Sambar is the king of South-indian cuisine, When you think of sambar you think south indian food and vice versa.You make idli, dosa medu vada you have to have sambar and chutney. In the south sambar is made almost on daily basis and is often eaten with rice.
I personally love to make South Indian food for breakfast when guests are coming over. The amazing smell of Sambar is great way to kick start your day. The aroma of sambar usually is enough to make anyone feel hungry.
Whenever I make Sambar, my neighbors know that its south indian cuisine day in my house.Some might feel it’s a big hassle to make sambar in the house but truth to be told it’s actually pretty simple. Just follow the steps in my video and the recipe and you will feel like it’s the easiest dish to make.
Step by Step Video for ‘Sambar’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients To Make Sambar
- ½ cup Tur Dal/ Pigeon Peas spilt/ Toor Dal
- 1 cup Tomato
- ¾ cup Onions
- ¾ cup Cauliflower
- 1 Drumstick
- 1 tsp Urad Dal / Dehusked Black Gram
- ½ tsp Rai / Mustard Seeds
- 2 Dried Kashmiri Red Chilli
- 8-10 Curry Leaves
- ¼ tsp Hing / Asafoetida
- ½ tsp Sambar Powder
- 1 ½ tbsp Tamarind / Imli
- 2 tbsp Oil
- 2 tsp or as per your taste Salt
- 1 tsp Coriander / Dhania / Cilantro
- Take a pressure cooker with a stand and fill water at least till ½ inch of its bottom is covered.
- Wash the Toor/ Tur dal under running water and add 2 cups of water and keep in a Pressure cooker friendly bowl with a lid. And place at the bottom of the pressure cooker.
- Dice up the vegetables( onions, tomatoes, cauliflower, drumstick, white pumpkin) keep aside in a Pressure cooker bowl with 1 cup water and cover with lid. Place on top of the toor dal bowl lid
- Lock the cooker with its lid and wait till whistles. Then wait for the cooker to come to room temperature to open the lock.
- Blend the Toor dal using a egg beater.
- Soak the whole tamarind in lukewarm water.
- In a hot kadi or wok add oil, once the oil is hot add the udad dal. Wait for it to start changing color.
- As soon as the udad dal starts changing color add rai, dried kashmiri red chilli, curry leaves, hing and sambar powder.
- Add the boiled veggies and dal from the pressure cooker. Add salt.
- Take the soaked tamarind and using a strainer, remove the pulp.
- Add the pulp in the sambar. Boil for 10 minutes,
- Garnish with coriander leaves and serve hot with idli, dosa, medu vada or boiled rice.