Sambar is made with a combination of vegetables. Sambar is usually served with steamed rice as one of the main courses of south Indian cuisine. Vada sambar and idli sambar are popular in the south Indian states. Sambar is also served as a side dish for dosa and idli. The time consuming part in sambar is the cutting of different vegetables. I usually use the store bought vegetables that’s already cut and packed. Potato, Ladies Finger, Beans, Yam, Carrot, Drumstick, Bottle Guard, Pumpkin etc. can be used in sambar.
Since sambar is loaded with numerous vegetables, it is a complete meal. So if you are planning to eat light and a stomach-filling meal for the night, then drink a bowl of sambhar as it keeps you full till the next morning.
- Vegetables – 500 gram
- Toor dal – 1/4 cup
- Water – 2.5 cups
- Turmeric powder – ¼ teaspoon
- Tamarind – lime size
- Sambar powder – 2 tablespoon
- Asafoetida – ½ teaspoon
- Shallots – 5
- Dry red chilly – 2
- Pressure cook the dal with water & turmeric powder. Keep it closed till the steam goes. Soak tamarind in warm water for some time and extract the pulp.
- Mash the cooked dal using a wooden spoon. Add water to the mashed dal and blend it well.
- Add salt and all the vegetables. When the vegetables are half cooked add tamarind pulp. Cook till all the vegetables are cooked.
- Heat oil in another pan and add the sambar powder and asafoetida. Fry it for a minute, add some water to the powder and make a thick paste. Add this to the veggies and let it boil.
- Heat some more oil in the same pan and crackle the mustard seeds. Add sliced small onions, red chillies and curry leaves. Fry it till the onion becomes golden brown.
- Add this to the sambar and mix well. Remove from fire.