Monday, February 9, 2009


Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.


1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......


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