Sambar is yet another popular South Indian dish. This is served along with the breakfast items like Idli & Dosa and also with rice. Just like Avial, this curry is also made up of a mixture of different kinds of vegetables. But instead of coconut, this is a lentil based dish. The lentil most popularly used for making sambar is called Toor dal (Split pigeon peas). But my mom usually uses yellow split peas for making sambar. Even Masoor dal (orange colored lentils) are also used for making sambar. These different lentils gives slight difference in taste for the dish.
INGREDIENTS
Dal (yellow split / Toor/ Masoor) - 3/4 cup
Pearl Onion - 1cup
Cheeni amarakka (Cluster beans / Guvar) - 1/2 cup, cut lengthwise
Beans - 1/2 cup, slit lengthwise
Snake gourd - 1/2 cup
Chembu (Colocassia/ Taro) - 3, peeled & cut into small cubes
Potato - 1 big, peeled & cut into cubes
Kerala cucumber ( Yellow cucumber) - 1 small, cubed
Okra - 1/2 cup
Brinjal - 2 small, cubed
Drumsticks - 1/2 cup
Carrot - 1/2 cup
Tomato - 1 big
Tamarind - size of a small lime
Coriander powder - 2tsp
Red Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Asafoetida - 1/4 tsp
Sambar powder - 1 tsp
Salt - To taste
For Seasoning
Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
METHOD
Pressure cook the dal. When its done, mash the dal, add more water to it and boil it again. If you want watery sambar add more water and if you need thick sambar add less water and check after the addition of each vegetable whether there is enough water for them to get cooked. Maintain a medium heat. Now add the vegetables one by one, as per the same order as given in the list.( its according to the time required to cook each.) Check the vegetables periodically. Add the tomato only after all the other vegetables are thoroughly cooked (but they should not get mashed). Meanwhile microwave tamarind with a little water for 1 minute to soften it. Once it cools take the essence from tamarind and set aside.
When all the vegetables are thoroughly done, add the tamarind paste and the spices. Add water as needed. Adjust the salt to taste. Let it boil for 2-3 more minutes. Now remove from the heat. In a small pan heat oil and splutter mustard seeds, cumin seeds, red chilli & curry leaves. Pour it over the sambar and close it. Let it stand so for 5 minutes before serving.
INGREDIENTS
Dal (yellow split / Toor/ Masoor) - 3/4 cup
Pearl Onion - 1cup
Cheeni amarakka (Cluster beans / Guvar) - 1/2 cup, cut lengthwise
Beans - 1/2 cup, slit lengthwise
Snake gourd - 1/2 cup
Chembu (Colocassia/ Taro) - 3, peeled & cut into small cubes
Potato - 1 big, peeled & cut into cubes
Kerala cucumber ( Yellow cucumber) - 1 small, cubed
Okra - 1/2 cup
Brinjal - 2 small, cubed
Drumsticks - 1/2 cup
Carrot - 1/2 cup
Tomato - 1 big
Tamarind - size of a small lime
Coriander powder - 2tsp
Red Chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Asafoetida - 1/4 tsp
Sambar powder - 1 tsp
Salt - To taste
For Seasoning
Oil - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
METHOD
Pressure cook the dal. When its done, mash the dal, add more water to it and boil it again. If you want watery sambar add more water and if you need thick sambar add less water and check after the addition of each vegetable whether there is enough water for them to get cooked. Maintain a medium heat. Now add the vegetables one by one, as per the same order as given in the list.( its according to the time required to cook each.) Check the vegetables periodically. Add the tomato only after all the other vegetables are thoroughly cooked (but they should not get mashed). Meanwhile microwave tamarind with a little water for 1 minute to soften it. Once it cools take the essence from tamarind and set aside.
When all the vegetables are thoroughly done, add the tamarind paste and the spices. Add water as needed. Adjust the salt to taste. Let it boil for 2-3 more minutes. Now remove from the heat. In a small pan heat oil and splutter mustard seeds, cumin seeds, red chilli & curry leaves. Pour it over the sambar and close it. Let it stand so for 5 minutes before serving.
The samber looks nice - for some reason I never seem to get it right :)
ReplyDeleteThanks Priya... Don't lose heart...!!! Give it a try...its not that hard.. If you can add all these vegetables it will really come out nice. Sometimes when I use less vegetables it wont come as tasty...but with all of them its so good...Try it and see.. :-)
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