{"id":26829,"date":"2020-08-23T19:37:14","date_gmt":"2020-08-23T23:37:14","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26829"},"modified":"2024-09-09T11:49:16","modified_gmt":"2024-09-09T15:49:16","slug":"instant-pot-sambar-south-indian-lentil-mixed-veggies-curry-with-homemade-sambar-masala","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/instant-pot-sambar-south-indian-lentil-mixed-veggies-curry-with-homemade-sambar-masala\/","title":{"rendered":"Instant Pot Sambar- South Indian Lentil &#038; Mixed veggies Curry- With Homemade Sambar Masala"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-32832\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Sambar-with-homemade-sambar-masala-768x1024.jpg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Sambar-with-homemade-sambar-masala-768x1024.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Sambar-with-homemade-sambar-masala-150x200.jpg 150w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Sambar-with-homemade-sambar-masala-45x60.jpg 45w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Sambar-with-homemade-sambar-masala.jpg 1000w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/p>\n<p>Sambar, a beloved vegetarian curry from South India, is a staple in many homes and an essential part of Sadya, a traditional Kerala feast.<\/p>\n<p>It\u2019s typically enjoyed as the second course, paired with Kerala matta rice. In this post, I\u2019m sharing a quick and easy recipe for making Sambar in the Instant Pot, which brings out its authentic, aromatic flavors with minimal effort.<\/p>\n<p>The key to this finger-licking, delicious dish lies in the homemade sambar masala, which infuses the curry with rich, deep flavours, making it irresistibly fragrant and flavourful. Enjoy!<\/p>\n<p>&nbsp;<\/p>\n<h3><\/h3>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/08\/Instant-Pot-Sambar-South-Indian-Sambar-Instant-Pot-Sadya-Recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">Instant Pot Sambar- South Indian Lentil &amp; Mixed veggies Curry- Instant Pot Kerala Sadya Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Pressure Cooking Toor Dal[\/b]<\/li>\n<li class=\"ingredient\">Toor dal or split pigeon peas 1 cup<\/li>\n<li class=\"ingredient\">Green chilies, halved- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 8 leaves<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 2 cups<\/li>\n<li class=\"ERSeparator\">[b]Pressure Cooking Veggies[\/b]<\/li>\n<li class=\"ingredient\">Carrot, diced 1<\/li>\n<li class=\"ingredient\">Potatoes, diced- 2, medium-sized<\/li>\n<li class=\"ingredient\">Drumsticks, fresh cut long or frozen- 10 (3 inch slices)<\/li>\n<li class=\"ingredient\">Ash gourd, diced- 1\/2 cup<\/li>\n<li class=\"ingredient\">Curry leaves- 2 sprig<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Water- 1 cup<\/li>\n<li class=\"ERSeparator\">[b]Homemade Sambar Masala[\/b]<\/li>\n<li class=\"ingredient\">Coriander seeds- 1 tbsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Fenugreek seeds-1 tsp<\/li>\n<li class=\"ingredient\">Dried red chilies- 3<\/li>\n<li class=\"ERSeparator\">[b]Other Ingredients[\/b]<\/li>\n<li class=\"ingredient\">Fresh tamarind extract or concentrated paste- if using fresh tamarind extract, soak 3 inch slice tamarind in 1\/2 cup warm water (or use \u00bd to 1 tsp of concentrated tamarind).<\/li>\n<li class=\"ingredient\">Asafoetida- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 1\/2 to 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ingredient\">Warm water- 1\/2 to 1 cup<\/li>\n<li class=\"ERSeparator\">[b]For Tempering[\/b]<\/li>\n<li class=\"ingredient\">Coconut oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dried red chilies, halved- 3<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Prep work[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak 3 inch slice or gooseberry sized fresh tamarind in 1\/2 cup lukewarm water for 5 minutes.<\/li>\n<li class=\"instruction\">After 5 minutes, squeeze the tamarind in water and extract the juice.<\/li>\n<li class=\"instruction\">Strain the tamarind extract. Keep it aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Homemade Sambar Masala[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a small frying pan, roast the coriander seeds, cumin seeds, fenugreek seeds and dried red chilies until they turn aromatic; don&#8217;t over roast or burn the seeds.<\/li>\n<li class=\"instruction\">Let the roasted seeds cool down &amp; then transfer to a spice jar.<\/li>\n<li class=\"instruction\">Grind the roasted seeds to a fine powder. Keep it aside.<\/li>\n<li class=\"instruction\">For making a large batch, double or tripe the recipe &amp; store the powder in an air-tight container for a few months.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking Toor Dal[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Into the stainless steel pot, add the toor dal along with green chilies, curry leaves, salt &amp; 2 cups water.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Select pressure cook setting, set the time to 12 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 12 minutes of pressure cooking, do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, combine the cooked dal, keep it aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking Mixed Veggies[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Let&#8217;s cook the veggies separately as veggies only require 3 minutes of pressure cooking.<\/li>\n<li class=\"instruction\">Into the stainless steel pot, add the veggies along with curry leaves, salt and 1 cup water.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Select pressure cook setting, set time to 3 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 3 minutes of pressure cooking, do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, give the veggies a good mix.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Saute Cooking[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Add the cooked toor dal to the veggies and gently combine well.<\/li>\n<li class=\"instruction\">Select saute setting at normal temperature, remaining cooking will be in saute setting.<\/li>\n<li class=\"instruction\">Add 2 tbsp homemade sambar masala, combine well &amp; cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add asafoetida, combine well.<\/li>\n<li class=\"instruction\">Taste &amp; add salt if required.<\/li>\n<li class=\"instruction\">I&#8217;ve also added 1\/2 tsp Kashmiri chili powder, imparts a nice vibrant color to the sambar. Cook for 2 minutes.<\/li>\n<li class=\"instruction\">Add the tamarind extract around 1\/2 cup. Cook for a minute.<\/li>\n<li class=\"instruction\">Add 1\/2 to 1 cup warm water to thin down the gravy and cook for 5 minutes; let come to a boil.<\/li>\n<li class=\"instruction\">Take the inner pot out of the main pot &amp; keep it covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Tempering[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a small frying pan over medium heat: add coconut oil, add mustard seeds and let them splutter, add whole red dry chilies, curry leaves; fry for a few seconds.<\/li>\n<li class=\"instruction\">Pour the tempering over the Sambar, close with the lid and let rest for a few minutes, let the aroma &amp; flavour of the tempering infuse into the sambar.<\/li>\n<li class=\"instruction\">In Kerala Sadya, as the second course, sambar is poured over matta rice &amp; enjoyed.<\/li>\n<li class=\"instruction\">This can also be enjoyed with dosa or idli, absolutely aromatic &amp; delicious.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Sambar, a beloved vegetarian curry from South India, is a staple in many homes and an essential part of Sadya, a traditional Kerala feast. It\u2019s typically enjoyed as the second course, paired with Kerala matta rice. In this post, I\u2019m sharing a quick and easy recipe for making Sambar in the Instant Pot, which &hellip; <\/p>\n","protected":false},"author":1,"featured_media":32834,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1120,1236,22,18,30],"tags":[1121,1237,1098,651],"class_list":["post-26829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-instant-pot-recipes","category-instant-pot-sadya","category-kerala-cuisine","category-vegetarian","category-video","tag-instant-pot-recipes","tag-instant-pot-sadya","tag-sambar","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=26829"}],"version-history":[{"count":4,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26829\/revisions"}],"predecessor-version":[{"id":32836,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26829\/revisions\/32836"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/32834"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}