Sambar recipe

Summary Not available

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

  1. Preparation Wash toor dal a few times in cooker or pot until the water runs clear

  2. Pour 2 cups water & pressure cook for 2 to 4 whistles depending on the brand of cooker

  3. If cooking in Instant pot, press the pressure cook button & set the timer for 9 mins

  4. If you do not have a pressure cooker, it can be cooked in a pot until soft adding more water as needed

  5. Rinse all the veggies

  6. Scrape the drumsticks lightly & rinse

  7. Chop them to 2 inch pieces

  8. Peel the shallots as well & rinse

  9. Dice tomatoes & chop okra to 1 inch pieces

  10. If using pumpkin, peel the skin & dice

  11. Keep all these aside

  12. Make sambar powder – Skip this if you have the powder While the dal cooks, make the sambar powder

  13. Dry roast red chilies, urad dal and chana dal until golden & crunchy

  14. Add coriander seeds & fry till aromatic

  15. Remove to a plate

  16. Next add methi seeds and saute until slightly dark

  17. Then add cumin, fry for a minute

  18. Cool these and powder finely in a spice jar

  19. How to make sambar Heat 1 tsp oil in a pot

  20. Saute onions for 1 minute

  21. Add all the veggies & saute for 2 mins

  22. Stir in the chilli powder (optional) and pour 5 cups of water

  23. When the water turns hot, take ΒΌ cup hot water with a ladle to a bowl

  24. Add tamarind & jaggery (optional)

  25. Set aside to soak

  26. When the veggies are cooked al dente, add turmeric, sambar powder & salt

  27. Squeeze the tamarind and pour the tamarind water

  28. I prefer to filter the tamarind water while pouring

  29. Cook for 3 to 5 minutes

  30. When the pressure releases, mash the dal to smooth with a masher or ladle

  31. Stir it to the boiling sambar

  32. Adjust salt and tamarind if needed

  33. Bring it to a gentle boil and add coriander leaves

  34. Tempering Heat a small pan with ghee

  35. Add mustard, cumin, methi & red chillies

  36. When the spices pop, add curry leaves

  37. The leaves will turn crisp, then add hing & pour this to the simmering sambar

  38. Serve sambar with rice, idli, vada or dosa

  39. Tips for refrigerating Set aside the desired portion to refrigerate in smaller containers

  40. Cool completely and refrigerate immediately

  41. To retain the taste of sambar, refrigerate within two hours of cooking

  42. It keeps good for about 2 to 4 days

  43. Bring it to a boil & make a fresh tempering

No extra notes

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