How to Make Quick Sambar

Step-by-Step Guide

1. 1

   Step 1: Soak Tamarind

   Ideally, use warm water to quicken the soaking process.
2. 2

   Step 2: the size of a small gooseberry

   Allow to cook for 5 to 6 whistles.
   
   The dal should be in a mashed state once cooked.
   
   If you find any partially mashed dal, mash it manually with a round spoon. , Add it to the mashed dal.
   
   Be careful not to burn your hands because the dal is still hot! , Set flame to medium. , Let all the mustard crack. , (In Tamil, molaga means 'red chili' and killi means 'pinch'.
   
   Hence the name molagakilli sambar! ) ,,, and let it cook.
   
   You are done with this part when you can smell the aroma of curry leaves. ,,,, The dal should come to frothy boil by this time.
   
   Turn the flame off as soon as you see the bubbles or froth. , Serve hot along with steamed rice!
3. 3

   Step 3: in a cup of water.

4. 4

   Step 4: Boil toor dal with water and cooking oil in a pressure cooker.

5. 5

   Step 5: Squeeze tamarind juice out of the soaked tamarind.

6. 6

   Step 6: Heat pan and pour in some oil.

7. 7

   Step 7: Once oil is heated

8. 8

   Step 8: add mustard.

9. 9

   Step 9: Pinch off the stem and sauté the red chili in hot oil.

10. 10

    Step 10: Added thinly sliced onion and sauté well until it develops a very mild golden color.

11. 11

    Step 11: Add roughly chopped tomato and let it cook completely.

12. 12

    Step 12: Add full curry leaves (don't chop them!)

13. 13

    Step 13: Add the dal and tamarind mixture to the sautée pan.

14. 14

    Step 14: Add 2 teaspoons of sambar powder.

15. 15

    Step 15: Add 2 cups of water and salt to taste.

16. 16

    Step 16: Allow it come to boil.

17. 17

    Step 17: Add fresh chopped coriander leaves.

Detailed Guide

About the Author