After trying out the dhal with slow cooker, I thought why not try our Tamil Nadu delicacies? So the next recipe is the day -today sambhar or as we say kuzhambu.Kuzhambu or sambhar is one among best rice accompaniment. I usually make any one type of kuzhambu most of the days . Be it vathal kuzhambu or mandi or this kind of sambhar without coconut they go well with rice. The traditional araichuvitta sambhar is reserved for weekend. :-) During weekdays I usually try pressure cooker sambhar. I thought why not try the same with slow cooker. In my pressure cooker sambhar recipe I used masoor dhal as it cooks comparatively faster and also its light. But for this slow cooker sambhar I went with toor dhal itself. For sambhar I use only one veggie, either with or without onion so you get the taste of that veggie completely in the sambhar.
Here is the red radish sambhar.
- Toor dhal – 1 cup
- Half of medium onion chopped
- Red Radish – 1 bunch chopped in to halves.
- Tamarind paste – 1 tsp or 1 cup of juice extracted from small gooseberry sized tamarind
- Cilantro chopped – 1 tbsp
- Curry leaves – 1 strand
- Jaggery – 1 tsp
- Sambhar powder – 1 tbsp (heaped)
- Turmeric powder – ½ tsp
- Salt – 1.5 tsp (as per taste)
- Water – 3 cups + 3 tbsps (if required)
- Rice flour – 2 tsps (optional)
- Oil – 1 tbsp
- Hing – 1 tsp
- Mustard seeds – 1 tsp
- Methi seeds – 2 tsps
- Wash the toor dhal and chop the veggies.
- Now add the radish, onion, washed toor dhal, sambhar powder, turmeric powder, tamarind paste,salt, jaggery, cilantro, curry leaves along with 3 cups of water.
- Set it in low mode for 7 hours. (5 hrs should be enough if in high mode). I tried in low mode.
- Remove the pot from the cooker and mix well.
- Heat the kadai or pan and add oil.
- Once the oil is hot, add mustard seeds, hing and methi seeds.
- As they start to splutter add the cooked sambhar mix.
- (Reheating the cooked sambhar mix is for thickening it.)
- If you feel it’s too thick, add water to required consistency and let it boil for a 5 minutes. If it’s too thin, add 2 tsps of rice flour in 3tbsps cup of water and add it and let it boil so that sambhar becomes thick.
That’s it. Yummy sambhar is ready. On a busy weekday set this up in the morning or in the previous night. Once its cooked all you need is 5 minutes for the tadka and mixing it up. Loving this slow cooker.
More South Indian recipes to come.. :-)
Hamsini Ravi says
Can I make this in instant pot slow cooker mode?
Srividhya G says
You can use normal pressure cooker mode. It should be fine. Please check my instant pot sambar recipe.
Thank you for sharing this information and Very good looking blog.very informative article.
Traditionally Modern Food says
I have tried sambar in regular cooker this s interesting.. Have always used mini radish for salad thus s nice idea Sri
Thanks da. I like this radish in sambhar too.
Great – using the slow cooker nicely eh?! :)
Yup.. Return of Investment ;-) ;-)