Sambar is a very popular dish in South Indian cuisine. Sambar with rice is one of the main courses in everyday South Indian meals. Sambar can be made with a wide variety of vegetables. Most commonly used vegetables are brinjal, drumstick, pumpkin, radish, onion, potatoes, carrots etc. The choice of vegetables is based on a personal liking and are optional.
It is served with steamed rice or even accompanied with idli, dosa.
Prep time : 20 minutes Cooking time : 20 minutes Total time : 40 minutes
Servings : 4
Category : Main course Cuisine : South Indian
1 Cup toor dal 1.5 Cup mixed vegetables (green beans, carrots, drumstick, brinjal, potato,onion) 1 small chopped tomato 0.5 Teaspoon turmeric powder 0.5 Teaspoon red chili powder 1 Tablespoon sambar powder 1 Teaspoon mustard seeds Small lemon size tamarind ball Generous Pinch of asafoetida 2-3 Dried red chili Few curry leaves 1 Tablespoon oil Salt to taste
- Soak the tamarind in warm water for 15 minutes and extract 1.5 cups of tamarind juice and discard the pulp.
- Wash and chop the vegetables given green beans, carrots, drumstick, brinjal, potato, and onion.
- Pressure cook dal in 2.5 cups of water for 7-8 whistles on medium flame.
- Once the pressure settles down, remove the lid and add the vegetables, salt, turmeric powder, and red chili powder. Mix well.
- Pressure cook again for 1 whistle on medium flame. Once the pressure settles down, remove the lid.
- Now, in a pan heat oil and add tomato, asafetida, sambar powder. Cook till oil separates.
- Add tamarind water, mix well and allow it to boil.
- Keep the cooker on the stove and add the tomato mixture to it. Mix well and simmer the sambar for 10-12 minutes on a low flame.
- For the seasoning, in a pan heat oil and crackle the mustard seeds. Then add dried red chili and curry leaves.
- Fry till the red chili changes its color.Pour the whole tempering in the steaming hot sambar.
- Serve the vegetable sambar with steamed rice, idli and dosa.