Sambar recipe / lentil based curry...
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Sambar recipe / lentil based curry... |
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Sambar is a vegetarian curry made out of lentils, mostly the toor dal or pigeon peas. It is a great accompaniment with idly, dosa or steamed rice. Sambar can also be called the hero of a vegetarian meal, the reason being, every South Indian vegetarian feast always starts with plain dal with some ghee followed by Sambar served with rice. It is undoubtedly every vegetarian’s favorite curry. It is made at least once every week in a South Indian home kitchen. There are varieties of sambar made with different vegetables and the taste of the sambar differs invariably with the flavor of the vegetable used in its making. Drumstick-Brinjal sambar is preferred by many people for the taste of the drumstick that enhances the flavor of sambar to a large extent. But in times when drumstick goes off-season, we have radish, ladies finger, flat beans that becomes the main ingredient in the sambar. Kadamba sambar is a variety of sambar made with a lot of vegetables put together. Kadambam in Tamil actually refers to a garland made out of different flowers making it look very colorful and has a great fragrance, although it is used by ladies to decorate their hair braids, it is mostly used to decorate the God’s altar in Hindu homes.
Kadamba sambar is full of flavor with so many vegetables rendering their flavors to make the sambar very tasty and aromatic. So let us see how we make this protein rich curry that takes its place in every south Indian home. This is my version of sambar made with a simple vegetable, brinjal that turns out aromatic and at the same time authentic in taste.
Sambar recipe (Serves 4 persons)
Ingredients
Toor dal – 1 cup
Turmeric powder – ½ tsp
Jeera/cumin seeds – 1tsp
Curry powder – 2 tbsp
Sambar powder – 1 tbsp
Salt – 1 ½ tbsp
Mustard – ½ tsp
Split urad dal – ½ tsp
Asafoetida/hing – ½ tsp
Green chilly – 1 (roughly chopped)
Onion -1 medium sized (finely chopped)
Tomato – 1 medium sized (finely chopped)
Brinjal – 4 medium sized (cut them vertically splitting each into 4 pieces)
Tamarind – ½ lemon sized
Curry leaves – 3 twigs
Coriander leaves finely chopped – 2 tbsp
Gingelly oil – 3 tbsp
Ghee/clarified butter – 1 tbsp
Jaggery – ¼ tbsp
Method
1. Wash and soak dal for 30 min. In a pressure cooker, add dal, ¼ tsp of turmeric powder, ½ tsp of cumin seeds, curry leaves (1twig) and ¼ tsp of asafetida/hing, water and allow to boil. Switch off after 4 whistles. (This dal can be given to babies along with steamed rice and ghee when they are weaned as it is full of flavor from every ingredient added while boiling it)
2. Place a vessel on a medium flame, add gingelly oil. Once the oil is hot, add mustard, ½ tsp of cumin, urad dal one after the other. The mustard will splutter, cumin and urad dal will turn slightly brown. Now add green chilly and curry leaves and give it a stir.
3. Add onions and wait for it to become translucent. Add brinjals and let it get sautéd for 3 minutes.
4. Now add tomatoes and salt and wait till they become mushy
5. Add turmeric, curry powder, sambar powder and stir well, wait for 3 – 4 minutes.
6. Add a cup of water, increase the flame to high, cover the vessel allow it boil. After 7 -8 minutes, check if the brinjal is boiled.
7. Mash the boiled dal with a ladle, add a cup of water and the tamarind pulp. Add this to the boiling mixture.
8. Leave it to boil for 5 minutes. You will see all the ingredients blended with one another and by now your kitchen will be filled with the aroma of sambar.
9. Add ghee, curry leaves (1 twig), coriander leaves, jaggery and asafetida and boil it for 10 seconds.
10. Switch off the flame, sambar is now ready to serve.
Note:
• Soaking dal enhances the cooking of dal making it completely soft and can be mashed easily with a ladle.
• I have used gingelly oil, you can use any vegetable oil of your choice.
• You can use any vegetable of your choice to make sambar, the taste of sambar will change according to the vegetable you use.
• I have used a combination of Masoor dal (1/4 cup, ¼ cup of Moong dal and ½ cup toor dal.
• You can skip the use of jaggery but adding it really lifts up the flavor of sambar.
#Food #Vegetarian #SouthIndianfood #Sambar #SouthIndiancuisine #lentilbasedcurry #Toordal #Moongdal #Masoordal #Accompanimentforsteamedriceidlydosa #heroofvegetarianfeast #brinjalsambar #cooking #homefood |
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