This dipan sambar recipe made by Venkatesh Bhatt is made with sambar powder, which his mother taught him. Do this yourself.
required things
Kashmiri Chilli 100 gms
dry Chili 100 grams
200 g alone
100 grams of cumin
100 grams of pepper
100 grams of dill
Duvaram dal 150 gms
150 grams of dal
150 grams of small onion
2 drumsticks
Quarter spoon of turmeric powder
1 spoon ghee
100 ml tamarind water
Jaggery 50 grams
4 tomatoes
Curry leaves
500 ml of water
Half spoon of turmeric powder
5 spoons of peanut oil
1 spoon mustard
3 large onions chopped
15 grams of asparagus
coriander leaves A hand was chopped off
Method: In a cooker, add Duvaram dal, Pasi dal, spring onion, drumstick, turmeric powder and cook for 4 whistles. Next, leave ghee in a pan, add curry leaves and chopped tomatoes and saute well. Then add tamarind water and jaggery. Then add 150 ml of water and boil. Boil for 8 to 10 minutes. Keep adding the soaked dal mixture to it. Continue adding 500 mL of water. Keep adding turmeric powder and salt and stirring. It should continue to boil. Switch off the stove. Keep it separate. Continue adding oil to a pan. Add mustard. Keep adding chopped onion and stir. Add aloe vera dissolved in water. Sambar Add 2 ½ tbsp of powder. Continue to pour this into the sambar and let it boil.
To make sambar powder: Grind kashmiri chillies, coriander seeds, coriander seeds, cumin seeds, fenugreek seeds and pepper into fine powder.
