Hotel style Mixed Vegetable Sambar | South Indian Sambar recipe | Sambhar or Sambaar Recipe

-




Sambar, also spelled sambhar or sambaar is a very famous south Indian Split Pigeon Pea/Toor dal base vegetable preparation which is served with Dosa, Idli, Vada, Rice, Upma etc. Sambar can be made with any single vegetable or mixed vegetables. Its a one kind of lentil based vegetable stew where  tamarind water & curry leaves are the two main key ingredients. Here a special spice powder is used, called Sambar Powder which is another key ingredient. You can use homemade & store bought sambar powder. But in all over south India, sambar recipe varies from place to place. This is a standard hotel style Mixed Vegetable Sambar recipe which I am going to share.
Lets go to the recipe.

Preparation Time : 20 minutes

Cook Time       : 45 minutes

Serves            : 8-10 people


Ingredients:

  • Toor Dal/Split Pigeon Peas(Soaked & Boiled with salt, pinch of turmeric & crushed red chili)- 250 gram
  • Oil- 4 tablespoon
  • Dry Red Chilli- 2~3 pieces
  • Mustard Seeds- 1 tablespoon
  • Cumin Seeds- 1 teaspoon
  • Asafoetida- 1/2 teaspoon
  • Curry Leaves- 3~4 sprig
  • Chopped Onion- 1 large
  • Salt to taste
  • Baby Eggplant(quartered) - 4 small
  • Shallot- 12~15 pieces
  • Diced Bottle-guard- 1 cup
  • Carrot(diced)- 1 medium
  • Baby Radish(quartered)- 200 gram
  • Drumsticks(chopped)- 2 whole
  • Tomato(diced)- 2 large
  • Okra/Ladies Finger(halved)- 200 gram
  • Green chilli(slited)- 3~4 whole
  • Coriander leaves(chopped)- 1/2 cup
  • Tamarind water(thick)- 1/2 cup
  • Grated Jaggery- 2 tablespoon
  • Turmeric powder- 1 teaspoon
  • Kashmiri Red Chilli powder- 1 teaspoon
  • Sambar Masala- 3 tablespoon [Sambar masala Recipe]

How to Make:

  1. Take a deep wok. Add oil into it to heat.
  2. Add dry red chilli followed by mustard seeds. Crackle it for 40 seconds.
  3. Add cumin seeds followed by asafoetida. Stir well and wait for 30 seconds.
  4. Add curry leaves and fry for 30 seconds.
  5. Add chopped onion into hot oil. 
  6. Season with salt. Saute for 5 minutes in  medium heat.
  7. Once it gets translucent, add eggplant,shallot, bottle guard and carrot. Give a good stir.
  8. Cover and allow it to cook for 5 minutes.
  9. Now add turmeric powder followed by kashmiri red chilli powder.
  10. Mix with the veggies. Cover and allow to cook for 5 minutes.
  11. Then add radish, drumstick and tomato.
  12. Pour the tamarind water. 
  13. Add grated jaggery followed by 1 cup hot water. Mix well.
  14. Cover and let it cook for 5 minutes in medium heat.
  15. Now add boiled Toor Dal. Mix well with the veggies.
  16. Add green chilli and okra.
  17. Add sambar powder & mix well.
  18. Add required amount of hot water. Mix well.
  19. Adjust the salt.
  20. Cover and allow to cook in medium to low heat.
  21. After that open and check everything is cooked or not and the texture of sambar. If not cook again for 5 minutes.
  22. Finish with chopped coriander leaves.
  23. Turn off the flame.
  24. Serve it hot with Dosa, Idli, Upma , Sambar Bada, or Steamed rice.

Note: 

  • I have boiled the toor dal in pressure cooker with little salt , turmeric and crushed red chilli upto 4 whistle. Before boiling I have soaked the dal for hour in normal water.
  • Here I have used my homemade sambar masala [Sambar masala Recipe]. It gives me the better taste. But if you are using store bought, please check the salt if it has contained. So, adjust the salt in sambar as per that amount.
  • You can take vegetable as per your choice.
  • Always add vegetables as per their cooking time. Example: As Carrots needs more time to cook, add it earlier then okra as it needs less time. So that, all veggies will be cooked perfectly without destroying their shape & texture.

Follow Me on:

      Google+  

Comments

Post a Comment

Popular posts from this blog

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken- 675 gram Grated Garlic- 5 cloves Grated Ginger- 1 inch Green Chilli(Finely Chopped)- 3
Read more

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dry Red chilli- 1 pieces Fenugreek seeds- 1 teaspoon Cumin seeds- 1 teaspoon Nigella see
Read more

Aachari Pork / Indian Style Spicy Pork Curry with Pickling Spice Mix

-
Image
"Achari pork" is a Indian style unique pork recipe which is really a super tasty dish for any party. "Achar" means Indian pickle. Here we have used spices that is generally used for pickle in Indian cuisine. In this dish meat is cooked with "Achari Masala (Indian Pickling Spice Mix) " which gives it a awesome taste and aroma. You can serve it with any Indian bread like rooti, paratha, naan, kulcha etc. or steamed rice / any aromatic Indian rice like polau. Here I have used pork meat, you can use any meat like chicken or mutton whatever you like. Lets try this recipe and surprise your friends and family.I am sure they will be amazed. Preparation Time : 20 minutes Cook Time       : 60 minutes Serves              : 4 people Ingredients: Boneless Pork meat : 350 gram For boiling pork : Salt : 1 teaspoon Turmeric powder : 1/4 teaspoon Deggi mirch powder : 1/2 teaspoon Cumin powder : 1/2 teaspoon For boiled pork marinatio
Read more