About the chef :-
Sudhir Khoraskar is the Sous Chef and Head Chef at Ajanta Ambassador Hotel, a prestigious 5-star property. With an impressive culinary career spanning over 33 years since 1993, he is renowned for his expertise in Indian and international cuisines, bringing authentic flavors, refined techniques, and decades of hospitality experience to every dish he creates.
About The Recipe :-
Vegetable Sambar is a classic South Indian dish loved for its rich flavours, wholesome ingredients, and nourishing qualities. Made with lentils, mixed vegetables, tamarind, and aromatic spices, this comforting stew is a staple in South Indian households and is enjoyed with rice, idli, dosa, vada, and other traditional dishes.
Originating from the southern regions of India, Sambar is celebrated for its perfect balance of tangy, spicy, and savoury flavours. The combination of protein-rich lentils and fresh vegetables makes it both nutritious and satisfying. Every region and household has its own variation, making Vegetable Sambar one of India’s most cherished comfort foods.
Wash the toor dal thoroughly and soak for 15 minutes.
Start the EPC on Veg Curry/Dal Mode. Add oil, mustard seeds, cumin seeds, curry leaves, asafoetida, and dry red chilli. Sauté until aromatic.
Add chopped onions and cook for 2 minutes until translucent. Stir in the tomatoes and cook until softened.
Add the mixed vegetables and sauté for 2–3 minutes.
Mix in tamarind paste, sambar powder, coriander powder, turmeric powder, and salt. Stir well to coat the vegetables with the spices.
Add the soaked toor dal and water. Mix thoroughly and close the lid securely.
Allow the programme to complete. Once finished, release the pressure manually according to the manufacturer's instructions.
Open the lid and stir well. Add chopped coriander leaves and adjust the consistency if required.
For the tempering, heat oil in a small pan. Add mustard seeds, curry leaves, dry red chillies, and asafoetida. Once aromatic, pour the tempering over the sambar and mix well.
Serve hot as desired.
Authentic South Indian Style: Add drumsticks, pumpkin, brinjal, and carrots for traditional flavour.
Extra Tangy: Increase the quantity of tamarind paste to taste.
Healthier Version: Use a variety of seasonal vegetables for added nutrition.
Restaurant Style: Finish with a teaspoon of ghee before serving.
Serve With: Steamed rice, idli, dosa, medu vada, uttapam, or pongal.
