Sambar is a typically South Indian delicacy which is popular across South India and has occupied a special place in all Indian cuisine.
A perfect blend of spice and veggies in a tamarind base, it sets off the best examples of culinary delights.
Mostly had with rice, sambar also is a major accompaniment for Indian starters like Idlis, Vadas and so many other breakfast snacks.
Let us see how to make sambar
How to make Sambar
Serves 2
Ingredients Needed
For Tamarind Pulp
2 tablespoon readymade tamarind pulp
Or
One lemon size tamarind ball soaked in water
⅓ cup hot water
For Cooking Dal
½ cup tur dal (pigeon pea lentils)
¼ teaspoon turmeric powder or haldi powder
1.5 to 1.75 cups water
For Cooking Vegetables
1 to 1.5 cups chopped vegetables like ladiesfinger, small round brinjals, red or white pumpkin, drumstick, onions, capsicum
Use your choice of veggies
¼ teaspoon turmeric powder
½ teaspoon kashmiri red chilli powder – optional
1 tsp alt as required
1.5 to 2 cups water or add as required
1 to 1.5 teaspoons Sambar Powder
For Tempering
2 tablespoons til Or sesame oil. You can also use canola oil or sunflower oil .
½ teaspoon mustard seeds
1 to 2 dry red chillies
curry leaves
1/4 tap asafoetida (hing)
Instructions
Soak the tamarind in hot water and when it gets soft, squeeze in the water itself. Throw the strained tamarind and keep the pulp aside.
Rinse tuvar dal and add 1.5 cups water and pressure cook for 7 or 8 whistles.
Dal has to be soft and mushy
Add ¼ teaspoon turmeric powder while cooking.
Mash the dal and keep aside.
Chop the vegetables.
Take the chopped veggies and add it to the tamarind pulp.
Add turmeric powder, sambar powder, kashmiri red chilli powder and hing.
Add salt as per taste.
Add 2 cups water and cook the veggies in the the tamarind pulp.
Add the mashed dal and mix very well.
Simmer on low heat till the sambar has a froth
Now do a seasoning of til oil or canola oil and splutter mustard seeds with curry leaves.
Your sambar is ready
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