Sambar (Ground)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 113.5
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 58.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.1 g
- Protein: 3.9 g
View full nutritional breakdown of Sambar (Ground) calories by ingredient
Introduction
A thick vegetable stew that can be served with any South Indian main dish like dosais of any variety, idli, pongal or rice. A thick vegetable stew that can be served with any South Indian main dish like dosais of any variety, idli, pongal or rice.Number of Servings: 4
Ingredients
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2c seasonal vegetables, chopped
3 tbsp tamarind, cooked
0.5c toor dal, cooked
0.5tsp turmeric
0.5tsp mustard seeds, black
1/2tsp salt
2bsp cilantro, chopped (optional)
TO ROAST AND GRIND:
1tbsp oil
2-3 dry red chillis
1tbsp channa dal
1tbsp coriander seeds
0.75tsp fenugreek
0.5tsp asafoetida powder
1/2 a small onion, chopped
Directions
COOKING TAMARIND:
Soak as much raw tamarind as you like in hot water for half an hour (this ingredient can be found at any local Indian grocery store in hard blocks). After it has soaked, dissolve it in water by massaging the juice out of the seeds and discard the skins and seeds. You should have a slightly thick paste. Boil this paste with 1tsp salt and 1tsp turmeric; it will change colour and thicken and have a different smell. Set aside. If made in excess, this can be stored indefinitely in the refrigerator.
MAKING THE SAMBAR:
Cook vegetables in 1c water with salt and turmeric. When the vegetables are done, add the 3tbsp of cooked tamarind and bring to the boil again. Turn off the heat once this is done.
Sautee the onions in a little bit of oil until soft. Heat some oil. Add channa dal. When it is slightly roasted, add the chillis. Before they burn, add the coriander seeds and fenugreek. Asafoetida powder is next; then add the sauteed onions. Grind this mixture to a thick paste, adding water slowly and as needed.
Reheat the vegetables and pour in the cooked toor dal. Then add the ground mixture and bring to a boil once.
Roast the mustard seeds in the remaining oil and add cilantro at end, if using.
Number of Servings: 4
Recipe submitted by SparkPeople user GOWRIJ.
Soak as much raw tamarind as you like in hot water for half an hour (this ingredient can be found at any local Indian grocery store in hard blocks). After it has soaked, dissolve it in water by massaging the juice out of the seeds and discard the skins and seeds. You should have a slightly thick paste. Boil this paste with 1tsp salt and 1tsp turmeric; it will change colour and thicken and have a different smell. Set aside. If made in excess, this can be stored indefinitely in the refrigerator.
MAKING THE SAMBAR:
Cook vegetables in 1c water with salt and turmeric. When the vegetables are done, add the 3tbsp of cooked tamarind and bring to the boil again. Turn off the heat once this is done.
Sautee the onions in a little bit of oil until soft. Heat some oil. Add channa dal. When it is slightly roasted, add the chillis. Before they burn, add the coriander seeds and fenugreek. Asafoetida powder is next; then add the sauteed onions. Grind this mixture to a thick paste, adding water slowly and as needed.
Reheat the vegetables and pour in the cooked toor dal. Then add the ground mixture and bring to a boil once.
Roast the mustard seeds in the remaining oil and add cilantro at end, if using.
Number of Servings: 4
Recipe submitted by SparkPeople user GOWRIJ.
Member Ratings For This Recipe
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AKHILAAP
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