How to make sambar, the favorite south indian dish
How to make sambar
INGREDIENTS
Tur dal/pigeon pea - 150 gm/1 cup
VEGETABLES
Any 5 vegetables -100 gms each
OR
Carrot -1
Egg plant - 2 small
Pumpkin - 100 gm
Green beans - 50 gm
Tomato - 2
Green chilly - 5
Sambar powder - 3 teaspoonful
Salt - 3 teaspoon
Tamarind -1 lemon size
SEASONING
Onion -1 small
Garlic - 4
Mustard -1 teaspoon
Hing/Asafetida - ¼ teaspoon
Dry red chilly whole - 5
HOW TO MAKE SAMBAR POWDER
Chilly powder -100 gm
Coriander powder -150 gm
Fenugreek/methi - 50 gm
Turmeric powder - 50 gm
Roast each ingredient without oil separately. Not burn chilly powder. In low heat roast it.
Roast fenugreek, cool 10 minute and grind to powder.
Mix all 4 roasted ingredients and mix well. Cool and store in a bottle. Use whenever need.
SAMBAR PREPARATION
Wash tur dal in a pressure cooker, add 4 to 5 cups of water, put on flame, after 1 whistle, lower flame and cook for 10 to 15 minutes. Switch off flame and cool 15 minutes. Open the cooker and mash the tur dal well.
Slice vegetables/carrot, pumpkin, beans, tomato, egg plant 2 inch long. Slit green chilly.
Add all these vegetables, and green chilly to cooked and mashed dal, add sambar powder, and salt mix well. Add 2-3 cups of water. Cover and cook for 1 whistle. Switch off flame. After 10 minutes open the cooker.
HOW TO MAKE TAMARIND WATER
In a bowl soak tamarind in 2 cups of hot water. After 15 minutes take the pulp. Sieve the water. If need rinse the tamarind pulp once more and sieve the water.
Add tamarind water to the pressure cooker. And boil well. Add salt if necessary.
Crush garlic, and chop onion.
Heat a pan add oil when it is hot, add mustard, when it splutter, add crushed garlic, onion, cut dry chilly into half and add to it. Sauté well add asafetida, and 2 sprigs of curry leaves. And add to the cooked sambar.
Serve with papad and rice.
Note - Pumpkin and egg plant give special taste to the sambar
INGREDIENTS
Tur dal/pigeon pea - 150 gm/1 cup
VEGETABLES
Any 5 vegetables -100 gms each
OR
Carrot -1
Egg plant - 2 small
Pumpkin - 100 gm
Green beans - 50 gm
Tomato - 2
Green chilly - 5
Sambar powder - 3 teaspoonful
Salt - 3 teaspoon
Tamarind -1 lemon size
SEASONING
Onion -1 small
Garlic - 4
Mustard -1 teaspoon
Hing/Asafetida - ¼ teaspoon
Dry red chilly whole - 5
HOW TO MAKE SAMBAR POWDER
Chilly powder -100 gm
Coriander powder -150 gm
Fenugreek/methi - 50 gm
Turmeric powder - 50 gm
Roast each ingredient without oil separately. Not burn chilly powder. In low heat roast it.
Roast fenugreek, cool 10 minute and grind to powder.
Mix all 4 roasted ingredients and mix well. Cool and store in a bottle. Use whenever need.
SAMBAR PREPARATION
Wash tur dal in a pressure cooker, add 4 to 5 cups of water, put on flame, after 1 whistle, lower flame and cook for 10 to 15 minutes. Switch off flame and cool 15 minutes. Open the cooker and mash the tur dal well.
Slice vegetables/carrot, pumpkin, beans, tomato, egg plant 2 inch long. Slit green chilly.
Add all these vegetables, and green chilly to cooked and mashed dal, add sambar powder, and salt mix well. Add 2-3 cups of water. Cover and cook for 1 whistle. Switch off flame. After 10 minutes open the cooker.
HOW TO MAKE TAMARIND WATER
In a bowl soak tamarind in 2 cups of hot water. After 15 minutes take the pulp. Sieve the water. If need rinse the tamarind pulp once more and sieve the water.
Add tamarind water to the pressure cooker. And boil well. Add salt if necessary.
Crush garlic, and chop onion.
Heat a pan add oil when it is hot, add mustard, when it splutter, add crushed garlic, onion, cut dry chilly into half and add to it. Sauté well add asafetida, and 2 sprigs of curry leaves. And add to the cooked sambar.
Serve with papad and rice.
Note - Pumpkin and egg plant give special taste to the sambar