Description
Sambar with rice is one of the main courses of both formal and everyday tamilian cuisine. It is also prepared in other parts of southern India with mild variations. Often served by pouring it over steamed rice, best accompanied with curries and appalam.
| Ingredients | |
|---|---|
| 1 cup | Red gram (soak for atleast 1 hour) |
| 1 no | Onion (cut lengthwise) |
| 1 cup | Choice of vegies (carrots, radish,drumstick,beans,okra,brinjal)) |
| 2 nos | Tomato |
| 1 no | Green chilli |
| 3 clove | Garlic |
| 3 tsp | Tamrind juice (or thick store bought pulp 1/4 tsp) |
| 3 tsp | Red chilli powder |
| 2 tsp | Corrainder powder |
| ¼ tsp | Turmeric powder |
| 2 tsp | Sambhar powder (store bought gives good color) |
| 2 tsp | Salt (or to taste) |
| 2 tbsp | Oil |
| ½ tsp | Mustard |
| ½ tsp | Cumin seeds |
| ¼ tsp | Fenugreek seeds |
| 2 nos | Dry red chilli |
| ½ tsp | Asafoetida powder |
| 7 nos | Curry leaves |
| 3 cup | Water |
| 1 stks | Corrainder leaves (chopped for garnishing) |
Instructions
Wash and soak Toor dhal (Thuvaram paruppu ) in water for atleast 1 hour. Then pressure cook it with little salt until you get 3 to 4 whistles from your cooker. Once done and when the pressure releases, open and mash it immediately with spatula or blend well and keep aside.
Heat oil in a pressure cooker and add mustard, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida, let them splutter, then add Onions, greeen chilli , garlic, tomatoes, all the vegies except okra(Ladies finger) and fry them for few minutes. To this add tumeric powder, red chilli powder and dhania powder and pressure cook them with salt and 1 cup of water. Do not pressure cook okra this may turn the sambhar very mushy and sticky, so instead, shallow fry them seperately in a pan and keep aside. Now transfer all the contents to a regular deep sauce pan, mix cooked dhal or paruppu , tamrind pulp , sambar powder and salt, bring it to a boil and reduce to simmer. When it reaches desired consistency garnish with corrainder leaves.
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Many Thanks Mullai. Whenever I invite my vegetarian friends, I cook as per this receipe and they always liked this sambhar very much.
Mullai, Your Sambar receipe is good. For some reason i am not abel to view the receipes i am just able to view only the image. I don’t know how to view the ingredients and other stuff for the receipe.
Even i searched out with the receipe name. Still i am just getting the image only.
Please help me in getting the receipe
Example
i tried frying masala and srilankan coconut rice
Hi Mullai, Thanks in millions for this great recipe.I tried many times to make sambar but it didn't come properly. But your recipe is just perfect. It turned out very well.Thanks again.
Thamari
Thanks Mullai for this great recipe, my fiance loved it! I dont have a pressure cooker in this size (yet) so I prepared it in a normal pot it turned out very well.
hi mullai,
which sambar powder brand i can use ….
hi mullai ,
i want to know whether we can make sambar powder at home,my husband dose nt like the ready made one from stores,so will u be able to help me.
Post it under recipe request and shall work on it sometime.
ok thank you mullai.
I don’t think adding asafoetida will make the toor dal smell vanish. BTW most of the India stores does carry asaoe. powder.
Usually sambar powder will be added after the process is over. Finally add the sambar powder and mix thoroughly and turn-off the gas, you will get the fresh flavour and aroma. Do not cook after adding the sambar powder. That's what i usually do while making sambar.
Hi,
This recipe looks yummy….
But i hav a small doubt, last time when i tried sambar of my own(similar to this) it had thoardal smell, which i dnt like… and which doesnt hav when my mom prepares it when i was in india.
I think the reason is that i did not add “asafoetida powder” to that. It is not available here not even in Indian stores. Can u please suggest how to get rid of that thoardal smell in sambar.
when to add sambar powder
Just include when you add salt.
Hi Mullai,
I tried this last week and it turned out good. It was great in taste and smells good.
Mercy