SAMBAR

INGREDIENTS

FOR PRESSURE COOKING:

  • ½ CUP TOOR DAL

  • ½ TSP TURMERIC POWDER

  • 2 CUPS WATER

VEGETABLES:

  • 10 DRUMSTICK PIECES

  • ¼ ONION, CUBED

  • ½ TOMATO, ROUGHLY CHOPPED

  • 7 PIECES BRINJAL / EGGPLANT

  • ½ CARROT,CHOPPED

  • ½ POTATO,CHOPPED

OTHER INGREDIENTS:

  • ½ LEMON SIZED TAMARIND

  • 1 TSP JAGGERY OR SUGAR

  • 2 GREEN CHILLI,SLIT

  • SALT TO TASTE

  • ½ TSP TURMERIC POWDER

  • 2 TSP SAMBAR POWDER, HOME MADE UDUPI STYLE SAMBAR POWDER

TEMPERING INGREDIENTS:

  • 1 TBSP COCONUT OIL / ANY COOKING OIL

  • 1 TSP MUSTARD SEEDS

  • ¾ TSP URAD DAL

  • FEW CURRY LEAVES

  • PINCH OF HING

INSTRUCTIONS

1. FIRSTLY, IN A PRESSURE COOKER ADD ½ CUP OF TOOR DAL WITH 2 CUPS OF WATER.

ALSO ADD PINCH OF TURMERIC. PRESSURE COOK IT FOR 5 WHISTLES.


2. MEANWHILE, IN A SMALL BOWL TAKE SMALL HALF LEMON SIZED TAMARIND AND SOAK IN WATER.


3. ALSO, PREPARE AND CHOP VEGGIES LIKE CARROT, EGGPLANT, DRUMSTICK, ONIONS AND TOMATOES.


4. NOW, IN A LARGE KADAI TAKE THE TAMARIND WATER.


5. TO THAT ADD 1 TSP OF JAGGERY/SUGAR ALONG WITH GREEN CHILL, SALT AND TURMERIC POWDER.


6. FURTHERMORE, ADD ALL THE CHOPPED VEGETABLES TO SAME MIXTURE.


7. MEANWHILE, ONCE THE DAL IS COOKED MASH IT WELL.


8. AFTER 10 MINUTES, THE VEGETABLES SHOULD BE COOKED PROPERLY.


9. NOW ADD THE MASHED TOOR DAL AND BRING IT TO BOIL.

10. ADD 2 TSP OF SAMBAR POWDER.


11. MIX THE SAMBAR POWDER AND BRING IT TO BOIL.


12. PREPARE THE TEMPERING BY HEATING URAD DAL, MUSTARD SEEDS, HING, CURRY LEAVES AND RED CHILLIES.


13. ADD THE TEMPERING TO THE FRESHLY PREPARED SAMBAR.


14. FINALLY, SAMBAR IS READY.

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