Sambar, a hot lentil soup with mixed vegetables, is essential accompaniment for popular South Indian breakfast and lunch recipes like Idli, Dosa, Medu Vada, Steamed Grain etc. It's called Sambaru in Karnataka, Kuzhambu in Tamilnadu and Sambhar in North India because of different 'languages' nevertheless its preparation is same also it requires cooking steamed/steamed vegetables and lentils with sauted tomato onion and spicy mixture of tamarind, Sambar Masala Powder and types of spices. This Sambar Recipe is perfect for preparing the straightforward and traditional Vegetable Sambar and explains it with Step-by-step Photos and offers guidelines to help you personalize it for your taste and preference.
Preparation Time: ten minutes
Cooking: 25 minutes
Serves: 2 servings
1/3 cup Toor Dal (split pigeon peas)
1/4 teaspoon Turmeric Powder
1 cup chopped Mixed Vegetables
1/2 teaspoon Mustard Seeds
5-6 Curry Leaves
1-2 Dry Red Chillies
A pinch of Asafoetida
1 medium Onion, finely chopped (approximately. 1/3 cup)
1/2 tablespoon Seedless Tamarind
1 Tomato, finely chopped (approximately. 1/3 cup)
1 tablespoon Oil
1 cup + 1 cups Water
1 tablespoon finely chopped Coriander Leaves
Note:- You should use mixed vegetables like Cauliflower, Drumsticks, Capsicum, Radish, Potato, Brinjal, Carrot, French Beans, Okra and so forth. Use maximum three to five types of vegetables to ensure that Sambar doesn’t turn thick and Vegetables don’t remove slurpy-liness of the scrumptious dish.
- Within this recipe, vegetables are cooked together with toor dal in pressure oven. However, you may also prepare in 1/2-1 cup water inside a vessel over low-medium flame until they turn tender. Don't discard water utilize it together with cooked vegetables in step-10 below.
- Prepare Tamarind Juice soak 1/2 tablespoon tamarind in 3-tablespoons warm water for 10-fifteen minutes, mash it having a spoon and strain it utilizing a sieve and discard the solids.
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Add toor dal, turmeric powder and 1 cup water in 3-4 liters capacity aluminum or steel pressure oven. Add mixed vegetables in a tiny container, put it within the pressure oven and shut the oven lid. Pressure prepare over medium flame for several-4 whistles. With this recipe we used 1/4 cup potato, 1/4 cup brinjal, 1/4 cup carrot and 1/4 cup French beans as mixed vegetables.
Switch off the flame and let it stand until pressure comes lower naturally. Open the lid, take away the container of vegetables and mash the dal using spatula or immersion blender.
Heat 1-tablespoon oil inside a pan or kadai over medium flame. Add mustard seeds. When linked with emotions . splutter, add curry leaves, dry red chilies, asafoetida, and saut for 10-just a few seconds.