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Sambar- I

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Sambar is a lentil dish commonly made in South Indian households. One can find a lot of variations in the preparation of this curry. Some like it watery, some like it thick, some prefer having lots of vegetables in it, while some prefer very less.
The recipe I am sharing today is one of the few ways I prepare. Also, the Sambar I prepare is usually thick with less vegetables and not too sour, as per our liking. You may adjust the ingredients to suit your liking. If you like the sambar to be thin, you may use less lentil. You may use assorted vegetables or just one or two vegetables.


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Sambar- I
Course Side dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For Tempering
Course Side dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For Tempering
Instructions
  1. Cook the lentils with adequate water, till just done.
  2. Tip in the vegetables and salt.
  3. Cover and cook till the vegetables are done. (If you prefer firm lentil in your sambar, you may cook the vegetables along with the lentils in one go.)
  4. Put the chilli powder, turmeric powder, coriander powder and fenugreek powder in a bowl.
  5. Add water to form a paste. This is done to ensure that the powder doesnt burn while sauteing. Keep aside.
  6. Dilute the tamarind paste with water. Keep aside.
  7. Heat oil in a pan.
  8. Add the mustard seeds.
  9. When they start to splutter, add the cumin seeds.
  10. When the cumin starts to splutter, add asafoetida.
  11. Tip in the sliced shallots, curry leaves and dried chillies.
  12. Saute till the shallots turn slightly brown. (You may take a bit of this mixture and keep aside for garnish.)
  13. Add the spice powder paste.
  14. Saute till oil separates.
  15. Add the lentil- vegetable mixture and mix well.
  16. Add the tamarind water and mix well.
  17. Adjust the seasoning.
  18. Once the mixture comes to a boil, you may add the jaggery(if using). Allow to boil for a minute.
  19. Switch off heat.
  20. Garnish with coriander leaves and tempering mixture, if any.
  21. Serve hot with Rice/Dosa or Idli.
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