Sambar Recipe

In South Indian Sambar is a very popular dish. There it is served with steamed rice and also with side dishes for Dhosa, Vada, Idli and Pongal. But now, not only in South India, this Sambar Recipe has become one of the famous recipes in our country also. We have seen many exclusive South Indian Restaurants in all over the country and it has really become popular. You may call it a soup made of different spices and vegetables.

So, I have tried to share the preparation method step by step, in a very easy and simple way, so that you can understand the whole process of cooking.

SAMBAR RECIPE

Servings: 4 to 5

Step: 1

Ingredients:

Coriander Seeds – 1 tbsp

Red Chili Whole – 3 or 4 pieces

Peppercorn – ½ tbsp

Cumin Seeds – 1 tbsp

Rice – ½ cup

Chana Dal – ½ cup

Fenugreek Seeds (methi seeds) – ¼ tbsp

Whole Garam Masala – Green Cardamom (5/6 pcs, Cloves – 5/6 pcs, Cinnamon – 1” stick)

Mustard Seeds – 1/2 tbsp

Preparation:

Sambar Home Made Masala

To prepare the home made Sambar powder you need to roast coriander seeds, red chili whole, peppercorn, cumin seeds, rice, chana dal, methi seeds, whole garam masala, mustard seeds (1/2 tbsp) in a low flame for 10 minutes. Put this in the blender to make a powder mixture.

Step: 2

Ingredients:

Asafetida (hing) – 1/8 tbsp

Ginger/Garlic paste – 1 tbsp

Curry Leaves – 10 to 12 leaves or as per your taste

Grated Coconut – ½ cup

Turmeric Powder – ½ tbsp

Chopped Tomatoes – 1 small, chopped

Oil – 4 to 5 tbsp

Preparation:

Heat oil in a pan, add little asafetida (hing), ginger/garlic paste, curry leaves, grated coconut, turmeric powder, chopped tomatoes. Fry for 5 minutes. Let it cool down. Put this in the Blender to mix with the spice powder. Keep it aside.

Step: 3

Ingredients:

Tamarind Juice – 1 small lemon size ball

Preparation:

Soak tamarind in hot water for 30 minutes and get 1 and ½ cup tamarind juice using a strainer and discard the pulps.

Step: 4

Pigeon Pea (Arhar Dal) – 1/3^rd cup

Boiled & Mashed Dal

Pigeon Pea

                                   

Preparation:

Wash and clean the dal and soak it for 30 minutes and boil it. I don’t prefer to boil in pressure cooker in all the cases considering the food values. Once the dal is boiled then mashed the dal in a blender. Keep it aside.    

Step: 5

Ingredients:

Mustard Seeds – ½ tbsp

Cumin Seeds – ½ tbsp

Fenugreek Seeds – ¼ tbsp

Turmeric powder- ¼ tbsp

Onion – ½ cup, chopped in bigger block

Green Chili – 5 to 6, chopped

Curry Leaves – 12 to 15 leaves

Mixed Veggies (carrot, Beans, Drum stick, Raw Banana, ladies finger, pumpkin etc) – 1 cup

Tomatoes – 1 medium, chopped

Salt – as per taste

Tamarind juice – 1 and ½ cup

Water – 3 cups

Preparation:

Heat oil (4/5 tsp) in a pan, add some mustard seeds, fenugreek seeds, cumin seeds, turmeric powder, onion chopped in bigger block, chopped green chili, curry leaves and salt, fry for a minute.

Then add mixed veggies (carrot, Beans, Drum stick, Raw Banana), fry for another 1 minutes and add Chopped Tomatoes. Cover the lid and sauté in low flame for 5 to 6 minutes.

Add tamarind juice and water.

Tamarind Juice

Step: 6

Ingredients:

Molasses - 1/4^th  cup

Pigeon Pea (Arhar Dal) – 1/3^rd cup, boiled and mashed

Chopped Coriander – ½ cup

Salt – as per taste

Oil – 4 to 5 tbsp

Preparation:

Once the mixture is boiling add the blended paste (follow steps 1 & 2) ). Then add molasses. Add plenty of Water and boil. Lastly add boiled and mashed dal and boiled in low flame. Finally add chopped coriander and boiled for 3 to 4 minutes. Taste the salt and serve it with Vada, Idli, Dhosa.