നാടൻ കേരള സാമ്പാർ||Easy and Tasty Kerala Sambar|| Sambar for Bachelors|| Ep NO:5
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Sadya is incomplete without our sambar ..So dears, here comes an easy recipe ..
Chana Dal - 1/2 a cup
Turmeric powder - 1/4 tsp
Onion - 1 small or 1/2 of 1 medium
Asafoetida -1 small piece
Carrot - 1/2 of one
Pumpkin - 4 to 5 pieces
Cucumber - 4 to 5 pieces
Cluster beans - 4
Yam - 4 to 5 pieces
Drumstick - 1
Tamarind - lemon size
Green chilli - 2
Tomato - 1 medium
Ladies finger - 4
Curry leaves - 1string
Sambar powder - 2 1/2 tbsp
Chilli powder - 1/2 tsp
Coriander powder -1 tsp
Asafoetida powder - 2 pinch
Fenugreek powder - 2 pinch
Coconut oil-1 tbsp
Mustard seeds -1/4tsp
Fenugreek seeds - 2 pinch
Dry red chilli - 3 to 4
Curry leaves - 1string
Sambar powder- 1/2tbsp
Wash and soak the tamarind in water
Wash dal and pressure cook by adding enough water ,turmeric powder,asafoetida,salt and all the vegetables except ladiesfinger,tomato and shallots.
Cook for 1 whistle in medium flame.
Open the cooker bu releasing the preasure manually.
Do not wait for the presssure to settle down automatically
Meanwhile heat 1 tsp of coconut oil and saute shallots and garlic till it become transparent.
Reduce the flame and add turmeric powder,chilli powder,coriander powder.
When the raw smell goes,add 2 tbsp of sambar powder
Keep the remaining 1/2tbsp aside
Saute till the raw smell goes
Add fenugreek powder and asafoetida powder
Add plenty of curry leaves
Keep them aside
Open the cooker after releasing the pressure and add tamarind water,roasted onion mix,tomato,ladies finger,green chilli and jaggery
Add enough hot water,if required
Allow to boil for about 10 minutes in medium flame .
Check the salt and sourness ..
It should reduce its quantity by 1/4th of the total quantity
Now heat coconut oil ,add dry red chillies,splutter mustard seeds ,fenugreek seeds,curry leaves one by one and finally the remaining 1/2tbsp of sambar powder.
Turn off the gas and add the seasoning into the sambar
Mix well and close the cooker for few minutes.
Do not put the weight on the lid.
So the easy and tasty Sambar is ready to serve