Sambhar is a vegetable stew prepared with dal, vegetables and tamarind juice. It is one of the most common dish in South India served as a side dish along with rice, idli (Sambhar Idli) or dosa. It's also called Pappu pulusu in Andhra Pradesh. The main spice used to make Sambhar is the Sambhar Powder.(Learn how to make Sambhar Powder at home).
Here is a simple and easy Sambhar recipe.
Toor dal (Arahar dal/Kandi pappu) : 1 cup
Grated coconut : 1/2 cup
Tamarind juice : 1 cup
Onion : 2 (Chopped)
Green Chillies : 5 (Slitted)
Tomato : 2 (Sliced)
Radish : 2 (Chopped roundly)
Carrot : 2 (Sliced)
Bottle gourd : 1 small piece (sliced)
Turmeric powder : 1 tea spoon
Sambhar powder : 3 tea spoons
Salt : As per taste
Oil : 3 tea spoons
Black gram (Urad dal) : 1 tea spoon
Mustard seeds : 1 tea spoon
Red Chillies (whole) : 2
Curry leaves : few
Oil : 2 tea spoons
Pressure cook the Toor dal until 4 -5 whistles
Mash the pressure cooked dal, add keep aside
Heat oil in a wok/Karahi. Add sliced onion, green chillies fry till onion turns pink
Add all the chopped vegetables, tomato and fry for 3 minutes
Add turmeric powder, sambhar powder, salt as per taste and mix well
Add tamarind juice and cook for 3 minutes
Add mashed dal to the vegetables and add additional water if sambhar is too thick and boil for 2 minutes
Add grated coconut, chopped coriander leaves and cook till all the vegetables become tender.
For tampering heat oil in a pan, add black gram (Urad dal), Mustard seeds, Red chillies, curry leaves and fry till mustard seeds starts splitting. Pour the mixture over cooked sambhar.
Delicious Sambhar is ready to serve.
Serve hot with idli or rice