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Flavoursome Sambhar Recipe

Flavoursome Sambhar is a popular Indian Soups and Stews
Author :
 
On :
Tuesday, 7 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Split red gram - 1 Cup
  • Tomatoes - 4
  • Onions - 2 medium
  • Ginger paste - 1 tsp
  • Garlic - 1 tsp, crushed
  • Coconut powder - 4 tsp
  • Coriander leaves - a fist full
  • Curry leaves - 10 to 15
  • Okra - 4
  • Brinjal - 3
  • Green chilli - 4
  • Oil - 50 g
  • Mustard Seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 2 pinches
  • Salt - to taste
  • Red Chilli powder - 1/2 tsp
  • Turmeric - 3/4 tsp
  • Tamarind paste - 3 tsp
  • Dry Red Chilli - 2
  • For sambar powder:
  • Coriander seeds - 3 tsp
  • Cumin seeds - 1.5 tsp
  • Split red gram - 3/4 tsp
  • How to Make Flavoursome Sambhar:

    1. Mix all ingredients for sambar powder in a small skillet.
    2. Fry, until they turn brown or they split.
    3. Remove from heat and let it cool.
    4. When cooled, make into a fine powder and keep aside.
    5. Cut tomatoes, okras, brinjals and onions into large pieces, slightly larger than bite sized pieces. Keep aside.
    6. Pressure-cook the split red gram with enough water, to become very soft.
    7. In a large pot, heat oil. Add mustard and cumin seeds.
    8. When they start to split, add green chillies, curry leaves and asafoetida.
    9. Immediately add 5 cups of water, the vegetable pieces, tamarind paste, turmeric, salt and red chilli powder.
    10. Bring to a boil on medium heat.
    11. Cook for 10 more minutes or until the vegetable pieces are soft.
    12. Now add the cooked red gram, stir well and cook for 10 more minutes.
    13. Now add sambar powder, ginger-garlic paste, coconut powder, coriander leaves, one tsp sugar, and stir well.
    14. Cook for 10 more minutes, on low flame and cover.
    15. Remove from heat.
    16. Serve hot with idly, dosa and plain white rice.





     

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