Ingredients and quantity
- For Sambar Powder
- Coriander seeds – 1 table spoon
- Chana dal – 1 tea spoon
- Urad dal -1/2 tea spoon
- Cumin seeds – 1 tea spoon
- Asafetida – 1/4 tea spoon
- Red chillis – 2 to 4, according to taste
- Black pepper – 1/4 tea spoon
- Mustard seeds – 1/4 tea spoon
- Methi(fenugreek) seeds – 1/4 tea spoon
- For Sambar:
- Toor dal – 1 small cup
- Tamarind – a lime sized ball
- Onions 2 medium sized, chopped
- Tomatoes – 2 medium sized, chopped
- Drumstick – 1no
- Brinjal – 150gms
- Curry leaves – a sprig.
- Coriander leaves – 1 tbsp chopped.
- Salt – 1 tea spoon or to taste.
- Water – 3-4 cups.
- Ingredients for tempering:
- Oil+ghee – 1 tsp each
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafoetida – 1 pinch
- Turmeric powder – 1/4teaspoon
Method of preparation
- To make sambar powder:
- Roast the sambar powder ingredients on low flame. Grind to fine powder.
- Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.
- To make Sambar:
- Cook Toor dal in 2 cups of water till it is soft.
- Heat oil, add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions.
- Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
- Add 1 cup water. Add ground sambar powder. Boil.
- Mash the cooked dal. Add to the mixture.
- Boil for 5 minutes. Add the tamarind pulp, salt. Stir. Add more water if needed. Boil for about 5 minutes. Add chopped coriander leaves.
Sambar