Sambar..its an everyday recipe in most of the households in Andhra. When I thought of posting this recipe my dear hubby asked why I wanted to post such an easy recipe. This was the scene which happened yesterday in our house…
Me: I want to post my sambar recipe today in my blog.
DH: Sambar….. but its such an easy everyday recipe, who would read that?
Me: Yes, I know.. Do you know how to make it?
DH: Of course, its a child’s play.
Me: Then why don’t you make sambar today?
DH: Why not? Today I will show you how to prepare traditional south Indian sambar (with a proud “only I can do it” smile on his face)
After almost 2 hrs…
Me: Its almost two hours.. what are u still doing in the kitchen?
DH: I have almost completed it… but it didn’t actually turn out like the regular Sambar..I am mean it tastes good…but not like the one you make.
DH: I am not sure what went wrong.
Me : (Seeing the outcome.. of so called Sambar) What is this??? What did u add?
DH: Veggies, Tamarind juice, Sambar powder..
Me: What about Dal?
DH: DO WE NEED TO ADD DAL???
That was it.. at that moment I decided posting Sambar recipe is not at all a bad idea 🙂
What do you need :
Toor Dal : 1 cup
Small Sambar onions : 10 -12 (to add as whole) OR Big Onions : 4 or 5, quartered
Assorted Veggies : 2 cups (Carrots, Radish, Bottle gourd, Drumsticks)
Tomatoes : 2, quartered
Green chillies : 2 or 3, slit ,depending on your taste buds
Curry Leaves : a few
Salt :according to taste
Sambar Powder : 2 Tbsp
Coconut powder : 1 tsp (optional)
Jaggery : 1 Tbsp (optional)
Tamarind : 1 large lemon sized (soak in hot water and extract juice)
Fresh Corriander : a handful
Ghee : 1 Tbsp
Hing : 1 large pinch
Mustard seeds: 1 tsp
Jeera : 1 tsp
Dry Red chillies : 2 or 3
Curry Leaves : a few
- Pressure cook dal with 2 cups of water. Mash and keep aside. ( I grind it in a Mixer for a min)
- Take a large cooking pot, and add 1 glasses of water(around 3oo ml). Bring it to a boil.
- Add all ingredients from onions to curry leaves.
- Add salt, and cover and cook for 5 mins, till half done.
- Then add Sambar powder, Tamarind juice and cook till veggies are done.
- Add cooked dal. Mix well. Add an extra glass of water, if you feel its too thick. Adjust salt and add more tamarind juice if required.(i like it a lil bit tangy).
- Add coconut powder and jaggery, mix well.
- Heat ghee a separate pan, add hing and then mustard seeds and let them splutter, red chillis and roast for a few seconds, finally add jeera . Don’t burn them. Lastly add curry leaves and immediately add to sambar.
- Turn off heat and finally add fresh coriander.
- Serve hot with Steamed Rice or with Idly, Dosa.
Mom’s Tips :
Coconut powder and Jaggery can be added depending on taste. You can even omit them if you want.
Mom usually adds them when making sambar for idly or dosa. For eating with rice, she omits them.
For step 2, alternatively you can add oil and do Step 6 and then Step 3 and 4. When they are half done add water. And proceed with Step 5.
Sambar Powder :
(For approximately half a Kilo)
Dry Red Chillies : 100 gms
Dhaniya/Corriander Seeds : 150 gms
Toor dal : 50 gms
Chana dal : 50 gms
Urad dal : 50 gms
Miriyalu/Peppercorns : 50 gms
Jeera : 20 gms(2 Tbsp)
Methi seeds : 10 gms(2 tsp)
Rice : 10 gms(2 tsp)
- Fry all ingredients seperately without oil.
- Grind together into fine powder.
- Store in an air tight jar.
For long time storage, double the ingredients.
Adding a few curry leaves also gives extra flavor. Don’t add too much as it gives the powder a greenish color.