Sambar needs no introduction to Indians. A very nutritious dish which has the goodness of toor dal and assorted vegetables. It is served with rice, idli, dosa and pongal.Try this recipe and give us your feedback.
- 1 1/2 cups Bottle gourd chopped
- 1/4 cup Carrot chopped
- 1 Bringle chopped
- 1/2 cup Water
- 1/2 cup Tur dal
- 1 cup Water
- 1/2 cup Finely chopped Onion
- 1/2 cup Finely chopped Tomato
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 3~4 Dried Red chilies
- 1/2 tsp Fenugreek seeds
- Pinch of Asafetida
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- 1 tbsp Sambar masala
- 2 tbsp Tamarind pulp
- Salt to taste
- Take chopped bottle gourd, chopped carrot and chopped bringle into a pot.
- Add water and put the pot into cooker.
- Close the lid and cook on medium heat until 1 whistle. Take the pot out.
- Take tur dal and wash it really good.
- Add water, onion, tomato.
- Close the lid and cook on medium heat until 3-4 whistles.
- Beat the dal really good with beater and keep it aside.
- Heat up oil in a pan.
- Add mustard seeds and let them pop up.
- Lower down the heat. Add cumin seeds, dried red chillies, fenugreek seeds, asafoetida, turmeric powder, red chili powder, coriander powder and sambar masala.
- Fry the masala for a minute and add cooked dal, boiled veggies, tamarind pulp and salt to taste.
- Mix well and add water to adjust the consistency.
- Boil the sambar for 10 minutes. Sambar is already.
- Sambar goes well with idly, dosa, uttapa, medu vada or even boiled rice.