Sambar

Sambar

Sambar is a staple curry in a south indian household. Each house has its own recipe of the very humble sambar. It can be made in so many ways and with any different combinations of vegetables. It can be called the King/Queen of the south Indian palate. My Sambar recipe is my mother's recipe and the taste of it is unmatched for me atleast.

Ingredients:

This recipe would serve 3-4 people.

Tur Dal - 1 cup (Cook this as normal in cooker)

Coriander Seeds - 6 Tbsp
Ur Dal - 1 spoon
Bengal Gram dal - 1/2 spoon

Fenugreek seeds/Uluva- 2 tsp

Asafoetida powder - 1 tsp

Grated coconut - 1 cup

Red Chillies - 3 (This depends on your taste, i have very low tolerance for spice so you can increase this)

Onion- 1 sliced thinly

Tomato - 1 Cut into cubes 

Vegetables - Your choice. Common ones are : Mangalore Cucumber, Potato, Lady's finger, Pumpkin and then depending on your taste brinjal and carrot. Apart from this let your imagination and taste buds take control:-)

Tomato - 1 Cut into cubes 

Tamarind paste - 1 small marble sized ball 

Method:

Take a kadai and dry roast Coriander Seeds, Ur Dal, Bengal Gram Dal, Uluva, Red chillies (in this order) , once its a little roasted add grated coconut and wait for it to turn color a little and then add the asafoetida powder and then in a half a min switch of flame. Take these dry ingredients and blend it in mixie with water to make a paste out of it and keep aside.

Boil the vegetables except tomato either in cooker along with Tur dal or on the stove on medium flame without tur dal. Take a vessel to make sambar in which you can actually start with the mustard seasoning then add the tamarind paste water and then the tomatoes. After stirring it for a min or 2 add the ground mixture into the vessel. Then add the boiled vegetables and dal. Remember to drain excess water from the boiled vegetables, though a little amount of water is required. The best what could be done is keep minimum water and after stirring in everything water can be added little by little till your desired gravy consistency is reached. More water can be added if required. Wait for it to boil and then season with curry leaves and coriander leaves.

Yummy sambar is ready to be had with rice or as an accompaniment with idli or dosa.