Sambhar is a lentil-based vegetable stew made with tamarind popular in South Indian and Sri Lankan cuisines. This is made either exclusively with one of these vegetables or a combination of them – okra, carrot, drumstick, radish, pumpkin, potatoes, tomatoes, eggplant, onions, and shallots.
Ingredients (4-6 servings)
For The Sambhar
- Arhar daal – 1 cup
- Tomato – 1 (chopped)
- Onion – 1 (chopped)
- Brinjal (Eggplant) – 2 (chopped)
- Drumsticks – 1 (cut into 4-5 pieces)
- Potato – 1 (chopped)
- Tamarind pulp – 1 tbsp
- Salt – to taste
- Sambhar Masala – 2 tbsp
For The Tempering
- Mustard seeds – 1 tsp
- Curry leaves – 6
- Whole red Chillies – 2
- Asafoetida (Hing) – ¼ tsp
- Oil – 2 tbsp
Method
- Add the daal, tomato, onion, brinjal, drumstick and potato with 3 cups of water in pressure cooker for 2 whistles.
- Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
- For tempering, heat the oil and add the mustard seeds, when they starts crackling add red chillies, curry leaves and asafoetida.
- Add this to the sambhar and simmer for 15 minutes.
- Garnished with curry leaves and serve hot.
tamarind pulp kya hora h
Tamarind pulp is a thick extract made from tamarind. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp to discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. This thick, smooth, brown coloured mixture can be used in many dishes.