pepper Sambar

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

Rate This Recipe
4

Ingredients

  • 1 Lemon sized - tamarind.
  • 450 ml / 0.75 pints / 2 cups - water.
  • 15 ml / 1 tbsp - black peppercorns.
  • 15 ml / 1 tbsp - yellow split peas.
  • 5 ml / 1 tsp - coriander ( cilantro) seeds.
  • 2 - dried red chillies.
  • 2.5 ml / 1/2 tsp - asafoetida.
  • 30 ml / 2 tbsp - oil.
  • 5 ml / 1 tsp - mustard seeds.
  • 15 ml / 1 tbsp - chopped fresh curry leaves.
  • salt.

How to Make pepper Sambar

  • Soak the tamarind in the water and extract the juice then set aside.
  • Dry roast the peppercorns, split peas, coriander seeds, chillies and asafoetida until lightly coloured, then grind to a fine powder.
  • Add a little water to make a paste then set aside.
  • Heat half the oil and fry the mustard seeds until they start crackling.
  • Add the tamarind juice and salt to taste.
  • Cover and simmer over a low heat for 2 mins.
  • Add the paste and bring to the boil.
  • Stir in the remaining oil, curry leaves and simmer for 10 mins until the ingredients are well combined.
  • Serve hot with rice.