Sambar – Andhra Home Style

Sambar in our house is always made the same way. Non-complicated; non restaurant style but something that is light and good with rice/idly & dosa.

To keep it simple, follow the following steps:

  1. Take a palm full or toor dal, add water & pressure cook the dal. Make sure it is done well.
  2. Cut vegetables first. The technique of Sambar is that there should be more water and it should not be like a gravy. For this, use very few vegetables so that its wet. Cut 2 okra, 1 onion, 1 tomato, 1 brinjal & 1/5th of bottle gourd. If you have large green chillies, cut one. Cut all vegetables into huge pieces – not small.
  3. Heat some water in a small cup; take a lemon sized portion of tamarind; wash it and leave it in the hot water.
  4. Take a huge vessel and pour 4-5 tbs of oil. You will need a little more oil in this step. Heat the oil and when its hot add in the following order – Urad Dal, Channa Dal, Cumin & Mustard seeds. Let these turn golden brown. Lower the flame and now add dhaniya (1tbsp) and just 4 pepper corns. After they cook for a minute, add 4 red chillies and shut down the flame. Remove this onto a plate & let this cool. Leave excess oil in this vessel.
  5. In the same vessel, with the same excess oil, put in all of the vegetables, a few curry leaves and fry them. Fry for a while to make them mushy.
  6. After 10mins, squeeze the tamarind juice & without any pulp, pour the tamarind juice into the vegetables. Mix well.
  7. Now add 2 big glasses of water & let it come to boil.
  8. Now add the cooked dal and let it simmer for 10-15mins till everything mixes in well.
  9. Add salt as desired and add 1 tbsp of haldi powder.
  10. Lower the flame & when you are done simmering the mixture and 5mins before you are done; grind the tadka mixture very fine; add it to the vessel.
  11. After 5mins, remove the Sambar.

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