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>> July 05, 2007

This Sambar recipe is one of the most loved dish in South Indian cuisine.


  1. Brinjal / Baingan / Aubergine - 1/2 kg
  2. Chana - 5 tsp
  3. Potato - 1 (finely chopped)
  4. Toor dal - 1 cup
  5. Sambar powder - 2 tsp
  6. Rasam powder - 1 tsp
  7. Tamarind Paste - 1 tsp
  8. Jaggery - 1/2 tsp
  9. Coconut - 1/4 cup
  10. Salt to taste
  11. Oil for seasoning - 2 tsp
  12. Mustard seeds - 1 tsp
  13. Asafoetida (hing) - 1/4 tsp
  14. Curry leaves
  1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
  2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
  3. Next add the boiled dal, chana, potato into the cooked brinjal.
  4. Grind sambar powder and coconut using a litter water (should be thick paste).
  5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
  6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
  7. Ready to serve with rice
| Copyright © Malas - Kitchen 2007 | | All rights reserved


Anonymous,  January 26, 2010 at 11:35 PM  

Looks great Mala!! When you say channa in the sambhar, do you mean whole chick peas, soaked overnight?

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