Why is my Sambar often watery and lacking body? How can I thicken it authentically without using cornflour?

Question

Is your Sambar often watery and lacking body? Discover authentic methods to thicken it without resorting to using cornflour.

Answer 1

Your Sambar is likely watery due to an imbalance in the lentil-to-water ratio or insufficient cooking time. To thicken it authentically, use more lentils, add vegetables like pumpkin or drumsticks, and ensure the lentils are cooked until completely soft and mashed.

Detailed Explanation:

A watery Sambar often results from a few common issues. First, the proportion of lentils (typically Toor dal) to water might be off. Too much water will naturally lead to a thin consistency. Second, the lentils might not be cooked thoroughly enough. Properly cooked lentils should be soft and easily mashed, contributing to the Sambar's body. Third, the vegetables used can also impact the thickness. Vegetables like pumpkin, drumsticks, or even a small amount of mashed potatoes naturally thicken the Sambar as they cook and release their starches. Finally, the tamarind pulp, while essential for flavor, can also thin the Sambar if used excessively.

Here's a step-by-step guide to achieving a thicker Sambar:

1. Adjust Lentil Ratio: Use a higher proportion of Toor dal to water. A good starting point is 1 cup of lentils to 3-4 cups of water. Adjust based on your desired consistency.

2. Cook Lentils Thoroughly: Pressure cook or boil the lentils until they are completely soft and easily mashed. This is crucial for thickening the Sambar.

3. Incorporate Thickening Vegetables: Add vegetables known for their thickening properties, such as pumpkin, drumsticks, or a small amount of mashed potatoes. Cook these vegetables along with the Sambar to allow them to release their starches.

4. Mash Some Lentils: After the lentils are cooked, use a ladle or masher to partially mash them. This releases starch and thickens the Sambar.

5. Reduce Tamarind Pulp: Use tamarind pulp judiciously. If you find the Sambar too thin, reduce the amount of tamarind pulp in your next batch.

6. Simmer and Reduce: After adding all the ingredients, simmer the Sambar for a longer period, allowing it to reduce and thicken naturally. Stir occasionally to prevent sticking.

Pro Tip:

Roasting the Sambar masala spices (coriander seeds, cumin seeds, dried red chilies, etc.) before grinding them enhances their flavor and aroma, contributing to a richer and more flavorful Sambar. This also helps to slightly thicken the Sambar due to the toasted spices.