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Sambar Curry Recipe

This Curries Recipes was posted by NiharRaj

Learn how to make Sambar Curry recipe at home. Sambar Curry - Do you like to taste the curry with sambar flavor then here is the both combinational recipe to surprise your loved ones at dining.

If you find this Sambar Curry recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Sambar Curry recipe, so that any one can make this Sambar Curry very easily without any experiance on making this recipe.

 Preparion Time5 minutes Cooking Time25 minutes
Sambar Curry Recipe Ingredients

Use the following ingredients to prepare or make Sambar Curry recipe at home.

Sambar Curry Recipe

Drumsticks 2 or 3
Grated dry coconut 2 tbs
Sambar Powder 1 and half spoon
Red chillies 2
Thymol Seeds (Vamu) 1/2 spoon
Cumin Seeds 1/2 spoon
Cinnamon small piece
Poppy seeds 1/2 spoon
Bengal Gram 1/2 spoon
Ginger small piece
Garlic cloves five or six
Curry Leaves six
Oil less than 1/4 th cup
Salt to taste

Sambar Curry Recipe Making Procedure
  1. First make a drumsticks into long slices and keep aside.
  2. Grind the grated coconut, poppy seeds, ginger, garlic, bengal gram, half thymol seeds, half cumin seeds and cinnamon into a fine form of smooth paste of masala.
  3. Take an oil on pan and heat it.
  4. Now fry the red chillies, leftover thymol and cumin seeds.
  5. Add the masala paste, sambar powder and salt to the above fry items and stir well about two minutes.
  6. Now add the drumstick slices with water to the above mixture and close the lid or cap.
  7. Wait till the drumstick slices become smooth and tight of the masala looks like curry.
  8. Before removing the pan from stove check the taste, if you feel it needs any salt or spicy add as per your requirement of taste.
  9. As some people wants to have spicy, as they like it.
  10. Once finished remove pan from stove by switching off the flame.
  11. Yummy yummy Sambar Curry is ready to eat.
  12. Can taste good with hot hot rice or roti or chapati.

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