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.


Drumstick 2
Onions 150 gm
Potato 2
Carrots 2
Lady Finger 5
Black Gram A pinch
Mustards Seed 1 Tsp
Cummin Seeds A Pinch
Chilly Powder 1 Tsp
Sambhar Poder Accordingly
Corainder Powder 2 Tsp
TUrmeric Powder Half Tsp
Salt As required
Ghee 1 Tsp
Tamarind Water 1/4 Cup
Corainder Leaves Accordingly

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.

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