Sambar recipe | How to make South Indian Sambhar for dosa and idli2014-01-18
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Sambar is not just a popular dish in South Indian cuisine, but a staple in South Indian homes. A delicious medley of dal & vegetables cooked in a spicy mixture, this is most commonly eaten with rice, idlis or dosas. And like most other recipes, you would find a million versions in Southern India- differing from every house, every state- each one swearing that theirs is the best- the most authentic. But for people like you and me, who love Sambar- this recipe is an easy way to get around it.
- Toor (Tur, Arhar) dal- 1cup
- Mixed vegetables- 1 cup
- Onion, finely chopped- 1/3 cup
- Tamarind pulp- 1 tsp or concentrate- 1/4 tsp
- Turmeric- 1/4 tsp
- Sambhar powder- 1 to 2 tsp
- Salt- as required
- FOR THE TEMPERING (TADKA)
- Mustard seeds -1 tsp
- Asafoetida (Hing) - a big pinch
- Fenugreek seeds (Methi) - 1/2 tsp
- Red Chilli - 1 to 2
- Curry leaves - 5-6
- Oil- 1-2 tsp
THE ELABORATE WAY:
Soak tamarind in hot water for 10 minutes and extract tamarind juice through a sieve. Discard the pulp.
Soak dal in hot water for 20 minutes and pressure cook for 3 whistles till well cooked. Mash slightly with the back of a serving spoon.
Chop up the vegetables. Use just whatever you have beans, carrot, potato, aubergine. Use any vegetables of your choice. Cook for 10 minutes with 1/2 cup water or microwave for 5-6 minutes.
Chop the onions.
Heat a wok and add 1 tbsp oil. Add mustard seeds,when it splutters, add hing, dry red chillies, fenugreek seeds, curry leaves.
Add the chopped onions and saute for a few minutes.
Then add tamarind water, turmeric powder, salt and sambhar powder.
Let it boil for 10 minutes.
Add in the mashed dal and vegetables.
Adjust the amount of salt. Remember that the sambhar powder already has chillies in it. So don't add any extra chilli powder.
Boil for another 10 minutes, and serve hot with rice, idlis or dosas.