Sambar is a vegetable stew made with tamarind pulp, popular in South Indian and Tamil cuisines adapted in each to its taste and environment.Sambar is made exclusively with one of these vegetables or a combination of okra, carrot, radish, tomatoes, brinjal(eggplant),drumstick and whole or halved onions. Sambar powder is a coarse powder made of dried whole red chilies, fenugreek seeds, coriander seeds, asafoetida, curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together, until the vegetables are half-cooked. After the vegetables are half cooked, the lentils are added and allowed to cook until the vegetables are done. Sambar is garnished with fresh curry leaves or coriander leaves. Mustard seeds, black gram, and dried red chillies, and curry leaves tempered in vegetable oil is added to the cooked sambar.A variant of sambar called pappuchaaru is more common in Andhra Pradesh.
Ingredients:-
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Ingredients:-
- Thoor Dhall-1 cup
- drumsticks-1 no(cut into 1” pieces)
- bottle gourd-1/2 cup(cut into cubes)
- Egg plant(bringal)-1/2 cup
- Oil-2 tbsp
- mustard seeds 1 teaspoon
- Fenugreek seeds ¼ teaspoon
- Cumin seeds-1 teaspoon
- Garlic -4n
- Dry chillies-4
- curry leaves-3 springs
- asafoetida (hing)-2 pinches
- chopped tomatoes-1/2 cup
- Medium onions-2
- Tamarind -Lime size ball or to taste
- sambhar masala-3 tbsp
- chilli powder-2 tsp
- turmeric powder (haldi)-1/2 teaspoon
- salt- to taste
- chopped coriander-1/2 cup
- Wash and soak the Thoor Daal for 30 minutes.
- cook one cup of Thoor Dhall (about 100 gm)in 3 cups of water fully till it is smashed.
- .Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water to prepare 1 cup of juice.
- Mash the cooked dal well using a wooden spoon. Add 3.5-4 cups of water to the mashed dhall and blend it well.
- Heat oil in a pan add red chilly, mustard seeds, cumin seeds, fenugreek seeds, turmeric, red hilly powder, hing, garlic pieces, and add drum sticks, egg plant, bottle guard, curry leaves, onions, onion, saute this and add tomatoes, tamarind juice, sambhar powder and salt, add little water put the lid on till the vegetables are tender.
- now add readily kept cooked Thoor Dhall to this and simmer for 15-20 mins.
- NOTE:-You can adjust the qty of water to suit your requirements.
- Add coriander leaves and serve this with rice or idly.
- This sambar is sufficient for 6 persons
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