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Traditional South Indian Dishes - Sambar recipe

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Description

Make simple instant sambar that goes well with most South Indian breakfast dishes like Idli, Vada and Dosa. It is also a traditional accompaniment in a complete south indian meal to steamed rice.

Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment.


Ingredients:

1 cup toor dal / yellow pigeon peas (cooked with 2 cups of water)
1 diced carrot
2 diced French beans
1 diced onion
2 diced tomatoes
3 inch bottle gourd diced
2 tbps tamarind extract
Small piece of Jaggery
1 tbsp of salt
2 tbsp of Sambar Powder
2 tbsp of oil
A pinch of Hing
½ tbsp of Fenugreek Seeds
½ tbsp of Cumin seeds
½ tbsp of Mustard Seeds
1 tbsp of Grated Ginger
4-5 minced Garlic
Few Curry leaves
Chopped coriander

Method:

1. In a bowl, add 2-3 tbsp of Tamarind extract. (Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain. Add to the dal mixture)
2. Add diced vegetables (carrots, onions, French beans, bottle guard) tomatoes, onions. Add Salt and curry leaves. Mix them well. Cover it with a lid and cook it for 15 minutes.
3. Once the vegetables are half cooked, remove the lid, add jaggery and sambar powder.
4. Cover it with a lid and let it cook for another 5 min.
5. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation. Let it boil. Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.

For the Seasoning:

1. Heat the oil and add hing, fry the fenugreek seeds , cumin seeds, mustard seeds and minced garlic until they begin to crackle. Add the grated ginger, curry leaves, sambar powder and fry for 2 to 3 minutes.
2. Season the sambhar with the above prepared tadka.
3. Sprinkle coriander on top and serve hot with Idli, Vada, Dosa or steamed rice.

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