SAMBAR

Sambar is a famous South Indian cuisine.It is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas and is very popular in the cooking of southern regions of India and Sri Lanka.



INGREDIENTS:-

Toor dal-1 cup
Carrot-1(cubed)
Pumpkin-1/2 cup(cubed)
Okra(bhindi)-4(cut into 1 inch pieces)
Cauliflower florets-6-8
Drumstick-2(peel outer skin and cut into finger length pieces)
Green beans-6-8(cut into 1-2 inch pieces)
Sliced onions-1 1/2 medium
Chopped ginger-1 tsp
Chopped tomato-1 medium
Green chilies-4-5(cut into half lengthwise)
Turmeric powder-1 tsp
Sambar powder-1 tbsp
Tamarind paste-1 tbsp
Sugar/jaggery-1 tsp
Salt to taste
Water as needed

FOR SEASONING:

Sliced onions-1/2 medium
Chopped tomato-1 medium
Garlic clove-1(finely chopped)
Ginger-garlic paste-1 tsp
Curry leaves-8-10
Asafetida-a pinch
Sambar powder-2 tsp
Dry red chili-1
Chili powder-1/2 tsp
Panch phutan-1 tsp((Cumin seeds,Mustard Seeds,Fenugreek seeds,Fennel seeds,Nigella seeds)
Salt to taste
Oil-2 tsp


METHOD:-

1-Dice and wash all the vegetables properly.
2-Wash dal,add 3 cups water,turmeric powder and salt in a pressure cooker and cook for 2 whistles.
3-Then add vegetables,onions,garlic,tomato,green chillies and 1 more cup of water,stir continuously and cook until soft.4-Add tamarind paste,sambar powder and sugar,mix properly and keep aside.
5-In a pan heat oil,add panch phutan,when they begin to splutter,add chopped garlic,dry red chili,asafetida,curry leaves and fry for 30 sec.
6-Add sliced onions and fry till it turns golden brown,then add ginger-garlic paste and fry till oil starts to separate.
7-Add chopped tomato,chili powder,sambar powder,salt and cook till they become soft.
8-Pour it over the dal,mix well and serve with idli or dosa or rice.


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