Andhra-Style Sambar | Pappu Charu Recipe | Dal Rasam | How to make Sambar
Curries
|
vegetarian
Prep Time5 Mins
Cook Time20 Mins
Resting Time30 Mins
Servings6
Ingredients
1/2
cup Red Gram
2
cup Water
1/2
tsp Turmeric
For Sambar
2
tbsp Oil
1
tsp Mustard Seeds
1
tsp Cumin Seeds
1
tsp Bengal Gram
Asafoetida – A pinch
2
Red Chillies
3
Green Chillies
1
cup Sliced Onions
1
Sprig Curry leaves
6 - 7
Drumstick pieces (fibre removed)
2
Tomato Pieces
Green Coriander – a fistful
300
ml Water
1
tbsp Jaggery Powder
Salt
1
tsp Mirchi
1
tsp Coriander Powder
100
ml Tamarind paste extracted from 50 grams of Tamarind
Instructions
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.