Sambar recipe in pressure cooker with homemade sambar powder recipe

01 May Sambar recipe in pressure cooker with homemade sambar powder recipe

Last Updated on May 1, 2023 by blessmyfoodbypayal

Sambar recipe in pressure cooker with homemade sambar powder is here with step wise pictorial and video method.

Sambar is a South Indian Vegetable Lentil Stew served with snacks like Idli, Dosa, Medu Vada and Uttapam.

Dosa, Sambar and coconut chutney;
Idli, sambar and coconut chutney are the two trios, which are world famous.

And if you have nothing from the above, you can simply pair sambar with rice for a comforting meal.

SAMBAR RECIPE IN PRESSURE COOKER

There are many ways to cook sambar and different people cook it differently.

Some cook the daal separately and vegetables separately. And combine both in the end.

But we find the given method so easy and convenient that only follow it everytime.

Pressure cooker makes the sambar cooking so easy and convenient and even a novice can make it easily.

SAMBAR RECIPE INGREDIENTS

The prime ingredients of the recipe are :

Pigeon pea lentil/tur daal
Tamarind pulp
Vegetables and
Sambar powder

DAAL : Pigeon pea daal, which is called as Tur daal in Hindi is boiled and whisked to a mushy substance. You will not find the traces of daal in sambar but it provides a good base to the sambar.

TAMARIND PULP : Tamarind is soaked in water for 5-10 minutes and thereafter extract is drawn from the tamarind.

VEGETABLES : Vegetables are part of the sambar but you really need not to be fussy about them. If you don’t have all the vegetables, then add only one or two, which are easily available to you.

SAMBAR POWDER : Here’s the star ingredient of the recipe. If you don’t have sambar powder but having all other ingredients, you are not going to get sambar taste but only a daal.

Always go for good quality of sambar powder. However we only prefer to use homemade sambar powder as it gets ready under 15 minutes.

Not just for sambar, but you can use this sambar powder to bring a complex flavour to vegetable stir fries and sauteed vegetables.

STORAGE OF SAMBAR POWDER

Once the sambar powder is made, store it in airtight container and place in the cool and dry place of the kitchen. It stays good for 3 to 4 months. But if you are living in an extremely hot area, it can be stored in refrigerator as well.

STEP WISE PICTORIAL RECIPE OF SAMBAR RECIPE IN PRESSURE COOKER WITH HOMEMADE SAMBAR POWDER RECIPE

BOILING OF DAAL

1. Rinse 1/2 cup tuvar daal and add into pressure cooker. If you don’t have pressure cooker, you can boil the daal in a pan with a lid.

2. Add 1.5 cup water and 1/4 tsp turmeric powder.

3. Pressure cook for 5 whistles on medium heat. If boiling in pan, then boil till the daal turns completely mushy like soft.

4. After 5 whistles, switch off the heat and let the pressure release on it’s own.

MAKING OF TAMARIND PULP

5. Take 2 tbsp tamarind and 1/2 cup Luke warm water in a pan.

6. Rub the tamarind with fingers so that the tamarind pulp mixes with water. Keep aside.

MAKING OF SAMBAR

7. Open the lid and whisk the daal so that there remains no traces of daal. The same thing needs to be done when boiling in pan.

8. Add 3-4 lady fingers/okra (cut into medium pieces), 1 drumstick (cut into 3-4 inches pieces), 1 small carrot (cut into small pieces), 1 small brinjal (cut into small pieces), Few small pieces of Pumpkin, 4-5 french beans (cut into halves), 4-5 pearl onions, 2 green chilies and 8-10 curry leaves into pressure cooker or pan.

9. Thereafter add the tamarind pulp by sieving.

10. Add 1.5 cup water, 1/2 tsp turmeric powder, 1 tsp sugar, salt to taste and 3 tbsp sambar powder (recipe given after the recipe of sambar). Mix.

11. Again put the lid and pressure cook for 1 whistle. Those making in a pan should boil with a lid on till vegetables turn completely soft.

MAKING OF TEMPERING

12. Add 1 tbsp oil in a tadka pan.

13. Then add 1 tsp mustard seeds and 1 tsp urad dal. Let them turn slightly brown.

14. Add 2 dry red chilies, few curry leaves and pinch of Asafoetida.

15. Pour this tempering over the daal. Mix.

Sambar is ready. Enjoy.

MAKING OF SAMBAR POWDER

1. Take a microwave safe bowl. However you can make this recipe in a pan also.

2. Add 1/4 tsp coriander seeds and 1 tbsp cumin seeds. Microwave on high powder for 3 minutes.

3. Take them out in a plate.

4. Add 1/8 tsp black pepper corns, 1/4 tsp mustard seeds and 1/4 tsp methi seeds in bowl. Microwave for 2 minutes.

5. Add them to a plate.

6. Now put 8-9 dry red chilies and 2 tbsp curry leaves. Microwave 2 minutes.

7. Transfer them to the same plate.

8. Add 1/4 tsp urad dal and microwave 1 minute.

9. Put in the plate.

10. Add 1 tbsp chana dal and microwave 3 minutes.

11. When you bring the bowl out, it must be very hot. Add 1/4 tsp hind in the hot bowl but no need to microwave. Just saute it till you get the aroma of hing.

12. Tranfer chana dal and hing also in the same plate.

13. Let all the roasted ingredients cool completely.

14. Add the ingredients to the grinder.

15. Add 1/4 tsp turmeric powder.

16. Grind to fine powder.

Homemade Sambar powder is ready. This much of sambar powder is enough to make sambar 3 to 4 times.

SAMBAR RECIPE IN PRESSURE COOKER WITH HOMEMADE SAMBAR POWDER RECIPE – RECIPE CARD

Sambar recipe in pressure cooker with homemade sambar powder

blessmyfoodbypayal

Sambar is a South Indian Vegetable Lentil Stew served with snacks like Idli, Dosa, Medu Vada and Uttapam.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine South Indian

Servings 4

Equipment

• Pressure Cooker

Ingredients

  

FOR BOILING SAMBAR

• 1/2 cup tur daal/pigeon pea lentil
• 1/4 tsp turmeric powder
• 1.5 cup water

FOR TAMARIND PULP

• 2 tbsp tamarind
• 1/2 cup Luke warm water

FOR SAMBAR

• Boiled sambar
• Tamarind pulp
• 3-4 lady fingers/okra (cut into medium pieces)
• 1 drumstick (cut into 3-4 inches pieces)
• 1 small carrot (cut into small pieces)
• 1 small brinjal (cut into small pieces)
• Few small pieces of Pumpkin
• 4-5 french beans (cut into halves)
• 4-5 pearl onions (or 1 medium onion after cutting)
• 2 green chilies
• 8-10 curry leaves
• 1.5 cup water
• 1/2 tsp turmeric powder
• 3 tbsp Sambar Powder (Recipe given in the end)
• 1 tsp sugar
• Salt to taste

FOR TEMPERING

• 1 tbsp oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• Few curry leaves
• 2 dry red chilies (broken)
• Pinch of Asafoetida

FOR SAMBAR POWDER

• 1/4 cup Coriander Seeds
• 1 tbsp Cumin seeds
• 8-9 dry red chilies
• 1 tbsp Chana daal
• 1/4 tsp urad daal
• 1/4 tsp Fenugreek seeds/methi Dana
• 1/8 tsp black pepper corns/Kali mirch
• 1/4 tsp mustard seeds
• 2 tbsp curry leaves
• 1/4 tsp asafoetida/hing
• 1/4 tsp turmeric powder/haldi

Instructions

 

BOILING OF DAAL

• Rinse 1/2 cup tuvar daal and add into pressure cooker. If you don't have pressure cooker, you can boil the daal in a pan with a lid.
• Add 1.5 cup water and 1/4 tsp turmeric powder.
• Pressure cook for 5 whistles on medium heat. If boiling in pan, then boil till the daal turns completely mushy like soft.
• After 5 whistles, switch off the heat and let the pressure release on it's own.

MAKING OF TAMARIND PULP

• Take 2 tbsp tamarind and 1/2 cup Luke warm water in a pan.
• Rub the tamarind with fingers so that the tamarind pulp mixes with water. Keep aside.

MAKING OF SAMBAR

• Open the lid and whisk the daal so that there remains no traces of daal. The same thing needs to be done when boiling in pan.
• Add 3-4 lady fingers/okra (cut into medium pieces), 1 drumstick (cut into 3-4 inches pieces), 1 small carrot (cut into small pieces), 1 small brinjal (cut into small pieces), Few small pieces of Pumpkin, 4-5 french beans (cut into halves), 4-5 pearl onions, 2 green chilies and 8-10 curry leaves into pressure cooker or pan.
• Thereafter add the tamarind pulp by sieving.
• Add 1.5 cup water, 1/2 tsp turmeric powder, 1 tsp sugar, salt to taste and 3 tbsp sambar powder (recipe given after the recipe of sambar). Mix.
• Again put the lid and pressure cook for 1 whistle. Those making in a pan should boil with a lid on till vegetables turn completely soft.

MAKING OF TEMPERING

• Add 1 tbsp oil in a tadka pan.
• Then add 1 tsp mustard seeds and 1 tsp urad dal. Let them turn slightly brown.
• Add 2 dry red chilies, few curry leaves and pinch of Asafoetida.
• Pour this tempering over the daal. Mix.
• Sambar is ready. Enjoy.

MAKING OF SAMBAR POWDER (Yields 100 gram sambar powder)

• Take a microwave safe bowl. However you can make this recipe in a pan also.
• Add 1/4 tsp coriander seeds and 1 tbsp cumin seeds. Microwave on high powder for 3 minutes.
• Take them out in a plate.
• Add 1/8 tsp black pepper corns, 1/4 tsp mustard seeds and 1/4 tsp methi seeds in bowl. Microwave for 2 minutes.
• Add them to a plate.
• Now put 8-9 dry red chilies and 2 tbsp curry leaves. Microwave 2 minutes.
• Transfer them to the same plate.
• Add 1/4 tsp urad dal and microwave 1 minute.
• Put in the plate.
• Add 1 tbsp chana dal and microwave 3 minutes.
• When you bring the bowl out, it must be very hot. Add 1/4 tsp hind in the hot bowl but no need to microwave. Just saute it till you get the aroma of hing.
• Tranfer chana dal and hing also in the same plate.
• Let all the roasted ingredients cool completely.
• Add the ingredients to the grinder.
• Add 1/4 tsp turmeric powder.
• Grind to fine powder.
• Homemade Sambar powder is ready. This much of sambar powder is enough to make sambar 3 to 4 times.

Keyword sambar powder recipe in microwave, sambar recipe in pressure cooker