Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar
Prep Time5 Mins
Cook Time20 Mins
Resting Time30 Mins
cup Red Gram
tsp Mustard Seeds
tsp Cumin Seeds
tsp Bengal Gram
Asafoetida – A pinch
cup Sliced Onions
Sprig Curry leaves
6 - 7
Drumstick pieces (fibre removed)
Green Coriander – a fistful
tbsp Jaggery Powder
tsp Coriander Powder
ml Tamarind paste extracted from 50 grams of Tamarind
Wash and Soak Red Gram for 2 hours and cook to 3 whistles in a cooker, adding 2 Cups Water and Turmeric.
Once the stem is let out, grind the dal in a mixie to a smooth paste.
Take a stone vessel or a thick-bottomed vessel. Heat Oil and add Mustard Seeds, Cumin, Asafoetida, Black Gram and Bengal Gram and fry.
Add the sliced Onions and Drumstick pieces and Green Chillies. Cover and cook on a medium flame until the Onions and Drumsticks become soft.
Once the vegetable pieces are cooked, add Tomato pieces, Salt, Mirchi Powder, and Coriander Powder and let the Tomato pieces cook well.
Then add the 100ml Tamarind juice and let it boil for another 3 minutes.
Once the Sambar is cooked, add the dal and 300 ml water and mix well. Then let it boil on a low flame for 10-12 minutes.
While it is boiling, add chopped Green Chillies and grated Jaggery and let it boil for another 5 minutes. Remove from the fire.
• This Andhra style Sambar tastes great with Papads, Fried, Omelette or Chicken Fry.