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Vegetable sambar


½ cup tur dal

1 onion sliced

1 tomato chopped

1 cup of chopped mix vegetables (I used eggplant, bottle gourd, carrot, peas)

½ cup chopped spinach

¼ tsp mustard seed

Salt to taste

2 tsp sambar masala

Turmeric powder a pinch
1 tbsp tamarind pulp (Mix in 1 cup of warm water)
2 tsp oil

1 tsp tamarind paste

Fresh chopped cilantro for garnishing

For tempering

3 tsp oil
1 tsp urad dal
¼ tsp mustard seed

1-2 green chillies split

2 dry red chillies
¼ tsp red chilly powder (optional-for color)

A pinch of hing (optional)
Few curry leaves

Heat oil in pressure cooker. Add mustard seeds and onions . Stir fry for a minute and add tomato.

Mix it for around a minute till tomato gets soft. Now add all the vegetables, dal, sambar masala, turmeric powder and salt.

Pressure cook it for 10 minutes on low flame or give 5 whistles.

When the pressure is released. Open the cooker and put it back on heat. Mash it a little if required.

Mix tamarind pulp in 1 cup of warm water and add to the sambar. Let it boil on low flame.

Adjust the consistency as it should be watery. Let it come to boil. Give 2 -3 boils, so that rawness of tamarind is gone .

In mean time prepare the seasoning. Take a pan. Add oil and all the ingredients for tempering.

Once they start spluttering remove the pressure cooker from heat and add this tempering in cooker.

Garnish with fresh chopped cilantro .

Serve it with steamed idli, dosa, vada or rice.

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