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About Homemade Sambar: Sambar is an integral part of traditional Kerala sadhyas and it is prepared with plenty of different vegetables.
Homemade Sambar
Serving: 4
Prep Time: 5 min
Cooking Time: 15 min
1. Pigeon Peas1/4 cup
2. Coriander Seeds3 tsp
3. Black Peppercorns1/2 tsp
4. Methi Seeds1/8 tsp
5. Channa Dal1 tsp
6. Dried Red Chilies5 nos
7. Oil2 tsp
8. Shallots Chopped20 nos
9. Tomato Chopped1 nos
10. Bell Pepper Cubed1 nos
11. Thick Tamarind Juice3 tsp
12. Turmeric Powder½ tsp
13. Curry Leaves10 nos
14. Mustard Seeds1 tsp
15. Saltto taste
16. Cups Water2 Cup
1. Use a pressure cooker and heat two teaspoons of oil in it. Once the oil is heated, add dried red chillies, channa dal, methi seeds, black peppercorns, and coriander seeds. Fry until they turn golden brown in color. Add toor dal into the mixture and saute it for about two minutes. Leave the mixture undisturbed and allow it to cool.
2. You will need to grind the ingredients and make them into a thick paste by adding water. Heat the reserved oil in the cooker and temper it with curry leaves and mustard seeds. Now, add chopped bell peppers, chopped tomatoes, and shallots into it.
3. You need to add turmeric powder into the mixture and saute it properly. Now, add tamarind extract and mix it really well.
4. Add ground masala into the mixture and thoroughly mix it. You should also add two cups of water and salt into it and then mix the ingredients once again. Close the cooker and pressure cook it for 10 minutes. If the sambar is too thick, you can add water and then bring it to a boil.
About Homemade Sambar: Sambar is an integral part of traditional Kerala sadhyas and it is prepared with plenty of different vegetables.
Homemade Sambar
Serving: 4
Prep Time: 5 min
Cooking Time: 15 min
1. Pigeon Peas1/4 cup
2. Coriander Seeds3 tsp
3. Black Peppercorns1/2 tsp
4. Methi Seeds1/8 tsp
5. Channa Dal1 tsp
6. Dried Red Chilies5 nos
7. Oil2 tsp
8. Shallots Chopped20 nos
9. Tomato Chopped1 nos
10. Bell Pepper Cubed1 nos
11. Thick Tamarind Juice3 tsp
12. Turmeric Powder½ tsp
13. Curry Leaves10 nos
14. Mustard Seeds1 tsp
15. Saltto taste
16. Cups Water2 Cup
1. Use a pressure cooker and heat two teaspoons of oil in it. Once the oil is heated, add dried red chillies, channa dal, methi seeds, black peppercorns, and coriander seeds. Fry until they turn golden brown in color. Add toor dal into the mixture and saute it for about two minutes. Leave the mixture undisturbed and allow it to cool.
2. You will need to grind the ingredients and make them into a thick paste by adding water. Heat the reserved oil in the cooker and temper it with curry leaves and mustard seeds. Now, add chopped bell peppers, chopped tomatoes, and shallots into it.
3. You need to add turmeric powder into the mixture and saute it properly. Now, add tamarind extract and mix it really well.
4. Add ground masala into the mixture and thoroughly mix it. You should also add two cups of water and salt into it and then mix the ingredients once again. Close the cooker and pressure cook it for 10 minutes. If the sambar is too thick, you can add water and then bring it to a boil.
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