47 mins
Non-Veg
Raw Mango Chicken Curry
South IndianKerala
South IndianSouth Indian • Tamil • Kerala • Karnataka • Andhra • Telangana • Main Course Gravy
Chennai Style Sambar
21 mins
4 servings
Cooked 800+ times recently
Veg
★ 4.3
Ingredients
- 50 g Toor Dal (washed and pressure cooked)
- 650 ml Water
- 1 stem Drumstick (trimmed)
- 2.5 tbsp Ghee
- 2 tbsp Refined Oil
- 0.5 tsp Mustard Seeds
- 2 Dried Red Chilli (stems removed)
- 0.25 tsp Hing
- 10 Curry Leaves (washed)
- 10 cloves Sambar Onions (peeled)
- 5 g Garlic (peeled)
- 1 piece Ginger (peeled)
- 70 g Small Brinjal (cut)
- 100 g Tomato (sliced)
- 1 tbsp Sambar Powder
- 1.5 tsp Salt
- 0.25 tsp Turmeric
- 0.5 tbsp Tamarind Paste
- 4 stems Coriander Leaves (minced)
Instructions
Chennai-style Sambar has a tangy taste blended with spiciness. It is a versatile dish and can be paired with Idli/Rice/Vada or Dosa
Add aromatics and vegetables to jar
Add ghee, oil, mustard seeds, red chillies, hing, and curry leaves to The Upliance jar. Add the peeled sambar onions, garlic, ginger, and cut brinjal.
The device will now sauté
The device will sauté the aromatics and vegetables on low heat for approximately 6 minutes with automatic stirring to release flavors and soften the vegetables.
Add spices and lentils
Add sambar powder, salt, turmeric, tamarind paste, sliced tomatoes, and the pre-cooked dal mixture. The device will cook the sambar on medium heat for about 10-12 minutes.
The dish is ready
The Chennai Style Sambar is ready. Garnish with minced coriander leaves and a final drizzle of ghee. Serve hot with Idli, Dosa, or Rice.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
318
Calories
33g
Carbs
9g
Protein
17g
Fat
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