Sambar - Amma

Course : Curry
Serves: 4
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1 cup split red gram
3 tablespoons tamarind paste
1/3 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chile powder
15 medium curry leaves
3 tablespoons oil
1 teaspoon salt -- to taste
1/4 cup coriander leaves
---SET 1---
2 medium tomatoes
1 large carrot
2 medium onions
2 small green chiles
1 medium radish
5 medium okra
1 small brinjal
---SET 2---
1 teaspoon rice
1 teaspoon split black gram
3 teaspoons coriander seeds
1 teaspoon Bengal gram
1/4 teaspoon fenugreek seeds
2 medium dry red chiles
1 piece asafetida
1 teaspoon oil

Preparation / Directions:

In a small skillet heat one teaspoon of oil and add set 2. On less than medium heat fry until rice turns light brown. Remove from heat and let cool. When cooled make into a fine powder and keep aside. Cut ingredients of set 1 into slightly larger than bite sized pieces. Keep aside. Add two cups of water to the split red gram and boil until very soft. In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red chile powder and on medium heat bring to a boil. Cook for 10 more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes. Now add powdered set 3 and stir well and cook again for 10 minutes. In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add coriander and curry leaves. Fry for two minutes and now add asafetida. Immediately add contents of the above pot and cover. Remove from heat. This goes very well with idli, dosa and plain white rice. Preparation Time: 35 minutes Cooking Time: 45 minutes

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