Loading...
A traditional Karnataka-style sambar with a unique bitter-sweet and tangy flavor profile from roasted fenugreek seeds, tamarind, and jaggery. This aromatic lentil stew is the perfect accompaniment to steamed rice, idli, or dosa.
For 4 servings
In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 2 cups of water. Pressure cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, open the lid and mash the dal lightly with the back of a spoon. Set aside.
Soak the tamarind in 1 cup of warm water for 20-30 minutes. Squeeze well to extract the juice and discard the pulp. In a large pot, add the tamarind extract, drumstick pieces, sambar onions, and brinjal. Add sambar powder, jaggery, and salt. Pour in 1 cup of water. Bring to a boil and cook on medium heat for 10-12 minutes, or until the vegetables are tender but still hold their shape.
Pour the cooked, mashed dal into the pot with the vegetables. Mix well and add another cup of water, or more, to adjust the consistency to your liking. Bring the sambar to a gentle simmer and let it cook for 5-7 minutes for all the flavors to meld together.
Heat ghee or oil in a small pan (tadka pan) over medium heat. Add the mustard seeds and let them splutter. Lower the heat and add the fenugreek seeds. Sauté for 30 seconds until they turn reddish-brown and aromatic, but be careful not to burn them. Add urad dal, broken dry red chillies, hing, and curry leaves. Sauté for another 30 seconds until the dal is golden.
Pour the hot tempering over the simmering sambar and mix well. Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 10 minutes before serving hot with steamed rice, idli, or dosa.
A traditional Karnataka-style sambar with a unique bitter-sweet and tangy flavor profile from roasted fenugreek seeds, tamarind, and jaggery. This aromatic lentil stew is the perfect accompaniment to steamed rice, idli, or dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 317.77 calories per serving with 13.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Use a neutral vegetable oil or coconut oil instead of ghee for the tempering.
Omit the sambar onions. You can add raw banana or pumpkin as an alternative vegetable.
Use store-bought tamarind paste instead of soaking whole tamarind to save time. A pressure cooker can be used to cook the vegetables faster.
Increase the quantity and variety of vegetables like carrots, beans, and spinach. Reduce the amount of oil used in the tempering to 1 tablespoon.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
