Good evening folks!

I have always felt Sambar making is a big headache, but that is only if you want it to be a long and authentic one. Normally Sambar is prepared by stir-frying or sautéing grated coconut with other spices like powders, garlic, etc are Sautéed till it browns and the coconut mixture is ground to a paste and added to the dal-veg curry prepared earlier and lastly, for tempering - mustard seeds, dried red chilies, and curry leaves are used. A long process isn't it? Well, that is the authentic one. 🤷‍♀️
I am here to share with you the Simple Sambar recipe which is the best when you have time constraints. I somehow don't like the 'varutharacha sambar' (Sautéed and ground Coconut mixture Sambar) and it is super time-consuming.
Storytime- Once back in the good old days when I was in high school we used to have a carpenter who used to single-handedly do neat furniture for us. One fine day it was declared hartal and the very famous 'national hotel' was not opened that day. So I had to cook food for him too as mama was here in Dubai and I had already started my work for Sambar. I was quite hesitant to agree to cook for him as he is a local from our place and I am sure he would die laughing asking if this really was Sambar. I was new to my kitchen then, if at all I never tried Sambar much, there was a lot of pressure on me. I felt it like a mission. I did whatever I could to my understanding and prepared the Sambar. Voila and mission accomplished! My heart went *dhuck dhuck dhuck* in a fast rate. And I was indeed surprised when he said that this was the best Sambar he ever had! I was astonished 😲 I quite didn't know what to say as I didn't see this coming. So I thought to myself maybe he was just trying to make me happy as I was a little girl. Then he kept asking things like did someone help you in the kitchen and what all did you add in etc. I was overwhelmed and when he finally said to my dad that the guy who marries your daughter is the luckiest guy, I was blushing. @haseeb.hsb you lucky man😝
Not writing to brag about it here but isn't this one of the best critics a girl in her teens can get. Alhamdulilah since then I felt like I wanted to cook more. And try more. Always remember your motivation, encouragement and your kind words can always have a big impact on the lives of our children.
Anyhow, I never liked Sambar much and don't make it that often. Also, I hate making the varutharacha style, so will be sharing the "Simple Sambar" recipe on my blog. No videos or aesthetic pics as I never thought of putting this up here. But due to many requests for the recipe of easy Sambar came in, I thought I would share this beautiful story with you guys too! ❤️
Let's hop on and make this Simple Sambar!

Ps: Will update with pictures and videos the next time I make it. In Sha Allah ❤️

Serves: 4

Ingredients :

For sambar:

  • 1/2 glass Toor dal
  • 2 green chillies
  • 1 small onion slices
  • 1/2 tomato
  • 1 sprig curry leaves
  • 1 tsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp chilli powder
  • A pinch of asafoetida/hung (optional)
  • Salt as required
  • 1 potato, chopped
  • 1 carrot, chopped
  • 2 drumsticks/ beans/ ladies finger etc. *

For tempering:

  • 2 tbsp coconut oil
  • 1/4 tsp Mustard seeds
  • 2 sprig curry leaves
  • 2 dried red chillies
  • 2 tsp Sambar powder*
  • Other ingredients :
  • About 2 tbsp tamarind pulp*
  • 1 tsp Jaggery (optional)

Instructions :

  1. Pressure cook everything in the list under 'for Sambar' except for the vegetables in about 1 and half cup to 2 cup water for 3 whistles.
  2. Once the pressure is released on its own, let the cut vegetables cook in the dal curry mixture for about 15 minutes or until knife passes through the vegetables easily.
  3. Temper the ingredients under the list 'for tempering' in coconut oil and add the Sambar powder and mix until raw smell of powders dissappear, (be careful not to burn) and toss it into the Curry and let it all boil well. Lastly add the tamarind pulp and Jaggery. Adjust salt and your Sambar is ready! 😋
Note: *If using ladies finger sautee them in coconut oil separately for 2-3 minutes and add to the Sambar
* Sambar powder quantity depends on the brand used, some are strong some aren't.
*tamarind pulp is prepared by adding hot water and set aside and strain the liquid and use the liquid in the Curry. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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