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Sambar is a South Indian gravy dish. There are lot of varieties of Sambar. As I am from Palakkad I like my mom’s way of making sambar. Sambar can be taken with idli, dosa , vada etc. for breakfast or with rice in the afternoon.

INGREDIENTS

Toor dal                        1/2 cup
Tamarind                     lemon size
Salt to taste
Turmeric powder      1/2 tsp
Refined oil or coconut

VEGETABLES USED

VEGETABLES USED

Drumstick                    2
Ashgourd                    small piece
Broad beans                5
Country tomato        2

FOR DRY ROASTING

 

DRY ROASTING

Corriander seeds        1 tbsp
Whole red chilli            3
Asafoetida                     a pea size
Coconut grated            1/2 cup
Fenugreek                       1/4 tsp
Curry leaves                   1 sprig

FOR SEASONING

Mustard seeds       1 tsp
Red chilli                  1
Coriander leaves   small bunch
Curry leaves            1 sprig

METHOD

1. Pressure cook dal nicely and mash it and keep it aside

2. Add 2 tsp oil in a wok, when the oil heats up add the asafoetida and fry both sides till it becomes crisp, add chilli, fenugreek seeds and coriander seeds and stir frequently till the seeds turn colour to brown , then add coconut and curry leaves and keep stirring till the coconut turns golden brown. Turn off the stove and let it cool , then grind it to a paste adding little water.

3. Cut the vegetable and boil in water adding salt and turmeric. When the vegetable is cooked , add the dal and cook for five minutes then add the tamarind pulp. After five minutes add the ground paste and cook for another five minutes. Switch off the stove .Add the coriander leaves and the seasoning.

4. Serve this with rice or idli or dosa…

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