Sambar is a very popular dish and occupies an important place in South Indian Cuisine. A South Indian meal can never be complete without sambar. Learn how to make Sambar (South Indian-Tamil style) by following this easy Sambar recipe.
South Indian Meals
Simple Sambar Recipe (Tamil Style)
Soak tamarind in 1 1/2 tumbler of hot water and extract the juice. Discard the pulp.
Pressure cook tur dal by adding turmeric powder for 3 whistles. Mash it well and keep it ready.
Peel, discard the seeds and cut ash gourd (poosanikkai) into cubes. Chop onions (if using) and keep it aside.
Heat oil in a pan/kadai and add mustard seeds, when it splutters, add fenugreek seeds, red chilli, hing and curry leaves.
Saute for a few seconds and then add chopped onions. Saute onions until it turns transparent, then add chopped tomatoes, pumpkin pieces and saute for a few seconds. Add 1/2 cup of water and cook the pumpkin until half done. (Alternatively, you can cook pumpkin in a little water with salt separately and then add)
Once the pumpkin is half cooked, add tamarind extract, sambar powder and salt needed.
Keep it on medium flame and boil until the raw flavor of the tamarind goes. By this time the pumpkin will also get cooked well.
Add cooked toor dal along with needed water and boil for 5-6 minutes on medium flame. The consistency of this sambar should neither be thick nor thin, so adjust water accordingly.
Garnish with coriander leaves and serve with rice or idli, dosa.
Hot delicious pumpkin sambar is ready to be served with hot steaming rice. It can be had with idly and dosa also.
I have added 1 tomato in order to reduce the use of tamarind.
You can prepare this sambar without onions also.
Instead of pumpkin any vegetables like drumsticks, ladies finger, brinjal, beans, carrots, capsicum, pearl onions, potatoes can be used to prepare sambar in the same manner. You can prepare the same sambar with mixed veggies like carrot, beans and potato also. Refer my Mixed Vegetable Sambar Recipe.
Check out more Sambar Recipes from Padhuskitchen.
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