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Sambar Recipe in Gujarati: eaten with idli and dosa Sambar It is the lifeblood of South Indian cuisine. Its taste and popularity is so much that people from every corner of the country like to eat Sambar. In North India, people make it in their homes. The basic concept is to make sambar by mixing all types of vegetables, dal and sambar spices available at home. But if you follow these simple steps to make sambar, you will get the real southern taste of sambar.
Material
- 1 cup toor dal
- ¼ teaspoon turmeric
- 1 tablespoon oil
- Water
- ½ onion
- crushed tomatoes
- beans
- a little saffron
- 2 brinjals finely chopped
- curry leaves
- 1 chilli
- ½ cup tamarind extract
- 2 tsp sambar powder
- 1 tsp jaggery
- ½ teaspoon turmeric
- 1 teaspoon salt
- Oil
- 1 tablespoon mustard
- 1 spoon urad dal
- 2 dried red chillies
- a pinch of asafoetida
How to make Sambar?
- To make sambar, first put toor dal, turmeric, oil and water in a pressure cooker and pressure cook until cooked well. – Then when the cooker cools down, open it and mash it well.
- Now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, some saffron, 2 brinjals, some curry leaves, 1 chilli and water. Mix well and boil.
- When the water boils, add tamarind extract, 2 teaspoons sambar powder, 1 teaspoon jaggery, 1/2 teaspoon turmeric and 1 teaspoon salt and mix well. – Now cover it and cook till 1 whistle.
- Once the cooker cools down, open it and check the seasoning and also make sure that the vegetables are cooked thoroughly.
- To prepare tadka, heat 2 tbsp oil and then add 1 tbsp mustard seeds, 1 tbsp urad dal, 2 dried red chillies, a pinch of asafoetida and few curry leaves. – Pour the tadka over the sambar and mix well. Your delicious sambar is ready.