Hello friends, Today, we bring you a very special dish from South India, delicious Sambar prepared with our easy sambar recipe. Friends, when we talk about Sambar, it’s impossible not to get mouth-watering because Sambar is a very special dish on its own, which you can also use as a soup. Its aroma alone attracts people, and it’s a very healthy and tasty dish made with a variety of vegetables. Friends, you can enjoy it not only with Dosa, Vada, and Idli but also with Rice and Chapati. So, let’s move on to our tasty Sambar recipe.
DELICIOUS RECIPE FOR MAKING SAMBAR
IN JUST 6 STEPS
Ingredients
- Cabbage- 250 Gram
- Pumpkin- 250 Gram
- Carrot- 1 Medium Size
- Onion- 1 Large
- Bottle Gourd (Lauki)- 250 Gram
- Okra (Bhindi)- 9-10 Piece
- Potato- 1 Large Size
- Toor Dal (Arhar Dal)- 1 Medium Bowl
- Curry Leaves- 10-15 Leaves
- Tamarind (Imli)- 1 Small Bowl
- Mustard Oil- 2-3 Large Tbsp
- Sambar Masala- 2 Large Tbsp
- Mustard Seeds- 1 Tbsp
- Red Chilies – 4 pieces (Optional)
- Chili Powder- 1 Tbsp
- Coriander Powder- 1 Tbsp
- Turmeric- 1 Tbsp
- Cumin Powder (Jeera Powder)- 1 Tbsp
- Salt- 2 Tbsp or As per Taste
- Water- 3 Large Glass
- Coriander Leaves- For Garnishing (Optional)
STEP-1
Preparing the Vegetables for Sambar Recipe
Friends, to cook Sambar, we will first clean and wash all our vegetables and then cut them into small pieces. However, we will not cut the okra (bhindi) here and we will not mix it with the other vegetables. So, we will keep the okra aside for now.
STEP-2
Cooking Vegetables and Dal for Sambar Recipe
Now, we will put all our other vegetables into a pressure cooker. Along with that, we will wash the Toor dal thoroughly and add it to the cooker as well. Then, we will add 2 large tablespoons of Sambar Masala and 3 large glasses of water. You can adjust the amount of water according to your vegetables. Now we will cook the vegetables until we get 5-6 whistles.
STEP-3
Preparing Spices and Ingredients for Sambar Recipe
Friends, while our vegetables are boiling, we will prepare the spices for the tempering (tadka) of the Sambar. We will also soak the tamarind (imli) in one glass of water. Meanwhile, we will slightly slit the okra (bhindi) in the middle and keep it aside.
STEP-4
Tempering the Spices to Cook Sambar More Tasty
Once our vegetables are boiled, we will heat a wok or a tempering pan on the stove and add 2-3 large tablespoons of oil. When the oil is hot, we will add mustard seeds and curry leaves. Then, we will add the spices and turn off the heat to prevent the spices from burning.
STEP-5
Finalizing Your Sambar Recipe with Essential Tempering
Alright, now our tempering for the sambhar is ready, so we’ll go back to our pressure cooker. Place the cooker on the stove and transfer the prepared tempering into it. Next, strain the tamarind water and add it to the cooker. Then, add the cut okra that we had set aside into the boiled vegetables. Finally, add salt according to taste and mix everything well.
Now, the most important thing to remember is that after mixing everything, when we close the cooker, we shouldn’t let it whistle. Just let it build a little pressure, and then turn off the heat so that the okra doesn’t overcook and the spices mix well with the vegetables. Keep the cooker on high flame for 5-7 minutes, and once the pressure starts building up, turn it off.
STEP-6
Garnishing and Serving the Tasty Sambar
So friends, our sambhar is now ready. Now, we’ll add some chopped coriander leaves to it and serve it hot. You can serve it hot with vada, idli, dosa, or even with rice and chapati.
SECRET TIPS:
- Additionally in our recipe of sambhar, you can also use beetroot to give a reddish color to the sambhar.
- Friends, you can use vegetables of your choice to make sambhar more tasty.
- If you don’t have tamarind, you can use amchur powder or lemon juice instead while cooking sambar.
- Friends, adding curry leaves greatly enhances the taste of sambhar, so don’t forget to add curry leaves while making sambar.
FAQS:
1. What are the main ingredients required to make sambar recipe?
To make delicious sambar, you need cabbage, pumpkin, carrot, onion, bottle gourd, okra, potato, toor dal, curry leaves, tamarind, mustard oil, sambar masala, mustard seeds, red chilies, chili powder, coriander powder, turmeric, cumin powder, salt, water, and coriander leaves.
2. How do I prepare the vegetables for cooking sambar?
Clean and wash all the vegetables, then cut them into small pieces. Keep the okra aside and do not cut it with the other vegetables.
3. What is the process to cook sambar in a pressure cooker?
Place all the vegetables (except okra) and wash the toor dal in a pressure cooker. Add sambar masala and water, then cook until you get 5-6 whistles.
4. How do I prepare the tempering for sambar?
In a wok or tempering pan, heat the mustard oil, add the curry leaves and mustard seeds. After that, add the remaining spices and, to avoid burning, turn off the heat.
5. How do I incorporate the tempering into the cooked vegetables?
Transfer the prepared tempering into the pressure cooker with the boiled vegetables, add strained tamarind water, and mix well.
6. How can I ensure that the okra does not overcook in the sambar?
After adding the okra and mixing everything, close the cooker without letting it whistle. Let it build a little pressure, then turn off the heat.
7. How long should I cook the sambar after adding the tempering?
Keep the cooker on high flame for 5-7 minutes until the pressure starts building up, then turn off the heat.
8. What should I do if I don’t have tamarind for the sambar recipe?
You can use amchur powder or lemon juice as a substitute for tamarind.
9. Can I use beetroot in the sambar recipe?
Yes, you can use beetroot to give a reddish color to the sambar.
10. How can I enhance the taste of sambar?
Adding curry leaves greatly enhances the taste of sambar, so don’t forget to add them while making it.
11. What other dishes can I serve with sambar?
You can serve sambar with vada, idli, dosa, rice, or chapati.
12. How should I garnish the sambar before serving?
Add chopped coriander leaves to the sambar before serving it hot.
13. What are the steps to prepare sambar?
The steps include preparing and boiling vegetables with toor dal, making the tempering, mixing the tempering with boiled vegetables, and adding okra and tamarind water before final cooking.
14. What spices are used in the tempering for sambar?
The spices used include mustard seeds, curry leaves, red chilies, chili powder, coriander powder, turmeric, and cumin powder.
15. Can I use different vegetables for the sambar recipe?
Yes, you can use vegetables of your choice to make sambar.
16. How much water should I use for cooking the vegetables in sambar?
Use about 3 large glasses of water, but you can adjust the amount based on your vegetables.
17. How do I prepare tamarind water for the sambar?
Soak tamarind in one glass of water while preparing the spices for the tempering.
18. What should I do if I don’t have all the spices listed in the sambar recipe?
You can adjust the spices according to your availability and taste preference.
19. Why is it important not to let the cooker whistle when cooking sambar with okra?
Not letting the cooker whistle ensures that the okra doesn’t overcook and the spices mix well with the vegetables.
20. How do I make sure the spices don’t burn while making the tempering?
Turn off the heat immediately after adding the spices to the hot oil to prevent them from burning.
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