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
Links for already posted recipes. Kuzhambu / Sambar varieties Paruppu Sambar Vathal Kulambu Sambar without Sambar Powder Malabar Sambar Poracha Sambar : 1 2 Vendhya (Fenugreek) Kulambu Mango Kulambu Narthangai Kulambu Ginger Sambar Sesame Kulumbu Parrapu Urrandi Kulambu Simple Dal for Chaval Melagu Kulambu KARIVEPALI KULUMBU Keerai (Green) Kulambu Curry leave Kulambu (2) Varieties of Moor Kulambu (Sambar using Butter milk) : 1 2 3 4 5 6 7 Apple Sambar
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.
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.
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.
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.
Dear krish madam, Can you please give the recipe for hotel sambar(given for dosas).the taste differs from what we prepare at home.
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.
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.