SAMBAR - INDIAN
From aravi_vel 15 years ago
- 20 minutes to make
- Serves 3
This Sambar recipe is one of the most loved dishes in South Indian cuisine. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use.
Ingredients
- 1/2 lime sized ball Tamarind shopping list
- 1 cup Toor Dal (or red lentils) shopping list
- 1/2 teaspoon turmeric powder shopping list
- 2 teaspoons oil shopping list
- salt to taste shopping list
- 5 small dry red chilies (or to taste) shopping list
- 8 curry leaves (see note) shopping list
- 1 medium onion (shallots are preferable) shopping list
- 1/2 teaspoon mustard seeds shopping list
- 1/4 tsp asafoetida (optional) shopping list
- 1/2 teaspoon fenugreek seeds shopping list
- 1 large tomato shopping list
- 1/4 cup chopped cilantro leaves (also known as coriander leaves) shopping list
- 1 cup of a vegetable of your choice like green beans, chopped carrot, brinjal, ladies finger, drum-stick, potato shopping list
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- FOR SAMBAR POWDER shopping list
- 1/2 cups coriander seeds shopping list
- 1/2 cups red chilies (or to taste) shopping list
- 1/8 cup Bengal gram shopping list
- 1 Tbsp. cumin seeds shopping list
- 1 Tbsp. pepper corn shopping list
- 1/2 tsp mustard seeds shopping list
- 1 pinch of cinnamon shopping list
- 1 pinch ground clove shopping list
- 1/2 tsp. turmeric powder shopping list
How to make it
- FOR SAMBAR POWDER
- fry the ingredients without any oil, and powder them
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- Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.(pulp)
- Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
- In a separate pan, heat to medium and pour in the remaining oil.
- Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.
- Add the onion and brown lightly.
- Add the tamarind extract and let boil lightly until the onions are cooked.
- Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.
- Allow this to boil for 5 to 10 minutes and remove from the heat.
- Garnish with cilantro.
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- Curry leaves are found in tropical climates. They add a wonderful piquancy to the Sambar recipe. I you do not have curry leaves do not substitute something else. They can be found in specialty shops that have Indian foods.
The Rating
Reviewed by 3 people-
I LOVE Sambar! I order it when ever I see it offered on a menu, which sadly it isn't offered enough in my opinion. I have never tried making it but I think I will now. Your recipe looks easy enough without complicating things,and I am SURE it tastes ...more
dee
in Tampa loved it
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Great post. Love Indian food and this one sounds magnificent. Great post. You have my 5.
chefmeow
in Garland loved it
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