Sambar or sambhar or Sambaaru or kuzhambu (Tamil: ���j���,���j�; Konkani: 8>,>0G, 0K8, ��l� (pronounced 'koLmbo'); Kannada: �������, ����; Malayalam: 8>.M*>0M‍; Telugu: 8>,>0A) is a dish in South India and Sri Lankan Tamil cuisines, made of pigeon pea. A variant of Sambar called Pappuchaaru (Telugu: **M*A>0A) is more common in Andhra Pradesh.

Sambar is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Step 1: Ingridents

2 cup Sambhar (Tuvar) Dal
1/4 kg Vegetables( Drumstick,Green Pepper,Eggplant,Okra)
1/4 tsp Fenugreek seeds
3 Red chillies
3 Green chillies
1 tsp Sambhar powder
Curry leaves
a pinch Hing
1 tsp Salt
2 tsp Mustard
1/4 tsp Tamarind paste
4 tbsp Cooking oil

Typical ingredients
looks great! thanks for posting :)

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