Sambhar recipe

-
Sambhar is an important part of traditional Tamil cuisine. The awesome smell of fried spices in hot Sambhar draws you to it. Arhar dal and vegetables are used to make Sambhar. It is tasty as well as nutritious. So lets prepare Sambhar today.



Ingredients for Sambar
  • Arhar dal - 100 grams(1 small cup)
  • Gourd(lauki) - 250 grams (1 bowl of lauki pieces )
  • Brinjal - 1 to 2(small)
  • Lady's finger - 4 to 5
  • Tomatoes  - 3 to 4
  • Green chilli - 2
  • Ginger - 1 1/2 inch long piece
  • Tamarind paste - 1 tsp(if you want)
  • Salt - add to taste

Ingredients for Sambar Masala Powder

  • Red chilli  - 3 to 4
  • Coriander(dhaniya) - 1 tbsp
  • Meethi seeds - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1 tsp
  • Heeng(asafoetida) - 2 pinch
  • Jeera - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil - 1 tsp
For Tadka
  • Oil - 1 to  2 tbsp
  • Rie - 1 tsp
  • Curry leaves - 7 to 8


How to Make Sambar

Make Sambhar powder
Wash Arhar dal and soak it in water for 1-2 hours(if dal is soaked earlier it cooks faster and becomes more delicious).
Pour 1 tsp oil in a pan(kadjai). Put Chana Urad dal and Meethi seeds, fry the two till they turn light brown. Now add coriander, Jeera, Heeng, turmeric powder, black pepper and red chilli and fry some more.  Cool off the spices and grind them. You can also prepare Sambhar masala powder to use at once, but grounded spices kept for a long time lose its flavour. The smell that freshly grounded fried spices emit cannot be substituted by those stored for a long time.
Make a paste with tomatoes, green chilli and ginger.
Put dal with 2 times more water in a cooker. After 1 whistle goes off cook dal for 4-5 minutes on a a low flame. Turn off the gas.
Wash gourd, brinjal and lady's finger then cut them into 1 inch long pieces. Add salt to taste and after adding 3-4 tbsp of water, cook the vegetables till they become soft.
Pour oil in a pan and heat. Put Rie in hot oil, once Rie is fried add curry leaves and fry. Put the tomato paste and fry till oil starts to float over the spices. Now add Sambhar spices and fry for 1 minute.
After all the pressure escapes from the cooker, open its lid and mash the dal. Add the fried tomato spices and put water according to how thick you want the Sambhar. Also put in salt and the tamarind paste then mix. Once Sambhar comes to boil cook it for another 3-4 minutes. Sambhar is ready.
Take out Sambhar in a bowl garnish with green coriander leaves. Serve Sambhar with Idli, Dosa or your favorite dish and enjoy.

Comments

Post a Comment

Popular posts from this blog

Coconut ladoo

-
Image
Coconut ladoo Coconut Ladoo (Nariyal Laddu) is a very easy Indian sweet to make at home. This is easy to prepare. One of the simplest recipe to make with few ingredients. Ingredients Of Nariyal Ladoo (Laddu) 2 cups fresh grated coconut (I am using frozen grated coconut, easily available in Indian grocery stores) 1 cup heavy cream 1/2 cup milk 1/2 cup sugar 1 Tbsp coconut powder (for garnishing, optional) How to Make Nariyal Ladoo (Laddu): In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together. Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Tu...
Read more

Batata vada

-
Image
Batata Vada Recipe Batata translates into potato. It is a popular snack from the streets of Maharahtra. Mashed masaledar potatoes coated in a thick besan (chickpea flour) batter and deep fried till golden. Served with a tangy chutney. Batata vada Ingredients Of Batata Vada 500 gm potatoes Oil for deep frying Tempering: 5 gm mustard seeds 2 gm curry leaves 5 gm turmeric powder 3 gm red chilli powder 10 gm green chillies 10 gm ginger 10 gm garlic 1 lime 10 gm coriander leaves Salt Batter: 200 gm gram flour Water 5 gm red chilli powder 5 gm turmeric 3 gm crushed cumin Salt 2 gm soda bi-carb How to Make Batata Vada Cook the potatoes until soft, peel and mash coarsely. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. Using the mentioned ingredients make a thick batter. Heat oil and add mustard seeds, after they crackle add the curry leaves. Mix in all the rest of the tempering ingredients and...
Read more

Shahi Paneer Recipe

-
Image
Shahi Paneer Recipe A rich Indian dish that can grace any special occasion, paneer is cooked in creamy makhni sauce. In this gravy cashewnuts add that shahi or royal touch.  Delicately flavoured with aromatic spices the sauce is full of flavours from tomatoes, butter, cashewnuts and cream. It does come with its share of calories, but one bite and you will realize it is all worth it. Shahi Paneer Ingredients for Shahi Paneer Recipe Paneer (Cottage cheese) cut into cubes 400 grams Oil 2 tablespoons Onions finely chopped 2 medium Cashewnuts 15-20 Tomatoes finely chopped 5 medium Red chilli powder 1 teaspoon Coriander powder 1 tablespoon Salt to taste Butter 2 tablespoons Cream 1/2 cup + for garnishing Kasoori methi powder 1 teaspoon Garam masala powder 1 teaspoon Green cardamom powder 1/4 teaspoon Method Heat oil in a non stick kadai. Add onions and cashewnuts and sauté lightly. Add tomatoes and cook for 10-12 minutes or tomatoes are pulpy. Add red ...
Read more