South Indian Sambar Recipe

Sambar (like coconut chutney) is another essential side item for any south indian food and makes the taste of the south indian dish even more delicious. Preparing Sambar is almost similar to that of any daal with obvious additions of south indian specific ingredients. The effort is not that much but it does take some time as the daal needs to be cooked first.

Ingredients

• 1/2 cup toor dal
• 1/2 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 6-7 curry leaves
• 1 medium size chopped onion
• 4-5 chopped beans
• 1 small size chopped tomato
• Salt
• Vegetable oil

Preparation time: 15 mins

Cooking time: 20 mins

Serves: 4

Steps

1. Take 1/2 cup toor dal and wash it properly, then in a pressure cooker put 1 glass water into it and add 1/2 cup toordal, 1 teaspoon salt, 1/2 teaspoon turmeric powder and cook till it is whistle for 5-6 times and keep aside.

2.  In a non- stick kadai heat 2 table spoon oil put 1 teaspoon mustard seeds, 6-7 curry leaves and fry for 1min. Add 1 medium size chopped onion, 4-5 chopped beans, 1 small size chopped tomato, salt to taste and fry till all become tender.

3. Put 7-8 teaspoon tamarind water in the kadai (Step 2) and mix well.

Note: Sambar is mainly sour in taste, so taste the Sambar while preparing, if it requires more sour add few more teaspoon of tamarind water.

Sambar is ready to serve hot with Masala Dosa or Uttapam along with the coconut chutney.

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