Poondu (Garlic) Sambar
Poondu (Garlic) Sambar might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 8g of protein, 3g of fat, and a total of 137 calories. This recipe serves 4. For 50 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 85 people have made this recipe and would make it again. It is brought to you by Tickling Palates. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up salt, milk powder, mustard seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. Users who liked this recipe also liked Sambar – How to make Vegetable Sambar | Quick Sambar, Kala Vatana Sambar : A Malvani Black Peas Sambar, and radish sambar or mullangi sambar, how to make radish sambar.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
Asafetida – 1/8 tsp
Whole dry red chillies - 2
Curry leaves – 1 sprig
Tur dal (Pigeon Peas) – 1/2 cup
Garlic, peeled – pods from 2 medium bulbs
Tamarind – 1 small lemon size ball
Sambar powder – 2 tsp
Mustard seeds – 1/2 tsp
Oil – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Vengaya Kari Vadagam – 1/2 tsp
Equipment:
pressure cooker
mortar and pestle
frying pan
bowl
Cooking instruction summary:
Soak tamarind in hot water. Extract pulp and keep aside.Wash and soak tur dal for 10 mins. In a pressure cooker, place the dal, turmeric powder, enough water and cook for 2-3 whistles till the dal is soft. Mash well and keep aside. Place the peeled garlic in a mortar and just pound them once with the pestle. The garlic should just have a crack, just enough to let out its aroma. You can do them individually too if you do not mind the time it takes. Keep aside. Heat oil in a pan. Add mustard seeds and when they crackle add vengaya kari vadagam, asafetida, broken whole dry red chilies and sauté for 1/2 minute. Add the tamarind pulp, salt and the garlic pods. Let it come to a bubbling boil. Now add sambar powder and cook for 2 minutes till the raw smell goes off over medium flame. Now add the mashed tur dal, mix well, simmer the flame, close with a lid and cook for 5-7 mins. The flavors would have merged by now. Transfer to the serving bowl, add fresh curry leaves, mix well, close with a lid and let it be for 5 minutes. Serve hot with a steaming rice and enjoy a hearty lunch with your favorite side dish.
Step by step:
1. Soak tamarind in hot water. Extract pulp and keep aside.Wash and soak tur dal for 10 mins. In a pressure cooker, place the dal, turmeric powder, enough water and cook for 2-3 whistles till the dal is soft. Mash well and keep aside.
2. Place the peeled garlic in a mortar and just pound them once with the pestle. The garlic should just have a crack, just enough to let out its aroma. You can do them individually too if you do not mind the time it takes. Keep aside.
3. Heat oil in a pan.
4. Add mustard seeds and when they crackle add vengaya kari vadagam, asafetida, broken whole dry red chilies and sauté for 1/2 minute.
5. Add the tamarind pulp, salt and the garlic pods.
6. Let it come to a bubbling boil. Now add sambar powder and cook for 2 minutes till the raw smell goes off over medium flame. Now add the mashed tur dal, mix well, simmer the flame, close with a lid and cook for 5-7 mins. The flavors would have merged by now.
7. Transfer to the serving bowl, add fresh curry leaves, mix well, close with a lid and let it be for 5 minutes.
8. Serve hot with a steaming rice and enjoy a hearty lunch with your favorite side dish.
Nutrition Information:
covered percent of daily need
