how to make sambar for idli or medu?

Question

pls tell me in detail

Answer 1

Sambhar

Toor Dal 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cubes
Tomato 2, chopped coarsely
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves 8-10
Lemon/Lime juice 1 tsp
Tamarind 1 tsp soaked in water and crushed
Water 4-5 cups
Salt to taste
Spices
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons


Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Heat the oil in a pot. Add the methi seeds, sauté till light brown. Remove the seeds and let them cool. Grind in a grinder to make powder. It is a good idea to make methi powder in advance and keep it in air tight bottle.

In a pot heat 2 tablespoons of oil on medium heat. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.

Serve idli and sambhar hot.

Answer 2

Recipe Summary
Difficulty: Easy
Prep Time:30 minutes
Yield: 4 servings


Ingredients
Red gram dhal - 250 gm
small onions - 10
vegetables - 200 gm (ladies finger)
tamarind - lemon size(10 gm)
turmeric -1/2 teaspoon
sambar chilli powder - 2 teaspoons
tomatoes - 2
oil - 4 table spoons
salt to taste
mustard seeds - 1/2 teaspoon
curry leaves
asafotida -1/4 teaspoon

Preparing Method
1. Pressure cook the dhal with turmeric powder and 3 cups of water for 5 min
2. Heat a thick bottom sauce pan with 2 table spoons of oil
3. Fry the ladies finger in it for 10 min in simmered condition
4. Add tamarind concentrate (see cooker tips) to the ladies finger and allow it to cook
5. Add salt, sambar chilli powder and onions and cook for till the ladies finger is done.
6. Now add the cooked dhal to it and mix well. Water can be added if needed and cook for 5 minutes
7. Heat the oil in kadai and add mustard . When it splutters add asafetida and curry leaves. Add this to the sambar.
This can be served thinly with idly or dosai, and can be served thick with rice

Answer 3

Sambhar

Toor Dal 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cubes
Tomato 2, chopped coarsely
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves 8-10
Lemon/Lime juice 1 tsp
Tamarind 1 tsp soaked in water and crushed
Water 4-5 cups
Salt to taste
Spices
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons


Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Heat the oil in a pot. Add the methi seeds, sauté till light brown. Remove the seeds and let them cool. Grind in a grinder to make powder. It is a good idea to make methi powder in advance and keep it in air tight bottle.

In a pot heat 2 tablespoons of oil on medium heat. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.

Serve idli and sambhar hot.

Answer 4

(L)
Sambhar

Toor Dal 1 cup
Carrots 2, chopped roughly approx. 1 inch size
Green chili 1, chopped
Okra 5, sliced lengthwise into 4
Egg plant (baby) , tubular type 3 small size, 1 inch cubes
Tomato 2, chopped coarsely
Ginger 1/2 inch chopped
Coriander leaves, chopped 1 cup
Curry leaves 8-10
Lemon/Lime juice 1 tsp
Tamarind 1 tsp soaked in water and crushed
Water 4-5 cups
Salt to taste
Spices
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Coriander seeds 1/2 tsp
Hing (Asafotida) powder 1/8 tsp
Black mustard seeds 1/2 tsp
Fenugreek (Methi) seeds 1 tsp
Oil 3-5 Tablespoons
Soak the daal for 20 minutes. Drain and add 2 cups of water. Pressure cook it for about 5 to 8 minutes after the pressure is reached. Heat the oil in a pot. Add the methi seeds, sauté till light brown. Remove the seeds and let them cool. Grind in a grinder to make powder. It is a good idea to make methi powder in advance and keep it in air tight bottle.

In a pot heat 2 tablespoons of oil on medium heat. When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. Stir for 2-3 minutes. Add the cooked toor daal and mix well. Add 2 cups of water. Boil for 10-15 mintes.

Serve idli and sambhar hot.

Answer 5

here is an easy short cut :
make dal(of yellow dal-arhar) and keep it aside.
now take a kadai and heat 2tble spoon of oil.add rai(mustard seeds) 1/2 tea spoon,3-4 green chillies(slit from center).then add some vegetables like brinjal,lady finger,tomatoes.you can also add imlie ka pani(tamirand water)
now add the yellow dal.and let it simmer for 5-6mins.
YOUR SAMBAR IS READY TO EAT!!

Answer 6

first wash toor dhal and place in a cooker along with it add tomatoes ,cori ander leaves, sambar onions,and desired vegetables and cook for 8minutes untill the dhal is ready. then make a paste with coconut ,tamarindpulp.two pieces of cinnamon sticks ,4 pieces of cloves ,2 table spoon of mtr sambar powder and keep it aside .once the dhal is ready ,take a pan add oil with mustard seeds ,cumin seeds,and curry leaves and fry them and add the grinded paste to it and cook for sometime ,then add it to the dhal ,add salt to taste and cook for 7to8 minutes,your sambar for idli is ready.

Answer 7

I do not know the exact quantities but I make good sambar. You can try it.

Take one cup of dhaal (lentils) wash and add some water to it (water level should be above it) and cook it in a pressure cooker - 1 whistle. (after one whistle you switch off the stove and wait until the pressure decreases in the cooker and then open it)

While the cooker cools off, take one carrot, potato (large), two drumsticks - dice them all and cook them with the dhaal in the cooker - 1 whistle. (same method to open the cooker as mentioned above)

While you wait, take one brinjal (large one), two tomatoes dice them and keep aside. Make sure the brinjal dices are kept aside in water so that they do not change into black colour.

Take 5 or 6 ladysfingers wash them and remove the head and tail and slice them evenly. Make sure you do not keep them near water after you cut them (they become sticky).

Take a pan and add one teaspoon of of gingelly oil (seasame) and heat it on the stove. When it is warm add the ladysfinger first and saute them until the stickiness disappears. Now add these ladysfinger pieces along with the diced tomatoes and brinjal (without the water) to cooker and cook it again - 1 whistle. (same method to open the cooker as mentioned above)

Take a small amount of tamarind pulp (or medium sourness) - say a lemon size. If it is very sour decrease a little of it. Soak it in water and take out only the juice (twice) and keep it aside.

Take two big onions (large) or three medium sized ones - slice them into long pieces and keep them aside. Take two sprigs of curry leaves. Remove the leaves from the stalk and keep aside.

Now take some gingelly oil again in a pan and heat it on the stove. When it is hot, add 1/4 teaspoon fenugreek. When it changes colour a bit, add 1/4 teaspoon of mustard. Once the mustard seeds have spluttered add the sliced big onions. Add few slices of garlic and ginger too. If you need it spicy add three green chillies split in two. When the onions become almost completely transparent, add the curry leaves. You add the curry leaves last so that it doesnt lose its green colour much. Add a pinch of asofoetida (kayam powder) and saute it.

Then add 1/4 teaspoon of tumeric powder and four teaspoons of sambar powder (any brand). If you want it hot add one teaspoon of chillipowder. Saute them and when you start getting the smell of the sambar powder and before it burns, quickly add the tamarind water to it and cook it for 1 minute. Add salt and 1/4 teaspoon of jaggery powder as required. You can use sugar instead of jaggary, though it is not necessary. Add all this to the cooker and mix it slowly on low fire. Check the potato, drumstick and the brinjal if they are cooked. If not you can keep them on the stove for some more time until they are done.

Finally take a little ghee in the pan and heat it on the stove. Add 4 or 5 pieces of dried red chillies to it till they are deep colour and add the ghee and the red chillies to the cooker. Finally switch off the stove and garnish the sambar with 5 or 6 sprigs of fresh coriander leaves snapped into pieces by hand.

You can avoid the ghee if you dont like its flavour and the dried red chillies too.

If you dont want the dhaal to be overcooked, then you should cook it along with the potato, carrot and drumstick. In this case you should add two teaspoons of coriander powder when with the other masala in order to get more gravy.

In total it would be best if the daal is overcooked and the vegetable pieces are whole. Make sure all the pieces are large and cut in similiar sizes. If you are inexperieced forget the shape of the pieces, just take care of the overall taste.

If you want to make sambar quickly, forget the ladysfinger. Start the same steps with the seasoning (gingelly oil) as I mentioned above starting with the fenugreek, using the cooker and after you add the tamarind juice, add the dhaal, potato and drumstick - cook until two whistles. Then add the brinjal and tomatoes and cook for one whistle. Then add the salt as required. Using Jaggery powder and topping with ghee and dried red chilly is your choice.


Enjoy it.

Answer 8

Check the recipe: Udipi sambar

You can also buy a mix in an Indian or Pakistani grocer. Very easy.

Answer 9

if you want to try some good south indian recepies u can buy the cookery book by Mallika Badhrinath. it is really good, i have tried it.