Sambar recipe

                                                                                                 SAMBAR RECIPE

VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar

PREPARATION

INGREDIENTS FOR DAL

• Tuvar dal / toor dal – 1 /2 cup
• Chopped onion -1
• Chopped tomato-1
• Turmeric pwdr – 1/4 tsp
• Salt as per taste

Pressure cook all the above ingredients [3-4 whistle].

Blend or mash it well to a smooth texture .

Add hot water and make it thin.[ roughly  21/2  to 3 cup of water ]

It should be of thin consistency [watery] as it thickens on cooling

Keep aside

VEGETABLES :- any sambar vegetables 2 cups like white pumpkin / yellow pumpkin / etc .Cook the above vegetables with little salt and keep aside.

We can use fry and add ladies finger / brinjal also .

If adding drumstick , then cook separately for and add .It should not be overcooked .

INGREDIENTS FOR TEMPERING

• 1 tbsp of oil +1 tsp of coconut oil
• ½ tsp mustard seeds
• ¼ tsp methi seeds / fenugreek seeds
• Few curry leaves
• 2 red chilli whole
• ½ tsp asafoetida
• 3 – 4 shallots finely chopped {optional}
• 4 – 5 garlic
• ¼ cup freshly grated coconut
• 1 tsp of crushed jaggery
• 2 1/2 – 3 tbsp Sambar pwdr [depending whether you want strong or mild flavour]
• 1/2 tsp chilli pwdr
• 1 tsp sambar pwdr
• Tamarind juice [extract juice from marble size tamarind soaked in 1 cup of hot water ]
• Salt as per taste [ keep in mind we have already added salt in dal and vegetables]

METHOD

Heat oil in a thick bottom pan.

Add the mustard seeds.

Once it crackles add the methi seeds followed by red chilly, curry leaves , asafoetida and shallots + garlic .Fry till the onion turns golden brown .

Lower the flame .

Add the grated coconut and fry till light brown.

Add the sambhar powder and fry for 3 – 4 seconds [ be careful the masala pwdr should not burn]

Immediately add the tamarind juice and jaggery.

Increase the flame to medium and cook till oil separates and raw smell of tamarind leaves.

Add the dal and the vegetables and boil for 1 or 2 minutes.

Once done garnish with finely chopped coriander leaves.

HOMEMADE SAMBAR POWDER RECIPE – Homemade sambar masala powder recipe

INGREDIENTS

• 12-red chillies
• 1/2 tsp jeera/cumin seeds
• 1 tsp peppercorn
• 1 tsp channa dal
• 1 tsp urad dal
• ½ tsp asafoetida
• 1 tsp tuvar dal
• 1 tsp methi/fenugreek seed
• 2 tbsp coriander seeds
• 1 tsp turmeric powder

METHOD

Dry roast the above ingredients one by one except the turmeric till crispy and light golden brown.

Add turmeric pwdr and grind it into a fine powder .

You can also sieve the pwdr to get a very fine powder.

******If you are located some where near Chembur [Mumbai] then pls try  sambar pwdr from JYOTI MILLS on SHELL- COLONY ROAD.

NOTE.

1. To save time I have pressure cooked the dal and vegetables [ except drumstick ] together by keeping the veges in a separate small container in the cooker.
2. You can take a mixture of tuvar + masoor dal.
3. We can make sambar with chana dal also – Chana dal sambar
4. The taste of sambar varies on which sambar pwdr you have used.
5. Add mixed vegetables of your choice OR just anyone vege .
6. You can also make sambar of single vegetable like shallots sambar ,brinjal sambar ,drum stick sambar , radish sambar or even ladyfinger sambar .For lady finger or brinjal sambar fry them and cook and add to the gravy.
7. Quantity of sambar powder depends on your choice .I add more as I like the strong aroma of it.
8. Add a piece of jaggery for hotel taste.
9. In hotels they also add food colour.[ mostly udipi hotels]
10. You can add chilli powder also while adding sambar pwdr if you want more spicy flavour. Sambar pwdr already has chilli.
11. Add hot water while adding water to dal to change the consistency from thick to thin.
12. The sambar thickens as it cools hence the dal has to be watery.
13. You can refrigerate and use for 2 days.
14. You can use the same sambar for making sambar rice = take a pan with 2 tsp ghee add 2 cup of sambar and 1 cup of cooked rice and cook for some time till it thickens serve with curd and southindian papad.
15. Sambar goes well with medu vada or idlis .
16. Don’t add more of tamarind or it will become sour.
17. After adding tamarind juice its must to cook till oil separates and raw flavour of tamarind goes.
18. It’s better to use Shallots (southindian sambar onion) than regular onion
19. If you don’t have white pumpkin or southindian cucumber then you can just add the regular cucumbers which we use for salad.
20. Go for flat unpolished tuvar dal.

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