This is a family favourite in this household! If I married a South Indian boy, I'd be eating this everyday along with a bowl full of hot rasam and rice! Mmm :-) I learnt to make this today from Subru uncle(he's been cooking for us for the past 13 years!). He's worked in several hotels here in Oman before he joined us. This curry is one he used to make a lot here and in India in the hotels and serve - it ALWAYS got a gold star! I'm so glad I have FINALLY got this down pat! We enjoy this with steaming hot rice for a complete wonderful meal. We take this to a lot of potluck parties and it always gets over quickly! I love having this with Recipe #17933). My house smells wonderful while this is cooking! Hope you enjoy this as much as we do!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
- Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
- Once you have squeezed out half a cup, transfer this to a pot.
- Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
- Add the chopped ladyfinger to the pot.
- Allow to boil for 5 minutes.
- This is a neat trick Subru uncle's taught me.
- By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
- Remove from heat and keep aside.
- Now, take a large pot in which you will be preparing the sambar.
- Heat the pot on medium-high flame.
- Once its hot, pour 3 cups of water in it.
- Add the drained toor dal (yellow lentils) and mix well.
- Add garlic and mix well.
- Allow it to boil well (for about 15 minutes).
- Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
- Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
- Fold in the chopped tomatoes.
- Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
- In the meantime, prepare the seasoning.
- For this, heat oil in a non-stick frying pan on medium-high flame.
- Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to crackle and splutter.
- Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
- Mix well and stir-fry for 2 minutes on medium flame.
- Remove the pan from heat.
- Add this seasoning to the sambar.
- Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.
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Aamir Hussain
[email protected]Thank you for sharing this recipe! I can't wait to try it.
teeba ali mohsen
[email protected]I'm always looking for new sambar recipes, and this one is definitely a winner. I'll be making it again and again.
Aleah Khan
[email protected]I love serving this sambar with rice and yogurt. It's a delicious and satisfying meal.
X Bro
[email protected]This sambar is perfect for a cold winter day. It's warm and comforting, and it really hits the spot.
Masum Bappe
[email protected]I'm not a vegetarian, but I really enjoyed this sambar. It's a great way to get your daily dose of vegetables.
Malik Mazhar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sambar is so flavorful and delicious.
Noah Jackie
[email protected]I'm a beginner cook, and this recipe was easy to follow. I was really happy with the results.
hamza hussain
[email protected]I don't have a blender, so I just mashed the vegetables with a potato masher. It still turned out delicious.
Kpoli Baa
[email protected]I'm allergic to peanuts, so I substituted almond butter in this recipe. It turned out great!
Lion p Da boss
[email protected]This recipe is a bit too spicy for my taste. I would recommend using less chili powder.
daydreams sleeps
[email protected]I followed the recipe exactly, but my sambar turned out too sour. I think I added too much tamarind.
Ken
[email protected]This sambar is delicious! I love the addition of the tamarind, which gives it a nice tangy flavor.
G Bhai
[email protected]I'm not a huge fan of sambar, but this recipe changed my mind. It's so flavorful and satisfying, and it's now one of my favorite Indian dishes.
Hassan 100
[email protected]This sambar is the best I've ever had! The flavors are so complex and well-balanced, and the vegetables are cooked to perfection.
Arun Jagmohan
[email protected]I've made this sambar recipe several times now, and it always turns out great. It's become a family favorite, and my kids even ask for it by name.
Zoya khan Zoya kha
[email protected]This sambar recipe is a keeper! It's so flavorful and delicious, and it's easy to make too. I love that it's a vegetarian dish, so it's perfect for Meatless Mondays or for people who are looking for a healthier option.