Sambar Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Toor Dal – 1 cup
Small Onions – 15
Tomato – 1 big sized (or) 2 small chopepd roughly
Drumstick – 2 chopped
Sambar powder – 1.5 tbsp
Thin Tamarind extract – 1/3 cup
Turmeric powder – 1/4 tsp
Coriander leaves – just to garnish
Oil – 1 tsp
Salt – to taste
Oil – 1 tsp
Ghee – 1/2 tsp(optional)
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Curry leaves – 1 sprig
Hing – a generous pinch
Red Chillies – 2
- Pressure cook toor dal with a pinch of turmeric powder and enough water for 4-5 whistles or until mushy. Mash it well with a laddle,Set aside.In a kadai heat oil add onion, tomato saute till golden brown till tomato raw smell leaves.Then add drumstick and saute for 3mins.
- Then add the sauted items to toor dhal, add 1 cup water(adjust to desired consistency).Then add sambar powder and mix well to avoid lumps.
- Allow it boil in medium flame till the veggie gets cooked.Once the veggie gets cooked add tamarind extract and allow it to boil for a good 5-10mins till it reaches sambar consistency.Adjust salt at this stage.
- Heat oil – add the items under ‘to temper’ and transfer it to the sambar. Add chopped coriander leaves and switch it off.
Serve hot with rice and any poriyal of your choice. I served it with carrot poriyal.
- If you are using thick tamarind pulp then add just 1/4 cup.Always add tamarind extract only after the veggie gets cooked.
- Tempering at the last stage retains the flavour of the tempering for a long time.
- Smells and tastes good for 2 days if refrigerated. But heat it once inbetween cool down and then refrigerate.
- Boil well till the raw smell of the veggie as well as toor dal leaves.Switch off according to the thick consistency you prefer.
- I use homemade sambar powder which we grind in bulk.