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mysore sambar recipe, how to make mysore sambar recipe | sambar recipes

mysore sambar recipe with step by step pics. a super delicious variation of sambar that i make at times, is this mysore sambar recipe made with mix vegetables. mysore sambar can be served with steamed rice and also with idli or dosa.

to get the authentic taste of mysore sambar, its best to have mysore sambar masala powder. mysore sambar masala has desiccated coconut, poppy seeds and a few more spices which are generally not added in sambar powder. also the sambar is tempered in ghee which gives an awesome taste.

so the taste of the mysore sambar is different from the sambar made with the a simple sambar powder. mysore sambar powder can be easily made at home or purchased from the stores. a few more gems from mysore are:

to make this tasty sambar, you can add veggies like – drumsticks, white pumpkin, chow chow, beans, brinjals, snake gourd, ridge gourd, potato, carrots, spinach, amaranth leaves, yellow pumpkin, okra and raw banana (plantain). for making mysore sambar, i have not used onions and tomatoes, but you can add them.

i like to try different variations of sambar and i make these variations quite often. so far i shared various sambar varieties like:

you can serve mysore sambar with steamed rice or idli or dosa or medu vada or uttapam.

mysore sambar recipe below:

3.67 from 3 votes
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mysore sambar recipe
prep time
25 mins
cook time
25 mins
total time
50 mins
 

a delicious variation of sambar is this mysore sambar recipe made with mix vegetables. mysore sambar can be served with steamed rice and also with idli or dosa.

course: main
cuisine: mysore, south indian
servings: 4
calories: 229 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking dal:
  • cup tuvar dal (arhar dal or pigeon pea lentils)
  • 1 pinch turmeric powder (haldi)
  • 1.5 cups water
for tamarind pulp:
  • ½ tablespoon tamarind
  • ¼ cup warm or hot water
for cooking veggies:
  • 3 cups chopped mix veggies - drumsticks, white pumpkin, chow chow, beans, brinjals, snake gourd, ridge gourd, potato, carrots, spinach, amaranth leaves, yellow pumpkin, okra and raw banana (plantain).
  • ¼ teaspoon turmeric powder
  • 1.5 cups water
other ingredients for mysore sambar:
  • 2 tablespoons mysore sambar powder
  • ½ teaspoon jaggery
  • salt as required
for tempering mysore sambar:
  • 2 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaf or 8 to 10 curry leaves
  • 1 pinch of asafoetida (hing)
  • 1 dry red chili
how to make recipe
cooking dal for mysore sambar:
  1. rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. take the lentils in a 2 litre pressure cooker. also add 1 pinch of turmeric powder and 1.5 cups water.

  2. mix well. then cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.

  3. when the pressure settles down on its own, open the lid and check the dal. dal should be completely cooked and mushy.

  4. mash dal with a spoon or wired whisk. cover and keep aside.

making tamarind pulp:
  1. meanwhile in a bowl soak ½ tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.

  2. then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.

cooking vegetables for mysore sambar:
  1. rinse, peel and chop pumpkin, carrots, snake gourd, potatoes, ash gourd. you can add any of the veggies as mentioned above. 

  2. you will need 3 cups chopped mix veggies. take the vegetables in a pan. add ¼ teaspoon turmeric powder.

  3. then add 1.5 cups water and mix well.

  4. cover and pan and cook the veggies on a low to medium flame till the veggies are tender and cooked well. in between do check when the veggies are cooking.

  5. the veggies have to be cooked well.

making mysore sambar:
  1. once the veggies are cooked well, then add the mashed dal and tamarind pulp in the pan.

  2. add 2 tablespoons mysore sambar powder. for a less spicy sambar, you can add 1 to 1.5 tablespoon of mysore sambar masala.

  3. season with salt as per taste. 

  4. add ½ teaspoon jaggery or as per taste. mix very well.

  5. simmer sambar on low to medium flame for 6 to 7 minutes. the raw aroma of tamarind should go away. after simmering for 6 to 7 minutes, switch off the flame. cover the pan and keep aside.

making tempering for mysore sambar:
  1. heat 2 tablespoons ghee in small pan or tadka pan.

  2. add 1 teaspoon mustard seeds and let them crackle.

  3. when the mustard seeds crackle, then add 8 to 10 curry leaves, 1 pinch of asafoetida and 1 dry red chili.

  4. mix well and fry till the curry leaves become crisp and the red chilies change color. do not burn the red chilies.

  5. switch off the flame and immediately add the tempering mixture in mysore sambar. cover and let the flavors infuse for 4 to 5 minutes.

  6. then serve mysore sambar with steamed rice or idli or dosa.

recipe notes

rough nutrition info per serving:

Nutrition Facts
mysore sambar recipe
Amount Per Serving
Calories 229 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Monounsaturated Fat 1g
Cholesterol 16mg 5%
Sodium 79mg 3%
Potassium 575mg 16%
Total Carbohydrates 33g 11%
Dietary Fiber 9g 36%
Sugars 2g
Protein 9g 18%
Vitamin A 144.8%
Vitamin C 42.9%
Calcium 6.2%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
 


how to make mysore sambar recipe:

a) cooking dal:

1. rinse ⅓ cup tuvar dal (pigeon pea lentils) a couple of times in water. take the lentils in a 2 litre pressure cooker. also add 1 pinch of turmeric powder.

2. then add 1.5 cups water.

3. cover and pressure cook dal for 7 to 8 whistles or 11 to 12 minutes on medium flame.

4. when the pressure settles down on its own, open the lid and check the dal. the dal should be completely cooked and mushy.

5. mash dal with a spoon or wired whisk. cover and keep aside.

b) making tamarind pulp:
6. meanwhile in a bowl soak ½ tablespoon tamarind and ¼ cup warm or hot water for 20 to 30 minutes.

7. then later squeeze the soaked tamarind pulp in the water. keep this tamarind pulp aside.

c) cooking vegetables for sambar:
8. rinse, peel and chop pumpkin, carrots, snake gourd, potatoes, ash gourd. you can add any of the veggies as mentioned above. you will need 3 cups chopped mix veggies. take the vegetables in a pan. add ¼ teaspoon turmeric powder.

9. then add 1.5 cups water and mix well. for a thicker sambar, add less water when cooking veggies.

10. cover and pan and cook the veggies on a low to medium flame till the veggies are tender and cooked well. in between do check when the veggies are cooking.

11. the veggies have to be cooked well.

making mysore sambar:

12. once the veggies are cooked well, then add the mashed dal in the pan.

13. add the tamarind pulp.

14. add 2 tablespoons mysore sambar powder. for a less spicy sambar, you can add 1 to 1.5 tablespoon of mysore sambar masala.

15. season with salt as per taste.

16. add ½ teaspoon jaggery or as per taste.

17. mix very well.

18. simmer sambar on low to medium flame for 6 to 7 minutes. the raw aroma of tamarind should go away. after simmering for 6 to 7 minutes, switch off the flame. cover the pan and keep aside.

making tempering for mysore sambar:

19. heat 2 tablespoons ghee in small pan or tadka pan.

20. add 1 teaspoon mustard seeds and let them crackle.

21. when the mustard seeds crackle, then add 8 to 10 curry leaves, 1 pinch of asafoetida (hing) and 1 dry red chili.

22. mix well and fry till the curry leaves become crisp and the red chilies change color. do not burn the red chilies.

23. switch off the flame and immediately add the tempering mixture in mysore sambar. cover and let the flavors infuse for 4 to 5 minutes.

24. then serve mysore sambar with steamed rice or rava uttapam or with idli or dosa of your choice like rava idli or poha idli or kanchipuram idli or rava dosa or neer dosa or paper dosa.




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This post was last modified on November 19, 2017, 5:25 pm

    Categories Karnataka RecipesMain CourseSouth Indian Recipes