LET'S GET STARTED
To Temper – 1 tablespoon oil – 1 teaspoon mustard seeds – 2 teaspoon fenugreek seeds reduce as per taste – 5 curry leaves – ¼ teaspoon asafoetida Other ingredients – 110 grams onion half of the medium-sized onion chopped – 60 grams tomato one big tomato chopped – 120 grams sweet potatoes chopped. Approx 1 cup – 120 grams zucchini chopped Approx 1 cup – 50 grams carrot one carrot – Five pieces drumstick – ¼ teaspoon turmeric powder – 1.5 teaspoon salt or to taste – 1.25 teaspoon tamarind paste mix it with ½ cup water – 1 tablespoon sambar powder heaped (mix it with ½ cup of water) – ½ teaspoon jaggery optional – 3 cups water divided – 1 cup masoor dal rinsed and soaked for 30 minutes, and drained – 1 tablespoon cilantro fine chopped Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.
Let the pressure naturally subside and open the pressure cooker. The sambar will be thick like below. At this stage, you can let it cool and then portion it. Freeze the portions when they are at room temperature. If not, add one more cup of water, bring it to a gentle boil, and turn off the heat. That’s it; sambar is ready. Serve hot with rice or tiffin items like idli, dosa, pongal, etc.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.