Sambar recipe/How to make an sambar recipe (Easy) / Sambar recipe with step by step instructions- Simple recipe

Sambar recipe/Pappu charu recipe 

Sambar recipe with step by step instructions:

How to make an easy sambar recipe

Sambar is popular in South Indian and Sri Lankan cuisine. One cup of sambar/Pappu charu gives 139 calories. As we try different types of food but the taste of the sambar never changes and we will not get bored of eating with sambar. Different people will prepare in different styles. Preparing the Sambar recipe takes some time but it tastes divine and feels like we are in heaven. I felt this method of preparation takes less time and is easy to cook. My husband and my kids like to eat this recipe so much. The leftover sambar can be stored in the refrigerator and can be used for the next day by heating it. It is also used for breakfast recipes like idli, dosa, vada.

The simple and delicious recipe is an ever-popular dish. We will make it once a week, we call this Sambar asPappuu charu, mainly in our house if there is a sambar recipe for a meal then the quantity of rice will increase for eating.

Tips: 

• I have added Drumsticks, Coriander Powder also to this Sambar. That gives a lot of taste and aroma to the Sambar. But, usually, Coriander Powder is not added to the Sambar.

• Here I used garlic and ginger garlic paste to enhance the taste of sambar.

• If you want to add Jaggery at the end, all the flavours get balanced. We don't like jaggery in sambar so I skip adding jaggery. Those who do notice it can skip it.

• And it is always better to marshall with a ladle rather than blending it in mixie.

Sambar recipes go well with all types of fries like fish fry, chicken fry, tindora fry, aloo fry, etc. My favourite vegetarian combination is fish fry, and my favourite vegetarian combination is also fry. Sambar tastes great with Papads also.

You can also use lemon instead of tamarind but we need to squeeze out the lemon juice after we turn off the flame and it should be taken within 10 hours of the same day. If we add lemon juice while boiling it gives a sour taste so prefer to add it after the flame is off. 

I prefer to use tamarind. 

I hope you try this recipe and enjoy the recipe.

Sambar recipePappuu charu recipe takes time is 

               Prep Time : 20 minutes 

               Cook Time : 35 minutes 

               Total Time : 55 minutes   

• Course: Main Course

• Place of origin: India 

• Cuisine: South India, Andhra, Telangana 

• Main ingredient: tamarind juice, tur dal and vegetables 

• Author: Lohitha

Sambar recipe preparation and method 

Ingredients:

For Boiling dal

1. 1 cup or 200 grams of tur dal/KandiPappuu

2. 3 cups of water approximately 

3. 1/2 tsp of turmeric powder

4. 1/2 tsp of red chilli powder 

5. 1/2 tsp of salt or as per taste 

6. 2 tsp oil 

For tamarind juice

1. Lemon size tamarind/15 grams of tamarind 

2. 200ml of water 

Vegetables required 

1. 1 big onions thin slices 

2. 6 green chillies vertically slit

3. 1 carrot cut in 2cms length 

4. 2 drumsticks (fibre removed)

5. 2 tomatoes cut into cubes

6. 200 grams of bottle gourd cut in 2cms length

7. 100 grams of cucumber cut in 2cms length

8. 3 sprigs curry leaves 

For sambar

1. 2 tbsp of oil

2. 1 tsp of mustard seeds

3. 1 tsp of cumin seeds 

4. 3 dried red chillies 

5. 1/2 tsp of hing

6. 1/4 tsp of turmeric powder 

7. 10 garlic peeled

8. 1 tsp of ginger garlic paste 

9. 1 tsp of red chilli powder

10. 1 tsp of salt or as per taste 

11. 1 tsp of sambar powder

12. 1  tsp of coriander powder 

13. 1/4 cup of chopped coriander leaves 

Step by step instructions for preparing sambar

Boiling the Dal

1. Rinse tur dal 2-3 times

2. Pour water up to 2cms above the level of tur dal

3. Add turmeric powder, red chilli powder, salt and oil, cover the lid of the pressure cooker and cook up to 5-6 whistles 

Soaking the tamarind juice

1. Soak the tamarind in water for 20 minutes or heat the water and soak the tamarind for instant use

2. Squeeze out the water through a strainer

3. Repeat the process by using water until the tamarind turns into pulp

Other preparations

• Mash the cooked dal until it gets smooth with a ladle and it gives a different taste.

Preparing Sambar

1. Heat oil in a heavy-bottomed vessel

2. Add mustard seeds, cumin seeds, dried red chillies, garlic, curry leaves and hing, fry until they splutter

3. Add all the vegetables (except tomatoes), salt and cook until they become tender

4. Later add turmeric powder, ginger garlic paste, red chilli powder, tomatoes and mix them well and cook for 5 minutes until oil separates from them

5. Add tamarind juice and 3 cups of water and bring to a boil

6. Once it starts to boil, add cooked dal and boil for 2 minutes 

7. Add Sambar powder, coriander powder and mix well

8. Boil for another 10 minutes on medium flame

9. Finally, add chopped coriander leaves and turn off the flame.

Enjoy the tastyyummiest Sambar.

 

FAQ

1. Can I make a sambar without sambar powder? Yes, you can make sambar without sambar powder, but the taste of the sambar might not be the same still it tastes good. Seasoning the ingredients must be double to add the flavour of the taste.
2. Is there any replacement for sambar powder? Yes, you can replace it with rasam powder, since both these powders use the same spices and also it's taste as delicious as with sambar powder. Use the same quantity of rasam powder for sambar powder.
3. How can we reduce the sourness of the sambar? You can add j little bit of jaggery to it and more sambar powder.
4. Is sambar is vegan? Yes, sambar is a vegan if you use ghee instead of oil. Traditional ghee is used to enhances the taste and gives a nice aroma.

You can also read this:

https://tastyyummiest.blogspot.com/2021/08/crispy-potato-frycrispy-aloo-fry-with.html