Sambar is a traditional dish of South Indians. Sambar is served with Rice, idly, vada and dosa. You can have it with anything as you like. Sambar and rasam both enables a smooth digestion and good immunity power. The tuvar dal consists of protein, fiber and other nutrients. Tuvar dal enhances more taste of sambar. Tuvar dal is the main consistency in sambar. Besides that sambar is made of different vegetables that contains
vitamins and minerals. Drum stick is the main content in this that regulates blood sugar levels, relieves respiratory
orders and boost immunity.
Sambar can be prepared with the available vegetable in your house.
This recipe is for sambar without adding coconut.
INGREDIENTS
1/2 cup of tuvar dal
10-15 shallots
2 tomatoes
2 drum sticks, ladies finger and
few vegetables of your choice
1/4 tsp of turmeric powder
3/4 tsp of chilly powder
1 1/2 tsp of coriander powder
2 1/2 tsp of sambar powder
1/4 tsp of asafoetida powder
Small piece of asafoetida
1/4 tsp of fenugreek powder
few fenugreek seeds
1/4 tsp of mustard seeds
Few tamarind
PREPARATION
Remove the skin layers of the
shallots. Wash, chop the vegetables.
Take a pressure cooker, add tuvar dal and all the
selected vegetables except drum
stick, tomatoes, ladies finger and
shallots. Add salt, turmeric powder
and water more and cook it in
medium flame with one whistle.
After the whistle occurs lift the
weight until the pressure pushes
away. Otherwise the vegetable
will be over cooked.
Soak the tamarind. Place a kadai
pour 2-3 tsp of coconut oil. Add the
shallots when its heated. Stir it, add
chilly, coriander powder and two tsp of sambar powder saute it
until the raw smell goes off. Add asafoetida
powder and fenugreek powder.
Open the cooker and add the
remaining vegetables, tomatoes, pour
the squeezed tamarind water and the
shallot mix. Stir it, check the salt and
add if required. Add the asafoetida
piece. Leave the curry to boil in
medium flame. Let the vegetables be
cooked, observe the masala and some
water drained to get a medium thick
gravy. Stir them occasionally to avoid
Sticking underneath. Check the sour-
ness, spicy and salt. If you prefer
more sourness, add tomato and
chilly powder for spicy. Adjust
accordingly. Make sure the vegetables
is cooked.
SEASONING
Place a kadai. Add enough coconut oil
Add mustard when heated. Add 2 dry
chillies broken, add fennu greek
seeds and curry leaves. Let
everything splutter properly. Add 1/2
tsp of sambar powder. Saute it until
the raw smell goes away. To be done
under low flame. When done add it to the curry, Take a small piece of
jaggery, smash it and add it to the
curry. Its optional. Adding it makes
the curry taste more.
Stir it. Keep the cooker closed after
removing the weight. Keep the curry
aside for sometime. Taste it, would be
awesome. Make it and enjoy👍👍👍
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