Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh.The origins of this dish are uncertain, although legend has that it originated in the kitchen of Thanjavur Marathas ruler Shahuji , during the 18th century from the South Indian state of Tamil Nadu.
|Black Gram||A pinch|
|Mustards Seed||1 Tsp|
|Cummin Seeds||A Pinch|
|Chilly Powder||1 Tsp|
|Corainder Powder||2 Tsp|
|TUrmeric Powder||Half Tsp|
|Tamarind Water||1/4 Cup|
How to make
- Cook red gram along with ghee, water, turmeric podwer, and salt in pressure cooker and add water as required
- Splutter mustard seeds, fenugreek, black gram and jeera in a frying pan
- Add onions to the pan and stirr till it becomes redissh golden in color
- Now add all podwers left along with sambhar podwer in pan and stirr it well
- Now add vegetables along with some water and stirr well. you can add tamrind water also to make it little spicy and sour
- Now let pan closed and leave it to cook well
- Add salt as per requirements
- Once the the vegetables are cooked, add the cooked red gram or dal and mix well.
- Now finally add some corainder leaves in it and close the vessel.
Kerala Special Sambhar is ready to serve hot.