Sambar

Sambar recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 1 hr
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Sambar recipe

Summary Not available
Total Time1 hr
Course: Appetizer, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 30-60 min, Indian Home Style, South India, Spicy
Person: 4
Calories: 161kcal

Materials

  • )
  • 2 cups water
  • 1 tamarind
  • 1 jalapeno peppers
  • salt )
  • Turmeric powder
  • 5 powder
  • leaves
  • 1 )
  • 1 )
  • 1 diced )
  • 1 0 pieces moringa (100 grams)))
  • 2 bhindi / okra optional (50 grams)))
  • 1 chilies
  • 1 ghee
  • 1 sprig curry leaves
  • 5 teaspoon seeds
  • 5 teaspoon mustard
  • 1 seeds )
  • asafoetida
  • 1 chilies
  • 1 coriander seeds
  • 1 dal
  • 1 teaspoon dal
  • 5 teaspoon seeds )
  • 5 teaspoon seeds )
  • 4 )

Instructions

  • Preparation Wash toor dal a few times in cooker or pot until the water runs clear
  • Pour 2 cups water & pressure cook for 2 to 4 whistles depending on the brand of cooker
  • If cooking in Instant pot, press the pressure cook button & set the timer for 9 mins
  • If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed
  • Rinse all the veggies
  • Scrape the drumsticks lightly & rinse
  • Chop them to 2 inch pieces
  • Peel the shallots as well & rinse
  • Dice tomatoes & chop okra to 1 inch pieces
  • If using pumpkin, peel the skin & dice
  • Keep all these aside
  • Make sambar powder – Skip this if you have the powder While the dal cooks, make the sambar powder
  • Dry roast red chilies, urad dal and chana dal until golden & crunchy
  • Add coriander seeds & fry till aromatic
  • Remove to a plate
  • Next add methi seeds and saute until slightly dark
  • Then add cumin, fry for a minute
  • Cool these and powder finely in a spice jar
  • How to make sambar Heat 1 tsp oil in a pot
  • Saute onions for 1 minute
  • Add all the veggies & saute for 2 mins
  • Stir in the chilli powder (optional) and pour 5 cups of water
  • When the water turns hot, take ¼ cup hot water with a ladle to a bowl
  • Add tamarind & jaggery (optional)
  • Set aside to soak
  • When the veggies are cooked al dente, add turmeric, sambar powder & salt
  • Squeeze the tamarind and pour the tamarind water
  • I prefer to filter the tamarind water while pouring
  • Cook for 3 to 5 minutes
  • When the pressure releases, mash the dal to smooth with a masher or ladle
  • Stir it to the boiling sambar
  • Adjust salt and tamarind if needed
  • Bring it to a gentle boil and add coriander leaves
  • Tempering Heat a small pan with ghee
  • Add mustard, cumin, methi & red chillies
  • When the spices pop, add curry leaves
  • The leaves will turn crisp, then add hing & pour this to the simmering sambar
  • Serve sambar with rice, idli, vada or dosa
  • Tips for refrigerating Set aside the desired portion to refrigerate in smaller containers
  • Cool completely and refrigerate immediately
  • To retain the taste of sambar, refrigerate within two hours of cooking
  • It keeps good for about 2 to 4 days
  • Bring it to a boil & make a fresh tempering

Notes

No extra notes

Nutrition

Calories: 161kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 79mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 44mg | Calcium: 40mg | Iron: 1mg

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