Sambar is always been a easy and a tasty South Indian food. It can be used in breakfast with idly, dosa , Pongal and more. And also can be used in with rice. People very often cook sambar. It’s done with dhal and its ore and more nutritious.
Sambhar originated in the kitchens of Thanjavur Maratha ruler Shahuji. The chefs of Shahuji I, trying to make a dish called Amti, experimented with toor dal instead of moong dal and tamarind extract for kokum. Some use little tamrind for the tangy flavor and some prefer to use tangy tomato to it. While some prefer sweet and tangy flavor . For that they add up raw mangoes which is cut by little bigger size and added to the sambar.
You can add any vegetable for making the sambar like carrot , beans, turnip, radish, drumstick and many more veggies are used according to the preferences.
sambar tastes better and different in different south region there are many types of sambar which includes onion sambar, vegetable sambar, arachuvita sambar, Kerala style sambar, carrot sambar, toor dhal sambar and many more. Many prefer to use toor dhal while some use even moong dhal for sambar.
Sambar is made of onion tomato and a special powder is used to it making it even more special that is called as sambar masala. Some make it own their every time when they make the sambar while the other sets of people grind the powder or podi and store them in a airtight container. While the remaining sets of people even get them from the store.
- Onion 🧅 – 1 large
- Tomato 🍅 – 1.5 medium
- Broad beans – 10 nos.
- Toor dhal. – 1.5 cups
- Turmeric powder. – 1/2 tsp
- Garlic 🧄 – 6 to 7 pieces
- Coriander leaves – to garnish
To temper :
- Mustard seeds. – 1 tsp
- Urad dhal. – 1 tsp
- Curry leaves. – 1 handful
- Dry Red chili. – 2
- Asafetida – pinch
In a bowl add the toor dhal rinse them till its clear soak them for few minutes til the dhal is soaked and gets bigger than before. Now in a pressure cooker add the water . Now in a bowl add in the toor dhal and turmeric powder and garlic pods along with water thrice the amount of dhal you can also add salt and asafetida in the dhal if your going to use the dhal separately.
Step 2 :
Close the pressure cooker and make it for 5 ot 6 whistle. If not done completely mushy mash them with potato masher to make it smooth paste like or you can grind the dhal.
Cut the vegetables that you are going to make now for vegetable sambar. In a vessels turn on the flame and add in the tomatoes , onion and the vegetable . I have used broad beans in this sambar which i love to make it. Now add in water until the veggies are completely soaked in water now add in pinch of turmeric powder and salt and cover them .
After 10 to 15 minutes when the water drained off 80% open them add the toor dhal to it . Now when it boils add in the sambar podi and sprinkle some coriander leaves.
step 5 :
Finally, In a small pan pour oil, when it becomes hot add the mustard seeds, cumin seeds, urad dhal, dry red chili, curry leaves and some asafetida.
- You can replace any vegetables for Sambar . Can add any number of vegetables.
- Asafetida can be used in powdered form or compound one
- Break the compound into small pieces and dissolve them in water stirring it continuously once stopped a lump is formed then pour it to the Samar directly or in the tampering.
- It is good for breakfast as well lunch for rice .