6 May, 2021

Sambhar Recipe | How To Make Sambhar At Home? No Onion, No Garlic Recipe

Posted in : South Indian Cuisine on May 6, 2021 by : Garima

Sambhar Recipe without onion and garlic.

Sambhar is often pronounced as Sambaar and is a dal (lentil) and mix vegetable Stew, soured with Tamarind. It is served along with Soft Idli, Dosa, Rice, Vada or Parotta (Parantha). Sambhar is a everyday breakfast dish in many South Indian homes.

Each state and community has a different recipe for Sambhar & all of them taste delicious. Here I’m explaining simple and flavourful Sambhar Recipe.

PREPARATION TIME	COOKING TIME	SERVES	COURSE	CUISINE
10 minutes	25-35 minutes	4	Main	Udupi, Karnataka (Southern India)

INGREDIENTS:

FOR MASALA (IN SAMBHAR)	FOR SAMBHAR	FOR TEMPERING (TADKA)
1 ½ tbsp Oil	2 cups Water	2 tbsp Oil
½ tsp Asafoetida	Salt to taste	1 tsp Mustard seeds
1 tsp Cumin Seeds	¼ tsp Red chilli powder	2 Sprig Curry leaves
½ tsp Fenugreek Seeds	½ tsp Turmeric powder	2 dry Red chillies, broken
5-6 Dry Red Chillies	½ cup Toor Dal (Split Pigeon Pea)	1 Pinch of Asafoetida
3 tbsp Coriander seeds	2 Drumsticks (remove edge and cut into 1 inch long)
2 tbsp Urad dal	4-5 Eggplant (cut into quarters)
1 tsp Chana Dal	2 cups Pumpkin (cut into cubes)
¼ cup fresh Coconut (white part, grated)	Assorted Veggies – 1 Cup (Bottle Gourd, Raddish, Okra, Carrots, Beans and Tomato)
¼ cup Water	4 tbsp Sambar Masala
2 Cloves (optional)	¼ cup Tamarind pulp
½ inch Ginger (optional)	2 tbsp Jaggery, grated

METHOD:

Soak toor dal (Split Pigeon Pea) in half a cup of water for about one hour. While the dal is soaking, let us make the Sambhar Masala.

FOR MASALA:

1. Heat oil in a pan and add all the whole spices and dal to it; i.e. coriander seeds, fenugreek seeds, cumin seeds, urad dal, chana dal, asafoetida, cloves and ginger. Mix well and cook them on medium to high flame until they start popping.
2. Add freshly grated coconut and 5-6 dry whole red chillies to it. Mix everything well and cook it for 2-3 minutes on a low flame.
3. Transfer the cooked mixture to a bowl and let it cool down completely.
4. After the masala cools down, transfer it into a mixer grinder and add little water to it.
5. Grind the mixture into a smooth paste. Masala is ready. Keep it aside for future use. Now it’s time to make Sambhar.

FOR SAMBHAR:

1. Put some toor dal in a pressure cooker and add water to it as required {Basically the quantity of water is 8 times of dal).
2. Add salt to taste, turmeric powder and red chilli powder to it.
3. Cover it with the lid and pressure cook until it’s done or 3-4 whistles. Let the pressure cooker release its pressure naturally.
4. In another sauce pot, add 2 cups of water, salt to taste, drumstick, pumpkin, eggplant and all assorted veggies. Cook all these for 5-6 minutes.
5. Now add cooked toor dal to these veggies and mix well.
6. Add sambhar masala that we made earlier and mix it again. Add a little water, tamarind pulp, salt to taste and mix everything well.
7. Let it cook for 5 minute on medium flame.

FOR TEMPERING (TADKA):

1. Heat 1 tsp oil in a pan.
2. Once the oil gets hot, add mustard seeds to it.
3. When mustard seeds start crackling, add asafoetida, dry red chillies and curry leaves to it and let them splutter.
4. Pour this tempering over the prepared sambar and mix well.
5. Finally, add chopped jaggery and give a nice stir.
6. Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with Dosa, Rice, Idli, or Parantha.