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• Sambar tastes special with idli-doshya
• Dal, vegetables and spices are the main ingredients
• Prepare hotel-like sambar at home in an easy way

Homemade Sambar: Idlidosa or hot vada is not fun if it is not accompanied by sambar. Sambar has a special place in South Indian cuisine. Due to the right use of dal, fresh vegetables and spices, it not only tastes great but is also filling. Specially, there is no need to do anything difficult to make sambar. By keeping a few simple things in mind, one can prepare delicious hotel-like sambar at home.

Ingredients for Sambar

• Add a cup of curd
• Two cups of vegetables
• an onion
• Two tomatoes
• Fenugreek pods
• carrot
• Pumpkin
• Half a cup of tamarind pulp
• A small piece of jaggery
• Two tablespoons of oil or ghee
• A spoonful of mustard
• Half a spoon fenugreek seeds
• A teaspoon of asafoetida
• Two-three dry red chillies
• Curry leaves

For spice

• Two to three teaspoons of sambar masala
• Half a teaspoon of turmeric
• A spoonful of Kashmiri red chillies
• required salt

Easy way to make sambar

Initially wash the tur dal and keep it in water for about 15 to 20 minutes. Then take the dal in a cooker and add turmeric, little salt and three cups of water. Cook the dal very soft by giving the cooker three to four whistles. Now heat some oil in another pan. Add onion, tomato and selected vegetables. Saute all the vegetables gently for two-three minutes. After that add a cup of water and a little salt to it and cover it. Let the vegetables cook until they are completely soft. South Indian Sambar Recipe:

After the vegetables are cooked, add tamarind pulp, sambar masala, kashmiri chilies and a piece of jaggery. Let this mixture boil for few minutes. The sour taste of tamarind and mild sweetness of jaggery gives the sambar its special taste. After this, swallow the cooked dal well and mix it with the vegetables. If the sambar is too thick, add little hot water to give it proper consistency. Now let the sambar boil for seven-eight minutes on low flame. During this time, the flavor of spices and dal combine well.

Finally prepare the batter. Heat oil or ghee in a small pan and add mustard seeds and fenugreek seeds. When it crackles, add hing, dry chillies and curry leaves. Immediately pour the prepared batter into the sambar and cover the pan for two minutes. Now the fragrant and tangy sambar is ready. Serve it with hot idli, dosa, medu vada or plain rice. Family will surely like this taste.