Madras Sambar

Name: Madras Sambar
Total time: 2400 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Pigeon Pea Lentils or Toor Daal; 1 " chopped Ginger; 5-6 Garlic cloves; 1/2 cup Shallots; 2 tbsp Oil; 2-3 roughly chopped Tomatoes; 1/2 cup Yellow Pumpkin; 1/2 cup Green Pumpkin; 1/2 cup Round Yellow Pumpkin or Budma or Dosakaya; 1/2 cup Okra; 1/2 cup Drumsticks; 1/4 cup sliced Red Capsicum; 1/4 cup sliced Yellow Capsicum; 1/4 cup cubed Snake Gourd; 1/2 cup Cauliflower florets; 1/2 cup length wise cut Brinjals; 1/2 cup length wise cut Green Brinjals; 3 tbsp Sambar masala; 2 tsp Red Chilli powder; 2 tsp Salt or to taste; 1/2 tsp Turmeric powder; 1/4 cup Tamarind soaked; 1 small bunch chopped Coriander Leaves; Sambar Masala -; 2 tbsp Bengal Gram or Chana Daal; 2 tbsp Black Gram or Urad Daal; 1/2 cup fresh grated Coconut; 2 tbsp Coriander seeds; 1 tsp Fenugreek seeds; 7-8 dry Red Chillies

ZMA @zesty5

#ga24pc
#cookpadindia
#everydaycooking
#South
An authentic South Indian Sambar that goes well with Idlis and Dosas. It is the most loved side dishes that are a must with South Indian Breakfast items. Vegetables make it more healthy and pressure cooker makes the job much more easier as well. Tastes yummy even with plain Rice and Poppadoms. This is personally my favourite with plain boiled Rice.
This is one of the most simplest that's popular down South. Sambar is a great side dish that is a treasure house of numerous Vegetables and Lentils full of Vitamins and Minerals. A healthy option for the whole family.

It's the most loved one pot dish in my family and is part of a once a week menu without fail.
What more to say about this beautiful fusion of Rice and Vegetables plus Lentils broth. Absolutely delectable and yum. It goes well with many a South Indian Breakfast recipes like Dosas, Medu Vadas, Uttappams , Idli and Upma.
Not only that, it has a charm of it's own and can be made at main meals to go along with Hyderabadi Tala huwa Gosht just like how I do.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

8-10 servings

1 1/2 cupsPigeon Pea Lentils or Toor Daal
1" chopped Ginger
5-6Garlic cloves
1/2 cupShallots
2 tbspOil
2-3roughly chopped Tomatoes
1/2 cupYellow Pumpkin
1/2 cupGreen Pumpkin
1/2 cupRound Yellow Pumpkin or Budma or Dosakaya
1/2 cupOkra
1/2 cupDrumsticks
1/4 cupsliced Red Capsicum
1/4 cupsliced Yellow Capsicum
1/4 cupcubed Snake Gourd
1/2 cupCauliflower florets
1/2 cuplength wise cut Brinjals
1/2 cuplength wise cut Green Brinjals
3 tbspSambar masala
2 tspRed Chilli powder
2 tspSalt or to taste
1/2 tspTurmeric powder
1/4 cupTamarind soaked
1small bunch chopped Coriander Leaves
Sambar Masala -
2 tbspBengal Gram or Chana Daal
2 tbspBlack Gram or Urad Daal
1/2 cupfresh grated Coconut
2 tbspCoriander seeds
1 tspFenugreek seeds
7-8dry Red Chillies
For the tempering -
3 tbspOil
2 sprigsCurry Leaves
1 tspBlack Mustard Seeds
5-6dry Red Chillies
1/4 tspAsafoetida or Hing

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Steps

35-40 minutes

1

Pressure cook dal along with turmeric and ginger garlic paste. Mash the dal well. Meanwhile stir fry the veggies in a tablespoon or two of oil for the flavour. Next is to add vegetables to the cooked dal. Add the rest of the spices too and pressure cook again for just 2 whistles.
2

Dry roast the ingredients mentioned under sambar powder and make a powder of it. Use it for a delicious sambar.
3

Let the pressure settle down on it's own. Open the lid and add one fourth of the tamarind pulp mixed with a cup of water.
4

Simmer on a medium flame and adjust the consistency by adding some hot water if needed.
5

After done, heat oil in a pan. Prepare the tempering with all the ingredients as mentioned under it's heading. Serve this quick vegetable sambar with idlis and dosas or even plain rice. Enjoy!

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ZMA @zesty5

on May 02, 2024 03:21

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.