Mysore Style Sambar
Ingredients
- white Pumpkin – 1/4
- Chow chow – 1/4
- Brinjal – 1
- Snake gourd – 1/4
- Ridge gourd – 1/4
- Potato – 1
- Carrot – 1
- Lady finger – 2
- Raw plantain – 1/4
- Drum sick – 1/2
- Toor dal – 250g
- Turmeric powder – 2 tsp
- Tamarind – 1 lemon size
- Asafoetida – A pinch
- Dry red chillies – 2
- Coriander seeds – 1 tbsp
- Fenugreek seeds – 1/8 tsp
- Cumin seeds – 1 tsp
- Chana dal – 1 tsp
- Toor dal – 1/2 tsp
- Cinnamon – 2
- Cloves – 6
- Black peppercorn – 4
- Mustard seeds – 1 tsp
- Hot red chillies – 2
- Kashmiri chillies – 4
- Poppy seeds – 1/8 tsp
- Coconut – 1
- Red Chillies – 4
- Turmeric powder – 1/4 tsp
- Salt – Required
- Oil – Required
- Ghee – Required
- Jaggery – Required
- Curry leaves – Few
- Coriander leaves – Few
How to Prepare
Total Preparation Time: 20-30 minutes
- Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
- Soak toor dal for 50 minutes and rinse it well
- Take a pressure cooker, add toor dal, 400ml water then add turmeric powder and boil and cook it for 8 minutes in medium flame
- After pressure completely out, open the lid and mash the dal with a ladle then transfer it into a bowl and keep aside
- Wash the white pumpkin, chow chow, snake gourd, ridge gourd and remove the seeds then chop them into small cubes
- Chop the potatoes, carrots and keep aside
- Cut brinjal and soak it in salt water for 10 minutes and cut them like cubes
- Cut ladies finger and fry them till the stickiness goes off
- Take a pressure cooker and add all vegetables then 400ml water and then add 1/2 tsp turmeric powder
- Close the lid and cook them for 15 minutes in medium flame
- Then add cooked dal and tamarind juice and mix it well
- After that add Mysore sambar powder, 1/2 tsp jaggery and required salt
- Close the lid and cook it for 15 minutes in medium flame till raw tarmind smell goes off
- Open the lid and switch off the flame and keep aside
- Take another pan, add ghee, 1 tsp mustard seeds
- Once it splutter, add 1 red chilli followed by asafoetida, curry leaves
- Once curry leaves become crispy, add this seasoning into the sambar
- Then close the lid for 4 minutes for aroma
- Now the traditional Mysore style sambar is ready for serve
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