Sambar is a normal curry often found to be likable among South Indians in India. This curry can be prepared with various and available vegetables in hour house.
Here I am presenting my simple preparation with the available
vegetables with me. Its natural that many follows separate recipes. And there will be variations in everyone's method of preparation.
INGREDIENTS
VEGETABLES
Take a pressure cooker, add the dal,
one glass of water. Cook it in low flame with one whistle. Remove from the flame and let the pressure cool down.
Cut the vegetable as shown above. Open the pressure cooker when its cooled. Add the Ash gourd, potato and tomato. Please don't add the drum stick. it get cooked very easily. So no need of adding it now. Add 1 glass of water, water should exceed the vegetable level. Add turmeric powder, chilly powder and salt. Mix it. To be cooked with one time whistle.
Water and salt can be adjusted in between.
Soak the tamarind in water and keep it aside.
Now we have to fry the grated coconut. Take a pan, check its
dried. Pour 1/4 tsp of coconut oil. Let it be heated. Turn the flame to medium. Add the coconut, stir it. After adding coriander powder you have to stir it for a minute and then add the powders. Sambar powder is optional. Finally add the curry leaves.
Follow this video and grind the fried coconut mix after its cooled.
Open the pressure cooker when its cooled. Add the drum sticks,
close the lid and let it cook with one time whistle only in low flame. When the pressure cools, open it, squeeze the tamarind soaked. Pour the squeezed water. Let it boil for 5 minutes in low flame. After that, taste the curry sourness and salt. if sourness is
high, you can adjust it by adding hot water. And even to reduce
curry consistency you can add hot water. Add salt if required.
Add the grindered mix into the curry and just boil it one time.
Finally put a kadai on flame. Pour coconut oil, add dry chilies,
Mustard seed. Let is splutter properly. Finally add curry leaves.
Thus sambar is ready to be served with rice, dosa and idly.
Here I am presenting my simple preparation with the available
vegetables with me. Its natural that many follows separate recipes. And there will be variations in everyone's method of preparation.
INGREDIENTS
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VEGETABLES
one glass of water. Cook it in low flame with one whistle. Remove from the flame and let the pressure cool down.
Cut the vegetable as shown above. Open the pressure cooker when its cooled. Add the Ash gourd, potato and tomato. Please don't add the drum stick. it get cooked very easily. So no need of adding it now. Add 1 glass of water, water should exceed the vegetable level. Add turmeric powder, chilly powder and salt. Mix it. To be cooked with one time whistle.
Water and salt can be adjusted in between.
Soak the tamarind in water and keep it aside.
Now we have to fry the grated coconut. Take a pan, check its
dried. Pour 1/4 tsp of coconut oil. Let it be heated. Turn the flame to medium. Add the coconut, stir it. After adding coriander powder you have to stir it for a minute and then add the powders. Sambar powder is optional. Finally add the curry leaves.
Open the pressure cooker when its cooled. Add the drum sticks,
close the lid and let it cook with one time whistle only in low flame. When the pressure cools, open it, squeeze the tamarind soaked. Pour the squeezed water. Let it boil for 5 minutes in low flame. After that, taste the curry sourness and salt. if sourness is
high, you can adjust it by adding hot water. And even to reduce
curry consistency you can add hot water. Add salt if required.
Add the grindered mix into the curry and just boil it one time.
Finally put a kadai on flame. Pour coconut oil, add dry chilies,
Mustard seed. Let is splutter properly. Finally add curry leaves.
Thus sambar is ready to be served with rice, dosa and idly.
