You are here: Recipes It > Recipes > Indian

Sambar

Ingredients
 

3/4 cup toor dhal
1/2 tsp ground turmeric
3 tbsp vegetable oil
1 cup shallots -- peeled *
1 medium potato -- peeled & diced
1 tomato -- diced
4 tbsp tamarind paste -- ** see
1 note
1 1/2 tsp salt
2 tbsp sambar powder -- * see
1 recipe
1/2 tsp whole black mustard
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 red dried chillies --
1 crushed
1/2 cup fresh cilantro




 
 Advertisements
Preparation
 
* I use one medium sized onion peeled and chopped because I don t like
shallots.

** if you can get tamarind use it and soak a fistfull in water for
half hour and then squeeze the "juice" out and discard the waste and
use the juice in the sambar.

Soak toor dhal in 4 cups water for one hour in a heavy-based pot.
During this time chop the onions (if you use instead of shallots),
potato and tomato (green beans and carrots may also be added).

Add the turmeric powder to the soaking dhal and place on stove. Bring
to boil, lower heat to keep the dhal simmering. Close pot and allow
dhal to cook till tender. Soaking dhal before cooking consideraby
lowers the cooking time which is about 30-45 minutes. Stir a few time
to keep dhal from sticking at the bottom.

While dhal is cooking lightly fry the onions or shallots in 2.5 tab.
vegetable oil. Do not allow the onion/shallots to brown. When dhal has
cooked add some more water to bring the water level up to 4-5 cups
again (use your judgement here because I cannot be more precise!).
Now add the potatoes, tomato, sauted onions/shallots, and any other
vegetables to want to put in. Next add the tamarind paste (or
tamarind "juice"), and sambar powder. Stir and bring to a simmer.
Cover and allow the cook until vegetables are tender (about 15
minutes) and keep stirring occassionally.

Heat the remaining 1/2 tab. oil and add the mustard, cumin, coriander
seeds and the crushed red chillie to the hot oil. As soon as the
mustard seeds begin to pop stir the whole thing once and add to the
cooking sambar. Finally add the cilantro leaves and cook for another
5 minutes and remove from stove.

The consistency should be like a thin soup and the sambar powder
should not appear like dirt sticking to the veggies (you will see
this happen initially). You may also add some green chillies if you
like to add more "zip" to the sambar. If so add it with the rest of
the veggies.

Sambar can be eaten with plain cooked rice, idlies (I know I owe you
all this recipe!) or dhosas. Sambar is an integral part of South
Indian cooking. It is made every day. As I mentioned in San Antonio a
visiting naturalist from the Smithsonian Institute described a South
Indian meal thus: mountain of rice and river of sambar!

Recipe By : Ramesh <[email protected]>

 

 
Servings: 1

 
 Advertisements

 

Also see ...

Sambhar
1. Boil the toor dal with 3 cups of water 2. Fry channa dal, dhania seeds, hing, red chillies for a few minutes and then fry it with grated coconut 3. Grind the above mixture with water 4. Fry the green pepper in oil for a few minutes 5. Boil the tamarind paste, water, salt, (Upload by user)

Samosas Frugal
*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids (Upload by user)

Samosas Jaffrey
To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover b (Upload by user)

 Advertisements
Samosas No1
From: A Taste of India, M.S. Atwood Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leav (Upload by user)

Samosas No2
To Make Dough:Sift flour and salt together into a mixing bowl. Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal. Add cold water by the TBSP full until the dough can be gathered into a ball. Knead on a lightly flou (Upload by user)

Samosas No3
For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Co (Upload by user)

Samosas No4
Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop a (Upload by user)

Savory Indian Pancakes
Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/ (Upload by user)

Scott s Curry Spinach Vegan
Sautee onions in a pan (use broth, vinegar, or Pam). When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better). Stir for a minute. Put in pyrex pan (yes, these recipes are brought to you by Pyrex, makers of fine bakeware. Back (Upload by user)

Scottish Rabbit Curry
Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three quarters of a pint of well seasoned stock, one large spoonful o (Upload by user)
TAG: curry, rabbit, ,

Sewian Vermicelli
1. fry the sewian in hot oil till golden brown. 2. Heat the milk to boiling and add the sewian. Cook till the milk is reduced by half. 3. Add sugar and cook on slow fire till creamy, about 25 minutes. 4. remove from fire. Add in rose water. Decorate with blanched finely shre (Upload by user)
TAG: sewian, ,

light oriental meat loaf
light oriental meat loaf
Luau Pork Teriyaki
Luau Pork Teriyaki
 CHICKEN CHOWED WITH BLACK BEANS
CHICKEN CHOWED WITH BLACK BEANS
Salmon Quesadillas
Salmon Quesadillas
Shahi Korma Mutton Curry
1. clean, wash and dry mutton. 2. blend coriander seeds, 1 onion, almonds and garlic 3. Marinade the mutton in above for 2 hr 4. heat oil, fry the remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry till the liquid dries up. 6. Add 3/4 c hot water and simmer (Upload by user)
TAG: mutton, onion, ,

Scrambled Eggs With Cumin Fragrant Herbs
1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. 2. Beat the shortening or oil in a frying pan (9 10 inches in diameter), and add onions. Over medium low heat, saute onions until they are tr (Upload by user)
TAG: cumin, onions, scrambled, ,

Seared Red Snapper W Thai Curry Sauce
Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish (Upload by user)
TAG: sauce, curry, snapper, ,

Shahi Korma Lamb In Saffron Cardamom Cream
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves (Upload by user)
TAG: stirring, saffron, spices, mixture, water, adding, little, brown, cream, onions, medium, cardamom, ,

Shrimp Curry
In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste (Upload by user)
TAG: shrimp, minutes, curry, ,

         
TAG: sambar, cooking, shallots, water, minutes, allow, ", tamarind, onions, powder, ,
Permalink--> In : Recipes  -  Indian