- submitted by Dahlia on 09-29-2008
(Sambhar, Kadamba Sambar, Kalyana Sambar)
Sambar is a south Indian dish made with lentils (usually toor dal) and vegetables and served with rice, idlis or dosa optionally topped with a spoon of ghee.
The variations in sambar depends on the vegetable/combination of vegetables used. The common types of sambar that are made are onion sambar, murungakkai (drumstick) sambar, mulangi (radish) sambar, manga (raw mango) sambar, vendakka (ladies finger) sambar, Potato Sambar, Masoor Dal Sambar, Pasi paruppu (Green gram dal) sambar etc.
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
- Vegetables (any choice of a single/mixed vegetables) - 1 cup (The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellow squash, lima beans, pumpkin, yam, taro-root, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
- Green Chilly - 1 or 2
Tomatoes - 1
- Tamarind Juice - 1 1/2 tbsp
Sambhar powder (store bought or home made) - 1 tbsp (you can increase to your taste)
- Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
- Fenugreek seeds - 5-7 seeds
Dry red Chilies - 2
- Curry leaves - 2 strands
Cilantro - for garnish
- Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cook for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
After the pressure is released, mash the dal using the back of a spoon or with hand.
- Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
Saute the onions and green chilies.
- Add the veggies to this and cook it till the veggies are soft with enough water.(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
After the veggies are cooked, add the tamarind juice, salt, sambar powder and the mashed dal.
- Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavors to blend. A nice aroma of sambar will be filled throughout the house.
Garnish with finely chopped cilantro and switch off.
- Hot sambar is best to be served with hot rice, idlis or dosa varieties.
- You can add a tsp of ghee on the sambar while serving to enhance the flavor.
You can add little coconut milk/grated coconut while cooking the sambhar for a nice taste.
- You can also make masoor dal sambar, green gram (pasi paruppu) sambar too.
- You can also skip the tamarind and add 2-3 additional tomatoes to make sambar. Usually this is done for making idli sambar.
- Some people like to add a spoonful of sugar or jaggery to the sambar.
- When you make the sambhar with home made spice mix (sambhar powder), it is called arachu vitta sambar.
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