Carrot sambar recipe
Carrot sambar recipe with garlic, makes a flavourful sambar. Learn how to make carrot sambar - delicious, tangy sambar with full video & step by step pictures.
Servings: 4
Ingredients
- Carrot - 1
- Toor dal - ⅓ cup
- Tamarind - 1 tsp
- Sambar powder - 1 tsp
- Turmeric - ¼ tsp
- Kashmiri red chilli powder - ½ tsp
- Green chilli - 2
- Onion - 1
- Tomato - 3
- Garlic - 6 cloves
- Jaggery - 1/2 tsp
- Salt as needed
- Asafoetida - ⅛ tsp
- Coriander leaves - 2 tbsp
To temper
- Oil - 2 tsp or ghee
- Fenugreek seeds - ¼ tsp
- Mustard - ½ tsp
- Asafoetida - 1 pinch
- Curry leaves - 1 sprig
Instructions
- Pressure cook ⅓ cup toor dal with, asafoetida, 1 & ½ cup water for 4-5 whistles.
- Soak tamarind and extract tamarind juice. I usually cook tamarind along dal for easy extraction.
- Total tamarind juice measurement 1 & ½ cup - 2 cups.
- Slice an onion, slit 2 green chilli, chop 3 small sized tomato and crush 6 cloves of peeled garlic. Cook a sliced carrot in 1 & ½ cup water.
- In a pan, heat 2 teaspoon oil, when hot, add ¼ teaspoon fenugreek seeds, ½ teaspoon mustard, a generous pinch of asafoetida.
- Once mustard splutters, add chilli, curry leaves, onion and tomato.
- Stir fry for a minute.
- By now carrot would have cooked. Add tamarind extract, fried onion tomato to it and bring to boil.
- Add turmeric, 1 teaspoon sambar powder, ½ teaspoon red chilli powder, salt and crushed garlic.
- Add cooked dal plus extra 1 cup water and boil well for 4- 5 mins or until thick.
- As it cools down, gets slightly thicker, so off accordingly.
- Garnish with coriander , curry leaves.
Video
Notes
- Depending on dal's quality, water quantity might vary, so carefully add water as needed.
- Kashmiri chilli powder is for colour, so you can skip.
- Boil until sambar turns thick and homogeneous in texture.