Instant Sambar Masala Powder - How to make Instant Sambar Without Adding Dal

This is an instant premix for making sambar.  All you need to do is just boil the veggies along with this mix.  No soaking or cooking of dal or grinding coconut.  If you do have any  vegetables you can still make this and it will taste good.

It is very convenient to have a ready  mix at home rather than relying on store bought premixes. A well know fact is that a  South Indian meal is never complete unless there is Sambar or Rasam. 
Making a delicious sambar takes time. This instant sambar masala mix is a great boon. All you have to do pick up any vegetables you have or love , mix this instant sambar mix with water and boil it with the vegetables, a delicious sambar is ready to enjoy. It taste just as good as normal sambar , its just that there is no hassle and its absolutely quick to make

Now days I use this only to make sambar at home.   If, sometimes  there is any leftover cooked tur dal, just add that too to this mix, it helps in thickening the sambar faster.

I, have prepared this ready sambar mix and sent to may friends abroad.  Write the method of preparation on paper and stick it to the packet so that they can easily make this Sambar. You can even give it to your son or daughter when they leave for  Universities/Colleges away from home , who, need a taste of good home food. 

The ingredients are for a basic South Indian Sambar, adjust the spiciness to get your taste.

6 Tablespoons Heaped Tur Dal / Yellow Split Pigeon Peas
1 Tablespoon Heaped Chana Dal
6 Dried Byadgi Chillies 
4 - 5 Kashmiri Chillies
½ Teaspoon Asafoetida powder or Crystal
4 Tablespoons Heaped Coriander seeds
½ Teaspoon Black pepper corns
½ Teaspoon Fenugreek seeds
1 Tablespoon Roasted Gram / Putane
1 Big Lemon Size Tamarind
2 Tablespoons Raw Rice
1 Teaspoon Turmeric powder
10 to 12 Curry Leaves

For the Tempering
1 Tablespoon Mustard seeds
2 Tablespoons Oil
1 Sprig Curry Leaves 
3 - 4 Red Chillies

Heat a pan / skillet with a teaspoon of oil and roast each ingredient (including the asafoetida powder / crystals, and the tamarind ( after breaking it up into small bits. ))separately till lightly golden, or till it releases an aroma, do not burn ingredients or else it will give an burnt taste to sambar.  
Remove each ingredients on to a kitchen towel and let cool completely.   Keep them aside.
Fry the curry leaves till crisp and add to ingredients while powdering .  
Then grind all the ingredients to a fine powder.

For the Tempering
In a tadka pan heat oil, add the mustard seeds, when they  splutter,  add the red chillies and  curry leaves when they are crisp, take off flame. Pour it on to the prepared mix.
 When the mix has cooled completely store in an airtight container.

How to prepare the sambar 
Take a kadai / pot ,  add a cup or 2 of water depending on quantity of sambar you need.

For instance I took around 400 ml of water and added 3 tablespoons heaped  of the prepared mix. 
Mix the powder well in water, add finely cut vegetables like potatoes, carrots, tomatoes (a must), pumpkin or which ever veggies to enjoy eating . Add salt to taste,  as it is not added in the mix and place it on high flame stirring continuously till it comes to a boil.  Reduce the flame and let the veggies cook, stirring at intervals so that it does not burn at the bottom.
When the vegetables are  cooked perfectly, make adjustments to the sambar , taste for salt and sourness, check the gravy consistency,  which would have reduced or thickened, so add  water accordingly and  bring it to rolling boil.
Although there is no need to add any cooked dal as dal is already added in the mix, if preparing at home and cooked dal is readily available, add the dal to thicken.
This  Sambar can also be thickened by gently mashing potatoes with the ladle.  Garnish with coriander leaves, can give a little more tadka too after the Sambar is ready, this is optional. Enjoy with Idli or rice.
Labels:Instant premixes ,Bachelor Recipe, Instant Sambar Without Dal, South Indian, Vegetarian
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

No comments:

Post a Comment