Sambar recipe

•       Sambar recipe. 

   

   By- foodyslife.blogspot.com

                   How to cook sambar

VEGETABLES WHICH ARE NEEDED IN SAMBAR RECIPE

sambar can be made with just one vegetable or a mix of vegetables. the vegetables that can be used alone or in combination are as under:

yellow pumpkin kaddu

• carrot gajar
• ash gourd petha
• drumstick soijan ki phalli
• pearl onions, shallots, onions chote pyaaz ya pyaaz
• radish mooli
• tomato tamatar
•  Lady fingers bhindi
• potatoes aalu
• brinjals (eggplant) baingan
• snake gourd chichinda GH
• spinach palak
• amaranth leaves chaulai
• bottle gourd lauki,ghiya
• banana stem kele ka tana
• unripe raw banana kacha kela
• green beans (french beans) faraz bean
• ivy gourd tindora, 
• field marrow
• (mangalore cucumber) madras cucumber
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• PULSES(DAL) WHICH IS USED IN MAKING SAMBAR 
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• traditionally sambar is always made with tuvar dal (arhar dal).
• even moong dal (yellow mung lentils) or masoor dal can be used to make sambhar.

a mix of tuvar dal and masoor dal can also be used. on occasions, i also make it only with mung dal

                       

•   Procedure:
• INGREDIENTS
• for tamarind pulp
• 1 tablespoon tamarind
• ⅓ cup hot water
• for cooking dal
• ½ cup tuvar dal or arhar dal (pigeon pea lentils), 100 grams
• ¼ teaspoon turmeric
• 1.5 to 1.75 cups water or add as required
• for cooking vegetables
• 1 to 1.5 cups cleaned and chopped vegetables like okra, french beans, potatoes, small round brinjals, pumpkin
• 1 to 2 drumsticks, scraped and chopped in 3 to 4 inches sticks.
• 6 to 7 pearl onions (sambar onions) or 1 small to medium onion, thickly sliced
• 1 small to medium tomato, quartered or diced
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chilli powder - optional
• salt as required
• 1.5 to 2 cups water or add as required
• important ingredient
• 1 to 1.5 tablespoons sambar powder
• for tempering
• 2 tablespoons sesame oil (gingelly oil), can also use coconut oil or sunflower oil or ghee
• ½ teaspoon mustard seeds
• 1 to 2 dry red chillies - halved and seeds removed
• 10 to 12 curry leaves
• 2 pinch asafoetida (hing)

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