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5
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red amaranth sambar
An easy and simple sambar made with red amaranth
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
4
Author:
Dassana Amit
Ingredients
for amaranth sambar
2
cups
red amaranth,
finely chopped
½
cup
pigeon pea lentils
(tuvar dal or arhar dal)
¼
cup
spilt skinned green gram
(mung dal)
1
tomato,
chopped
½
teaspoon
turmeric powder
1
medium size tamarind ball
2
teaspoon
grated ginger
2
green chilies
, chopped or slit lengthwise
1
green bell pepper
(capsicum), diced
2
teaspoon
Sambar Powder
3
teaspoon
coconut oil
or sunflower oil
2
cups
water for pressure cooking the dal
¼
cup
water
- to be added later while cooking the amaranth
1
teaspoon
salt
- add more if required
2
tablespoon
chopped coriander leaves for garnishing
(optional)
for tempering sambar
1
tablespoon
oil
1
teaspoon
mustard seeds
½
teaspoon
fenugreek seeds
2-3
dry red chilies
1
sprig curry leaves
Instructions
preparation
Pick, rinse and pressure cook both the dals with tomato, turmeric powder and 2 cups water till they are done.
Soak tamarind in 1 cup water for 15 minutes.
Extract the juice and discard the pulp.
making red amaranth sambar
In a pan, heat oil.
First add the mustard seeds and let them splutter.
Now add the other tempering ingredients. Fry them for a minute.
Add the ginger, green chilies and capsicum and fry again for a minute.
Now add the tamarind juice and sambar powder.
Reduce the heat and simmer for 8-10 minutes till the raw aroma of tamarind disappears.
To this now add the chopped red amaranth leaves with 1/4 cup water.
Simmer till the amaranth leaves become soft.
Now add the cooked dals and again simmer for 5-7 minutes.
Keep on stirring in between. Adjust water as per the consistency you want.
Add more salt if required.
Garnish with coriander leaves.
Serve red amaranth sambar hot with steaming idlis, soft crispy dosas or steaming rice.