SAMBAR

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Sambar is one of the most popular dish of south India. It is made of lentils and veggies. It is also vegan. Any kind of vegetables can be added to it.For the harvest festival (pongal), that south Indians celebrate during the month of january, we make this dish with 21 kinds of vegetables in it.It is our tradition that we have been following for more than 1000 years.

Sambar can be served as a side dish for breakfast like idly, dosa, pongal. It can also be mixed with rice, paired with some veggies, papad and pickle.

ABOUT THE RECIPE

There are so many types of sambar. This recipe is like the one, that goes really well with all the breakfast items and also rice. We make this recipe at least once a week at our home. It is really easy to make, and we can add as many kind of veggies as we want. I have taken 2 kinds of veggies ( broad beans and drumstick).

INGREDIENTS FOR SAMBAR

TO MAKE DHAL

• TOOR DHAL – 1 CUP
• GARLIC – 10 CLOVES
• TURMERIC POWDER – 1/2 TSP

MAIN INGREDIENT FOR SAMBAR

• ONION – 2 NOS
• TOMATO – 2 NOS
• DRUM STICK – 2 NOS
• BROAD BEANS – 1/4 KG
• KULAMBU POWDER – 2 TBSP
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• TAMARIND – 1 LARGE LEMON SIZED(soaked in water for 30 minutes)

FOR TAMPERING

• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• CUMIN SEEDS – 1 TSP
• DRY RED CHILLY – 2 NOS
• OIL – 1 TBSP

FINAL GARNISHING

• CURRY LEAVES – 10 NOS
• ASAFOETIDA – 1/4 TSP

HOW TO MAKE SAMBAR?

1.Wash and soak the lentils in water for 30 minutes.

2. After 30 minutes, drain the water and put the lentils in a pressure cooker.

3. Add turmeric powder and garlic to the lentil.

4. Add 2 cups of water and cover the lid. Pressure cook for 5 whistles.

5. In a large cooking pot, add onions, tomatoes, broad beans, drumstick, kulambu powder and chilly powder.

6. Add enough water to it. Make sure all the ingredients are submerged in the water.

7. Mix everything, and place the pot on the stove.

8. It will start to boil, and the vegetables has to be cooked completely.

9. Once the dhal is done, and the pressure is completely released from the pressure cooker, open the pressure cooker.

10. Mash the dhal into a paste like consistency, and keep it aside.

11. Squeeze the soaked tamarind, and extract the puree from it.

12. The tamarind puree, and the dhal can be combined together(just for convenience).

13. Check if the vegetables are cooked through. Once it’s done, add salt to it.

14. Now pour the dhal and tamarind mixture to the pot.

15. Let it boil on medium-low for 15-20 minutes. It doesn’t need to be covered. It can be cooked uncovered.

16. In a tadka pan, add oil. After it gets heated, fry mustard seeds, cumin seeds, urid dhal and dry red chillies and pour it onto the cooking pot.

17. After 15-20 minutes, check for the consistency. Add curry leaves and asafoetida to it and switch off the flame.

YUMMY AND DELICIOUS SAMBAR IS READY.

SERVE IT WITH HOT RICE OR IDLY OR DOSA OR ANYTHING YOU LIKE TO PAIR IT WITH.

I HAD SAMBAR WITH RICE, PAIRED WITH SENAI KILANGU VARUVAL, MANGO GINGER THOKKU AND APPALAM.

VARIATIONS

• The spiciness of the dish can be adjusted as your preference. The chilly powder that is added can be avoided.You can just add the kulambu powder.
• The vegetables can be substituted with the vegetables of your choice.
• The consistency can be adjusted to your choice. If you like it little watery, you can add some water to it, or if you want it thick, let it boil for other 5 minutes.

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