Sambar is a dish that is very common in south India. It can be served with Idli, Dosa or Rice. My mom makes it perfectly and when ever I make it , I long for her magical mastery. I hope one day I can nail it as pergectly as she does it. Everyone here likes it a lot and I make it very often here sometimes for breakfast or for lunch and even for dinner if we suddenly feel like eating some steaming hot idlis.
Ingredients
Drumsticks -1 (cut lengthwise)
Lady's finger - 5-6 nos
Brinjal-2 small
Cucumber-1/2
Potatoes - 1
Tomato - 1
Small Red Onions /Shallots - Handful (cut into halves)or Onion 1(medium, sliced thickly)
Green Chilly - 2-3 (slit, lengthwise)
Toor dal - 1 cup
Tamarind - Gooseberry sized (soaked in half a cup of hot water for 10 mins)
Asafoetida/Kayam - 1 small piece /1/2 tsp of Asafoetida powder
Coriander leaves - 1 sprig
Salt to taste
Lady's finger - 5-6 nos
Brinjal-2 small
Cucumber-1/2
Potatoes - 1
Tomato - 1
Small Red Onions /Shallots - Handful (cut into halves)or Onion 1(medium, sliced thickly)
Green Chilly - 2-3 (slit, lengthwise)
Toor dal - 1 cup
Tamarind - Gooseberry sized (soaked in half a cup of hot water for 10 mins)
Asafoetida/Kayam - 1 small piece /1/2 tsp of Asafoetida powder
Coriander leaves - 1 sprig
Salt to taste
For Tempering
Mustard seeds : 1 tsp
Fenugreek seeds : 2 pinches
Curry leaves : 1 sprig
Coriander powder : 2 tsp
Red chilli powder : 1 tsp
Sambar Powder : 3 tsp
Coconut Oil or any Cooking Oil : 1 tbsp
Mustard seeds : 1 tsp
Fenugreek seeds : 2 pinches
Curry leaves : 1 sprig
Coriander powder : 2 tsp
Red chilli powder : 1 tsp
Sambar Powder : 3 tsp
Coconut Oil or any Cooking Oil : 1 tbsp
Preparation
Soak tamarind in 1/2 cup of warm water for sometime, squeeze and take the extract from it. Keep aside. Pressure cook toor dal with water, 1/4 tsp of tumeric powder and salt for 4- 5 whistle.
After the pressure settles open the cooker and add the vegetables, which are slow to cook like potatoes,drumsticks.
Meanwhile in a frying pan; add 1 tbsp of coconut oil and throw the chopped ladies finger, saute it well; now add handful of small onion and saute till it become transparent, followed by chopped tomato; reduce the flame to medium and close pan and cook for couple of mins. Remove from the fire and keep it aside.
Now add the tamarind juice to cooked dal vegetable mixtures; stir and simmer on low flame for some more time, add more salt if needed.
When the vegetables are cooked and mixed well with dal. Add fried shallots, ladies finger and tomatoes mix everything well and bring to boil.
Sprinkle asafoetida powder and simmer for a minute. Remove from flame and keep aside.
Heat oil in a pan /wok; add the mustard seeds and allow it to splutter, throw the dried red chillies and half of the curry leaves and fry for a minute.
Mix in the sambar powder, coriander powder and chilly powder and saute for a few seconds on low flame.
Pour the sambar to the pan; mix well for a few minutes. Remove from flame and sprinkle 1/4 tsp coconut oil and add chopped coriander leaves, reaming curry leaves and keep covered till served. Let the flavor set.
Mix the curry well before serving.
After the pressure settles open the cooker and add the vegetables, which are slow to cook like potatoes,drumsticks.
Meanwhile in a frying pan; add 1 tbsp of coconut oil and throw the chopped ladies finger, saute it well; now add handful of small onion and saute till it become transparent, followed by chopped tomato; reduce the flame to medium and close pan and cook for couple of mins. Remove from the fire and keep it aside.
Now add the tamarind juice to cooked dal vegetable mixtures; stir and simmer on low flame for some more time, add more salt if needed.
When the vegetables are cooked and mixed well with dal. Add fried shallots, ladies finger and tomatoes mix everything well and bring to boil.
Sprinkle asafoetida powder and simmer for a minute. Remove from flame and keep aside.
Heat oil in a pan /wok; add the mustard seeds and allow it to splutter, throw the dried red chillies and half of the curry leaves and fry for a minute.
Mix in the sambar powder, coriander powder and chilly powder and saute for a few seconds on low flame.
Pour the sambar to the pan; mix well for a few minutes. Remove from flame and sprinkle 1/4 tsp coconut oil and add chopped coriander leaves, reaming curry leaves and keep covered till served. Let the flavor set.
Mix the curry well before serving.
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