🧑🎤 Talk Boosters – Day 19: “How to Make Sambar”
🗣️ Talk Boosters – Day 19: “How to Make Sambar”
🧑🏫 Instructions for Students:
Speak for 3–5 minutes explaining how to make sambar in simple steps.
Try to use sequencing words like:
👉 First..., Then..., After that..., Next..., Finally...
Use action words (verbs) like: cut, boil, mix, add, cook, fry, pour.
🗣️ Example Starter:
"Today, I will tell you how to make sambar.
First, we take vegetables like carrot, onion, tomato, and drumstick.
Then we wash and cut them.
Next, we boil the vegetables and cook dal (parippu) in a pressure cooker.
After that, we mix the dal and vegetables in a big pot.
We add tamarind water, turmeric, salt, and sambar powder.
We cook everything well.
Finally, we do seasoning with mustard seeds, curry leaves, and dry red chillies.
We pour it into the sambar. Now the sambar is ready!
It is tasty with rice or dosa."
❓ Follow-up Questions for Discussion:
1️⃣ What vegetables do you put in sambar?
2️⃣ Do you like sambar with rice or dosa?
3️⃣ Who makes sambar in your house?
4️⃣ What is the last step in making sambar?
5️⃣ Can you make sambar without dal?
6️⃣ Do you know what “seasoning” means in cooking?
7️⃣ What happens if you forget to add salt or sambar powder?
8️⃣ Do you help in the kitchen at home?
9️⃣ Which is your favourite part of making sambar?
🔟 Have you ever made sambar by yourself?
SAMPLE 1/1
Today, I would like to talk about something simple, delicious, and close to every South Indian heart: “How to Make Sambar”.
Sambar is not just a dish—it’s an emotion. Whether it’s breakfast with idli and dosa or lunch with hot rice, sambar adds flavour, warmth, and comfort. Let me now walk you through the process of making this wonderful dish.
First, we need the key ingredient: toor dal (split pigeon peas). Take about half a cup, wash it well, and pressure cook it with some turmeric until soft and mushy. While the dal cooks, prepare your vegetables. You can use drumsticks, carrots, pumpkin, brinjal, beans, or any seasonal vegetables of your choice. Cut them into medium-sized pieces.
Now, in a pot, take some water, add the vegetables, a pinch of turmeric, and salt. Let them boil until they become soft. Meanwhile, prepare the sambar masala. If you are using ready-made sambar powder, that works fine. But for a more authentic taste, roast coriander seeds, dried red chillies, fenugreek, a bit of chana dal, and grated coconut. Grind it to a fine paste.
Once the vegetables are cooked, add the mashed dal and the sambar masala (powder or paste). Mix it well and let it simmer on low flame so that the flavours blend beautifully. Now comes the final magic—the tempering. In a small pan, heat some coconut oil or ghee, add mustard seeds, dried red chillies, curry leaves, and a pinch of asafoetida. When they splutter, pour it into the sambar. The aroma at this stage is heavenly!
Don’t forget to add a small ball of tamarind soaked in water—this gives sambar its signature tangy twist. Adjust salt and consistency. Let everything boil together for a few minutes, and then turn off the flame.
And that’s it! Your delicious, aromatic, and healthy sambar is ready to be served. Garnish it with fresh coriander leaves. Serve hot with rice, idli, dosa, or even chapati.
In conclusion, sambar is a celebration of flavours—spicy, tangy, and wholesome. It’s easy to prepare, rich in nutrition, and loved by all ages. So next time you're in the kitchen, don’t hesitate to try making sambar. Cooking is an art, and with love and care, every dish can be a masterpiece.
Thank you. ”