Follow these steps for perfect results
Tindora
cut into roundels
Brinjal
chopped
Carrot
chopped
Arhar Dal
split
Udupi Sambar Powder
Tamarind Water
Jaggery
Turmeric Powder
Salt
to taste
Mustard Seeds
White Urad Dal
split
Dry Red Chillies
Curry Leaves
Sunflower Oil
for cooking
Prepare all ingredients.
Boil toor dal in a pressure cooker with water, salt, and turmeric for 4 whistles.
Let the pressure release naturally and keep aside.
Heat saucepan with water, boil the vegetables (tindora, brinjal, carrot) with salt and turmeric for 25 minutes.
Add the cooked dal along with Udupi sambar powder, tamarind water, and jaggery.
Stir well and adjust salt to taste.
Boil the sambar over medium heat for 5 more minutes and switch off.
Heat oil in a tadka pan.
Add mustard seeds and urad dal and let them splutter.
Add dry red chilli, curry leaves and cook for 10 seconds.
Pour the tempering over the sambar.
Mix well and serve hot.
Expert advice for the best results
Adjust the amount of sambar powder to your spice preference.
Roast the vegetables before adding to the sambar for a smoky flavor.
Everything you need to know before you start
15 mins
Sambar can be made a day ahead and reheated.
Serve hot in a bowl with a garnish of fresh coriander.
Steamed Rice
Idli
Dosa
Vada
Cools the palate
Discover the story behind this recipe
A staple in South Indian cuisine, often served during festivals and celebrations.
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