Who is not aware of this world famous South-Indian delicacy “Sambhar” ,a quintessential accompaniment to Idlis ,Dosas and many more..

Over the years, sambhar has seen numerous variations from place to place..Karnataka version has little sweetness while a typical Andhra  has more chilis in it. I always love the Tamil version which is little thick & perfectly balanced with spices.

It has essentially been a favorite among those living in the southern part of the nation.
The history says some different story leading the origin to the royal kitchen of Thanjavur Marathas .The dish was named as “Sambhar” on the honor of the second Maratha king Chhatrapati Sambhaji .
Whatever the past may be, the love for this dish is irrefutable beyond region.

 

Print Recipe
Sambhar
Course side dish
Cuisine south indian
Prep Time 60 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine south indian
Prep Time 60 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Soak dal(pigeon pea lentils) for 45 minute.
  2. In 4 cup water boil dal with onion,turmeric powder for 5 minute . Add all vegetables except drumstick and boil till vegetables are just cooked.
  3. Cut Drumstick into 1 inches. Add drumstick,coconut, tamarind pulp ,silted green chili ,Sambar powder and salt to dal .Cook for another 3 minute at medium flame.
  4. In another pan heat oil ,add asafoetida, mustard seed and let it sputter.Add Red chili ,curry leaves and put this mixture (tadka) on top of the cooked Dal. Mix well and switch off the flame.
  5. Serve hot.
Recipe Notes

 

Note : You can prepare Sambar Powder at home or can buy from store which is easily available with many brands.

 

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