how can we make nice sambhar?

Answer 1

1. Tamrid (1/2-1spoon)
2. Toor Dal (1/2 cup)
3. Sambar Powder from Indian stores
4. Salt
5. Vegetables of your choice (Potato, radish, eggplant, onions, drumsticks)

Boil 1/2 spoon tamrid in about 2 cups of water. Cut vegetable finely chopped and boil them well the tamrid water. Add salt (pinch) and sambar powder about a spoon. Let is boil well. You can put Toor Dal in cooker or in Microwave. Remove the Toor Dal and add in the tamrid mixture. I suggest you crush the toor dal with your hands before adding in the tamrid water. Keep boiling everything together till it smells great and you can taste it and add sambar powder and salt according to you taste. Hope you enjoy your sambar. Have a nice day.

Answer 2

There is no need to panic when u hear about the preparation of sambhar. Once upon a time, years ago, it used to be a long hectic job. Now that the ready made good quality sambhar powders are available, it is very easy and can be made in 15-20 minutes.
When u buy sambhar podwer, othe cover itself, they have given the method , which is very easy and can be finished in 20 minutes...I do this regularly.. dont worry..be happy..

Answer 3

I do not know whether this technique which I am now going to describe will make nice sambhar or not but you can always give it a try if u like. I learnt it from my friend who was a malyalee (a true blue south indian:)))and so I believe it will be really good.I have tried it umpteen number of times and the results have been fabulous(by my standards).
OK so here goes the recipe of veggie sambhar(i put a lot of veggies in my Sambhar)
1. Soak 50g of tamarind in water. 50g is a rough estimate.That depends on taste.The sourness in sambhar is due to tamarind and so it should be according to your taste.
2.Wash and put 200-100g(depending on how many persons are going to gorge on ur sambhar) Toor daal in the pressure cooker along with 4-5 small peeled onions.Give it one steam(that is one whistle the dal shud be a bit undercooked)
3. Now wash and cut vegetables of your choice(I prefer a desi sambhar and into it go vegetables like brinjals,2-3(long green ones or the long violet ones are the best,refrain from using the small ones green or violet),radish/mooli(1-2 depending on the size),drumstick(1),lady's finger(4-5) , tomatoes(1-2)and lentils(1 bunch wash and cut into small pieces).
4.Now put the washed and cut vegetables in the cooker. Put liberal quantities of Hing(Asafoetida)powder,a pinch of Haldi, Sambhar Powder(I personally prefer Everest sambhar Powder)and salt to taste. You can also put in red chilli powder if u want to.
5.Put the cooker back on the gas and after 2 whistles take it off.
6. Now for the tadka for the Sambhar.
In a pan heat cooking oil and put mustard seeds,curry leaves, dried red chillies,garlic peeled and cut into small pieces(i put some green chillies too, washed and cut into small pieces).
Tadka is done. Now by this time the remaining steam from the cooker should be gone . You can open the cooker and put the tadka and give the sambhar a boil(without the steam that is without closing the lid of the cooker).
Your sambhar is ready. Try it and let me know.
Bye and happy cooking
Roopa

Answer 4

I think the best recipe was that of Mithi's and i would agree with her as well.

Red gram(Thuvaraparippu) – As reqd
Pearl/Red onions(Kunjulli) – 150 gm
Vegetables:
Drumstick(Muringakkai) – 2 nos
Carrots – 2 nos
Potatoes (medium) – 2 nos
Raw Plantains(Paccha Kkai) – 1 no
Tomatoes – 2 nos
Lady’s finger(Vendakkai) – 4-5 nos
Fenugreek seeds(Uluva) – A pinch
Black gram
(Uzhunnuparippu) – A pinch
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – A pinch
Chilly powder - 1 tsp
Sambhar powder(optional)
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Salt – As reqd
Ghee - 1 tsp
Tamarind water-1/4 cup or as required
Coriander leaves – A bunch

Preparation Method
1)Cook the red gram in a pressure cooker along with ¼ tsp turmeric powder, a pinch of salt, ghee and the reqd qty of water.

2)Heat a pan and splutter mustard seeds, fenugreek, black gram and jeera.

3)Add onions and sauté for a while till they become very light golden in colour.

4)Add coriander powder, chilly powder and turmeric powder along with a tsp of sambhar powder which is optional.

5)Saute` till the raw smell goes.

6)Add the vegetables along with some water. Stir well.

7)Add the tamarind water which is again optional.

8)Close the pan and cook the vegetables.

9)Add salt as required.

10)Once the vegetables are cooked, add the cooked red gram or dal and mix well.

11)Add little water and bring to a boil or till the required consistency is reached.

12)Finally, add coriander leaves and close the vessel so as not to lose the flavour.

Answer 5

Sambhar
Onion Sambhar
Parupu Orundai Kozambhu
Moor Kozambhu Method 1
Moor Kozambhu Method 2
Moor Kozambhu Method 3
Mulagu (Pepper) Kozambhu
Vendhya (Methi) Kozambhu
Karuvepalli (Curry Leaves) Kozambhu
Puli Keerai
Moor Keerai
Okra and Eggplant Masial
Rasavangi
Dhall


Rasam Varieties
Ordinary Rasam
Cumin & Pepper Rasam Method 1
Cumin & Pepper Rasam Method 2
Poritha Rasam
Pepper Rasam
Parupu Rasam
Lemon Rasam
Garlic Rasam
Mysore Rasam
Mint Rasam
Vepam-poo Rasam
Moor Rasam Method 1
Moor Rasam Method 2


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Sambhar
Ingredients
Thuvar Dhall 2 Cup
Red chilles 3
Green Chilles 3
Methi 1/4 t.spoon
Sambhar powder 1 t.spoon
Curry leaves a few
Hing a small pinch
Salt 1 t.spoon (or to taste)
Cooking Oil 2 t.spoons
Mustard 1/2 t.spoon
Turmeric 1/4 t.spoon
Tamarind paste 2 t.spoons
Vegetables: Drumstick/Green Pepper/Eggplant/Okra Washed and diced

Method
Cook Thuvar dhall and turmeric with extra water and separate the
two, and keep them aside.
Cook the vegetables in thuvar dhall water, and add turmeric and
salt to this. After this is cooked, add tamarind paste.
Heat some oil in a pan, splutter mustard, then add methi, red
chillies, green chillies, curry leaves, hing, turmeric, and
sambhar powder and keep frying for a few minutes. Add this to
the boiling vegetables. Add the thuvar dhall and let it cook for
a few more minutes.

Answer 6

India hot curries, Eastern Sambhar Masala Powder makes best Sambar

Answer 7

Ingredients :

For boiling:
Toor dal - 1/2 cup
Vegetables cut into medium size pieces of your choice or add
Tomatoes - 2
Drumsticks - 2 to 4
Carrots - 2 to 3
Brinjals - 2
Onions - 6 to 8 (very small) or 1 (large)
Lady's finger - 4 to 6
Green chillies - 3 to 4
Bottle gourd (kaddu) - 1 small size
Coriander leaves - 1/4 bunch
Extracted juice from tamarind - 1 lemon size
Turmeric - 1/8 tsp
Salt to taste
Sugar - a pinch
Sambar powder - 2 tbsp

For seasoning:
Red chillies - 2
Garlic - 6 medium cloves (crushed a little bit)
Mustard seeds - 1/2 tsp
Jeera / Cummin seeds - 1/2 tsp
Curry leaves - 6
Onion - 1 (sliced into thin round shape)
Cooking oil - 2 tsp
Asafoetida (optional) - 1/4 of a pinch

Preparation:
Boil Toor dal with 1 1/2 cup of water, turmeric, green chillies in a pressure cooker until it cooks well. After it is done, smash it with a tablespoon and add all the vegetables, tamarind juice, salt, sambar powder, sugar with some more water added to it, say about 2 to 4 cups of water so that the mixture won't be too thick. Allow the vegetables to cook for say about 15-20 mins.

Take a kadai, put oil in it. Add garlic cloves, mustard seeds let it splutter. Then add the rest of the seasoning ingredients. Add sambar to it and finally add coriander leaves and put the lid so that the aroma won't escape.

That's it. Enjoy.

Answer 8

First boil toor dal in a cooker
soak tamirind about a small ball in hot water
after some time just squeeze that tamiring with hand and make tamirind water out of the soak
keep a frying pan on the gas and put some oil say a teaspoon and add coriander seeds-2table spoon,channa dal-1 table spoon, and red chilli -around 5or6 pieces and fry
After frying grind that in a mixie along with some coconut gratings.
Keep this masala aside
Keep frying pan on the gas and add little oil
Add mustard seeds and let it sparkle,after that add chopped onion,tomatto and any vegetable as you desire and fry that for sometime until the veggis are soft.
After that add the tamirind water to that onion mixture and add some salt to it
Let the tamirind water boil and after that add the boiled toor dal to the tamirind water.Allow it to boil for 5 minutes and after that add the masala which was ground and allow it for boiling for some time and take away from heat.
Then eat it with idly dosa or even mix it with rice.

Answer 9

Ingredients:

Small Onions - 150 gms (or 15 Nos.)
Tamarind - a small lemon size
Toor Dhal - 100 gms ( or one small cup)
Sambhar Powder - 2 table spoons
Salt - 1 tea spoon
Asafoetida powder - a pinch (to add flavour)
Red Chillies - 2 Nos.
Mustard - 1/4 tea spoon
Curry leaves - a few (10 leaves)
Refined Oil - 1 table spoon to fry onions
Gingelly Oil - 1/4 table spoon to season the sambhar


Preparation Method:

Method to make the tamarind extract:

Soak the tamarind in hot water atleast 20 minutes before u start cooking. Then make 1 1/2 cups of tamarind extract by squeezing the tamarind in the bowl in which you have soaked the tamarind. Then filter the tamarind water you have made to get the tamarind extract (this will filter the other unwanted parts of tamarind). Keep the extract tamarind water aside.

Method to boil the thoor dhal:

Take the thoor dhal in an ever silver bowl and add two cups of water and quarter teaspoon of turmeric powder to it. Boil the thoor dhal in a pressure pan (allow the whistle for 3 times) and take it out from the flame. Take the boiled thoor dhal from the pressure pan after 15 minutes and keep it aside.
(Note: This can be done before we start preparing the sambhar).

Method to prepare the Sambhar:

Peel the Onions and keep aside. Turn the stove on and keep a frying pan on it. Pour 1 table spoon of refined oil and heat the oil slightly (Keep the flame in SIM). Put the peeled onions in the pan and fry them till slight brown. Remember to fry the onions in less flame. [This will take 5 - 10 minutes]. Turn the flame off.

Take the fried onions in a plate and keep the frying pan in heat again. Pour the tamarind extract and add the sambhar powder, salt and asafoetida powder. Keep medium flame. Allow the mixture to boil and wait till the mixture boils for another 10 minutes (till the raw smell of the tamarind goes off). Then add the fried onions and boil it again for another 5 minutes. Add the thoor dhal and add one cup of water and stir the sambhar for a while.
Allow it boil for 7 minutes. Take the frying pan out of the flame.

Take another pan and add 1/2 teaspoon of gingelly oil and heat it in small flame. Add the mustard, red chillies and curry leaves. Allow the mustard to burst and put the flame off. Take the frying pan and add the seasoned mustard mixture to the sambhar and mix all with a table spoon.

Now the sambhar is ready to serve with hot boiled rice.

Note: Instead of small onions, you can use any vegetable of your choice.

Answer 10

recipe for Brussels sprouts sambhar

15 small Brussels sprouts
1 cup toor dal
2 tablespoons sambhar powder (any brand available in indian groceries)
1/2 tablespoon chili powder
1/4 tablespoon brown sugar
1 tablespoon tamarind paste
3 cups water
5 curry leaves
2 tablespoons chopped coriander
1 pinch turmeric
salt
For seasoning
3 tablespoons oil
1/4 tablespoon mustard seeds
1/4 tablespoon Urad Dal
1/2 tablespoon jeera powder

don't know how many servings this makes.

Clean and cut the brussel sprouts at the stem ends and leave them all in round shape.
Pressure cook toor dal and sprouts by pouring 3 cups of water and adding turmeric.
Do it till 2 or 3 whistles.
Put a vessel on the stove and add oil to it.
then add all other seasonings to it.
When they splutter, add the boiled toor dal with brussel sprouts.
Add sambhar powder, chilli powder, brown sugar, curry leaves.
Add more water if more pouring consistency is required and stir to mix all.
Make sure sprouts are not mashed while stirring.
Once it starts boiling, add tamarind paste and salt.
Add chopped coriander and switch off the stove and put the lid.
Serve with Rice, Dosa or Idli.

Answer 11

1/2 cup Toor Dal
2 tbsp. moong dal
1 sprig curry leaf
4 medium onions (sliced) and 8 shallots of sambar onion
vegetables of your choice (carrot, beans, knol knol, potato, peas, yam, ladies finger, drum stick, etc.)
2 spoons tamarind paste or juice from tamarind the size of a lime
4 tomatoes
1/2 inch piece of ginger
8 cloves garlic
7 green chillies slit
salt to taste
2 tsp red chilly powder
1/2 tsp turmeric powder
Oil - 4 tsp
mustard for seasoning
a pinch of hing
4 tsp coriander powder
1/2 coconut - ground fine
coriander leaves - a small bunch

Pressure cook all the above items after adding sufficient water, except the last 4, for about 3-4 whistles. When cool open pressure cooker. In a wok pour the oil, add mustard seeds. When the mustard seeds splutter add curry leaves, 2-3 dry red chillies (pieces), pinch of hing, half an onion sliced fine. When the onions brown add ladies finger (sliced in big pieces) and fry. Then add coriander powder - fry a little, add the ground coconut paste and fry this too a little. Add the cooked dal and vegetables. Cook till done and add the chopped coriander leaves. Remove from fire. Sambar is ready to serve.