Quick tamil nadu style sambar with green and red chillies. Instant sambar without sambar powder
SHOULD I ALWAYS SOAK TOOR DAL?
No, it is optional but I feel soaking helps for faster cooking
HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?
It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.
WHAT VARIETY OF DAL SHOULD I USE FOR SAMBHAR
For this thanni sambar traditionally we use toor dal. you can use a combination of toor dal and masoor dal or moong dal
HOW TO MAKE INSTANT POT SAMBhAR
Cook dal for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe
SHOULD I ADD THE GHEE TEMPERING?
I generally use peanut oil for tempering and use little ghee towards the end. In our home, we prefer adding ghee while eating. You can use ghee according to your choice
WHAT SHOULD BE THE CONSISTENCY OF THE SAMBHAR?
Milagai sambar is traditionally watery consistency. Adjust the water according to your preferred consistency. add extra water if required
CAN I REDUCE TOMATOES?
Tomatoes give a good taste to the green chilli sambhar. adjust the tomato and tamarind according to your preferred taste
CAN I REDUCE GARLIC?
Garlic gives the best taste to the sambar with green and red chilli. Adjust according to your preferred taste.
WILL IT BE SPICY?
Though sambar is prepared with chilli spice it is not spicy.
WILL I TASTE RAW ONION?
No, since we directly pressure cook dal with onion with oil we won’t taste raw smell.
KUZHAMBU RECIPES IN TMF
TAMARIND-BASED RECIPES IN TMF
Other Sambar varieties in TMF
Hotel-style recipes
Pressure cooker recipes
ingredients
to soak
1/2 cup toor dal 1 cup + 1/2 cup water
to pressure cook
3/4 cup onion 1 big tomato 1/2 teaspoon sesame oil 6 garlic 1/2 teaspoon turmeric powder 3 green chilli
sambar
2 cups + 1/4 cup thin tamarind water required salt coriander leaves few
to temper
1/2 tablespoon sesame oil 1/8 teaspoon fenugreek seeds 1/2 teaspoon mustard seeds 1 teaspoon cumin seeds 2 green chilli 1 teaspoon asafoetida 2 red chilli curry leaves few
how to make thanni sambar with step-by-step pictures
First, wash toor dal
furthermore, add water and soak for 1 hour
Add soaked dal + water, turmeric powder, sesame oil, onion, tomato, garlic and green chillies; pressure cook for 5 whistles
Simmer and cook for 1 minute. Turn off the stove
do natural pressure release Furthermore, add tamarind water and required salt; boil for 10 mins
add oil and heat
when oil turns hot, add mustard seeds, fenugreek seeds, cumin seeds, green chilli, red chilli, curry leaves and asafoetida; splutter
Furthermore, add onion and saute till onion turns translucent
add it to the sambar
furthermore, add coriander leaves and boil for 5 minutes; instant sambar ready
