Sambhar recipe
Sambhar forms a part of the staple food in Karnataka along with rice.Anna (rice) and sambhar are so rich with proteins and vitamins for daily intake.
How to make sambhar?
Its so easy to make sambhar. Just be cautious of vegetables that can be added to it.
The vegetables not used in sambhar - Cauliflower (gobi), bitter gourd (haagalakayi), mushrooms
Certain combinations that spoil the taste - navilu kosu or gedde kosu (Kolrabi or knolknol) with badanekayi(brinjal), mulangi (white raddish) with badanekayi (brinjal).
Vegetables like brinjal, white raddish, Kolrabi have their unique taste and must not be messed up with other vegetables.
What combinations taste good - 1. beans, carrot, potato and with or without onion 2. ladies finger with or without onion 3. brinjal with or without onion 4. carrot, onion and potato 5. onion and potato 6. kolrabi with carrot and onion 7. cabbage with onion and potato 8. green leafy vegetables like spinach with onion
You can also make sambhar with individual vegetable.
Ingredients:
Toor dal 1/2 cup
chopped vegetables of your choice
salt
water
rasam and sambhar powder
Tamarind about the size of a lemon or 1 medium sized tomato
Procedure:
Boil the vegetables and dal in a pressure cooker so that the dal is soft.
For vegetables like Brinjal or ladies finger, you should not boil with dal. Instead you must shallow fry them in 2 spoons of oil and dal must be pressure cooked and added to the vegetables.
Add salt and bring it to a boil.
Now add 1 spoon of rasam powder and 1 spoon of sambhar powder to it and continue to boil.
Add the squeezed tamarind juice and continue to boil for about 10 minutes.
It is optional to add some coriander leaves and curry leaves.
Then add seasoning and serve. For seasoning details see my rasam recipe.
Sambhar forms a part of the staple food in Karnataka along with rice.Anna (rice) and sambhar are so rich with proteins and vitamins for daily intake.
How to make sambhar?
Its so easy to make sambhar. Just be cautious of vegetables that can be added to it.
The vegetables not used in sambhar - Cauliflower (gobi), bitter gourd (haagalakayi), mushrooms
Certain combinations that spoil the taste - navilu kosu or gedde kosu (Kolrabi or knolknol) with badanekayi(brinjal), mulangi (white raddish) with badanekayi (brinjal).
Vegetables like brinjal, white raddish, Kolrabi have their unique taste and must not be messed up with other vegetables.
What combinations taste good - 1. beans, carrot, potato and with or without onion 2. ladies finger with or without onion 3. brinjal with or without onion 4. carrot, onion and potato 5. onion and potato 6. kolrabi with carrot and onion 7. cabbage with onion and potato 8. green leafy vegetables like spinach with onion
You can also make sambhar with individual vegetable.
Ingredients:
Toor dal 1/2 cup
chopped vegetables of your choice
salt
water
rasam and sambhar powder
Tamarind about the size of a lemon or 1 medium sized tomato
Procedure:
Boil the vegetables and dal in a pressure cooker so that the dal is soft.
For vegetables like Brinjal or ladies finger, you should not boil with dal. Instead you must shallow fry them in 2 spoons of oil and dal must be pressure cooked and added to the vegetables.
Add salt and bring it to a boil.
Now add 1 spoon of rasam powder and 1 spoon of sambhar powder to it and continue to boil.
Add the squeezed tamarind juice and continue to boil for about 10 minutes.
It is optional to add some coriander leaves and curry leaves.
Then add seasoning and serve. For seasoning details see my rasam recipe.
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