sambar

   
  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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