Mullangi Sambar

Make tamarind water

tamarind

1 cup water

Make tamarind water.

Masala Paste

1 tsp oil

2 tsp coriander seeds

3/4 tsp cumin seeds

1 tsp Urad Dal

5 dry red chilies

Roast all the above. Turn off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well. Allow to cool.

1/2 cup coconut

1/2 cup water

Blend with coconut and water and make smooth masala paste.

Cook Toor dal

1 cup toor dal, overnight soaked

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Cook toor dal in pressure cooker. Mash the dal.

Open the cooker.

2 cups radish / daikon

1/2 onion, petals

1/4 tsp turmeric powder

1 tsp jaggery

1 and 1/2 tsp salt

Masala paste

2 and 1/2 cups water

Add radish, onion petals, turmeric powder, jaggery, salt, water, masala paste, tamarind water, mix well. Allow the water to boil.

Once the water comes to boil, Cover and pressure cook for 2 whistles.

Tempering

1 tsp oil

1 tsp mustard seeds

Make tempering and add to the sambar.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mixed vegetable Sambar in Cooker

1 cup toor dal, overnight soaked

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

tamarind

1 cup water

Make tamarind water.

1/2 onion petals

1 tomato, chopped

1 carrot, chopped

5 beans, chopped

1 potato, chopped

1 green chili, slit

2 and 1/2 cups water

Mix well and get to a boil. 

2 tbsp sambar powder

1 tsp jaggery

1/2 tsp turmeric powder

1 tsp salt

Once the water comes to a boil, add all the above, mix well. Cover and pressure cook for 1 whistle.

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

Make tempering and pour it over sambar.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Beans Sambar

tamarind

1 cup water

Make tamarind water

1 cup toor dal, soak overnight

1/2 tsp turmeric powder

1/2 tsp salt

2 cups water

Pressure cook toor dal. Mash the dal.

Masala

1 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp urad dal

5 dry red chili

Heat oil in a pan, roast all the above. Switch off the stove.

1/4 tsp fenugreek seeds

Add fenugreek seeds and mix well.

1/2 cup coconut

1 cup water

Add all the above to the blender and blend to a smooth paste.

1 tsp oil

1 tsp mustard seeds

Heat oil in a pan, spatter mustard seeds.

1/4 kg Beans, chopped into 1" pieces

1 cup water

Add beans and water to a pan. Close the pan and cook fro 5 minutes.

1 tbsp jaggery

1 and 3/4 tsp salt

Add jaggery, salt, bring to a boil. Add mashed dal, ground masala, tamarind water, cook for 10 minutes. 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Temple Style Sambar

1 cup toor dal, overnight soak

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Pressure cook toor dal.

tamarind

1 cup water

Make tamarind water

2 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp chana dal

1/2 tbsp urad dal

4 dry red chilies

Heat oil in a pan, roast all the above on low flame.

1/4 tsp fenugreek seeds

Add fenugreek seeds and roast. DO NOT ROAST FENUGREEK TOO MUCH, SAMABAR WILL TASTE BITTER.

1/2 cup coconut

3/4 cup water

Blend all the above to make smooth paste.    

2 tbsp oil

1 tsp mustard seeds

2 cups veggies, chopped

(I used 1 purple carrot, 10 beans, 1 potato and 1 orange bell pepper)

1 tomatoes, chopped

Heat oil in a pan, splutter mustard seeds, when it starts to splutter, roast veggies for 2 minutes.

1/2 tsp jaggery

1/2 tsp turmeric powder

2 cups water

Add jaggery, turmeric powder, water and cook the veggies for 10 minutes.

1 and 3/4 tsp salt

Add tamarind water, salt, mix well. Boil for 5 more minutes.

Add toor dal and allow to boil for 5 more minutes.

Add prepared masala, and mix well. Allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Arachuvitta Sambar

1 cup toor dal, overnight soak

1/2 tsp Salt

1/2 tsp Turmeric

3 cups water

Cook toor dal in pressure cooker.

small gooseberry size tamarind

1 cup water

Make tamarind water.

Sambar Masala

1/2 tbsp oil

2 tsp coriander seeds

1 tsp chana dal

1/4 tsp fenugreek seeds

1/2 tsp whole black pepper

1/2 tsp cumin seeds

6 dried red chili (small)

Roast all the above in oil in LOW flame.

1/4 cup coconut

Add coconut, sauté until coconut turns light brown. Allow everything to cool.

1/2 cup water

Add water and blend to a smooth paste.

1 tbsp oil

1 tsp mustard seeds

1/4 tsp fenugreek seeds

Heat oil, splutter the mustard seeds, add fenugreek seeds, red chilies and sauté.

1/2 cup shallot, chopped into lengthwise pieces and cut into 2

Add shallots, sauté until shallots are browned.

1/2 raddish, chopped into 1/4 moons 

1/2 eggplant

1/2 tsp turmeric powder

1 tsp salt

2 cups veggies (1 watermelon radish, 1 potato, 1 carrot)

Add all the above, sauté for few minutes.

2 cups water

Add water, mix well. Cover and boil for 10 minutes.

1/2 tsp jaggery powder

Add tamarind water, jaggery, mix well, boil for 5 more minutes.

Add prepared masala, cooked toor dal, mix well, boil for 5 more minutes.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

 

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Mini Idli Sambar

1 cup toor dal, soak overnight

2 tomatoes

1/2 tsp turmeric powder

1/2 tsp salt

5 cups water

Cook toor dal with tomatoes, turmeric powder, salt and water, allow to boil, reduce the heat to medium and cook for 30 minutes. Filter the water and mash cooked toor dal and tomatoes.

1 tsp oil

1 and 3/4 cup onion, chopped into BIG TRIANGLES (1 small onion)

Heat oil in a pan, add onion and sauté till golden brown.

2 green chilies

1 TSP ginger, grated (DO NOT ADD MORE THAN THIS )

Add chilies and ginger, sauté for a minute.

1 tsp salt

1 tsp red chili powder

1 and 1/4 cup water

Add mashed dal to the pan, bring to a boil. Boil for 5 minutes.

cilantro leaves, chopped

2 tbsp lemon juice (juice 1/2 lemon)

Garnish with cilantro leaves and lemon juice.

Tempering

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp black split urad dal

1 dry red chili, broken into 2 and seeds removed 

Prepare the tempering and add to the sambar.

Taste Note: Tastes OK

Source: hebbarskitchen

Tiffin Sambar

1 cup toor dal, overnight soaked

1/4 tsp turmeric powder

1/2 tsp salt

5 cups water

Wash and cook toor dal with turmeric powder, salt and water.

tamarind

1 cup water

Soak tamarind in water and make tamarind water.

1 tbsp oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 cup shallots, thinly sliced into 2

2 green chilies, slit

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek, sauté for few seconds. Add shallots, green chilies, sauté till onion turns light brown.

1 tomato, chopped

Add tomatoes, sauté until tomatoes softens.

2 thin carrots, chopped into 1/2 moon shapes

1 potato, chopped

10 beans, chopped

Add vegetables, sauté for 2 minutes.

1/4 tsp turmeric powder

1/2 tsp jaggery

1 and 1/4 tsp salt

4 and 1/4 tsp sambar powder

1 cup water

Add all the above, mix well. Cover and cook for 10 minutes.

Add tamarind water, mix well, cover and cook for 10 more minutes.

Add cooked and mashed toor dal, along with toor dal cooked water, mix well. 

Allow to boil for 10 more minutes.

cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Green Apple Sambar

SMALL lemon sized tamarind
1 cup water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

Note: DO NOT USE more tamarind, the sambar will be too sour (pulippu), because the green apple itself is sour.

1 cup toor dal, SOAKED overnight
1/2 tsp salt
5 cups water

Wash soaked toor dal, allow to boil toor dal with salt and water, reduce the heat to low, cover and cook for 30 minutes. Remove the water and mash the toor dal.

1 tbsp oil
1/2 tsp mustard seeds

1/4 tsp fenugreek seed
asafoetida
1 red chili, Do Not Break

1/2 cup shallots, Chopped
1 serrano pepper / jalapeño, Chopped into 2 Lengthwise Pieces

3 cups green apples, peeled and chopped (I used 2 and 3/4 green apples. I had 4 green apples, used 1 and 1/4 for green apple rasam)
1/2 cup tomato, chopped

1/2 Tsp turmeric powder

2 tsp salt
1 tbsp + 1/2 tsp sambar powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add fenugreek seeds, asafoetida, red chili, saute for few seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped green apples, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 10 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

 cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Serves: 4

Kabocha Squash Sambar

Serves: 4

Soak Toor dal

1 cup toor dal

Overnight soak toor dal.

Tamarind Water

tamarind
1 cup water

Boil tamarind in water for 5 minutes, allow to cool and make tamarind water.

2 pounds and 4.30 ounces pumpkin (4 cups chopped)

Remove the skin and cut into large pieces. If you cut into small pieces, while cooking, it will shrink and mash with the dal.

1/2 tsp turmeric powder
3 cups water

Cook toor dal, pumpkin, turmeric powder, water for 3 whistles.

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cup shallot, chopped
1 serrano pepper, chopped into 2 lengthwise pieces

Heat oil in a pan, add mustard seeds, when it starts to splutter, add fenugreek seeds, shallots, serrano pepper sauté till shallots becomes translucent.

1 cup tomatoes, chopped

Add tomatoes, cook till tomatoes softens. Add tamarin water.

5 tsp sambar powder
asafetida
2 tsp salt

When it starts to boil, add sambar powder, asafetida, salt, cook for 10 minutes.

1 cup water

Add water, cooked dal and pumpkin, cook for another 5 minutes.

cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME, even with 5 tsp sambar powder, the sambar was sweet. I didn't add serrano pepper today, but thought it will be good, if I added it.
Source: spiceindiaonline

Channa Dal Sambar

Serves: 4

1 cup channa dal

Overnight soak channa dal in water. Drain and wash.

1 tbsp garlic, chopped

1/2 tsp turmeric powder

1 tsp oil

3 cups water

Pressure cook all the above with soaked channa dal for 6 whistles. Let the pressure release completely. Open the lid and mash it throughly and set aside. 

Tamarind Water

big pearl onion size tamarind

1 cup water

Boil tamarind with water and make tamarind water.

Ground Coconut

1/4 cup coconut, grated

1/2 cup water

Blend coconut with water to a smooth paste and set aside.

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fennel seeds

Heat oil in a pan, crackle mustard seeds, fennel seeds. 

1 cup onion, chopped

Add onion, sauté until onion becomes translucent. 

1 cup tomato, chopped

Add tomatoes, sauté until tomatoes become mushy. 

1 tbsp coriander powder

1/2 tbsp red chili powder

1/2 tbsp + 1/4 tsp salt

Add red chili powder, coriander powder, salt, sauté until raw smell goes, about 2 minutes in medium flame. 

Add mashed channa dal, tamarind water, boil for 5 minutes until tamarind is cooked well. 

1/4 cup water

Add coconut paste, use water to wash the blender, add to the sambar, cook for another 5 minutes until the foam of coconut paste is gone.

cilantro, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Source: sharmiskitchen

Pasi Paruppu Sambar

Serves: 4

1 cup yellow split mung dal (Paasi Paruppu)

Soak yellow split mung dal for at least an hour.

1 and 1/4 cups onion, chopped (1 medium onion)
1 cup tomato, chopped
2 cups vegetables (carrot, eggplant, yellow pumpkin)
4 cups water

Add all the above to a pressure cooker, pressure cook for 2 whistles in medium flame.

1 tbsp sesame oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
asafoetida

Heat oil in a pan, add mustard seeds, when it starts to crackle, add cumin seeds, asafetida.

1/2 cup water
1 tbsp sambar powder
1/2 tsp turmeric powder
2 tsp salt

Add water, sambar powder, turmeric powder, salt, let it cook for 3 minutes in medium flame, so the masala powders gets fully cooked.

Add in the boiled lentil mixture, mix well.

1/4 water

Use water to wash the pan and add to the lentil mixture.

Let it simmer in medium flame for 5 minutes.

cilantro, chopped

Garnish with cilantro.

Taste Note: Tastes AWESOME
Source: kannammacooks
Note:
1st time, I used 1 carrot, 1 yellow bell pepper and 1 potato for making this sambar
2nd time, I used 1 carrot, 4 beans, 1 orange bell pepper, 1 potato for making this sambar

White Pumpkin Sambar

Gooseberry Sized Tamarind
1 Cup Water

Heat tamarind in water for 3 minutes, allow it to cool and make tamarind water out of it.

1 Cup Toor Dal
1/4 Tsp Turmeric Powder
1/2 Tsp Salt
3 Cups Water

Pressure cook toor dal for 20 whistles, allow it to cool, open the cooker and mash the dal.

1 Tbsp Peanut Oil
1/2 Tsp Mustard Seeds

1 Tsp Urad Dal

1/4 Tsp Fenugreek Seed
1/8 Tsp Asafoetida
1 Red Chili, Do Not Break

1/2 Cup Shallots, Chopped
1 Serrano Pepper, Chopped into 2 Lengthwise Pieces
1 Sprig Curry Leaves

1 and 1/2 cups white pumpkin
1/2 Tsp Salt

1/2 Cup Tomato, Chopped

1 Tsp Salt
2 and 1/2 Tsp Sambar Powder

2 cups water

Heat oil in a pan, add mustard seeds, when it stars to splutter, add urad dal, allow the dal to roast, add fenugreek seeds, asafoetida, red chili, saute for few seconds. Add curry leaves and saute for few more seconds.

Add shallots, serrano peppers, curry leaves, saute for 2 minutes.

Add chopped pumpkin, saute for a minute.

Add  tomato, saute for 1 more minute.

Add sambar powder, salt, saute for 1 more minute.

Add filtered tamarind juice and mix well, allow it to boil in medium flame for 5 minutes.

Add mashed toor dal, water and allow it to cook for 10 more minutes.

Taste Note: Tastes AWESOME
Serves: 4
Note: I also made Green Onion sambar, using the same recipe and same measurements.

Sambar

Green Bell Pepper Sambar

Small Gooseberry sized Tamarind
1 Cup Water

Soak tamarind in water and make tamarind water.

1/3 Cup Toor Dal
2 Cups Water
1/4 Tsp Turmeric Powder
1/4 Tsp Castor Oil / Sesame Oil / Peanut Oil

Wash and cook toor dal with water, turmeric powder and oil for 15 whistles. Allow it to cool and mash the dal.

1 Tbsp Sesame Oil / Peanut Oil
1/2 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds
1/4 Tsp Fenugreek Seeds
1/8 Tsp Asafoetida
1 Sprig Curry Leaves

1/4 Cup Shallots, Chopped Lengthwise

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, fenugreek seeds, asafoetida, curry leaves, saute for few seconds. Add shallots, saute until shallot is translucent.

1/4 Cup Tomato Chopped
2 and 1/2 Tsp Sambar Powder

Add tomato, sambar powder and saute till tomato softens.

1 Cup Green Bell Pepper, Chopped
1 Tomatillo, Small, Chopped

Add green bell pepper, tomatillo, saute for a minute.

Add tamarind water, allow it to boil for 5 minutes.

1/3 Cup Water
1  and 1/2 Tsp Salt

Add mashed dal, water, salt, allow it to boil in high, simmer and let it boil for 10 more minutes.

Taste Note: Tastes AWESOME.
Serves: 2

Radish Sambar

1 Bunch Radish

1 and 1/4 Cup Radish, Chopped

I used 1 and 1/4 Cup radish and followed the same recipe as Green Bell Pepper Sambar and prepared.

Taste Note: Tastes GREAT
Serves: 2

Chinese Eggplant Sambar

2/3 Cups Toor Dal
2 and 1/2 Cups Water

Cook Dal with 2 and 1/2 Cups Water for 15 whistles, Allow it to cool and mash the dal with potato masher.

1 Chinese Eggplant, Chopped (1 and 1/4 Cups Chopped)

3 Tsp Sambar Powder
1 and 3/4 Tsp Salt
1 Cups Water

Taste Note: Tastes AWESOME
Serves: 3 to 4

Turnip Sambar

1 Medium Turnip

1 and 1/4 Cup Turnip, Chopped

2/3 Cups Water

I used 1 and 1/4 Cup turnip and followed the same recipe as Green Bell Pepper Sambar and prepared. While adding salt, i added 2/3 cup water.

Taste Note: Tastes AWESOME
Serves: 2

Swiss Chard Sambar

Small Gooseberry sized Tamarind
1 Cup Water

Soak tamarind in water and make tamarind water.

3/4 Cup Toor Dal
3 Cups Water
1/4 Tsp Turmeric Powder
1/4 Tsp Castor Oil / Sesame Oil / Peanut Oil

Wash and cook toor dal with water, turmeric powder and oil for 8 whistles. Allow it to cool and mash the dal.

1 Tbsp Sesame Oil / Peanut Oil
1/2 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds
1/4 Tsp Fenugreek Seeds
1/8 Tsp Asafoetida
1 Sprig Curry Leaves

1/2 Cup Shallots, Chopped Lengthwise

Heat oil in a pan, add mustard seeds, when it starts to splutter, add cumin seeds, fenugreek seeds, asafoetida, curry leaves, saute for few seconds. Add shallots, saute until shallot is translucent.

1/4 Cup Tomato Chopped
3 and 1/2 Tsp Sambar Powder

Add tomato, sambar powder and saute till tomato softens.

2 Cups Chard Leaves, Chopped (4 Leaves)
1/2 Cup Chard Stems, Chopped

Add chopped stems and leaves of chard, saute for a minute.

Add tamarind water, allow it to boil for 5 minutes.

1 Cup Water
1 and 3/4 Tsp Salt

Add mashed dal, water, salt, allow it to boil in high, simmer and let it boil for 10 more minutes.

Taste Note: Tastes Great. Needed more spiciness, so I increased the sambar powder. Will update when I prepare it next time.
Source: Amma