sambar recipe kerala style without sambar powder Best sambar recipe without sambar powder & coconut milk

Sambar, a lentil-based vegetable stew or chowder, is a staple in South Indian and Sri Lankan cuisine. It’s known for its tangy, flavorful broth, often enjoyed with rice, idli, dosa, or vada. Many commercially available sambar powders contain a long list of ingredients and sometimes, unwanted additives. This recipe provides a delicious and simple alternative, eliminating the need for pre-made sambar powder and coconut milk while retaining the authentic sambar taste.

Sambar Without Sambar Powder & Coconut Milk

This recipe simplifies the sambar-making process without sacrificing the rich and complex flavors. It’s perfect for busy weeknights and anyone looking to reduce the number of ingredients in their pantry. The use of fresh vegetables ensures a vibrant and healthy meal.

### Ingredients:

• 1 cup Toor Dal (split pigeon peas)
• 2 cups mixed vegetables (such as drumsticks, okra, eggplant, pumpkin, carrots, beans)
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp tamarind pulp
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Dal: Wash the toor dal thoroughly and pressure cook it with 3 cups of water until it’s soft and mushy (approximately 3-4 whistles). Mash the cooked dal well and set aside.
2. Prepare the Vegetables: Wash and chop all the vegetables into bite-sized pieces.
3. Cook the Vegetables: In a large pot or saucepan, add the chopped onions, tomatoes, green chilies, and mixed vegetables. Add turmeric powder, red chili powder, and salt. Add 2 cups of water and cook the vegetables until they are tender but not mushy.
4. Add the Dal: Once the vegetables are cooked, add the mashed toor dal to the pot. Mix well and bring to a simmer.
5. Add Tamarind Pulp: Stir in the tamarind pulp. Adjust the consistency of the sambar by adding more water if needed. Let it simmer for about 5-7 minutes, allowing the flavors to meld together.
6. Prepare the Tempering: In a small pan, heat the vegetable oil. Add mustard seeds and let them splutter. Then, add cumin seeds, fenugreek seeds, asafoetida, and curry leaves. Fry for a few seconds until fragrant.
7. Add the Tempering to the Sambar: Pour the tempering over the simmering sambar. Mix well.
8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice, idli, dosa, or vada.

This sambar recipe offers a hearty and satisfying meal without the complexity of traditional sambar powders. The fresh vegetables and simple spices create a flavorful and nutritious dish that everyone will enjoy. Experiment with different vegetables to tailor the recipe to your preferences and availability. Enjoy!

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Best Sambar Recipe Without Sambar Powder & Coconut Milk - Top Sri

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Best sambar recipe without sambar powder & coconut milk. Best sambar recipe without sambar powder & coconut milk