Paruppu Sambar is a classic South Indian lentil-based stew made with toor
dal (pigeon peas), vegetables, tamarind extract, and a unique blend of
spices. It's a comforting, wholesome dish that pairs beautifully with
rice, idli, dosa, or even pongal. Mildly tangy and aromatic, this sambar
is a staple in Tamil households and is often made for daily meals and
special occasions alike.
10 mins
20 mins
30 mins
3
3 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek
Pinch of hing
Few curry leaves
1 green chilli (Slit)
1 1/2 onion (sliced)
1 tomato (chopped)
Any vegetables of your choice (Brinjal, Ladies Finger, Carrot, Radish)
Salt to taste
1 tbsp Turmeric Powder
2 1/2 tbsp Sambar Powder
Few Chopped Coriander Leaves
1 tbsp Ghee
4 tbsp Toor Dhal
Lemon Sized Tamarind
1. In a pressure cooker, place the toor dal in a bowl with enough water and cook for 4 to 5 whistles. Set it aside to cool.
2. Soak tamarind in some water for about 10 minutes. Squeeze well and extract the juice. Discard the pulp.
3. Heat oil in a kadai. Add mustard seeds, fenugreek seeds, hing and a few curry leaves. Let them splutter.
4. Add chopped onions and green chillies to the kadai. Sprinkle a little salt and sauté until the raw smell disappears.
5. Mix in turmeric powder and sambar powder. Sauté the mixture well to release the aroma.
6. Add your choice of chopped vegetables. Pour in a little water, cover with a lid, and cook until the vegetables are tender.
7. Pour the tamarind extract and a small cup of water into the kadai and bring it to a boil. Add salt as needed and mix well.
8. Now add the cooked and mashed toor dal. Mix well and let it simmer and boil for a few minutes.
9. Finish by adding a spoon of ghee. Stir gently, garnish with chopped coriander leaves, and serve hot.
Adjust tamarind and sambar powder based on taste.
Add a small piece of jaggery for a hint of sweetness if desired.
Use a mix of vegetables like ash gourd, radish, and pumpkin for variety.
Homemade sambar powder enhances the flavor significantly.
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