Quick and Easy Sambhar My Mother's Style
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
7
ingredients
- 1⁄2 cup split red gram
- 1 large potato, peeled and cubed (must)
- 1 medium tomatoes, peeled and quartered (must)
- 1 eggplant, decrowned and cubed (optional)
- 3 onions, peeled and cubed (must)
- 1 cup cubed bottlegourd, skin peeled (optional)
- 4 green chilies
- 6 pieces vegetable drumsticks, halved (optional)
- 4 cups water
- 1⁄2 teaspoon turmeric powder
- salt
- 1⁄2 teaspoon asafoetida powder
- 1 tablespoon red chili powder, to taste
- 1 1⁄2 tablespoons coriander powder
- 1⁄4 cup tamarind pulp
- 1 teaspoon mustard seeds
- 1 1⁄2 tablespoons oil
- 4 curry leaves
- 3 red chili peppers
- chopped cilantro, for garnishing
directions
- Take a pressure cooker and pour the water in it.
- Put all the veggies (except the drum sticks and the leaves) turmeric salt and the asafoetida.
- Pressure cook until one whistle or for 10 minutes.
- Let it cool down.
- Remove the lid and put it back on fire.
- Add in the drumsticks.
- When the drumsticks are cooked, add the tamarind pulp, chili powder and coriander powder-- add water as per the consistency required.
- Let it boil for 5 6 minutes, remove and keep aside.
- Heat oil in a small wok-- and crackle mustard, throw in the curry leaves and dried red chillies, pour this over the sambhar.
- Garnish with fresh cilantro-- Serve with steamed rice-- and of course with idlis!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was a very good recipe. I made this for lunch yesterday afternoon for myself and my house smelt so aromatic while this was cooking{filled with the aroma of all the masalas}...mmmm! I used 1 1/4 tsps. of turmeric powder, 1 1/2 tsps. salt, 1/2 tsp. red chilli powder, 1/2 cup tamarind pulp, 1/2 tbsp. oil and 5 sprigs of fresh curry leaves{washed and torn}. I did not use any red chilli peppers nor any bottle gourd{what is this, by the way?} nor any eggplant. My method of cooking this was a little different from yours. I try to minimise on the number of utensils I use while cooking these days, because I just don't have the time to wash alot{my mom is ill and I spend time with her more and studying for my on-going exam}...Anyways, so here's what I did. I heated oil in the pressure cooker. Once it was hot, I added the mustard seeds to it and allowed it to splutter. Once the seeds stopped spluttering, I added hing and the curry leaves. I stir-fried this for 30 seconds. Then I added the turmeric powder and stir-fried this for 15 seconds. After this, I added the onion and green chillies to the cooker and stir-fried these until brown and aromatic. Then I added the remaining masala powders and stir-fried this for 5 minutes adding a few drops of water as well to prevent the mixture from burning. Next I added the tomatoes and mixed them well. I allowed them to cook until softened, adding about a cup of water, to aid this process. Once the tomatoes were softened, I folded in the lentils and all the veggies with 2 cups of water and mixed them well. I allowed them to cook for 5 minutes in this mixture. After this, I added in salt and 2 more cups of water. I allowed this mixture to come to a boil, then lowered heat and closed the pressure cooker. Then, I increased heat and allowed this to cook upto 2 whistles. This was wonderful and I enjoyed it with white rice. I slept for 2 hours with this yummy sambar in my belly...oh and I never sleep in the afternoon;)! Thanks alot for a super duper awesome recipe! I'll be making this often!!!
RECIPE SUBMITTED BY
Nisha
India
I am a keralite married into a gujarati family...so the food is surely a main thing in my life...I LOVE to cook...its almost like an addiction with me, when i think of some recipe i simply MUST cook it...which is seldom possible...anyways...i have a crocodile for a hubby...always cranky...the only thing he like which i make are the idlis and the gulab jamuns...he couldnt find any faults with them till now...touchwood! this is me..."newly wed" in the kitchen at my in laws place...those happy days!(sigh)if i had a month off...i'd call up my best feinds over and cook for them...