As we all know that sambar is traditionally an important part of Tamil cuisine. The aroma of roasted spices in Sambar makes it unique and special in itself and draws it towards itself.
Sambar can be eaten mainly with rice, vada, dosa, idli, rava idli and uttapam etc. It can be prepared in many ways. The main vegetables in it are pumpkin, onion or drumsticks which give it a different taste. Arhar dal and vegetables are used to make sambar. It is delicious as well as nutritious. So let’s prepare sambar today.
Sambar
Print RecipeIngredients
- 1 cup of toor (Arhar dal) soaked
- 2 onions - cut into thin slices
- 2 small brinjals - cut into ½ square pieces
- ½ Kaddu (pumpkin) Cut into square pieces
- ½ teaspoon salt, as per taste
- 1 tamarind piece (Imli)
- 2 tablespoons Sambar Powder
- For Tadka - 4 tablespoon oil
- ¼ teaspoon Asafoetida Powder or 2 grain of Asafoetida
- 1 pinch of fenugreek seeds
- 2 dry red chillies
- ½ teaspoon Cumin seeds
- 2 teaspoons Desi Ghee
- Few curry leaves
- ¼ teaspoon Red chilli powder
Instructions
- Wash the soaked Dal thoroughly with water.
- Then cook the lentils in a pressure cooker with 4 cups of water and salt. After the pressure is low, mash the hot Dal lightly.
- Wash the tamarind and boil it with 1 cup of water. When cooled, drain the juice.
- Add 1 cup more water to the remaining tamarind and extract a little more juice.
- Heat oil in a heavy bottom pan. Reduce the heat. Add asafoetida and fenugreek seeds. Add cumin seeds, mustard and dry red chilli after few seconds. When it starts to crackle, add few curry leaves after 1 minute.
- Add onions, fry till onion turns brown.
- Add vegetables, fry for 3-4 minutes.
- Add tamarind juice. Boil for 1-2 minutes. Add sambar powder. Cover and cook on a low flame for 8-10 minutes until the vegetables become slightly soft.
- Add cooked Dal with 1-2 cups of boiled water so that the sambar becomes thin. Cook on 5-8 minutes on low flame. Remove from the heat.
- Heat 2 teaspoons of desi ghee in a fry pan. Turn off the heat Add some kadhi leaves and a pinch of red chili powder. Now add the tadka to the hot sambar.
- Here is your Sambar ready.
