Sambar Recipe in Pressure Cooker with Homemade Sambar Powder

blessmyfoodbypayal.com

Griswald76

subheading: FOR BOILING SAMBAR:

½ cup tur daal/pigeon pea lentil

¼ tsp turmeric powder

1.5 cup water

subheading: FOR TAMARIND PULP:

2 tbsp tamarind

½ cup Luke warm water

subheading: FOR SAMBAR:

Boiled sambar

Tamarind pulp

3 to 4 lady fingers/okra (cut into medium pieces)

1 drumstick (cut into 3 to 4 inches pieces)

1 small carrot (cut into small pieces)

1 small brinjal (cut into small pieces)

Few small pieces of Pumpkin

4 to 5 french beans (cut into halves)

4 to 5 pearl onions (or 1 medium onion after cutting)

2 green chilies

8 to 10 curry leaves

1.5 cup water

½ tsp turmeric powder

3 tbsp Sambar Powder (Recipe given in the end)

1 tsp sugar

Salt to taste

subheading: FOR TEMPERING:

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

Few curry leaves

2 dry red chilies (broken)

Pinch of Asafoetida

subheading: FOR SAMBAR POWDER:

¼ cup Coriander Seeds

1 tbsp Cumin seeds

8 to 9 dry red chilies

1 tbsp Chana daal

¼ tsp urad daal

¼ tsp Fenugreek seeds/methi Dana

⅛ tsp black pepper corns/Kali mirch

¼ tsp mustard seeds

2 tbsp curry leaves

¼ tsp asafoetida/hing

¼ tsp turmeric powder/haldi

Directions at blessmyfoodbypayal.com

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