Sambar or sambhar or Sambaaru (in Telugu), is a dish common in South Indian and Srilankan cuisines.
Sambhar is usually served with steamed rice. Sambhar with rice is one of the main courses of both formal and everyday south Indian cuisine. In Tamil Nadu,Wada sambhar and idli sambhar are popular for breakfast or lunch, and sambar is often served as a side dish at dinner.
Sambhar is also served for lunch and dinner in south India, commonly with idli, wada or dosa, along with two chutneys, a green coconut chutney and a mildly spicy red tomato chutney.
A two-course meal, the first consisting of sambar mixed with rice and eaten with some sort of vegetable side dish, and the second consisting of yoghurt mixed with rice, is perhaps one of the most common meals eaten in a typical southern Indian home.
There are many sambhar powders available in market-MTR being the popular among them.
But a home made sambhar masala is always better than the store bought once.You can store this masala powder in an air tight container for couple of months.
Ingredients
3 Tbsp coriander seeds
1 Tbsp channa dal
1 Tbsp fenugreek seeds
1 tsp urad dal
1 tsp black pepper
2" cinnamon stick
10 cloves
10-12 red chilies
Method:
Dry roast each ingredient separately in a skillet on medium flame.Don't over roast since that will change the flavor to a large extent. Grind to a powder when warm.
