Sambar Recipe | South Indian Lentil And Vegetable Curry | Vegetarian Recipe By Lakshmi | సాంబార్
- 6 years ago
Learn how to make Sambar- South Indian Lentil and Vegetable Curry - Vegetarian Recipe By Lakshmi Only On Variety Vantalu.
In this episode, Chef Lakshmi 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 courses dishes like Idli, Vada, and Dosa. It is also a traditional accompaniment to a complete south Indian meal to steamed rice.
Sambar is a vegetable stew/soup made with tamarind and toor dal. It's 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:
1/2 cup split yellow Pigeon Peas ( కందిపప్పు)
1 cup Bottle Gourd ( సొరకాయ ) chopped
1/2 cup Drumstick chopped into 3 inches pieces and slit ( ములక్కాడ )
Coriander Leaves
2 tbsp Oil
3 cups water
1/2 tbsp tamarind juice
1/2 tsp Mustard Seeds
1 tsp Fenugreek seeds
1 tbsp Split Bengal Gram
1 tbsp Coriander Seeds
8-10 Black Pepper
4-6 Red Chillies
1/4 tsp Turmeric Powder
1/2 tsp Asafoetida
2 tbsp Fresh Coconut (Chopped)
Few Curry Leaves
Salt To Taste
Coriander
Method:
- Take 1/2 cup washed split yellow Pigeon Peas, add 1 cup of water & pressure cook it for 3-4 whistles.
- Next, take 2 cups of water in a vessel, add chopped bottle gourd, chopped drumsticks into 3 inches pieces and add salt to taste, pinch of turmeric powder.
- Keep stove on high flame and boil the vegetables.
- Once vegetables are boiled, now add 1/4 cup tamarind pulp and cook it for up to 2 minutes.
- Once it is cooked well, masala paste and mix it well.
- The cooker has also cooled down, add dal to the masala mixture.
For Masala Powder:
- Take 1 tsp Fenugreek seeds in a pan and dry roast it to brown in color.
- Add oil to the heated pan and add Split Bengal Gram, Coriander Seeds, Black Pepper, Slit Red Chillies, Asafoetida and roast it well.
- Once it is done, take it into the mixie jar. In Jar, add chopped fresh coconut and blend
it into a smooth paste.
For Tempering :
- Take a tempering pan and add 1 tbsp oil.
- Once the oil is nice and hot, add mustard seeds, Two red chilies, asafoetida.
- Pour tempering mixture on sambar.
- Lastly add coriander, curry leaves.
Tasty Sambar is ready now !!!
In this episode, Chef Lakshmi 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 courses dishes like Idli, Vada, and Dosa. It is also a traditional accompaniment to a complete south Indian meal to steamed rice.
Sambar is a vegetable stew/soup made with tamarind and toor dal. It's 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:
1/2 cup split yellow Pigeon Peas ( కందిపప్పు)
1 cup Bottle Gourd ( సొరకాయ ) chopped
1/2 cup Drumstick chopped into 3 inches pieces and slit ( ములక్కాడ )
Coriander Leaves
2 tbsp Oil
3 cups water
1/2 tbsp tamarind juice
1/2 tsp Mustard Seeds
1 tsp Fenugreek seeds
1 tbsp Split Bengal Gram
1 tbsp Coriander Seeds
8-10 Black Pepper
4-6 Red Chillies
1/4 tsp Turmeric Powder
1/2 tsp Asafoetida
2 tbsp Fresh Coconut (Chopped)
Few Curry Leaves
Salt To Taste
Coriander
Method:
- Take 1/2 cup washed split yellow Pigeon Peas, add 1 cup of water & pressure cook it for 3-4 whistles.
- Next, take 2 cups of water in a vessel, add chopped bottle gourd, chopped drumsticks into 3 inches pieces and add salt to taste, pinch of turmeric powder.
- Keep stove on high flame and boil the vegetables.
- Once vegetables are boiled, now add 1/4 cup tamarind pulp and cook it for up to 2 minutes.
- Once it is cooked well, masala paste and mix it well.
- The cooker has also cooled down, add dal to the masala mixture.
For Masala Powder:
- Take 1 tsp Fenugreek seeds in a pan and dry roast it to brown in color.
- Add oil to the heated pan and add Split Bengal Gram, Coriander Seeds, Black Pepper, Slit Red Chillies, Asafoetida and roast it well.
- Once it is done, take it into the mixie jar. In Jar, add chopped fresh coconut and blend
it into a smooth paste.
For Tempering :
- Take a tempering pan and add 1 tbsp oil.
- Once the oil is nice and hot, add mustard seeds, Two red chilies, asafoetida.
- Pour tempering mixture on sambar.
- Lastly add coriander, curry leaves.
Tasty Sambar is ready now !!!