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SAMBAR (SOUTH INDIAN RECIPE)
SAMBAR is spicy, sweet and unique flavoured south indian curry of lentil and mix vegetables that is best combination goes for DOSA,VADA, IDLI and RICE. I would like to say thatmany vegetables can be used like radish, eggplant drumstick ladyfinger in this sambar asper choice but we would only bottle guard,french beans and carrot.one more thing you can use ready made sambar powder that is available in the market. But in my opinion fresh home made sambar powder gives a great flavoured sambar.Whatever you like depending on your own choice. Let us see how to make sambar at home.
INGREDIENTS:-
* 1 Cup - Pigeon pea lentil (arhar dal)Toor
* 1 cup - Ridge gourd/bottle gourd(chopped)
* 1/2 cup - French beans chopped
*1/2 cup - Carrot chopped
* 2 Large - Tomato(chopped and make puree in mixer)
* 2 Tbsp - Tamarind paste
* 1 Tbsp jaggery (roughly chopped)
* Salt as per taste
* 2 Tsp - Sambar Powder (see recipe) here
* 2 Tsp - Turmeric powder
* 1 Tsp - red chili powder
* 3 - 4 Cups of water
FOR TEMPERING:-
* 1 Tsp- Mustard seeds
* 6 - Curry leaves
* 2 Tbsp - Ghee
* 2 - Dry red chilies
* A pinch of asafoetida
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METHOD:-
1. Clean, wash and soak dal in water for 15 - 20 minutes.
2. While dal is soaked, wash and chop the vegetables for the sambar.
3. Transfer dal to pressure cooker with chopped vegetable, tomato puree, turmeric powder, red chili powder, salt and 2 cups of water.
4. Cook dal in the pressure cooker for 2 - 3 whistles on medium to high flame. The dal should become soft and mushy.
5. Turn off the heat and release the steam from the pressure cooker.
6.Open the lid of pressure cooker and stir well
7. Remove the lid of pressure cooker and add the sambar powder, tamarind paste, jaggery.
8. Stir to combine well if the consistency of sambar is thick, then add more water.
9. Let it simmer for 10-12 minutes on a low flame stirring regularly in between so that the dal does not stick to the bottom.
10. Meanwhile prepare tempering in a small pan and heat ghee over medium heat.
11. Add mustard seeds once they crackle add red chilies, asafoetida and curry leaves.
12. Pour the whole tempering in the sambar. Close with a lid so that the flavors infuse for about 5-6 minutes.
Serve hot with Idli, Dosa or Rice.
NOTE:-
I didn't use onion and garlic, but if you use then add at the time of tempering . Fry till the garlic turns a light brown and the onion turn translucent. Pour the whole tempering in the steaming hot sambar. Close with a lid so that the flavors infuse for about 5-6 minutes.
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