Sambar Varities

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 16, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Ladies,
    I have given many sambar varities in others threads. But I want to give more sambar varities here. so I am opening a seperate thread for 'Sambar Varities'. Here I am going to give those links, which I have already posted in others threads. And going to give some new recipes here in this thread. I want all your support for this.
    Bow

    To prepare sambar we have to prepare sambar powder first. Generally we can keep this powder for 3 to 6 months. We have to make sambar powder in bulk and for daily use we can transfer the powder in to a small bottle.

    Sambar Powder

    Sambar Powder 2
     
    Last edited: Apr 30, 2008
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Sambar

    Ingredients:
    ½ cup toor dal
    2 cups vegetables, diced (potatoes, tomatoes, beans, peas, carrots, brinjals, etc)
    ½ cup coconut, freshly grated
    2 sp tamarind paste
    2 sp crushed jaggery ( you can add sugar also)
    2 - 3 red chilies
    ¼ tsp coriander powder
    ¼ tsp fenugreek seeds
    ½ tsp sesame seeds
    ¼ tsp cumin seeds
    ¼ tsp mustard seeds
    ¼ tsp turmeric powder
    A pinch of asafetida
    5-6 curry leaves
    2 tbsp finely chopped coriander leaves
    Salt
    2 -3 tab sp ground nut oil
    1sp mustard seeds

    Method:

    Soak toor dal for 8 hours or overnight.
    Fry grated coconut, red chilies, coriander powder, fenugreek seeds, sesame seeds, cumin seeds and mustard seeds in 1 tsp oil and grind with coconut into a smooth paste.
    Pressure-cook the soaked dal with salt, 1 sp oil and turmeric powder.
    In a deep pan pour oil and make seasoning with mustard seeds.
    Add cut vegetables and fry. Add salt.
    Let it cook for a while.
    Now add ground paste, asafetida, tamarind paste and curry leaves.
    Mix well and sim the flame.
    Let it cook for 5 more min.
    Add cooked dal and if you want add some water to the sambar.
    Add crushed jaggery and bring it to a boil.
    Remove and add chopped fresh coriander leaves.
    Your sambar is ready. Serve with rice or idly or dosa.

    Note: I recd. Karanataka sambar recipes from my friend, and I am posting here as per Lalaitha Sivaguru's request.
     
    Last edited: Apr 16, 2008
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Sambar 2

    Ingredients :
    1/2 cup toor daal
    1/2 cup grated fresh
    1 tsp channa daal
    1 tsp coriander seeds
    1 tsp mustard seeds
    1/2 tsp cumin seeds
    1/4 tsp methi seeds
    A pinch asafoetida
    7-8 curry leaves
    1/2 inch piece cinnamon
    5-6 cloves
    5-6 red chilies
    Vegetables - green beans, carrot, cauliflower, tomato, potato, drumsticks
    Oil
    coriander leaves
    A pinch turmeric
    Salt

    Method:

    Method:
    Cook daal with little turmeric and 2 drops of oil
    Cook vegetables separately.
    Heat 1 tspn oil and fry ingredients from channa daal to red chillies.
    Add coconut and fry for 2-3 minutes. Grind to a thin paste.
    In a deep pan put cooked daal, add vegetables, ground masala and salt.
    Mix well and allow it to cook for 5-10 minutes.
    Garnish with coriander leaves.
    Heat 1tspn oil. Add mustard seeds, when they start popping, add curry leaves .
    Add this seasoning to the cooked sambar. Serve hot with rice.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Sambar Powder

    Ingredients:

    3 cups Whole Dhaniya
    5 cups Dry Red Chilly ( you can use Byadgi chillies which are bright red, but less hot)
    1 1/2 cup Urad Dal
    1 cup Channa Dal
    1 tbsp Methi Seeds
    10 pieces of cinnamon
    6 cloves
    a few dried curry leaves
    1 tsp Asafoetida
    1 tsp Turmeric powder

    Method:
    Dry roast all the ingredients separately except the turmeric powder.
    After roasting everything cool.
    Grind all ingredients together into a fine powder.
    That is all. Store in an airtight jar.

    Note: some people use cardamom instead of cloves.
     
    Last edited: Apr 16, 2008
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Sambar 3

    Ingredients:

    1 cup Toor dhall
    2 sp tamarind paste
    2 - 4 tab sp fresh Coconut
    4 onions
    3 Spoons of Sambar powder (Karnataka sambar powder)
    5 to 6 nos Green chillies
    1sp asafetida
    1 medium sized Tomato
    1 sp sugar

    For seasoning:

    2 tbsp of groundnut Oil
    1/2 sp mustard seeds
    1/4 spof Fenugreek seeds
    1/2 sp of asafetida
    1/2 sp Turmeric powder

    Salt to taste
    Curry leaves
    Coriander leaves
    VEGETABLES TO BE ADDED
    You can add any vegetable like Drum stick, Raw banana,yam pieces or beans,Brinjals etc but not more than two varieties in this version.

    Method:

    Cut veg. into lenghty pieces. Dice tomato.
    Wash and then cook in a open pressure pan after adding a bit of salt and 1 spoon of sugar till 1/2 cooked.
    Set aside.(this will prevent them from becoming mushy)
    Cook the dhall after adding one small spoon of asafetida and turmeric powder very well.
    Keep it aside.
    Take two onions and roast them over fire till outer cover burns to black.
    Fry fresh coconut.
    Remove the burnt cover and make a fine paste of roasted onions and fried fresh coconut.
    Take balance 2 onions and just cut them into two.
    Press green chilies without breaking them.
    In a deep pan pour oil and make seasoning.
    Now add green chillies, and onion fry well.
    Now add cooked dal, tamarind paste and salt.
    Allow it to boil for a while.
    Add 1/2 cooked veg. in the sambar.
    Add sambar powder and ground paste.
    Mix well. Bring it to a boil.
    Add chopped coriander leaves and tomato.
    Your Yummy sambar is ready.
    Serve this with hot rice or idly or dosa.

    Note:There is another variation of adding the raw onions in the Dhall and let it get cooked in dhall itself.I have found the second variation better for sambar taste.
     
    Last edited: Apr 16, 2008
  7. vkrithika1

    vkrithika1 Gold IL'ite

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    Dear krish madam,

    Can you please give the recipe for hotel sambar(given for dosas).the taste differs from what we prepare at home.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Udipi Sambar

    Ingredients:

    1/2 cup tur dal
    2 tbs groundnut oil
    2 sp tamarind paste
    1/2 teaspoon fenugreek seeds
    2 tsp urad dal
    6 red chiles
    2 tbs coriander seeds
    curry leaves
    2 - 3 sp fresh coconut
    25 - 30 peeled small onions
    2 green chilly
    1/2 teaspoon mustard seeds
    a pinch of asafetida
    2 sp jaggery crushed
    Salt to taste

    Veg. 1 cup as per your choice. (lady fingers, brinjals, pumpkin and drumsticks or you can add ground nuts)

    Method:

    Cook thur dal with a pinch of turmeric powder and 1 sp oil.
    Fry fenugreek, udad dall, red chilly, coriander seeds and curry leaves with 1 sp oil.
    Now add grated coconut and fry well.
    Grind into a fine paste.
    In a deep pan, pour oil and make seasoning.
    Add peeled small onions and green chilies.
    Allow the onions to fry.
    Add 1/2 sp salt to onions.
    Fry well till you get good aroma.
    In this stage you can add veg. as per your choice.
    Close the pan and allow the veg. to cook.
    Now add tamarind paste and ground paste.
    Mix well and add water if you required.
    Bring it to a boil.
    Now add cooked dal and crushed jaggery.
    Allow it to boil for a while.
    Add fresh coriander leaves and remove from the fire.
    Serve with dosa.

    NOte: if you want you can add one sp sambar powder tot his sambar other than the ground masala.
     
    Last edited: Apr 16, 2008
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hotel Sambar

    Cook 1/2 cup tur dal till done & mash well.
    Grind together 2 tbps sambhar powder, 2 tbsps roasted grated coconut, 2 sp coriander seeds, 1 piece cinnamon and few curry leaves to a smooth paste.
    Heat 1 tsp oil in a kadai and season with 1/2 tsp each of mustard + urad dal and curry leaves.
    Add a handful of peeled sambar onions and 2 green chilly.
    Fry till you get a nice aroma.
    Now add 2 tbsp of tamarind paste, a little water and salt to taste.
    Add the mashed dal and the ground paste.
    Add little more water if required and bring to boil.
    Simmer for a couple of minutes and serve hot with idlis.

    Note: This sambar is almost like Hotel sambar. Please try and give me a feed back.
     
    Last edited: Apr 16, 2008
  10. Mindian

    Mindian IL Hall of Fame

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    thank u mam...will try these....have got bored with the usual paruppu sambaar...

    mindi
     

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