Alright, gather ‘round, you know we gotta make some proper sambar today! Quick, easy, just like my grandma used to whip up after a long day tending the garden. No fancy stuff, just good, wholesome flavor.
Sambar Recipe - Quick Vegetable Sambar
This isn’t your fancy restaurant sambar, mind you. This is the kind you make when you need something hearty and delicious, and you need it *now*. We’re talking vegetables, spices, and that beautiful tang that only a good sambar can deliver. Trust me, your family will be asking for seconds (and maybe even thirds!). Let’s get cooking!
Okay, now before we start, let’s make sure we have everything ready. You know, like a good general before a battle! Get your vegetables chopped, your spices measured, and your lentils cooking. Preparation is key, my friends, key!
Ingredients:
- 1 cup toor dal (split pigeon peas), cooked until soft
- 2 cups mixed vegetables (drumstick, eggplant, okra, carrots, pumpkin - whatever you have on hand!)
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 green chili, slit
- 1 tbsp sambar powder (store-bought or homemade)
- 1 tsp turmeric powder
- 1/2 tsp red chili powder (optional, for extra heat)
- 1/2 tsp asafoetida (hing)
- 1 tbsp tamarind pulp (soaked in 1/2 cup warm water and strained)
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A few sprigs of curry leaves
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- First things first, get your cooked toor dal ready. If you haven’t already, cook it until it’s nice and mushy. Nobody wants hard lentils in their sambar!
- Heat the oil in a large pot or Dutch oven. Add the mustard seeds and let them splutter. Then add the cumin seeds and asafoetida. Be careful not to burn the asafoetida! It smells amazing, but it burns quick.
- Add the chopped onions and green chili. Sauté until the onions are translucent and slightly golden.
- Add the chopped tomatoes and cook until they soften and become pulpy. This is where the magic starts!
- Now, add the sambar powder, turmeric powder, and red chili powder (if using). Sauté for a minute or two, stirring constantly, until fragrant. Watch out, don’t burn the spices!
- Add the mixed vegetables and salt to taste. Sauté for a few minutes to coat them with the spice mixture.
- Pour in the tamarind extract and about 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the vegetables are tender. Check the water level – you might need to add more if it gets too thick. We want a nice, flowing consistency, not a paste!
- Add the cooked toor dal and mix well. Simmer for another 5-10 minutes to allow the flavors to meld together. Taste and adjust the salt as needed. Remember, everyone’s taste is different!
- While the sambar is simmering, prepare the tempering. Heat a small amount of oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves. Fry for a few seconds until fragrant.
- Pour the tempering over the sambar and mix well. This adds that extra layer of deliciousness that will make your sambar sing!
- Garnish with fresh cilantro and serve hot with rice or idli. Enjoy your delicious and easy vegetable sambar! You see? Not so hard, right? Now go on, enjoy! And don’t forget to share with your neighbors – sharing is caring!
There you have it! A simple, yet incredibly flavorful sambar recipe that’s perfect for any weeknight meal. This dish is more than just food; it’s comfort, it’s memories, and it’s a taste of home. So, go ahead, give it a try. I promise you won’t be disappointed. And remember, cooking is all about experimenting and having fun. So don’t be afraid to adjust the recipe to your liking and make it your own!
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