Sambar is a thick curry made of coconut, lentils, tamarind, asafoetida and vegetables. A special powder is made to add masala to the curry. Here is the recipe for sambar:
1 onion (chopped into big pieces)
1 tomato (chopped into big pieces)
1 potato (chopped into big pieces)
1 vellerikka (a type of cucumber) (chopped into big pieces)
Few pieces of lady's finger (chopped into big pieces)
1 drumstick (chopped)
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| How to make Sambaar |
Ingredients to make Sambar:
1 cup Toor dal1 onion (chopped into big pieces)
1 tomato (chopped into big pieces)
1 potato (chopped into big pieces)
1 vellerikka (a type of cucumber) (chopped into big pieces)
Few pieces of lady's finger (chopped into big pieces)
1 drumstick (chopped)
(you can put any other vegetables also such as brinjal, chena etc)
3 tbsps tamarind (imli) pulp
1 ½ tsp urad dal
1 cup fresh coconut (grated)
½ tsp turmeric powder
A pinch of asafetida
Oil
Salt to taste
For tempering
Few sprigs of curry leaves
1 tsp mustard seeds
1 dry red chilli
For sambar masala powder
6 to 8 whole dry red chillies
1 tbsp coriander seeds
1 tsp tuvar dal
1 tbsp channa dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder
½ tsp asafoetida
1 tsp oil
How to make the sambar masala powder
Heat oil and roast all the ingredients for sambar masala in the oil. After roasting, remove it from fire and let it cool. Grind it in a blender using very little water. Keep aside.
How to make Sambaar:
Wash the toor dal and cook it in the pressure cooker for two whistles. In a kadai, heat oil and put little urad dal and the grated fresh coconut. Add few curry leaves also to it and stir it till it becomes little brown in colour. Put 5 tsps sambar masala powder in it and stir till it becomes very hot and golden brown in colour. Keep it aside to cool. After it is cooled, grind it in the mixie with enough water to make a fine paste. Keep this paste aside.
Put all the chopped vegetables in a kadai and cover it with water. Add turmeric powder, salt and a pinch of asafoetida to it. Put it on flame and let it boil. When it is boiled, add the cooked toor dal to it and tamarind pulp. Again let the curry boil till the vegetables are well cooked. After the pieces are cooked, add the coconut paste to it and let it boil a little. For the tempering, heat oil in a pan and add mustard seeds. When the seeds crackle, add dry red chilli and curry leaves to it. Pour this tempering on the curry. Serve hot.
3 tbsps tamarind (imli) pulp
1 ½ tsp urad dal
1 cup fresh coconut (grated)
½ tsp turmeric powder
A pinch of asafetida
Oil
Salt to taste
For tempering
Few sprigs of curry leaves
1 tsp mustard seeds
1 dry red chilli
For sambar masala powder
6 to 8 whole dry red chillies
1 tbsp coriander seeds
1 tsp tuvar dal
1 tbsp channa dal (split Bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder
½ tsp asafoetida
1 tsp oil
How to make Sambar - Simple Recipe:
How to make the sambar masala powder
Heat oil and roast all the ingredients for sambar masala in the oil. After roasting, remove it from fire and let it cool. Grind it in a blender using very little water. Keep aside.
How to make Sambaar:
Wash the toor dal and cook it in the pressure cooker for two whistles. In a kadai, heat oil and put little urad dal and the grated fresh coconut. Add few curry leaves also to it and stir it till it becomes little brown in colour. Put 5 tsps sambar masala powder in it and stir till it becomes very hot and golden brown in colour. Keep it aside to cool. After it is cooled, grind it in the mixie with enough water to make a fine paste. Keep this paste aside.
Put all the chopped vegetables in a kadai and cover it with water. Add turmeric powder, salt and a pinch of asafoetida to it. Put it on flame and let it boil. When it is boiled, add the cooked toor dal to it and tamarind pulp. Again let the curry boil till the vegetables are well cooked. After the pieces are cooked, add the coconut paste to it and let it boil a little. For the tempering, heat oil in a pan and add mustard seeds. When the seeds crackle, add dry red chilli and curry leaves to it. Pour this tempering on the curry. Serve hot.
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