Ingredients:
Sambar is a very ancient south Indian recipe.It is a dal based vegetable stew,served usually with rice in both formal and everyday south Indian cuisine.Different variations of this recipe have been developed and adapted thoroughout southern India,mostly using toor dal,tamarind pulp,vegetables and spice mix.Taste differs depending on the selection of the vegetables and the spices used. Sambar is also served as a side dish with idly,dosai and vada for breakfast.
- Tur dal - 100gms
- Sambar Masala - 3 tablespoons
- Drumstick - 2 (medium sized)
- Lady's finger - 3 (cut into small pieces)
- Brinjal - 1
- Medium Onion - 1 (Cut into 6 pieces)
- Medium sized potato - 1 (peeled and cut into very small pieces)
- Curry leaves - 10
- Coriander leaves - 1 table spoon (chopped)
- Garlic - 1 teaspoon (chopped)
- Dried red chilli - 2 Cut into pieces
- Salt - 1/2 tablespoon
- Tomatoes - 2 (medium sized cut into pieces)
- Tarmarind - size of a lime soaked in 1/2 cup water
- Methi Seeds - 1/4 tablespoon
- Vegetable oil or Ghee - 2 table spoon
- Asafoetidia (Optional) - 1 tablespoon
- Mustard Seeds - 1 teaspoon
How to cook Sambar
Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.
