Sambar Recipe with step by step.Learn how to make like a hotel sambar recipe with different vegetables.Its very spicy and tasty.
Kerala Sambar made with mix vegetables and roasted coconut spiced paste.
1.For the Sambar
2.1½ or 1¾ cups of tuvar dal
3.1 small onion, sliced or chopped
4.a pinch or two of asafetida
5.10-12 shallots or sambar onions
8.1 large tomato or 2 medium size tomatoes
9.1 sprig curry leaves
10.½ tsp turmeric powder
11.¾ cup tamarind pulp
13.For the tempering
14.1 to 2 tbsp coconut oil or any vegetable oil
15.1 tsp mustard seeds
16.1 tsp urad dal
17.1 sprig curry leaves
18.2-3 dry red chillies
19.For the Sambar Masala
20.½ coconut, grated
21.1 inch ginger, chopped
22.5-7 garlic flakes, chopped
23.2-3 shallots or sambar onions
24.12-15 curry leaves
25.2 tbsp coriander seeds
26.1 tbsp cumin seeds
27.¼ tsp black peppercorns
28.¼ tsp hing
29.¼ tsp methi seeds
30.3-4 dry red chilies
31.2 to 3 tsp coconut oil or any vegetable oil
To Make the Sambar Masala:
1.On a skillet, heat up 2 or 3 tsp oil. Add all the shallots and fry till they become
2.Now add the ginger and garlic and fry for a minute. Add the rest of the spice
and fry till they are light brown.
3.Now add the grated coconut and roast it with the rest of the spices till
everything is browned and you get a fragrant aroma. Let this mixture cool.
To Make the Sambar:
1.First, boil the tuvar dal till in a pressure cooker with the sliced or chopped
onion and hing, till the dal is soft and well cooked. Mash the cooked dal
slightly with a spoon when done.
2.Chop all your vegetables. Add all the vegetables except for the okras (bhindi)
to the cooked tuvar dal along with turmeric powder and some water. Give a
nice stir to the entire mixture.
3.Cook the dal with the vegetables until they are half cooked. This takes about
4.Now add the chopped okra, tamarind pulp, and the ground masala. Add some
more water if the sambar has become thick.
5.Add salt and give the sambar a boil once and then simmer till the veggies are
cooked. This will approximately take about 15-16 minutes.
6.Close the flame when all the ingredients in the sambar have nicely infused
with one another and you have a lovely sambar aroma. Keep the sambar
closed with a lid and move on to the next step of tempering the sambar.
7.In a pan or the tadka utensil, heat oil. Add the mustard seeds and let them pop.
Then add all the other ingredients and fry them till they become fragrant. Take
care they do not get burnt.
8.Once the tadka is ready, directly pour the hot tadka on the hot sambar.
9.Immediately, cover the sambar with a lid and let it stay closed for some 5
For More Information Visit Here