Sambar recipes are straightforward and simple recipes. In south India, like many states, communities, houses are there, there are as many sambar recipes.
Sambhar is so popular that you can get it anywhere in India. Sambhar can be taken with rice, idli, Rava dosa, Upma and just about any snacks as per your choice.
Sambhar is also served in tiffin centers and restaurants with breakfast or meal.
Let’s learn how to make sambar at home.
- 1 cup of/ 150 gms tur dal
- ¼ tbsp turmeric powder
- 2 tbsp oil
- ½ tbsp methi seeds
- ½ tbsp mustard seeds
- ½ tbsp cumin seeds
- 1 dry chili
- ½ tbsp asafoetida/ Hing
- 4-5 tamarind pulp
- Fresh coriander
- 1 tbsp red chili powder
- 2 tbsp sambar powder
- Salt to taste
VEGETABLES FOR SAMBAR
- 1 small peeled and chopped potato
- 1 chopped tomato
- 1 cup chopped onion
- 7-8 nos. Curry leaves
- 1 cup chopped pumpkin pieces
- 1 cup of chopped bringles
- 2 drum stick
- In the pressure cooker add tour dal and 2 cups of water and add salt as per your taste, and turmeric powder then closes the lid to cook until 3 whistles or until the split pigeon peas are completely cooked.
- Heat oil in a pan once oil is hot add mustard seeds, once they start crackle add cumin seeds.
- Add fenugreek seeds (methi seeds) then add dry chilies, curry leaves, asafoetida mix all and cook for 10 seconds.
- Then add chopped onion fry it until it turns brown and a little mushy don’t overcook the onions; otherwise, they will taste bitter.
- Add tomatoes and cook for 4-5 minutes or until they turn mushy.
- After tomato cooked add carrot, pumpkin, brinjal, drum sticks, potato mix well and cook everything for a 2-3 minutes
- After 2 minutes add salt, chile powder and sambar masala and mix well.
- Add tamarind pulp and mix well.
- Then add ½ cup water and mix well, cover the lid and cook on a low- medium flame for 9-10 minutes or until all the veggies are almost cooked.
- Should not overcook Veggies.
- Once the dal is cooked, mash it well.
- You can add some water to adjust the consistency.
- Then remove the lid of the pan and add boiled split pigeon peas (toor dal) and mix well.
- And let it come to a boil on high flame now lower the flame and again boil for 3-4 minutes.
- At this stage, you can adjust salt and water as you want.
- Don’t cover the pan with a lid otherwise. Vegetables will get overcooked.
- Add coriander leaves.
- Sambar is ready to serve.
- You can add vegetables as per your choice like beans, bottle gourd, cucumber.
- You can add sugar, or jaggery for restaurant-style sambar.
- Also, you can use a pressure cooker for cooking the vegetables.
- Do not miss tamarind pulp or asafoetida; these ingredients make this sambar recipe unique.
- Do not overcook the vegetables because they don’t add much to the flavor.