Sambar is served as a side dish for idli and dosa. It is also served with steamed rice. Sambar with rice is one of the main courses in South Indian meals.
½ cup Tuvar dal
1 tsp Turmeric powder
5 to 6 pieces Drumstick
1 small onion ½ tomato
a few 1 inch cubes pumpkin
1 small carrot |
A lemon sized ball of tamarind
1 tbsp jaggery
1 ½ tbsp sambar powder
salt to taste
1 tbsp Oil
1 tsp mustard
1 tsp Udad dal
few curry leaves
2 Dry red chillies (optional)
a pinch of hing
- Wash and soak tuvar dal for 15 minutes.
- In a pressure cooker, put tuvar dal, turmeric powder, 2 cups of water and cook for 4 to 5 whistles.
- In the meanwhile chop all the vegetables.
- Soak the tamarind in a small bowl of water and keep it aside.
- Heat a deep pan, add a glass of water, chopped vegetables, tamarind water, jaggery and salt.
- Let the vegetables cook on a slow flame.
- Meanwhile, once the dal is cooked, mash it well.
- When the vegetables are cooked, add mashed dal to it.
- Add sambar powder and bring it to boil.
- Prepare the tempering by heating oil, udad dal, mustard seeds, hing, curry leaves and red chillies.
- Add the tempering to the sambar.
- Serve hot with idli or dosa.