Sambar

                             SAMBAR

Sambar is a lentil based vegetable stew cooked with toor dal and tamarind broth. It is popular in SouthIndia as well as Srilankan cuisines especially in regions that grow coconut's. In Karnataka it is called Huli by Brahmins and Saaru by others in AndhraPradesh it is called as Chaaru where as in Tamilnadu its called Kulambu and in Kerala as Varutharacha.

Preparation time: 10 min

Cooking time: 30-40 minutes

Serves: 4          Course: main

Cuisine: SouthIndian (Karnataka)

INGREDIENTS

For Masala

Coriander seeds                          3 tsp

Cumin seeds                                1 tsp

Urad dal                                        2 tsp

Chana dal                                      1 tsp

Fenugreek seeds (menthya)      ½ tsp

Dry red chillies (Byadagi)            6 no’s

Oil                                                   1 Tbsp

Asafetida                                       ½ tsp

Coconut (grated)                          ¼ cup

Water as required

For Sambar

Toor dal                                         ½ cup

Water                                             2 cups

Salt to taste

Turmeric powder                         ½ tsp

Red chilli powder                         ¼ tsp

Water (to cook vegetables)

Drumsticks (cut into 2 inch)      2 no’s

Pumpkin (chopped into cubes) 2 cups

Chow chow (simebadnekai)       1 no

Potatoes                                        2 no

Tamarind pulp                              ¼ cup

Salt to taste

Sambar masala                            4 tsp

Jaggery (powdered)                    1 tsp

For Tempering

Oil                                                  2 Tbsp

Mustard seeds                             ½ tsp

Asafetida                                      pinch

Dry red chillies (Byadagi)           2 no

Curry leaves                                 2 sprig

Method

For Masala Paste

Heat oil in a pan and add coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds, dry red chillies and sauté well. Add asafetida and mix it well. Add fresh grated coconut and mix everything well, add little water to stop the cooking process and switch of the heat. Transfer this mixture into a grinder and grind into a smooth paste. Transfer the paste into a cup and keep it aside for further use.

For Sambar

In a pressure cooker add toor dal, water as required, salt to taste, turmeric powder and red chilli powder cover the lid and pressure cook until it’s done.

In a sauce pot add water, drumstick, salt to taste, potatoes, Chow - Chow, pumpkin and cook till the vegetables are cooked in medium heat. Now add toor dal and mix well. Bring the heat to low add little water, tamarind pulp, salt to taste and prepared sambar masala and mix everything well and let it cook till it boils and raw smell goes.

For Tempering

In a pan add oil and bring to heat, add mustard seeds, asafetida, dry red chillies and curry leaves. Let them splutter. Pour this tempering over the prepared sambar and mix well.

Finally add jaggery powder and give a nice stir. Once the sambar has reached the correct thickness add coriander leaves and turn of the heat. Serve hot along with rice.

Video Click here