In a South Indian household, making sambar is an everyday affair. There are so many different varieties of sambar that I make. Today, I am going to share with you all the sambar that I make when I am really pressed for time and want to cook a meal within 30 minutes flat . This sambar takes less than 20 minutes from scratch and guess what, I did not use any sambar powder. I had demonstrated making this sambar in my snapchat, so could not take stepwise pictures of the same. But as I keep making this sambar so frequently, you might find the stepwise pictures when you visit this space again. Just cook rice and mix this sambar , add ghee and your delicious 'Quick Meals ' is ready . And it is a great sambar for your idlis, dosas and other tiffin items also.
Sambar Recipe | Instant Sambar Recipe:
Preparation time: 5-7 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup
Special Equipment : Pressure pan or 2 Litre pressure cooker
10-12 shallots OR 1 large onion ( thinly sliced lengthwise)
gooseberry size tamarind ( soaked in 1/2 cup warm water for 10 minutes and extract juice)
1/4 teaspoon turmeric powder
salt to taste
To roast and grind ( sambar paste) :
1 teaspoon sesame oil
1/4 cup + 2 teaspoon pigeon peas/tuvar dal/arhar dal
3-4 dry red chillies
1 teaspoon black peppercorns
2 teaspoons coriander seeds
1/4 teaspoon fenugreek/methi seeds
1/2 teaspoon white sesame seeds/til( optional, I added)
1/2 teaspoon flaxseeds ( optional, I added)
1/4 cup coconut ( finely chopped , no need to roast, adjust quantity according to your taste preference)
For tempering :
1 tablespoon sesame oil
1 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves
For garnish :
cilantro leaves/coriander leaves ( finely chopped)
1. In a small pan, first roast and grind the ingredients given under 'to roast and grind' except coconut.
Chef tip : Roast the flax seeds and sesame seeds in the last as they are very delicate. You can skip coconut if you do not like it. But adding them adds to the taste of sambar.
2. Grind the mixture to a smooth paste adding at least half a cup of water and set it aside.
3. Heat a pressure cooker with oil and temper with ingredients given under ' to temper'.
Chef tip: If you do not have a pressure cooker, you can use a kadai/wok. The cooking time will vary.
4. Add onions , tomatoes, salt and turmeric powder and saute' them for one minute in medium flame.
5. Now add the tamarind juice and allow it to simmer for 3-4 minutes in low flame.
Chef tip: You can cover the kadai and cook .
6. Add the ground sambar mixture and add at least another 1/2 cup of water.
Chef tip : Adjust the water quantity depending upon the sambar consistency you like.
Important note : When you are pouring the ground spice paste into the sambar, make sure to keep stirring to avoid any lumps.
7. Check for salt and pressure cook in low to medium flame upto 2 whistles and switch off.
Note : If you are using the kadai, add one full cup of water , close and simmer the sambar 10 minutes, adjusting water if required and switch off.
8. Garnish with fresh cilantro leaves .
Your delicious and flavourful sambar is ready . You can use any vegetables of your choice in the sambar.
Happy Cooking !