- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 764 kcal
- Carbohydrate Content: 90.58 g
- Cholesterol Content: 0 mg
- Fat Content: 39.31 g
- Fiber Content: 24.1 g
- Protein Content: 20.87 g
- Saturated Fat Content: 6.252 g
- Serving Size: 1
- Sodium Content: 2417 mg
- Sugar Content: 28.2 g
- Trans Fat Content: 0.183 g
Sambar is must have south Indian dish with all South Indian cuisine. Without Sambar South Indians food dish is incomplete. It is spicy and of course very delicious. It is made with a combination of different vegetables like bottle gourd, drumstick, cucumbers, sweet potatoes, onions, and tomatoes, etc., spices and adding the special Sambhar masala, which contains different Indian spices that enhance the taste of it. So here I am sharing a simple recipe for lip-smacking sambar.
Ingredients of Sambar Recipe
- Soaked tuvar dal (split pigeon peas) - 1 Cup
- Turmeric powder - 1 Teaspoon
- oil - 2 ½ Tablespoons
- Drumsticks, cut into 2 inches pieces - 2
- Diced onion - 1
- Diced tomato - 1
- Mix vegetables (Potato, carrot, eggplant) - 1 Cup
- Tamarind pulp - 2 Tablespoons
- Dried red chilies - 3
- Sambhar powder - 2 Tablespoons
- Chopped coriander leaves - 2 Tablespoons
- Salt - 1 Teaspoon
- A pinch of asafoetida
- Curry leaves - 10
- A few of fenugreek seeds
- Mustard seeds - 1 Teaspoon
How to Make Sambar
Step 1: First of all, in a pressure cooker, add the soaked tuvar dal, turmeric powder, and salt along with water and cook it until the dal becomes soft.
Step 2: In a large and deep pan and heat one teaspoon of oil and add onion and sauté it until it turns light brown.
Step 3: Then add tamarind pulp and around 3 cups of water, tomato, mixed vegetables, drumsticks, sambhar masala, remaining turmeric powder and salt. Mix it well and cook for 6-7 minutes or until the mixture reduce to half of its original volume.
Step 4: Now, add cooked tuvar dal mixture to it and mix it well and let it boil for 4-5 minutes.
Step 5: Meanwhile, heat remaining oil in a pan on MEDIUM flame and add mustard seeds when they begin splutter add the fenugreek seeds, dried red chilies and asafoetida and sauté for a while and switch of the flame.
Step 6: Add this tempering to the mixture of dal and cover the pan with the lid to trap the flavor.
Step 7: Now, Switch off the flame and add coriander leaves in it and stir it well.
Step 8: Serve this hot sambar with steamed rice or Idli or Dosa.