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carrot-garlic-sambar
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4 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4

Ingredients

  • Carrot - 1
  • Toor dal - 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 - 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.