South Indian Chettinad traditional Sambar Recipe - How to make sambar By Jai Padhu




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Published on Jul 26, 2017

South Indian Chettinad Sambar Recipe - How to make sambar

Sambar often contains sambar powder, a coarse spice mix made of roasted toor dal, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves.

Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.

The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves.

The addition of spice-scented oils at the end of cooking is a common Indian culinary technique. A combination of mustard seeds, black gram, dried red chillies and curry leaves fried in ghee or vegetable oil is one example of numerous oil flavourings used for sambar.

Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of sambar mixed with rice and eaten with some sort of vegetable side dish, followed by yoghurt mixed with rice, is a prime southern Indian staple.

Vada sambar and idli sambar are popular for breakfast or an evening snack in the south Indian states. Roadside restaurants often offer free refills of sambar for iddli and vadas.
Sambar is also served as a side dish for dosa.

Vegetable Sambar Recipe an easy and quick method to make yummy sambar in pressure cooker
We usually make sambar using the method I have shared in this video as this is a very wasy method for making smabar and less time consuming.
When you are in a hurry to cook a meal then this quick recipe is life saver. Usually the vegetables are cooked separately and then the mashed dal is added to the cooked vegetables.



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