The story of how popular South Indian Sambar was invented; recipe inside

It is a tangy dish that not only provides flavours to the mouth, but is a digestible as well. If you also want too cook this curry yourself, here’s how you can do it at home easily.

Ingredients required
1 cup Toor dal, 2 cups assorted vegetables, 1 small onion, 2 tomatoes, 2 tbsp Sambar powder, 1 tsp turmeric powder, 1 tbsp tamarind paste, Salt to taste, 2-3 cups water, 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 2-3 dried red chilies, A few curry leaves.

Rinse the Toor dal under running water and cook it in a pressure cooker with 3 cups of water until soft and mushy. Set aside. In a separate pot, add the chopped vegetables, onions, tomatoes, Sambar powder, turmeric powder, and salt. Add enough water to cover the vegetables and bring it to a boil. Cook until the vegetables are tender. Once the vegetables are cooked, add the cooked dal to the pot and mix well. In a small bowl, dissolve the tamarind paste in 1/4 cup of water and add it to the pot. Stir to combine. Let the Sambar simmer for a few minutes on low heat to allow the flavors to meld together. In a separate small pan, heat oil for tempering. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and curry leaves. Fry for a few seconds until fragrant. Pour the tempered spices into the Sambar pot and give it a good stir. Remove from heat and serve hot with steamed rice, idli, or dosa.

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