Sambar Recipe without Sambar Masala powder
Sambar is the most famous dish of South India. Here is a simple Sambar recipe which uses no ready-made Sambar masala with the same taste, aroma and flavor.
Maahi Gupta Updated 13 Jul, 22
Sambar Recipe without Sambar Masala powder
Sambar is the most famous dish of South India. Here is a simple Sambar recipe which uses no ready-made Sambar masala with the same taste, aroma and flavor.
- 1 Cup Split Yellow Gram (Arhar Ki Dal)
- 3/4 Cup Tamarind Pulp (Imli ka ras)
- 6 Number Dry Red Chili Stick
- 1/2 Tbsp Gram Lentil (Chana Dal)
- 1 Number Onion (Chopped Long strips)
- 1/2 Tbsp Oil
- 1 Tsp Salt
- 1/2 Cup Coconut (Dry Grated into fine pieces)
- 1/4 Tsp Turmeric Powder
- 2 Pinch Asafoetida (Hing)
- 1/4 Tsp Cumin Seeds
- 1/4 Tsp Dry Fenugreek Seeds (Methi)
- 2 Tsp Coriander seeds (Dry)
- 2 Tsp Pumpkin (Chopped into small pieces)
- 1 Cup Bottle Gourd (Ghiya or Lauki – Choppedi)
- 1.5 Liter Water
- 1/2 Tsp Mustard Seeds (Sarso in Hindi)
- 20 Number Curry Leaves
- Ingredients for Sambhar.
- Lets start the process of making Sambar with adding Dry Red Chilies, Gram Lentil, Grated Coconut, Cumin Seeds, Fenugreek Seeds and Coriander Seeds in a non-stick pan. Switch On the Stove and keep the flame on medium.
- Roast them until Gram Lentil and Coconut achieve light golden color. Keep stirring with a spatula. Once done, keep them aside to cool down.
- Add the all roasted raw spices in a grinder and grind to make a fine powder. Add 1 cup of water and grind for 2 seconds again to mix water with powder well.
- Once done, you will get the smooth paste/mixture of spices as shown. Keep it aside for later use.
- Now add Water in a pressure cooker. Add the Split Yellow gram, Salt and Turmeric powder.
- Now add chopped Bottle Gourd and Pumpkin. Cover the lid of the cooker. Pressure it on high flame till you get 2 whistles, and then keep the stove on low flame for about 10 minutes.
- Now open the lid of the pressure cooker. Your Dal and Vegetables are in boiled state now as shown. Mash the dal and vegetables with the spatula.Once done, keep it aside. This is the main Sambar which is in its raw state. We need to add the glamour by adding the tadka to it.
- To make tadka for the Sambar, keep the stove on medium flame and heat Oil in a pan. Add Mustard Seeds and Asafoetida Hing in hot oil.
- After 20 seconds, add Onion and Curry Leaves. Mix well. Cook on medium flame till Onions get pink in color.
- Now add Tamarind pulp and mix well. Cook for 1 minute on medium flame.
- Add raw spices paste (prepared in above steps) and mix well. Cook for about 2 minutes on medium flame.
- After 2 minutes, switch off the stove and pour this mixture in the boiled dal and vegetable. Mix well.
- Here’s your delicious Sambhar ready to serve with Rice/Idli/Uttapam/Dosa/Vada or any dish of your choice. Isn’t it simple to make it even without the ready-made Sambar masala? So, leave aside those dependencies and still make yummy Sambar quickly at home. Enjoy.
- Serve the Sambar with Idli or Dosa or Vada with a hole.
- You can preserve it using a refrigerator for up-to 2-3 days for best taste. Re-heat using a microwave or stove before serving.