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Chettinad Sambar Recipe For Rice

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Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar v
Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar v from www.pinterest.com

Description

Chettinad sambar is a spicy and flavorful dish that originates from the Chettinad region of Tamil Nadu, India. This dish is a perfect accompaniment to rice and is an essential part of the South Indian cuisine. It is made with a blend of spices and vegetables, giving it a unique taste that is sure to tantalize your taste buds.

Prep Time

The preparation time for chettinad sambar is around 20-25 minutes.

Cook Time

The cook time for chettinad sambar is around 30-35 minutes.

Ingredients

  • 1 cup toor dal (pigeon peas)
  • 2 cups water
  • 1 cup mixed vegetables (carrot, beans, potato, brinjal)
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tbsp sambar powder
  • 1 tsp turmeric powder
  • 1 tbsp tamarind pulp
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 dry red chilies
  • 1 sprig curry leaves
  • 2 tbsp oil
  • Salt to taste

Equipment

  • Pressure cooker
  • Heavy-bottomed pan
  • Chopping board
  • Knife
  • Measuring spoons and cups

Method

  1. Wash the toor dal and add it to a pressure cooker along with 2 cups of water, turmeric powder, and a few drops of oil. Pressure cook for 4-5 whistles or until the dal is cooked.
  2. Heat oil in a heavy-bottomed pan and add mustard seeds. Once they start spluttering, add cumin seeds, dry red chilies, and curry leaves.
  3. Add chopped onions and sauté until they turn translucent.
  4. Add chopped tomatoes and cook until they become mushy.
  5. Add the mixed vegetables and sauté for 2-3 minutes.
  6. Add sambar powder and sauté for a minute.
  7. Add tamarind pulp and 2 cups of water. Mix well and bring it to a boil.
  8. Once the vegetables are cooked, add the cooked dal to the pan and mix well.
  9. Let the sambar simmer for 5-10 minutes until it thickens.
  10. Switch off the flame and garnish with coriander leaves.
  11. Chettinad sambar is ready to be served with hot rice and a dollop of ghee.

Notes

  • You can add any vegetables of your choice to the sambar.
  • If you do not have sambar powder, you can use a mixture of coriander powder, cumin powder, red chili powder, and turmeric powder.
  • Adjust the consistency of the sambar as per your preference by adding more or less water.
  • For a tangier taste, you can increase the amount of tamarind pulp.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 180
  • Fat: 4g
  • Carbohydrates: 30g
  • Protein: 8g

Recipe Tips

  • Make sure to wash the toor dal properly before cooking.
  • Use fresh vegetables for the sambar to get the best taste.
  • Do not skip the tamarind pulp, as it gives the sambar its signature tangy taste.
  • You can also add a pinch of asafoetida (hing) to the sambar for added flavor.
  • For a spicier sambar, you can add more red chili powder or green chilies.

Enjoy the delicious and spicy chettinad sambar with a bowl of steaming hot rice and some papad on the side. This dish is perfect for a lazy weekend lunch or dinner and is sure to leave you feeling satisfied and content.


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