Recipe for Bangalore-Style Instant Sambar
This is an instant sambar recipe that doesn't require cooking dal. This recipe is commonly used in restaurants in Bangalore and serve Idli & Vada dipped in Sambar.
Equipment
- Pan
- Mixer grinder
- Knifes and Chopping Board
Ingredients
Ingredients needed for making Sambar:
Ingredients needed for the masala paste:
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 1 tsp Black Peppercorns
- 1 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 2-3 Small Coconut Pieces
- 2 tbsp Coriander Seeds
- 8-10 Curry Leaves
- 1 tsp Raw Rice
- 1 Cup Water
Other ingredients needed for Sambar:
- 1 tbsp Sesame Oil
- ⅓ tsp Asafoetida
- 3-4 Dry Red Chillies
- 8-10 Curry Leaves
- 1/2 tsp Cumin Seeds
- 1 Medium Sized Onion, cut into cubes
- 1 Medium Sized Tomato, roughly chopped
- 1½ tsp Salt
- 1 tsp Powdered Jaggery
- 1 tsp Turmeric Powder
- 1 Cup Tamarind Juice, extracted from lemon-sized tamarind pulp
- 8-10 Cups Water
Instructions
Method for making Masala Paste:
- Dry roast chana dal ( split chickpeas), Urad dal(split black gram), rice, fenugreek seeds and black peppercorns on medium heat.
- When the lentils become light brown, add coriander seeds, cumin seeds, dry red chillies and curry leaves.
- Now transfer to a mixer grinder. Grind along with fresh coconut.
- Add water to make a fine paste. Keep aside.
Further Steps:
- In a pan, heat oil.
- Add asafoetida, cumin seeds, curry leaves, and dry red chillies. Fry them on medium heat.
- Now add onions and fry them till they become translucent.
- Now add tomatoes and fry for 30 seconds.
- Now add the paste.
- Add water. Add turmeric powder, salt, jaggery and tamarind water.
- Boil for 10-15 minutes on medium heat.
- Sambar is ready. Serve it with hot idlis or Vadas.