Sambar is an all time favourite curry to south Indians, originally from Tamilnadu. It is rich with vegetables, dal and spices and is best to go with rice and Tamil breakfast dishes like idli, dosa, pongal etc. Though it is originally from Tamilnadu, it has a wide variety of recipes over different parts of South-India, of which Palakkad style , coconut paste sambar is famous. To make Palakkad style sambar in 9 simple steps using a pressure cooker, follow the recipe.
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|Indian Broad Bean||50 g|
|Tamarind paste||1 tb sp|
|Toor dal||¼ 150ml cup|
|Salt||enough to taste|
|Turmeric||½ tea sp|
|Water||4 150ml cups|
|Scraped coconut||1 150 ml cup|
|Sambar powder||1/2tb sp|
|Curry leaves||6 leaves|
|Coriander leaveschopped||1 tb sp|
|Oil||½ tb sp|
|Mustard seed||1 tea sp|
|Dried red chilli||1 no|
|Asafoetida Powder||½ tsp|
In a pressure cooker, take toor dal and pour 1 ½ cup of water, close with its lid and let it boil until the steam rushes out. Place the weight and wait for one whistle at high flame and 5 whistles in low flame. Let the pressure come down and open the cooker. Check if the dal is cooked (mushy).
To the cooked dal, add all the cut vegetables, tamarind paste, salt, turmeric, 2 cups of water and close the lid with weight on.
let it cook for one whistle at low flame. Keep it aside to let the pressure come down.
To a mixer jar, add scraped coconut, sambar powder and pour ½ cup water. Blend it to a smooth paste.
Add the coconut paste to the pressure cooker, stir it well.
Let it boil for 5minutes.
Add curry leaves, coriander leaves and asafoetida powder and boil for 1 more minute. Remove the cooker from the stove.
Heat a tadka pan, pour oil, pop mustard seeds, add dried red chilli (cut in small pieces) and let it fry for 30 seconds.
Pour the seasoning to sambar.
Healthy tasty flavour rich sambar ready.
Stage 1-cooked toor dal
Stage 2-Cut vegetables, tamarind paste, salt, turmeric, 2 cups of water added
Stage 3-Cooked vegetables
Stage 4- To a mixer jar, add scraped coconut, sambar powder and pour ½ cup water. Blend it to a smooth paste.
Stage 5-Add the coconut paste to the pressure cooker
Stage 6-Let it boil for 5minutes.
Stage 7- Add curry leaves, coriander leaves and asafoetida powder and boil for 1 more minute.
Stage 8-Popped mustard and red chilli pieces.
Stage 9-Seasoning added to the sambar
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