30 mins
Veg
Raw Mango Paneer Curry
South IndianKerala
South IndianSouth Indian • Tamil • Kerala • Karnataka • Andhra • Main Course Gravy
Hotel Style Sambar
48 mins
4 servings
Cooked 100+ times recently
Veg
★ 4.2
Ingredients
- 50 g Toor Dal (washed and pressure cooked)
- 3 tbsp Ghee (divided)
- 0.5 tsp Mustard Seeds
- 0.25 tsp Hing
- 10 leaves Curry Leaves (washed)
- 6 g Split Urad Dal
- 100 g Sambar Onions (peeled)
- 2 pieces Tomato (halved)
- 20 g Carrot (peeled)
- 3 g Ginger (peeled)
- 1 piece Green Chilli
- 1 tbsp Tamarind Paste
- 1.5 tsp Sambar Powder
- 0.25 tsp Salt
- 14 g Jaggery (shaved)
- 1 stem Drumstick (trimmed)
- 4 stems Coriander Leaves (minced)
Instructions
Chennai-style Sambar has a tangy taste blended with spiciness. It is a versatile dish and can be paired with Idli/Rice/Vada or Dosa
Add spices and onions to jar
Add 2 tbsp ghee, mustard seeds, hing, curry leaves, and urad dal to The Upliance jar. The device will sauté on medium heat. Then add peeled sambar onions and sauté on low heat for 5 minutes.
The device will now cut vegetables
Add tomatoes, carrots, ginger, and green chilli to The Upliance jar. The device will automatically cut the vegetables and mix the aromatics on low heat.
Add remaining ingredients and cook
Add tamarind paste, sambar powder, salt, jaggery, drumstick, and the externally pressure-cooked dal to the jar. The device will simmer everything on low heat for 33 minutes with automatic stirring.
The dish is ready
The Sambar is perfectly cooked. Garnish with minced coriander leaves and the remaining ghee. Serve hot with Idli, Rice, or Dosa.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
340
Calories
37g
Carbs
10g
Protein
17g
Fat
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