Saturday 12 November 2011


Sambar is a lentil stew popular in the cooking of south India. It is generally composed of yellow lentils (toor dal) simmered with tamarind-flavored water and a special blend of spices called sambar powder.



Toor dal- 1cup
Fenugreek Seeds-8 no
Turmeric Powder- 1/2 tsp
Sambar Onions-1/2 cup peeled
Bottle Gourd-1/2 cup diced
Tomato - 1 cut into 8 pieces
Tamarind Pulp-2tbsp
sambar Powder-2 tbsp
Greenchillies-3no slit lenth wise
Corainder leaves- chopped roughly
Jaggery -1sp (optional)
Salt- to taste.


Oil- tbsp
Mustard seeds-1/2tsp
Fenugreek Seeds-1/2tsp
Curry leaves-10 leaves
Red chillies-2no
Hing-a pinch.


1.Pressure cook the toor dal in 3 cups of water with turmeric powderand fenugreek seeds to a soft consistency (approxmately for 3whistles).

2.In a thick bottomed vessel , heat the oil add mustard seeds,fenugreek seeds.Lower the flame add red chillies ,curry leaves and hing.

3.Add the onions,tomatoes,bottlegourd ,and drumsticks.Sprinke water and cover and simmer till done.

4.Add the tamarind pulp and cook for couple of minutes.Then add sambar powder,cooked toordal and continue to cook for some time

5.Add coriander leaves and switch fo the flame.

6.Serve hot with Rice accompanied bya roasted papad.

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