Sambar Recipe - How To Make Sambar For Idli or Dosa - South Indian Lentil and Vegetable Curry | Rajshri Food

Learn how to make Sambar - South Indian Lentil and Vegetable Curry - Vegetarian Recipe By Ruchi Bharani

In this episode, Chef Ruchi Bharani, makes simple to cook and quick to serve popular south Indian Recipe - Sambar. Sambar goes well with most of the South Indian Breakfast and main course dishes like Idli, Vada and Dosa. It is also a traditional accompaniment in a complete south indian meal to steamed rice.
Sambar is a vegetable stew / soup made with tamarind and toor dal. Its a very Important and popular food of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment.

Ingredients:
1 cup split yellow Pigeon Peas ( Tur Daal )
1 Onion cut lengthwise
2 Tomatoes chopped
1 cup Bottle Gourd ( Lauki ) chopped
1 Drumstick chopped into 3 inches pieces and slit
Coriander Leaves
2 tbsp Oil
1 & 1/2 tbsp tamarind juice
1 tsp White Lentil (Urad Dal)
2 tbsp Sambar Masala
1 tsp Mustard Seeds
Few Curry Leaves
Salt
4 Red Round Chillies ( Boriya Chillies)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Jaggery ( Gur )

Method:
- Soak the tur daal for 1/2hr, add 2 cups of water & pressure cook it
- Add oil to the heated pan and add mustard leaves, boriya chillies.
- Once the mustard seeds starts sparkling, add white white lentils and cook till its golden brown
- Add the curry leaves, onions and cook them well without making it brown.
- Add bottle gourd, drumsticks and saute it for few mins.
- Add tomatoes and salt and let it cook for few minutes by putting the lid on the pan.
- Meanwhile churn the tur daal to a smmoth paste.
- Add sambhar masala, red chilli powder, turmeric powder to the vegetables and mix everything well.
- Add the churned daal, stir and mix everything well again.
- Add enough water, tamaring juice, coriander leaves, salt and a cube of jaggery and cook it for another 15 - 20mins in low flame and its ready to served.

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