Sambar is a spicy thick gravy, containing vegetables of your choice. It is very popular among Indians especially South Indians with their rice meal. It also pairs well with idli, dosa, upma or Vada as a light meal in the South.
Coriander seeds (35%), Red chillies, Cumin, Bengal Gram dal, Urad dal, Fenugreek, Dried coconut, Cinnamon, Curry leaves, Turmeric, Asafoetida.
- Take 250-300g of cut vegetables (of your choice) & 100g (6-7 tbsp) of toor dal in a vessel and pour 600ml water. Add 1 tsp of edible oil and a pinch of turmeric powder. Cook this in a pressure cooker and keep aside.
- Soak 20g of tamarind in a cup of water for about 20mts and extract the juice.
- Add tamarind extract and salt to the cooked dal and vegetables. Add 3-4tbsp of Ogara Sambar Powder. And a cup of grated coconut (a little jaggery if desired). Boil for 8-10 mts on a medium flame.
- Heat 1-2tbs of oil/ghee, add mustard, chopped curry leaves and a pinch of asafetida to sambar and sever hot.
Once opened, transfer the contents to an airtight container immediately and consume. Store in a cool dry place away from direct sunlight.
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