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South indian Sambar meal
South indian Sambar meal

Before you jump to South indian Sambar meal recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us have been taught to think that comfort foods are terrible and are to be avoided. But if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. Several foods really do improve your mood when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.

Eggs, you might be surprised to find out, are wonderful at battling depression. You must make sure, though, that what you make includes the yolk. The egg yolk is the part of the egg that is the most important in terms of helping elevate your mood. Eggs, the yolks especially, are high in B vitamins. B vitamins can actually help you improve your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–work better. Try consuming some eggs to cheer up!

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to south indian sambar meal recipe. You can cook south indian sambar meal using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare South indian Sambar meal:
  1. Prepare For pressure cooker
  2. Provide 150 gram Toor dhal
  3. Provide 1/2 tsp Turmeric powder
  4. You need 4 piece Crush Garlic
  5. You need For pan
  6. You need 1/2 tsp Musturd seed
  7. Provide 1 tsp Cumin seeds
  8. Get leaves Curry
  9. Provide 1 Medium size Onion
  10. Get 2 Tomato
  11. You need 2 Green chilli
  12. Take 1 Carrat
  13. You need 2 Drumstick
  14. Use 1 Brinjal
  15. Take 1 tsp Sambar powder
  16. You need 1/2 tsp Chilli powder
  17. Use 1 tsp Asafoetida powder
  18. Provide Salt
  19. Get Coriander leaves little
  20. You need 1 glass Water
  21. Use 2 tsp Salt
  22. Get Oil or ghee (your wish)
Instructions to make South indian Sambar meal:
  1. First take a toor dhal wash it with water and soak 1 hr. Then take pressure cooker add toor dhal, turmeric powder, garlic crush put in a stove with 6 to 7 whistles. Then stove off when the whistle sound is release then open the pressure cooker and smash the toor dhal. Keep separately.
  2. Second take a pan add 2 tabs oil or ghee, the oil is heat add musturd seed, cumin seeds, curry leaves, saute it. Then add onion again saute it 1 mint. Then onion turns golden brown colour. Add green chilly, tomato and add half tsp salt saute it well and close it with lid in medium flame for 3 mints. Then open the lid. The tomato will smash very soft. Then saute it for 1 mint.
  3. Next add carrat, brinjal, drumsticks and saute 10 seconds and close the lid for 1 mint in medium flame. Then open and lightly saute it. Then add chilly powder, sambar powder, asafoetida powder and add little half glass water and saute it. The masala smell is gone in 2 mints. Then add smash toor dhal into the pan and add 1 1/2 glass of water and add it salt 1 1/2 tsp saute it well. Then the sambar comes bubbles. Then add coriander leaves mix it and finally stove off.

It is a comfort food for many and is most commonly eaten for a meal. Lemon rice has a delicate flavor of fresh lemon juice along with the aroma of the. Since I am a south Indian, I am always fascinated towards north Indian cuisine. Any South Indian meal, be it breakfast, lunch or dinner, would be considered incomplete without Sambhar or one of its variants, because these are had with rice as well as with snacks like Idli, Sada Dosa, Upma,Ven Pongal, etc. Sambar, a hot and spicy lentil soup with mixed vegetables, is a must have accompaniment for popular South Indian breakfast and lunch recipes like Idli Serving Ideas: Serve it as an accompaniment with Idli, Vada, Dosa and Kara Pongal in the breakfast of in South Indian Meal or just enjoy it as a soup.

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