Pepper Sambar | Traditional Sambar Recipe

Flavourful Pepper Sambar recipe from Food Crib. This traditional Milagu Sambar recipe is suitable for idli, dosa & rice. This is a simple and healthy sambar recipe without adding sambar powder & other spice powders. 

 

Ingredients

Toor dal - 1/4 cup 

Tomatoes - 2 

Fenugreek seeds - 1/4 tsp

Tamarind - gooseberry size

Shallots - 6

Garlic - 4 cloves

Green chilies - 2

Pepper - 1/2 tsp

Cumin seeds - 1/4 tsp

For seasoning...

Oil - 3 tsp

Shallot - 1

Cumin seeds - 1/4 tsp

Mustard seeds - 1/4 tsp

Fenugreek seeds - 1/4 tsp

Asafoetida - 1/4 tsp

Method 

Pressure cook toor dal with tomatoes, fenugreek seeds, and a pinch of turmeric powder.

Soak the tamarind and keep aside.

Cut the onion, garlic & green chilies.

Heat oil in a pan and season with a shallot, cumin seeds, fenugreek seeds, mustard seeds, and asafoetida. 

Add onions, green chilies, garlic, and curry leaves. 

Saute for 2 minutes and add tamarind juice. 

Add turmeric powder & cook till the raw smell goes. 

Add cooked dal mixture. 

Adjust the consistency by adding enough water. Add salt.

 

Dry roast 1/2 teaspoon pepper & 1/4 teaspoon cumin seeds and grind coarsely. 

Add the ground powder to the sambar and cook for 3 minutes. 

Finally, add 1 teaspoon of ghee and turn off the flame. 

Garnish with coriander leaves and serve with idli or dosa.

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Masoor dal Sambar with Spinach | Keerai Sambar

Simple & healthy spinach sambar recipe for rice & idli, dosa.

Ingredients:

Masoor dal / Red lentils	1 cup
Spinach, finely chopped	1 cup
Onion, medium-sized	1
Tomato, medium-sized	2
Green chilies	2
Garlic	3 cloves
Turmeric powder	½ tsp
Red chili powder	1 tsp
Sambar powder	½ tsp
For seasoning
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Curry leaves	A handful
Asafoetida	A pinch
Oil	3 tsp

Method:

• Wash the masoor dal. Finely chop the spinach, onions, tomatoes, garlic, and green chilies.
• Pressure cook the masoor dal along with turmeric and the chopped spinach, onions, tomatoes, garlic, and green chilies.
• Heat oil in a pan, add the mustard seeds and cumin seeds, allow them to splutter. Add the curry leaves and asafoetida, fry for 30 seconds.
• Add the cooked masoor dal mixture into the pan. Add red chili powder, sambar powder, and salt to the mixture along with ½ cup of water. Mix well.
• Let the sambar boil for 2-3 minutes. Turn off the heat.
• Serve hot with idli, dosa, or rice. 

Sambar Without Sambar Powder

Ingredients :-

• Toor dal - 1 cup
• small onion - 20 nos
• tomato( big) - 1
• brinjal (small)- 2
• Drumstick - 1
• green chilli - 2
• chilli powder - 1/2 teaspoon
• coriander powder - 1/4 teaspoon
• grated coconut - 1/2 cup
• cumin seed- 1/2 teaspoon
• tamarind - 1 small lemon size
• asafoetida - 1 pinch

For seasoning...

• oil - 2 teaspoons
• fenugreek seeds - 1/2 teaspoon
• mustard - 1/2 teaspoon
• curry leaves - 10 nos

Method :

• Pressure cook dal with turmeric powder and asafoetida.
• Wash and cut the vegetables.
• Grind the coconut with cumin seeds.
• Heat oil in a pan and add onion and green chillies.
• Saute for a minute and add all the remaining vegetables one by one.
• Add salt and saute for three more minutes.
• Add the tamarind juice, chilli, turmeric and coriander powders.
• Now add the cooked dal and mix well.
• Pour the coconut cumin mix and allow it to boil for three minutes.
• Adjust salt and season the sambar with fenugreek, mustard and curry leaves.
• Garnish with coriander leaves and serve hot with rice.