Sambar and Coconut Chutney: the South Indian Meal Must Haves

 The love for South Indian food is universal. Some of the most popular Indian cuisine food abroad include dishes from this extremely delicious and exquisite sub-cuisine. People love South Indian meals for their subtle flavours, health benefits and the variety of dishes as well as the side dishes served with them. One of the famous Indian cuisine dishes, consumed widely abroad is South Indian Dosa. The crispy crepe like dish is served with a delicious filling inside, customisable to taste and a delicious vegetable and lentil soup called sambar along with freshly made coconut chutney. Apart from Dosa, almost all South Indian meals are served with Sambar and coconut chutney as a side. The heightened flavours of sambar and coconut chutney make them one of the most popular side dishes in the Indian cuisine worldwide. 

Indian food and Indian restaurants have become highly in demand since evolution and digitalisation. People all around the globe are now exposed to blogs and articles of famous chefs and restaurants trying new international cuisines. These blogs and articles exclusively talk about the various health benefits of consuming Indian spices and ingredients and how incredible the cooking technique and methods used by Indians are. People also came across various new recipes to try at home and dishes they should try at authentic Indian restaurants like Dosa and More. Indian side dishes, snacks and street food dishes too have quite a fan following abroad. 

Two of the most popular Indian side dishes are coconut chutney and sambar. These two are served with almost each and every South Indian dish. The increase in love and popularity of South Indian cuisine also gave a boost to the popularity of Sambar and coconut chutney. Great Indian restaurants in Berlin, like Dosa and More, serve South Indian sambar and coconut chutney with true flavours and taste. These side dishes are great both, health wise and taste wise. Sambar is a lentil and vegetable soup added to meals for its exquisite flavours. Coconut is a staple in South India and thus is included in most dishes, coconut chutney being the most famous of them all. Grated coconut gives a texture to this incredibly delicious chutney which in turn balances the tanginess of the sambar masala. 

Some health benefits of consuming Sambar are: 

1.      Since it is made using pulses it is high in plant based, vegetarian protein 

2.      The pulses used in sambar also make it high in fibre 

3.      Great for digestion and weight loss

4.      The seasonal veggies also make it rich in fibre and other nutrients 

5.      High in vitamins, minerals, zinc, etc

6.      Boosts immunity and improves gut health

7.      It is very easy to digest and makes you feel fuller 

8.      Aids weight loss and promotes healthy eating habits

9.      It is light yet flavourful, which makes it a great detox punch

10. It is high in antioxidants 

When in Germany order your favourite South Indian meal with a warm bowl of sambar from one of the greatest restaurants in Berlin, Dosa and More. One can have almost all South Indian meals with sambar like Idli, vada, uttapam, dosa, etc. Sambar also tastes incredible with rice or Indian flat bread. 

Health benefits of consuming Coconut chutney: 

1.      It is not very spicy or tangy and yet full of flavours so can be consumed regularly 

2.      Coconut is the main ingredient which is also super healthy

3.      Contains health benefits of coconut like high fibre, manganese, iron, etc

4.      It is great for gut health and digestion

5.      Coconut chutney acts as a great anti-bacterial

6.      It helps regular blood pressure, especially for those suffering from hypertension 

7.      It helps prevent heart diseases and boosts heart health

8.      Increases metabolic rate and helps lose weight quickly

9.      Helps control cholesterol

10. It plays a vital role in regulating diabetes

Quick sambar recipe: 

Time: 45 mins

Ingredients: 

  • 1 tablespoon tamarind 
  • I cup hot water
  • ½ cup tur dal
  • ¼ teaspoon turmeric powder
  • Water as required 
  • 1 chopped tomato 
  • 5-6 pearl or small onions
  • Vegetables as per convenience 
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri lal mirch powder
  • Salt
  • 2 teaspoon sambar masala
  • Ghee
  • ½ teaspoon Mustard seeds 
  • 2 dry red chillies
  • 10-12 curry leaves
  • 2 pinch hing or asafoetida 
  • 5-6 fenugreek seeds 
  • 1 tablespoon chopped cilantro

Instructions: 

1.      Soak the tamarind in hot water for 30 minutes to make tamarind pulp

2.      Once soft squeeze the tamarind water and strain, keep the pulp

3.      Wash and rinse the lentils

4.      Add the dal to a pressure cooker with turmeric powder with water

5.      Cook on stove for 9-10 minutes or 7-8 whistles 

6.      Once cooked mash the dal with a spoon, cover and set it aside

7.      Meanwhile clean and chop the veggies

8.      Take the chopped pearl onions and tomato along with the veggies and add them to a pan

9.      Add your spices, turmeric powder, chilli powder, salt with water

10. Cook till they are almost cooked without the lid

11. Add tamarind pulp and sambar powder to the vegetables

12. Add mashed dal and let it cook on medium flame

13. Once you see froth turn off the heat and set aside

14. In a tadka utensil, add ghee or oil with the mustard seeds

15. Once they crackle add your red chillies, curry leaves, hing and fenugreek seeds to the same 

16. Add this heated tadka to the sambar once the curry leaves become crispy

17. Cover the pan with a lid and let it soak the aroma and flavours 

18. Serve hot with Idli, vada, dosa or any other south Indian dish

Quick coconut chutney recipe: 

Total time: 12 mins

Ingredients: 

  • 1 cup shredded coconut
  • 2 cup roasted chana dal
  • 2 green chillies
  • ½ inch ginger
  • Lemon juice
  • Salt
  • Water
  • 2 teaspoon oil
  • ½ teaspoon Mustard seeds 
  • ½ teaspoon urad dal
  • 1 red chilli dry
  • Curry leaves
  • Pinch of asafoetida 

Directions: 

1.      Mix all the ingredients i.e. coconut, chana dal, green chillies, ginger, lemon juice, salt to a mixing jar with water for consistency 

2.      In a tadka pan add mustard seeds, urad dal and red chilli and cook it urad dal changes colour

3.      Add curry leaves and hing and pour this tadka over the coconut paste

Mix and serve
Location: Germany

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