intense. Start with a smaller amount and adjust according to your taste preference.
Sambar powder: There’s a lot of room for customization when it comes to sambar powder. If you're using a store-bought version, try to choose one with a balanced flavor. For an extra boost, you can add a pinch of jaggery or sugar to bring out the sweetness and offset the sourness from the tamarind.
Tempering (Tadka): The tempering (or tadka) is crucial for enhancing the flavor of the sambar. Make sure to allow the mustard seeds to splutter and the spices to release their aroma before adding them to the sambar. This process infuses the oil with essential oils from the spices, giving your sambar a rich depth of flavor.
Consistency: Adjust the consistency of your sambar by adding water gradually. Some people prefer a thicker sambar, while others enjoy it a bit more soupy. If you’re serving it with rice, a thicker sambar works best, while a slightly thinner one goes great with dosa or idli.
Balance the salt: Sambar powder and tamarind both have their own level of saltiness and tang, so you may want to add salt in small increments and taste as you go. The right balance will prevent the sambar from being too salty or too sour.
Add vegetables: While this recipe focuses on sundakai, feel free to experiment by adding other vegetables like carrots, drumsticks, or pumpkins, which are commonly used in sambar. These vegetables can add extra flavor and nutrition to the dish.
Let it rest: If you have time, let the sambar sit for about 10 minutes after cooking. This allows the flavors to meld together, making it even more flavorful.
Serve with accompaniments: Fresh Green Sundakai Sambar pairs wonderfully with traditional South Indian sides like coconut chutney, pickle, or papad. These extras can enhance the meal by adding complementary flavors and textures.
Make in bulk: Sambar often tastes better the next day, as the flavors continue to develop and deepen. If you make a larger batch, you can enjoy it over a couple of days or even freeze it for later use.
Ingredient Substitutes
1. Fresh Green Sundakai (Turkey Berries)
Substitute: Brinjal (Eggplant), Drumsticks (Moringa), Toor Dal (Yellow Lentils), or Carrots. If you can't find turkey berries, brinjal (eggplant) or drumsticks are excellent choices. They both absorb flavors well and provide a similar texture. Carrots are a milder alternative, adding a sweet balance to the sambar.
2. Tamarind
Substitute: Lemon juice or Amchur powder (dried mango powder). Tamarind gives the sambar its characteristic tanginess. If tamarind isn't available, a splash of lemon juice can provide acidity, though it’s less complex. Amchur powder is another good alternative for a tangy kick.
3. Sambar Powder
Substitute: Curry powder or a combination of coriander powder, cumin powder, and red chili powder. Sambar powder has a unique blend of spices, but if you don't have it, curry powder can be used as a one-to-one substitute. For a closer match, mix coriander, cumin, and chili powder to taste. You may need to adjust the quantities to match the flavor profile.
4. Toor Dal (Pigeon Peas)
Substitute: Yellow Moong Dal (split mung beans) or Masoor Dal (red lentils). Toor dal is commonly used in sambar for its creamy texture when cooked. Yellow moong dal or masoor dal can be substituted if toor dal is unavailable, though they may cook faster, and the texture might be a bit different.
5. Curry Leaves
Substitute: Bay leaves or lime zest. Curry leaves are a key flavoring agent in South Indian cuisine, but if they're not available, bay leaves can offer a subtle, aromatic substitute. You can also use lime zest in a pinch for a citrusy hint.
6. Mustard Seeds
Substitute: Cumin seeds or Fennel seeds. Mustard seeds are often used in tempering to add a sharp, tangy bite. Cumin seeds or fennel seeds can be used as a milder substitute with slightly different flavor profiles, but they'll still enhance the sambar’s overall taste.
7. Asafoetida (Hing)
Substitute: Garlic powder or Onion powder. Asafoetida is used in small amounts to enhance flavors, especially in vegetarian dishes. If you don't have it, garlic powder or onion powder can work in its place, although they will offer a slightly different aromatic quality.
8. Coconut Oil
Substitute: Vegetable oil or Ghee (Clarified butter). Coconut oil imparts a distinct flavor to sambar, but you can use vegetable oil for a neutral option or ghee for a richer, buttery flavor. Ghee also adds a nice depth to the dish.
9. Jaggery (Optional)
Substitute: Brown sugar or Honey. Jaggery is often used in sambar to balance out the sourness of tamarind and spices. Brown sugar can provide a similar earthy sweetness. If using honey, reduce the quantity since it's sweeter than jaggery.
10. Fresh Coriander Leaves (for Garnish)
Substitute: Mint leaves or Parsley. Coriander leaves are used for garnish to add a fresh, vibrant flavor. If you don't have coriander, mint leaves or parsley can be used as a fresh, herbaceous alternative.
11. Red Chilies (for tempering)
Substitute: Green chilies or Cayenne pepper. If you don’t have dried red chilies for tempering, you can use fresh green chilies for a more direct heat or cayenne pepper for a similar spiciness, but with a different flavor profile.
These substitutions will help you adapt the Fresh Green Sundakai Sambar recipe based on what’s available to you, while still retaining the spirit and flavors of the dish.