Sambar-The Vegetable delight
Mixed Vegetable Sambar is one of the most loved vegetable delight of the southern India. Its grainy texture, silky tangy taste and highly nutritious combination would surely make it to your everyday cooking list.
Lets dive in to the cooking process....
Assorted Vegetables like Cucumber, Brinjal, Carrot,Beans, Pumpkin, Snake Gourd etc(You can add your favourite vegetables) - 5 Teacups.
Ladys Finger and Tomato - 1 Teacup
Shallots - 9-10
Green Chilly - 2
Tamarind juice- Juiced from 1 Lime sized Tamarind
Salt - To taste
Sambar Powder -3 tablespoon
Shallow fry each given below and powder them.
Toor Dal or yellow pigeon pea - 3 tablespoon
Urad Dal or Black gram - 3 tablespoon
Fenugreek seeds - 1/4 teaspoon
Salt - a pinch
Curry Leaves - 3 sprig
Turmeric Powder - 3/4 teaspoon
Asafoetida - 1/2 teaspoon
For Tempering:
Red Chilly - 1 if big
Mustard Seeds -2 teaspoon
Few Curry Leaves
Lets dive in to the cooking process....
Recipe:
Toor Dal or Yellow Pigeon Peas - 1/2 Tea cupAssorted Vegetables like Cucumber, Brinjal, Carrot,Beans, Pumpkin, Snake Gourd etc(You can add your favourite vegetables) - 5 Teacups.
Ladys Finger and Tomato - 1 Teacup
Shallots - 9-10
Green Chilly - 2
Tamarind juice- Juiced from 1 Lime sized Tamarind
Salt - To taste
Sambar Powder -3 tablespoon
Sambar Powder Preparation:
Coriander powder - 2 tablespoon
Red Chilly powder - 10gramsToor Dal or yellow pigeon pea - 3 tablespoon
Urad Dal or Black gram - 3 tablespoon
Fenugreek seeds - 1/4 teaspoon
Salt - a pinch
Curry Leaves - 3 sprig
Turmeric Powder - 3/4 teaspoon
Asafoetida - 1/2 teaspoon
For Tempering:
Red Chilly - 1 if big
Mustard Seeds -2 teaspoon
Few Curry Leaves
Method:
Pressure Cook Toor Dal(Yellow Pigeon Pea), Shallots and green chilly in sufficient amount of water so that they are immersed for sometime in low flame.
Turn Off the flame after two whistles.(In this case dal would get mashed up completely, if you don't want that remove it from heat before a whistle.)
Then add the remaining cut vegetables like Brinjal, Carrot, Cucumber and Snake gourd and cook for sometime.
In another pan, temper mustard seeds, red chilly, asafoetida and curry leaves.
Pour the tempered ingredients over the cooking vegetables or vice versa.
Add some more water (say 1 teacup, it depends on how thick you want it) to give a loose consistency to sambar.
Add 3 tablespoon Sambar powder to water to form a thick gravy .
Finally add the strained tamarind water and sambar powder gravy to the sambar mix.
Just in few minutes you can feel the mild sambar flavour dashing onto your nose.
Turn Off the flame and enjoy this tangy delight with Rice, Dosa or Idli(or anything of your choice).
We are eager to know the other wonderful combinations u try for sambar.... Do comment!
Turn Off the flame after two whistles.(In this case dal would get mashed up completely, if you don't want that remove it from heat before a whistle.)
Then add the remaining cut vegetables like Brinjal, Carrot, Cucumber and Snake gourd and cook for sometime.
In another pan, temper mustard seeds, red chilly, asafoetida and curry leaves.
Pour the tempered ingredients over the cooking vegetables or vice versa.
Add some more water (say 1 teacup, it depends on how thick you want it) to give a loose consistency to sambar.
Add 3 tablespoon Sambar powder to water to form a thick gravy .
Finally add the strained tamarind water and sambar powder gravy to the sambar mix.
Just in few minutes you can feel the mild sambar flavour dashing onto your nose.
Turn Off the flame and enjoy this tangy delight with Rice, Dosa or Idli(or anything of your choice).
We are eager to know the other wonderful combinations u try for sambar.... Do comment!
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