சாம்பார்/Sambar ~ How To Make Simple Mixed vegetable Sambhar


சாம்பார் 


Sambar - the most flavourful  vegetable stew from south Indian homes. For those who don't know what is sambar? it is a vegetarian dish made out of pulses like split yellow pulses, tamarind pulp, a good amount of spices (as sambar powder)  a lot of vegetables.

A complete dish which  is often eaten with rice as a main course along with some vegetable side dish and appalam. Also accompanied with Idli / Dosa recipes. A wholesome main course that provides protein from pulses, anti -oxidants from spices and vegetables provide whole lot of fiber. The remarkable feature of sambar is that can use as many vegetables like pumpkin, brinjal, drumstick, carrot, raddish with onion and tomato flavour. 


Preparation & Cooking Time :  1 Hour                                     Print Friendly and PDF

YIELD : 2-3 Servings

Ingredients:

Split Pigeon peas / Toor Dal / Tuvaram paruppu - 1/2 cup
Mixed vegetables - 1 cup(your choice of veggie)
(I used Drumstick, carrot, broccoli, raddish, Brinjal)
Onion - 1 Large sliced
Tomato - 1 Large chopped
Thick Tamarind extract - 1 tbsp
Water - 2 cups + 1 cup for dal cooking
Jaggery - 1tsp
Turmeric Powder - 1tsp
Sambar Powder - 1 tbsp
Asafoetida - 1/2 tsp
Gingelly oil- 1 tsp
Salt To Taste

For Seasoning:
Oil - 2 tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Broken  red chilli -2 no.
Curry leaves & coriander leaves few springs

                                                           

Method:

  1. Wash and soak toor dal in  1 1/4 cup of warm water for about 10 minutes. Add turmeric powder, asafoetida, gingelly oil and pressure cook on high flame for 3 sounds or until soft. Wait till pressure gets released. Mash the cooked dal and keep aside.
  2. Now wash and boil vegetables until soft with little salt added. In my case drumstick alone I cook separately since it requires longer time. Alternatively if you have layers of tray in pressure cooker, then can cook vegetables along with dal in a seperate tray.
  3. Now in a saucepan or heavy bottom pan pour in the cooked dal, boiled vegetables,  onion, chopped tomatoes, tamarind extract , sambar powder,  jaggery , a pinch of turmeric powder, required salt and water. Cook semi covered on medium flame for about 10 - 12 minutes.
  4. Heat a fry pan apply oil. Add mustard seeds, wait till it starts to splutter, stir in cumin seeds, red chilli. Pour this seasoning to sambar. Garnish with curry leaves and coriander leaves.
  5. Serve with steamed rice with appalam and poriyal.

Note:

  • Adding gingelly oil, asafoetida in dal will eliminate gastric troubles.
  • Try to includeas much of  colored vegetables to make sambar more nutritional.
  • Soaking up the dal in warm water greatly  helps to cook soft.
  • Add few fried small onions, garlic  and a tbsp of ground coconut paste to the sambar for awesome taste.

                                                

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