Sambar Recipe Tamil Style

Madras Style Murungakkai Sambar Kannamma Cooks

WebJun 20, 2015 · Set aside. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and …

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1. Boil 100 grams (3/4 cup) of toor-dal, chopped onions, chopped tomatoes, cumin seeds and garlic (optional) with 2 cups of water in a pressure cooker for 10 minutes (5 whistles). Set aside. Soak half lime size tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice. Set aside.
2. Clean the drumsticks, peel the outer skin of the drumsticks a little if its very hard. Chop them to 3 inch pieces. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida, chilli powder, coriander powder and turmeric powder. Fry for 10 seconds. Add 1 cup of water and the drumsticks.
4. Add in the tamarind juice to the pan. Add in the salt and jaggery. I like a little jaggery in my sambar. Cover the pan with a lid and let it cook for 10-15 minutes in medium flame until the drumsticks are soft and tender.

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Onion Sambar / Vengaya Sambar Subbus Kitchen

WebJan 26, 2020 · Let the mixture boil for about 5 minutes in the medium flame. Add the mashed dal and stir well to avoid lumps. Now add the ground …

1. Soak tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside.
2. Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.
3. In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dal, fenugreek seeds and coriander seeds and fry it until the dal becomes golden colour and take this aside for grinding. Take few baby onions and cocunut for grinding along with the fried ingredients in the above step. Grind all these ingredients to a paste
4. In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing

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