Sambar is one of
the popular South Indian Traditional Recipe. All the functions and festivals in
South Indian will have this Spicy Sambar recipe in their menus. It is served
with rice, Idli,
Dosa,
Pongal and Vada. South Indians are expert in making variety of Sambar Recipes. Some of the common
Sambar Varieties are:
- Vegetable Sambar
- Onion Sambar
- Tomato Sambar
- Radish Sambar
- Ladiesfinger Sambar
- Drumstick Sambar
And many more are
available
Today let’s see the
how we can prepare sambar by using more vegetables.
The Ingredients
listed below will yield 3 cups to serve 2 to 3 persons.
Ingredients:
- Tur
dal - 1/3 cup
- Tamarind - small lemon sized ball
- Onion -1 finely chopped
- Sambar onion – 4 to 5 (as a whole with skin removed)
- Tomato – 2 (Chopped)
- Mixed Vegetables - 1 cup (Carrot, beans, brinjal, potato, broad beans (avarakkai))
- Sambar powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Salt as required ( I used 1 tbsp rock salt - use less if using table salt)
- Mustard seeds -1 tsp
- Hing (Asafoetida) - a generous pinch
- Fenugreek seeds - 1/2 tsp
- Red Chilli - 1
- Curry leaves - few
Preparation Method
Soak
the dal in water for 20 minutes.
Then
in a pressure cooker add dal, enough water, one teaspoon oil, pinch of turmeric
powder, Asafoetida a generous pinch and pressure cook for 3 whistles.
Soak
the tamarind in hot water for few minutes. Then extract 1 ½ cups of tamarind
juice from the pulp.
Wash
all the vegetables and cut them into pieces. Don’t add too many vegetables,
then it will end up in giving more vegetable and less sambar, so one cup of
vegetables will be fine. (To get one cup of vegetables you can use 1 carrot, 1
small potato, 2 broad beans, 4 beans, and 2 brinjals)
In
the meantime pressure could have been gone from the cooker. Open the cooker,
and pour little water from the dal in a vessel keeping a small quantity of
water in the dal. (The excess water can be used for making rasam or to cook the
vegetable for sambar).
Stir
well the dal, and then add the chopped vegetables, sambar onion, chopped tomatos,
turmeric powder, sambar powder, and salt. Stir well be adding enough water and
again pressure cook for 3 whistles.
Once
the pressure is gone, safely remove the lid and still softly.
In
a pan, add oil and heat it. Once the oil is hot add Fenugreek, and Mustard
Seeds when it splutters add Curry leaves, chili and chopped onions. Fry till
the onions are cooked. Then add the sambar from the pressure cooker to the pan,
add turmeric juice to it and allow the mixture to boil well 2 to 3 minutes and
garnish it with coriander leaves.
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