Sambar

#Sambar : Sambar is one of the famous South Indian preparations which goes well with
White Rice, Idly. Dosa, Vada & even with Chappathy.

Preparation Time                 : 10 mins
Cooking Time                       : 10 - 12 mins
Quantity                                : 2 1/2 to 3 Cups approx.

Ingredients :
Tamarind                            : Amla [ nellikkai ] size ball
Boiled Thuvar Dhal             : 3 Tbl Spoons
Small Onions                      :  10 numbers
      If not available,
Big Onion( Bellary )              : 1 Small sized
Turmeric Powder                : A Pinch
Sambar Powder                   : 3 Tsp Levelled
Dhaniya Powder( If             : 1 Tsp Levelled
available )
Salt                                     : 1 1/2 Tsp ( Adjust to taste )
Mustard Seeds                    : 1/4 Tsp
Asafoetida                        : A Pinch
Gingelly oil                         : 1 Tsp
Curry Leaves AND Coriander leaves.
Tomato                              : 1 Small
Green Chilly                       : 2 Nos.
Vegetables                          : Raddish, Drumstick, Carrot, Potato,                            
                                             Ladies Finger, Avaraikkai, Brinjal
Take any one vegetable OR in combination.

Method:
Soak Tamarind in Lukewarm water.
Remove skin of Onion. Wash vegetables.
Cut onion & vegetables.
Turn ON the stove.
Keep a Kadai on the stove & add 1/2 tsp of any cooing oil.
First crackle mustard then add Perungayam [ Asafoetida ],

curryleaves, half split green chillies.
and Onions ( in the order). Saute for 2 to 3 minutes.

* If you are going to make Sambar in the Kadai itself, follow this procedure:
Add vegetables and saute for a minute. Then add Turmeric, Dhaniya and Sambar Powder.

 Add a cup of water, Close the kadai with a lid & keep the burner on SIM.

Keep it closed till the vegetables are done.
Add Boiled Dhal.
Now add strained Tamarind water.
Add salt & allow it to cook on slow flame for 5 more minutes.
By then you get a nice aroma of sambar.
Turn off the stove.
Transfer into a serving bowl and garnish with Curry & Coriander leaves.

* If you are going to make Sambar in a cooker 
After onions are sauteed with chilly & curry leaves, transfer it into a pressure cooker.
Mash cooked dhal and add it with a cup of water & turn ON the stove,
keep the cooker on high flame.

Now add Sambar Powder, Turmeric powder, Dhaniya powder & salt.

Then add chopped vegetables and mix well.

Add Tamarind water. By the time you add all these ingredients the sambar would have started boiling with a thala bhula music.
Close the cooker with its lid & put the weight on.
After one whistle switch OFF the stove.
Keep it closed till the pressure subsides.
After opening the cooker if you want let it simmer for 5 more minutes on slow flame to remove raw smell.

Now sambar is ready to serve. 

Transfer the hot sambar into a serving bowl & garnish with coriander leaves.

You get approximately 3 cups of Sambar enough for 2 to 3 persons.

Note : 

Lemon juice can be added instead of tamarind juice. 

Finally add lemon juice just before closing the pressure cooker.

The sambar made with lemon juice is tastier than done with tamarind.

The sambar can be reheated and the taste doesn't change.

Other recipes you may like to try

Drumstick Brinjal Sambar

Onion Sambar

Potato Sambar

Aviyal

Venthaya kuzhambu

vathakuzhambu

Vadai morekuzhambu

Vazhaipoo Kuzhambu

Katharikkai Sambar

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Recipe Index