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Sambar Recipe: Served with Idli and Dosa Sambar It is the soul of South Indian cuisine. Its taste and its popularity are 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, lentils 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 tuvar dal
- ¼ tsp 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 tsp turmeric
- 1 teaspoon salt
- Oil
- 1 tablespoon mustard seeds
- 1 tsp urad dal
- 2 dried red chillies
- a pinch of asafoetida
How to make Sambar?
- To make sambar, first of all put tuvar dal, turmeric, oil and water in a pressure cooker and pressure cook till it is cooked properly. – 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, few curry leaves, 1 chilli and water. Mix well and bring to a 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 the tempering, heat 2 tbsp oil and then add 1 tbsp mustard seeds, 1 tbsp urad dal, 2 dried red chillies, a pinch of asafoetida and a few curry leaves. – Pour the tempering over the sambar and mix well. Your delicious sambar is ready.