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
a pinch Hing
1 tsp Salt
2 tsp Mustard
1/4 tsp Tamarind paste
4 tbsp Cooking oil
Step 2: How to Make Sambar
Boil water and cook the dal with turmeric and salt.
Separate the cooked dal and water, and keep them aside.
In thuvar dal water cook the vegetables..
After the veggies are cooked, add tamarind paste.
Now add the cooked thuvar dal and simmer for a few more minutes
Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
Season the sambhar with the above prepared tadka.
Sprinkle coriander on top.