September 22, 2021
Every household has its own recipe of preparing this delectable sambar dish. Some prefer it spicy while others prefer sour; some prefer large chunk of veggies whereas others like it small and some like it of thick consistency while some like it to be more diluted.
For Pressure Cooking
- 15-20 Drumsticks
- 1 small onion, diced
- 1 medium sized tomato, roughly chopped
- 1 very small Bottle Gourd, diced
- 1 small Carrot, chopped
- 1 small Potato, chopped
- 1 Lemon sized Tamarind
- 2 tsp Sugar or jaggery (optional)
- 2-4 Green Chilli, slit
- Salt to taste
- 1 tsp Cee pee Turmeric Powder
- 4 tsp Cee pee Sambar Masala
- 2 tbsp Cooking Oil
- 2 tsp Cee pee Mustard Seeds
- 1.5 tsp Urad Dal
- Few Curry Leaves
- Pinch of Cee pee Bandhani Hing
- In a pressure cooker, add toor dal, water and pinch of turmeric powder. Cook it for 5 whistles.
- Meanwhile, soak tamarind in water in a small bowl.
- While dal is cooking, prepare all the vegetables including drumsticks, onions, tomato, bottle gourd, carrot and potato.
- Now take tamarind water in a large kadai and add to it a tsp of jaggery or sugar along with turmeric powder, salt and green chilli.
- Also, add all the chopped vegetables in the kadai and cook for about 10 minutes on medium flame. Keep stirring occasionally.
- Once dal is cooked, mash it well and pour it into the kadai as well. Bring the mixture to boil.
- This is the right time to add Sambar Masala. Mix well so that no lumps are formed. Again, bring it to boil.
- For tempering, heat some oil in a small pan and add urad dal, mustard seeds, curry leaves, hing, and red chillies. Roast it well.
- Add the tempering to the freshly made sambar. Mix it thoroughly.
- Serve sambar piping hot with rice, dosa, idli, vada, uttappam or any other dish.
Tips and Tricks
- In case of excess sourness due to high quantity of tamarind, add bit of jaggery to compensate the taste.
- Ensure not to overcook the vegetables. They should be soft and tender but not mushy.
- To fasten the process of cooking, it is preferable to soak toor dal or arhar dal for about 15 to 20 minutes prior cooking.
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