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Sambar || ఎని స్టైల్ సాంబార్ తినా సరే ఒక్కసారి నా స్టైల్ లో చేస్తే ఎవరైనా సరే ఫిదా అవ్వాల్సిందే

Sambar Recipe

Sambar is a popular South Indian dish made with lentils, vegetables, and a variety of spices. It's typically served with rice, dosa, idli, or vada. Here's how to make it from scratch:

Ingredients:

For the Sambar:

1 cup toor dal (yellow pigeon peas)
lemon-sized ball tamarind
1 tablespoon sambar powder
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil

Vegetables (optional but recommended):
1/2 cup sambar onion
1/2 cup diced carrots
1/2 cup chopped drumsticks
1/2 cup diced tomatoes
1/2 cup diced bottle gourd
5-7 green chilies (slit)

For the tempering:
2 teaspoon ghee
1 teaspoon cumin seeds
1 teaspoon jeera
8-10 crushed garlic pods
4-6 dried red chili
2 sprig curry leaves
¼ spoon of asafetida (hing)

Instructions:

Cook the Lentils:
Rinse the toor dal thoroughly under running water.
In a pressure cooker or large pot, cook the dal with about 3 cups of water and a pinch of turmeric powder. If using a pressure cooker, cook for about 3-4 whistles, then turn off the heat. If using a regular pot, cook the dal until soft (about 20-25 minutes).
Once done, mash the cooked dal with a spoon or whisk to break it down into a smooth consistency.

Prepare the Tamarind Water:
Soak the tamarind in a small bowl of hot water for about 10-15 minutes. Extract the juice by squeezing it with your hands, then strain the liquid to remove any seeds or fibers. Set aside.

Cook the Vegetables:
In a separate pan, heat 2 tablespoons of oil and add the diced vegetables (sambar onion, carrot, drumsticks, bottle guard and tomato etc.). Sauté them for about 5 minutes.By adding salt, turmeric.

Add Spices:
Once the vegetables are tender, add the chilli powder, sambar powder and ginger garlic paste
Saute for 1 more minute now add tamarind extract mix all together Let the mixture simmer for 5 minutes so that the flavors blend.

Combine Dal and Vegetables:
Add the cooked and mashed dal to the vegetable-tamarind mixture. Stir everything together.
Adjust the consistency by adding more water if needed. Let it simmer for another 15 minutes to allow all the flavors to combine.

Tempering (Tadka):
In a small pan, heat ghee for the tempering. Once hot, add mustard seeds and let them splutter.
Add cumin seeds, cruehed garlic, dried red chilies, curry leaves, and a pinch of asafetida. Stir for a few seconds until the spices release their fragrance.
Pour this tempering over the sambar and mix well. And Let it simmer for another 5 more minutes to allow all the flavors to combine.

Serve:
Check the seasoning and adjust salt or sambar powder if necessary.
Serve hot with rice, idli, dosa, or vada.

Tips:
You can adjust the level of spice by adding more or fewer green chilies and sambar powder.
Drumsticks (moringa) and pumpkin are common in traditional sambar, but feel free to experiment with other vegetables like okra or eggplant.
If you don't have sambar powder, you can make it by roasting and grinding a mixture of coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and a few curry leaves.
Enjoy your delicious homemade sambar.

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#Spicy Crunch Recipes
#cooking with spicy crunch
#spicycrunch