Instant Pot Sambar- South Indian Lentil & Mixed veggies Curry- Instant Pot Kerala Sadya Recipe

Sambar, a popular vegetarian curry made in the Instant Pot…

In Sadya, sambar is served as the second course along with rice. Sharing the recipe for making Sambar in the Instant Pot.

Cooking Video


Instant Pot Sambar- South Indian Lentil & Mixed veggies Curry- Instant Pot Kerala Sadya Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6 People
Ingredients
  • Toor dal or Sambar lentil- 1 cup
  • Water- 2 cups
  • Salt- ½ tsp
For Pressure Cooking Veggies
  • Carrot, diced 1
  • Potatoes, diced- 2, medium-sized
  • Egg plant, diced into medium size- 1, Japanese variety or use half of the American variety
  • Drumsticks, fresh cut long or frozen- 10 (3 inch slices)
  • Okra, cut into 2 inch slice- 5
  • Green chilies, halved vertically- 2
  • Curry leaves- 2 sprig
  • Salt- 1 tsp
  • Asafoetida- ¼ tsp
  • Chili powder- 1 to 2 tsp or depending on your spice level
  • Turmeric powder-1/4 tsp
  • Water- ½ cup
To Roast and Grind
  • Cumin seeds- 1 tsp
  • Fenugreek seeds-1/2 tsp
  • Coriander seed- 2 tsp
Other Ingredients
  • Fresh Tamarind juice or concentrated paste- if using fresh tamarind juice, take gooseberry sized tamarind soaked in ½ cup water (or use ½ to 1 tsp of concentrated tamarind).
  • Warm Water- 1 cup
  • Asafetida- ⅛ tsp
  • Chili powder- ½ to 1 tsp
  • Salt- 1 tsp
For Seasoning
  • Small onions, chopped small- 4
  • Mustard seeds- 1 tsp
  • Whole dry red chilies-2
  • Curry leaves- 1 sprig
  • Coconut oil- 2 tbsp
Instructions
Prep work
  1. Soak 2 inch slice or gooseberry sized fresh tamarind in ½ cup lukewarm water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep aside.
  4. In a small frying pan, roast the cumin seeds, fenugreek seeds and coriander seeds until they get golden & aromatic; don't over roast or burn the seeds.
  5. Grind the roasted seeds into a fine powder. keep aside.
Cooking
  1. Into the stainless steel pot, add the toor dal or sambar lentil with enough water and salt.
  2. Close the pot with the lid.
  3. Select pressure cook setting, set the time to 10 minutes at high pressure.
  4. After 10 minutes cooking, do a quick pressure release.
  5. Open the lid, combine the cooked dal, keep aside.
  6. Let's cook the veggies separately as veggies only require 5 minutes of pressure cooking.
  7. Into the stainless steel pot, add the veggies along with chili powder, turmeric powder, green chilies, curry leaves, salt and ½ cup water.
  8. Close the pot with the lid.
  9. Select pressure cook setting, set time to 5 minutes at high pressure.
  10. After 5 minutes of pressure cooking, do a quick pressure release.
  11. Open the lid, give the veggies a good mix.
  12. Add the cooked toor dal to the veggies and combine well.
  13. Add the roasted spice powder, asafoetida and chili powder if required to the veggies & dal, combine well.
  14. Select the saute setting at normal temperature; cook for 5 miniutes.
  15. Add the tamarind juice (1/2 cup), and more salt to taste.
  16. Add 1 cup warm water to thin down the gravy and cook for 5 minutes; let come to a boil.
  17. Place a small frying pan over medium heat: add oil, add mustard seeds and let it splutter, add whole red dry chilies, curry leaves and small onion, saute until the onions turn golden color.
  18. Pour the seasoning over the cooked Sambar, cover with a lid until it is ready to be served.
  19. In Sadya, the second course served is rice along with sambar. Enjoy.

 

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