SAMBHAR MASALA
Raghavan Iyer, the author of "The Turmeric Trail" and teacher who was born in Mumbai and came to the United States as a young man, says there as many sambhar masalas as there are kitchens in south India. The spice mix is used to flavor sambhar, the ubiquitous thin stew of Southern India. If you can't find the curry leaves, you can leave them out, but it's worth it to search out a South Asian or international grocery or order some online. Use it in curries, stir-fries or simple dishes of roasted or grilled vegetables. It can be rubbed onto meat before grilling or stirred into mashed potatoes enriched with melted butter. The recipe can easily be doubled and keeps well. Do not refrigerate as it will cake.
Provided by Kim Severson
Categories condiments
Time 10m
Yield About 3/4 cup
Number Of Ingredients 10
Steps:
- Combine leaves, chiles, peas and spices in a bowl and drizzle with sesame oil, tossing to coat evenly.
- Heat medium-sized skillet over medium-high heat. When the pan is hot, add coated spices and toast, stirring constantly, 2 to 4 minutes, until the leaves appear dry and brittle, the chiles begin to blacken slightly, the split peas turn dark brown and the mustard seeds begin to pop. Watch carefully, so the mixture does not burn. Remove to a plate to cool.
- When spices are cool to the touch, pour half into a spice grinder. (A clean coffee grinder will do.) Grind until spices are the texture of finely ground pepper. Transfer mixture to a bowl and repeat with remaining spices. The mixture will keep at room temperature for up to 2 months in a tightly sealed container.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 14 milligrams, Sugar 2 grams
AWESOME SAMBHAR
This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour.
Provided by White Rose Child
Categories Curries
Time 1h
Yield 7-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
- (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
- Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
- When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).
Nutrition Facts : Calories 248.4, Fat 2.9, SaturatedFat 0.4, Sodium 186.1, Carbohydrate 41.1, Fiber 18.3, Sugar 2.2, Protein 15.2
SAMBHAR
Steps:
- In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later.
- Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes.
- Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves.
- In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note**. Remove the dal from skillet and set aside to cool.
- Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar.
- Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl.
- Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam.
SAMBHAR
Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.
Provided by Daydream
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a heatproof bowl, combine the tamarind pulp and 1 cup of boiling water, and let stand for 30 minutes. At the end of this time, squeeze and press the tamarind with your fingers to release as much pulp in the water as possible, then strain, discard the fibrous residue and seeds, and reserve the tamarind water.
- Meanwhile, place the lentils in a deep saucepan, add the 3 cups of water and the turmeric, and bring to the boil over high heat. Reduce heat to a simmer and gently cook, uncovered, until the lentils are just tender, 20 to 30 minutes. If the water evaporates too quickly, add another 1/2 to 1 cup in total.
- While the lentils are cooking, heat 2 tablespoons vegetable oil in a small skillet, and saute the mustard seeds, cumin seeds, sambhar masala, dried red chillies, asafoetida, curry leaves, garlic and coconut, until the coconut becomes a golden brown - take care not to burn. Remove from heat and set aside.
- When the lentils are tender, add the sauteed spice mix, along with the prepared vegetables, tomatoes and the tamarind water. Mix well, cover, and simmer until the vegetables are just tender. This should take 10 to 20 minutes, depending on how small or large you have diced the vegetables. As the tomatoes cook down, they should provide enough fluid to simmer the other vegetables in, but you can add another 1/2 cup water at your discretion.
- Just before serving, heat the extra oil in a small skillet, and saute the sliced garlic and fresh cilantro for 30 seconds. Pour this mixture over the sambhar and mix through gently.
- Serve immediately.
Nutrition Facts : Calories 444.5, Fat 17.5, SaturatedFat 3.6, Sodium 188.4, Carbohydrate 55.7, Fiber 12.5, Sugar 7.5, Protein 20.3
More about "awesome sambhar recipes"
SAMBAR RECIPE, HOW TO MAKE SAMBAR - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 602Calories 187 per servingCategory Main
- While the dal cooks, make the sambar powder. Dry roast red chilies, urad dal and chana dal until golden & crunchy. Add coriander seeds & fry till aromatic. Remove to a plate.
- Heat 1 tsp oil in a pot. Saute onions for 1 minute. Add all the veggies & saute for 2 mins. This saute step can be skipped but sometimes onions, tomatoes and chilli powder don't smell good when boiled without sautéing.
- Heat a small pan with ghee. Add mustard, cumin, methi & red chillies. When the spices pop, add curry leaves.
10 BEST SAMBAR RECIPES, SOUTH INDIAN SAMBAR COLLECTION
From tarladalal.com
IDLI SAMBAR RECIPE (TIFFIN SAMBAR) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY SAMBAR RECIPE | HOW TO MAKE SAMBAR (SOUTH …
From cookwithkushi.com
INSTANT POT EGGPLANT SAMBAR RECIPE - VEGAN RICHA
From veganricha.com
SAMBAR POWDER RECIPE (SAMBAR MASALA) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
COIMBATORE ANNAPOORNA HOTEL STYLE SAMBAR RECIPE - KANNAMMA …
From kannammacooks.com
SAMBAR | SAMBAR RECIPE - TRADITIONALLY MODERN FOOD
From traditionallymodernfood.com
7 BEST SAMBAR RECIPES | POPULAR SAMBAR RECIPES - NDTV FOOD
From food.ndtv.com
SAMBHAR RECIPE, HEALTHY SAMBHAR RECIPE - TARLA DALAL
From tarladalal.com
SAMBHAR RECIPE: HOW TO MAKE SAMBHAR RECIPE AT HOME
From recipes.timesofindia.com
SOUTH INDIAN VEGETABLE SAMBAR RECIPE FOR IDLI, DOSA, VADA AND RICE
From foodviva.com
SAMBHAR RECIPE: HOW TO MAKE SAMBHAR RECIPE AT HOME - TIMES …
From recipes.timesofindia.com
SAMBAR RECIPE | SOUTH INDIAN VEGETABLE SAMBAR IN COOKER – 15 MINS
From hebbarskitchen.com
SAMBHAR RECIPE: HOMEMADE EASY RECIPE | TINYCHEF
From tinychef.ai
HOW TO MAKE SAMBHAR, RECIPE BY MASTERCHEF SANJEEV KAPOOR
From sanjeevkapoor.com
TANTALIZINGLY DELICIOUS SAMBAR RECIPES - TRY NOW!
From awesomecuisine.com
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beans #asian #indian #easy #kosher #vegan #vegetarian #dietary #spicy #gluten-free #comfort-food #inexpensive #lentils #free-of-something #taste-mood
You'll also love