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In this episode of the tastes of india podcast we will show you how to make instant south indian sambar recipe for masala dosa. This sambar recipe is particularly made as an accompaniment for masala dosa. This is a quick and easy method to make sambar and is good for bachelors and working moms.
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Instant South Indian Sambar Recipe for Masala Dosa is a mildly spicy recipe from South India. Sambar is a combination of lentil, vegetables, tamarind juice and some mild spices.
I still cannot forget one of those commercials I used to see during my childhood. Attention spans were much more in those days when we had just a single channel broadcasting everything, than what it is today when we have 1000 channels to choose from.
We as kids would know the jingles by heart and a lot of times our humming used to be one of those tunes.
You could also blame it on the fact that the number of movie songs and albums that we would see was far lesser than the number of commercials that used to see.
Once again, a single channel broadcasting everything from news, movies, sports etc. could only be expected to do so much.
This commercial in question was from a specific brand of masalas. There was this cute little grandma and a daughter who was probably a new cook.
She is trying to make Sambar and the grandma lovingly walks up to her and asks her, “do you know that there are 21 different ingredients that go into the Sambar masala?”.
And the daughter nods her head to say yes and then secretly pulls out a sambar masala powder of the brand that the commercial is endorsing and uses it to make her sambar.
And finally, when the Sambar is served, the grandmother tastes it and confirm that it is the authentic taste of Sambar.
This ad at times terrified me. I would wonder as to how somebody would remember the 21 masalas that go into making Sambar.
But, finally when I made Sambar for the first time, I was relieved of this horror and I realized that knowing what masala goes into what was not all that difficult.
These days, there are so many variations of Sambar masala from so many brands that you don’t even need to remember which those 21 masalas were.
And that’s when I feel like appreciating the smartness of that daughter in that commercial.
In fact, in today’s world where food has become fast and gadgets have become smart, we have to look at such easier and faster ways to cooking as well.
Today’s recipe is a sambar that is quick and easy to make.
Instant South Indian Sambar Recipe for Masala Dosa
Sambar or Sambhar is a must-have accompaniment for South Indian People. Sambar is served along with Idli, plain dosa, medu vada, steamed rice, masala dosa etc.
People from different places call it with different names like it is known as Sambaru in Karnataka, Kuzhambu in Tamilnadu and Sambhar in North India.
Instant South Indian Sambar recipe is basically a simple preparation using lentils, mixed vegetables, tamarind juice and some spice.
Just add in everything in the Pressure cooker and your sambar will be ready. This is the best recipe for those who are bachelors and busy people.
Instant South Indian Sambar Recipe for Masala Dosa
Ingredients
- 1 cup Split Pigeon Peas
- 2 Potato
- 200 gms Beans
- 3 Carrot
- 2 Green Brinjal
- 2 Onion
- 1/4 tsp Turmeric Powder
- 3 tbsp Sambar Masala Powder
- 4 tbsp Tamarind Paste or taste
- Salt to taste
- Water as needed
For the tempering:
- 2 tsp Mustard Seeds
- 12 pcs Curry Leaves
- 4 pcs Whole Red Chilli
- 1/2 tsp Asafoetida
- 4 tbsp Oil
Instructions
- Chop all the vegetables in a bite size including onion.
- In a pressure cooker add tuvar dal, all the chopped vegetables, turmeric powder, salt, and water.
- Pressure cook over medium flame for 3-4 whistles.
- Turn off the flame and allow it to stand until pressure comes down naturally.
- Open the lid and stir the mixture well using a spatula.
- Add sambar masala powder and tamarind paste and mix well. Add the desired amount of water so that it doesn’t become too watery. Bring it to boil. (Sambar tends to thicken very fast so you can adjust the quantity of water depending on your choice)
- Once it gets boiled switch off the gas.
- Now heat 4 tbsp oil in a wok/pan on a medium flame.
- Add mustard seeds to it.
- When seeds pop up, reduce the heat and add curry leaves, whole red chilli, asafoetida. Fry for a minute. Turn off the heat.
- Pour the seasoning to the sambar. Mix well.
- Serve hot along with masala dosa and chutney.
- This can also be served along with Rice.
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