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Kadhamba sambar

Mar-03-2018
Subashini Krish
30 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kadhamba sambar RECIPE

This is a special sambar by my grandma. She adds lot of vegetables in sambar and her stepwise slow cooking in an earthern vessel gives an excellent taste and aroma to the dish. In particular the smell of tempering is very appetising

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • South Indian
  • Pressure Cook
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. Tuvar dal 1 cup
  2. Mixed vegetables 2 cups(carrot,beans, shallots,drumstick,capsicum,broad beans,)
  3. tomato 1
  4. Sambar powder 1 tablespoon
  5. salt accordingly
  6. turmeric powder 1teaspoon
  7. tamarind 2 inches
  8. oil 30 ml
  9. Mustard seeds 1 teaspoon
  10. Fennel seeds 1/4 teaspoon
  11. Fenugreekseeds 1/4 teaspoon
  12. Curry leaves few
  13. asafoetida 1 /4 teaspoon
  14. coriander leaves 1 fistful
  15. Grated coconut 1 tablespoon
  16. Red chillies 2

Instructions

  1. SOAK 1 CUP TUVAR DAL
  2. ADD 1 TEASPOON TURMERIC
  3. ADD 1/2 TEASPOON GHEE
  4. PRESSURE COOK FOR 5 WHISTLES
  5. SOAK 2 INCHES TAMARIND
  6. CARROT,BEANS,BROAD BEANS,CAPSICUM,DRUMSTICK, SHALLOTS.(MIXED PARTICLES CALLED KADHAMBAM IN TAMIL)
  7. HEAT AN EARTHERN COOKWARE
  8. ADD 20 ML OIL
  9. ADD CARROTS AND DRUMSTICK FIRST
  10. SAUTE THEM
  11. ADD THE OTHER VEGETABLES EXCEPT CAPSICUM
  12. ADD 1 TABLESPOON SALT
  13. ADD 1 TABLESPOON SAMBAR POWDER
  14. SAUTE WELL AND THEN ADD 2 CUPS OF WATER
  15. DAL IS COOKED WELL
  16. MASH IT WELL WITH A HAND BLENDER
  17. THE VEGETABLES ARE 3/4TH COOKED
  18. ADD THE MASHED DAL
  19. ADD 1 CHOPPED TOMATO
  20. MASH THE SOAKED TAMARIND
  21. TAMARIND WATER IS READY
  22. ADD THE CAPSICUM. IT IS ADDED IN THE LAST TO RETAIN THE CRUNCHINESS
  23. ADD THE TAMARIND WATER
  24. LET IT BOIL FOR 5 MORE MINUTES
  25. FINELY CHOPPED SHALLOTS FENNEL+ FENUGREEK POWDER RED CHILLIES CURRY LEAVES FOR TEMPERING
  26. HEAT OIL IN A TADKA PAN
  27. ADD MUSTARDSEEDS
  28. ADD THE FINELY CHOPPED SHALLOTS
  29. ONCE SHALLOTS TURN BROWN ADD FENNEL+FENUGREEKSEEDS POWDER
  30. ADD CURRY LEAVES
  31. ADD RED CHILLIES
  32. ADD ASAFOETIDA. THIS TEMPERING IS A SPECIAL TOUCH THAT MY GRANDMA TAUGHT ME
  33. ADD THE TEMPERING TO THE SAMBAR
  34. FINELY CHOPPED CORIANDER LEAVES AND GRATED COCONUT FOR GARNISHING
  35. ADD THEM TO THE SAMBAR AND GIVE A STIR
  36. AROMATIC, APPETIZING KADHAMBA SAMBHAR IS READY

Reviews (1)  

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Sheetal Sharma
Mar-06-2018
Sheetal Sharma   Mar-06-2018

Very nice

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