Vegetable Sambar | Instant Pot | Pressure Cooker
Instant pot sambar, a quick and easy mixed vegetable sambar made in Instant pot. The recipe can also be made in normal pressure cooker.
Servings 7 People
Calories
Equipment
- Magic bullet or equivalent blender for grinding the masala
- Instant Pot or Pressure cooker
- Trivet and separate pan if cooking rice along
Ingredients
- 400 grams Mixed vegetables I have used pumpkin, radish, brinjal and carrots
- ½ cup Tuvar dal/toor dal/Tuvaram paruppu split pigeon peas
- 3 tablespoon Moong dal/Pasi paruppu split green gram
- 4 cups water
- 2 teaspoon salt or to taste
For the sambar masala
- ¾ cup fresh coconut
- 20 grams tamarind a small goli gundu/marble sized
- 1¼ tablespoon homemade sambar powder
- 2 teaspoon coriander seeds/dhaniya
- ½ teaspoon black peppercorns/milagu
- few coriander leaves with stalks and few curry leaves
- ½ inch piece of ginger optional
Tempering
- 2 tablespoon any neutral oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon hing/asafoetida
- ¼ teaspoon methi seeds /fenugreek seeds/venthayam
- few curry leaves
Instructions
- Wash and chop all the vegetables needed. I have used pumpkin, carrots, radish and brinjal. You can use potatoes, chayote squash, raw papaya, yam etc.
Let us make the sambar masala
- In a blender jar, i used take fresh coconut, sambar powder, coriander seeds, peppercorns, coriander, curry leaves and tamarind.
- Add 1 cup of water to this and grind it to a smooth paste. Keep aside until use.
Let us make the Sambar
- Plug in the instant pot and turn on sauté mode, set timer for 15 minutes.
- When it flashes hot, add oil, splutter mustard seeds, hing/asafoetida, and methi/fenugreek seeds.
- Dump the washed and drained vegetable to this hot tempering and saute for a minute.
- Add the ground masala to this and mix well. Add 2 cups of water to the blender jar wash well and add this to the instant pot. Mix well.
- Take the dals togethers, wash and drain and add it to the instant pot. Mix well
- Add turmeric powder and salt to this and mix well. Add another 1 cup of water to this.
- At this point, I added a trivet and placed a pot with 2 cups of rice to cook along.
- Close the instant pot. Check the vent into sealed position. Press the Autocook "Rice" option. You can also use Pressure cook for 7 minutes.
- Let the cooking time complete and IP naturally release pressure 10 -12 minutes . Do a quick pressure release. Open the Instant pot carefully.
- Take the rice pot out carefully, remove the trivet. Mix the sambar well with a ladle. Check the consistency. I added ½ cup hot water from my kettle to adjust the consistency.
- Add some fresh coriander leaves to the sambar. Mix well. Serve it warm with rice or with idly/dosa.
Video
Notes
- The same recipe can be made in pressure cooker also. If making in normal pressure cooker then cook it for 3-4 whistles.
- I sometimes leave the IP to release pressure fully naturally. Incase you want to open and serve, then do a QPR after 10-12 minutes.
- Leftover sambar can be refrigerated. While serving reheat the sambar and add little water to adjust the consistency.
- The amount of servings mentioned in the recipe card is an approximation, this sambar might as well serve 8 -10 people depending on the serving each take and what it is served with.
- If serving with rice, it will be comfortable for 6-8 people. If serving with idly/dosa it will be good for 8-10 people.