Sambar recipes plays a vital role in South Indian diet. This has certainly lead to variety of sambar recipes depending upon the region and locally available ingredients. This sambar is very simple and tasty one with idly and Venpongal, Kuthiraivali Pongal,
My mom usually prepare this sambar at home. Normally if she used a cup of toor dal for normal sambar, for this she used to keep 2 cups. That much we all love this sambar very much and more over extra 2 idlies will go. No vegetables needed for this sambar.
Freshly grounded masala and jaggery is the main ingredients for this sambar. Few shallots will give more taste to this dish. Friends please do try dish sambar, let me know how you and your family loves this sambar.
Check out other simple Sambar Recipes:
Prep Time : 5 mins Cooking Time : 30 mins
Serves : 3-4
Toor Dal : 1/2 cup
Onion : 1/2 small size chopped
Tomato : 2 medium size
Garlic : 4-5 pods
Green chilly : 2 nos
Tamarind Juice : 1/4 cup
Salt to taste
Grated Jaggery : 1/2 cup (Adjust to taste or sweetness)
To Roast and Powder :
Coriander Seeds : 2.5
Methi Seeds : 1 tsp
To Temper :
Oil/Ghee : 2 tbsp
Mustard seeds : 1/2 tsp
Hing : a generous pinch
Dry Red chilly : 1-2
Curry leaf : a spring
shallots : 4-5 sliced
- Wash toor dal and pressure cook for 10 mins with onion, tomato, garlic and green chillies. Once air released mash it set aside. On other side dry roast coriander and methi seeds to golden brown in color. Make a coarse powder.
2. Heat oil or ghee in a sauce pan. Crackle mustard seeds, hing, curry leaves and saute with sliced shallots. Add in cooked dal with tamarind juice with required salt. Allow it boil till raw smell leaves.
3. Then add in grounded powder, mix well. Boil for 2 mins. Now through in grated jaggery little by little. Taste it while boiling. Stop when u feel sweetness is ok or add 1/2 cup of grated jaggery. I add full 1/2 cup of jaggery. Allow it to boil for 3 mins.
Done. Garnish with coriander leaves. I served it with mini idlies for my son.