SAMBAR--Every South Indian's Daily Delicacy

Sambar is a stew mainly comprising of dal,veggie's and tamarind. It's very popular in the southern region of India. Typically it's classified as idli sambar and an another sambar for rice... U can't mismatch these two. A combination of rice with sambar, paapad and one side dish makes my tummy always happy..........

Ingredients :
Veggie's of ur choice--Okra,Brinjals,Avarakkai,Drumstick or simply shallots are best for making sambar
Thoor dal -- 1/3 cup
Hing --1/4 tsp
Tamarind -- small googeberry size
Homemade/store bought -- 1 1/2 spoons (for homemade please take a look at my previous entry)
Garlic -- 2 clove
Corainder leaves -- 2 sprig
For tempering :
Oil -- 1 tbsp
Mustard seeds -- 1 tsp
fenugreek seeds -- 1/4 tsp
Curry leaves -- 1 sprig
shallots -- 3 no. (chopped)
Cumin seeds --1/2 tsp (optional)
Salt --acc to taste
Coconut Paste-- 2tbsp
Ghee -- 1 spoon

Ingredients :
We need a pressure cooker to cook the dal. It's better to soak the dal and tamarind (seperately) prior cooking for 5 to 10 mts. In a pressure cooker add the soaked dal, turmeric powder (if needed),hing, veggie's ,garlic and cook for 3 whistles. In the meanwhile, take out the tamarind juice. In that, add the sambar masala powder,salt and combine well. Pour this mixture to the stock pot and give it a boil for 3 to 4 minutes inorder to eliminate the raw smell. Later, add the mixture from the pressure cooker(veggies,dal,garlic)
into the stock pot and let them cook for a minute. Now it's time to add the coconut paste. In the meantime, do the tempering by heating a small pan with oil. When it is hot, add the mustard seeds and wait for it to splutter. Then add the following one by one i.e.cumin seeds,fenugreek seeds,curry leaves,Onion . Once it's done,transfer this thadka into the sambar and give it a good mix. Wait for a minute and switch off. Add the ghee now. Adding ghee finally,enhances the taste of sambar..give it a try..u'll love it
U've to shallow fry the okra b4 adding and don't add okra in the pressure cooker to cook it. Okra needs to be added in the sambar only after tempering is done. Otherwise okra would turn mushy.


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