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Sambar

Ingredients

  • Red chilli

  • Coriander seeds

  • Toor dal

  • Udad dal

  • Meth seeds

  • Black pepper

  • Cumin seeds

  • Turmeric powder or turmeric stem

  • Dried curry leaves

  • Cooking oil

  • Tamarind

  • Ghee

realistic-sambar-illustration_893571-19094.avif

Sambar Powder making

  1. Take 50 red chilli, 4 big spoons of coriander seeds, 2 big spoons of toor dal, 1 big spoon of udad dal, 1 tablespoon of methi seeds, 1 tablespoon of black pepper, 1 tablespoon of cumin seeds, 3-4 pieces of dried turmeric stem or 2 teaspoons of turmeric powder. Add some curry leaves and grind them.

  2. Grind them as smoothly as possible.

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  Your sambar powder is ready.​

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  NOTE : THIS CAN BESTORED IN A CONTAINER FOR MORE THAN 2- 2.5 MONTHS

Anchor 1

Sambar making

  1. Soak a handful of tamarind in water for 30 - 40 minutes.

  2.  In the meanwhile, cook 1 cup of toor dal in the cooker ( Take 1 cup of toor dal, wash it and put 1.5 cups of water in the vessel. Put a little turmeric and ghee). Also cut the required vegetables to be put in the sambar. They need to be cut a little big. The vegetables that can be used are carrot, yellow pumpkin, radish, potato, capsicum, etc.

  3. Squeeze the essence of the tamarind and then remove the tamarind from the water and keep it ready.

  4. Take a vessel ( kadai) and put 2 - 3 spoons of cooking oil and​ a little bit of mustard.

  5. Let it splutter and then add methis seeds and 1- 2 green chilli cut into small pieces.

  6. Put 2 spoons of the grinded sambar powder and mix it with the oil.

  7. Now put the tamarind water, the cut vegetables and salt to taste.

  8. Let it start boiling and then put the cooked toor dal in the above mixture.

  9. If the sambar is very loose mix some rice flour with water  to thicken the sambar.

  10. Once the vegetables are cooked, switch off the stove and cut some coriander and put it in the sambar for added taste.

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 Now your sambar is ready!!​

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Note : For onion sambar, onion that is cut into small pieces and fried until its colour is golden-brown must be added after step 5. No other vegetables are needed.

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