How to Make Sambar

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 Course: Lunch

 Cuisine: Indian 

 Author: Nivetha Jagadeesh 

  

  INTRODUCTION ABOUT SAMBAR:

      Sambar can vary in the levels of spiciness depending on the people who like to eating it, as well as regional variations. It is commonly eaten with pongal, dosa, Idly  sometimes it is mixed-in with rice and eaten alongside crunchy foods like any bindi fry, potato fry , papads and pickle. It is popular in Tamilnadu most of the tamil peoples prepare sambar for any festival like Vinayagar chathurthi, pongal etc..

Sambar is made using different vegetables along with lentils or coconut. Each country has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, as well as the methods, differ.

     

                          

Sambar 


    INGREDIENTS NEED TO MAKE SAMBAR:

  • Toor dal – ½ cup
  • Small onions – 10–12
  • Tomato – 3
  • Vegetables (drumstick/carrot/beans/brinjal) – 1–2 cups
  • Tamarind – small lemon-sized piece
  • Sambar powder – 1½–2 tsp
  • Turmeric powder – ¼ tsp
  • Salt – as needed
  • For Sauting:
  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Fenugreek seeds – a little
  • Dry red chilli – 1–2
  • Curry leaves – a few
  • Asafoetida (hing) – a pinch
   STEPS FOR MAKING SAMBAR:

  • Wash and soak the toor dal for 10 to 15 minutes.
  • Take a pressure cooker add soaked toor dal and turmeric powder and close the lid then pressure cook for 4 to 5 whistles.
  • After 4 whistles pressure down the cooker and mash the toor dal keep it aside.
  • For sauting heat oil in a pan and add in mustard seeds, Fenugreek seeds,cumin seeds, red chilli, curry leaf and hing and saute the small onions, tomato and vegetables.
  • Now add chilli powder, sambar powder, salt and mix well.
  • Add the mashed dal then add the required amount water and boil for 10 minutes.
  • After 10 minutes add tamarind water and cook until the vegetables become soft.
  • Finally , Garnish with coriander leaves.
  MY TIPS:  
     
  •     You also add green chilli for sauting.
  •     It goes well with white rice, Idly, dosa and pongal.
  •     Finally adding coriander leaves gives the beautiful aroma.
  •     If you want you can add 1 tsp of ghee for rich flavour.
  •     You can also add 1 onion and 1 tomato before pressure cooking the dal 
  •     You can also add garlic.

    

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