SOUTH INDIAN SAMBAR

DINNERS | March 22, 2016 | By

Easy Sambar

 Choose your vegetables for your Sambar. You can use almost any vegetable for this South Indian curry. I chose red onions, potatoes, aubergine, carrots, cellery and tomato. I used toor dal (a type of yellow lentils) and some green chili as well. 

 

Easy Sambar

Rinse and boil the toor dal for 10 minutes. 

 

Easy Sambar

Chop all the vegetables and add it to your pressure cooker together with the cooked lentils. 

 

 

Easy Sambar

Add water, tamarind, the turmeric, a pinch of asafoedita (hing) and salt to taste. Stir, bring to a boil and put the lid on the pressure cooker. Bring to a maximum pressure on high heat and reduce to medium heat. Let it pressure cook for 15 minutes (about 5 whistles if you have an Indian pressure cooker). 

 

Easy Sambar

When all of the pressure is released from the pressure cooker, remove the lid an use a handmixer if you like your Sambar smooth, but this step is optional. Add the Sambar Powder, you can find recipe on how to make your own here. Taste if it needs more salt. Let simmer for about 10-15 minutes. Make sure to stir once in a while. 

 

Easy Sambar

I use my own Sambar Powder for this recipe, but you can of course use Sambar Powder Mix from the store.

 

Easy Sambar

Last but not least we are making the tempering for the Sambar. This gives the Sambar it’s fully aroma. Have some oil in the pan, add mustard seeds. When they splatter, add cumin seeds and cook for about a minute (until aroma is released). Add curry leaves and red chilies, cook for one more minute. Add red onions and cook until translucent. Add all of the tempering to the Sambar and stir well. 

 

Easy Sambar

Serve your Sambar with dosa, idli or basmati rice. Garnish with finely chopped cilantro. Enjoy! 

 

 

 

SOUTH INDIAN SAMBAR
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Sambar ingredients
  1. 1 cup toor dal, rinsed in water, and boiled with 2 cups water for 10 minutes
  2. 1/2 aubergine, cut into small pieces
  3. 1 large carrot, cut into small pieces
  4. 2 medium potatoes, cut into small pieces
  5. 1 green chili, finely chopped
  6. 2 medium red onions, chopped
  7. 2 stalks of cellery, chopped
  8. 1 medium tomato, chopped
  9. 1 tsp tamarind paste or 2 tbsp juice from soaked tamarind
  10. 1 tsp turmeric
  11. 2 tbsp sambar powder, try my homemade or store bought
  12. Pinch of asafoedita (hing)
  13. 5 cups of water
  14. Salt to taste
  15. Cilantro for garnish
Tempering ingredients
  1. 3 tbsp vegetable oil
  2. 1 tsp brown mustard seeds
  3. 1 tsp cumin seeds
  4. 10-15 curry leaves
  5. Dry red chilies to your taste
Sambar instructions
  1. Have all the vegetables listed under Sambar ingredients in your pressure cooker together with the cooked lentils.
  2. Add 5 cups water, tamarind, the turmeric, a pinch of asafoedita (hing) and salt to taste. Give it a good stir, bring to a boil and simmer for about 5 minutes. Put the lid on the pressure cooker. Bring to a maximum pressure over high heat and reduce to medium heat. Let it pressure cook for 15 minutes (about 5 whistles if you have an Indian pressure cooker).
  3. When all of the pressure is released from the pressure cooker, remove the lid an use a handmixer if you like your Sambar smooth, but this step is optional. Add the Sambar Powder and stir well. Taste if it needs more salt. Let simmer for about 10-15 minutes on medium to low heat.
  4. While the Sambar is simmering you can make the tempering.
Tempering instructions
  1. Heat the 3 tbsp of oil in the pan, add mustard seeds. When they splatter, add cumin seeds and cook for about a minute (until aroma is released).
  2. Add curry leaves and red chilies, cook for one more minute.
  3. Add red onions and cook until translucent.
  4. Add all of the tempering to the Sambar and stir well.
Notes
  1. Tempering, also known as tadka in India, is used to season curries either in the beginning of making the dish or in the end. Tempering usually contents of oil and whole spices. The oil binds the aromas from the spices when it gets hot. For Sambar it is added in the end.
  2. Serve your Sambar with dosa, idli or basmati rice. Garnish with finely chopped cilantro.
  3. Adjust the consistency after you have added the Sambar Powder. If you think it's too thin, just simmer for a longer time. Add some water if you think it is too thick. The Sambar should have a consistency that is not too thick or too thin.
  4. Add some red chili powder together with the Sambar Powder if you like it more spicy.
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