Easy Steps to prepare south indian Sambar

Simple Steps to get ready south indian Sambar

Sambar is a south Indian dish made with lentils (as a rule toor dal) and vegetables and presented with rice, idlis or dosa alternatively finished with a spoon of ghee.

The varieties in sambar relies on upon the vegetable/mix of vegetables utilized. The basic sorts of sambar that are made are onion sambar, murungakkai (drumstick) sambar, mulangi (radish) sambar, manga (crude mango) sambar, vendakka (women finger) sambar, Potato Sambar, Masoor Dal Sambar, Pasi paruppu (Green gram dal) sambar and so forth.


Pigeon Peas (Toor dal) - 3/4 glass (You can likewise utilize masoor dal or green gram dal or a blend of dals)

Vegetables (any decision of a solitary/blended vegetables) - 1 container (The decision of vegetables can incorporate brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, crude mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol and so on)

Shallot Onions - 8-10 (or 1 onion slashed)

Green Chilly - 1 or 2

Tomatoes - 1

Tamarind Juice - 1/2 tblsp

Sambhar powder (locally acquired or home made) - 1 tblsp (you can increment to your taste)

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Fenugreek seeds - 5-7 seeds

Dry red Chillies - 2

Curry leaves - 2 strands

Cilantro - for topping


1. Heat up the toor dal with the tomato, some water and alternatively 2 cloves of garlic. You can cook it utilizing the weight cooke for 3 shrieks. On the other hand cook it in a typical vessel till it is a bit overcooked and is nearly squashed up.

2. After the weight is discharged, crush the dal utilizing the back of a spoon or with hand.

3. Heat oil in a profound vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.

4. Saute the onions and green chillies.

5. Add the veggies to this and cook it till the veggies are delicate with enough water.(Alternatively you can cook the vegetables utilizing a microwave and include it. You can likewise cook the vaggies alongside the dal in the cooker itself. In the event that you have a twofold decker weight cooker compartment, you can cook the dal in one and the veggies in the other.)

6. After the veggies are cooked, include the tamarind juice, salt, sambhar powder and the crushed dal.

7. Include enough water and heat it to the point of boiling. Diminish the fire and stew for 20 minutes for the flavors to mix. A pleasant fragrance of sambhar will be filled all through the house.

8. Trim with finely cleaved cilantro and switch off.

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