Sambar

Sambar/ Lentil Gravy

                                                                    

A sadya/ feast is incomplete without Sambar… this is THE MAIN DISH. Sambar is nothing but gravy made of lentils, tamarind, vegetables and spices.  Here I have prepared typical a Kerala Sambar (Sothern state of India). The specialty of Kerala Sambar is that you make use of two or more vegetables. The mainly used veggies are potato, ash guard, egg plant, drumstick, carrot etc… you make sambar with or without coconut. When we use coconut it is called “Varthuarcha Sambar”/ Sambar with roasted coconut. Sambar made with freshly ground sambar powder is a real treat to your taste buds. Last week I have shared fresh sambar powder, I’m using the same powder here to make sambar. Tamarind is a must to make sambar, and also the seasoning that you add in the end. Sambar can be serves not only as a side dish for rice but also for idli (rice cake) or dosa (rice pancake).  Do give it a try I’m sure you all will like it...Okay then let’s get started…

Preparation time: 10-12 min

Cooking time: 30 min

Serves: 4

Ingredients:

Toor dal/ tuvara parippu / yellow pigeon peas: ½ cup

Egg plant / brinjal: 2

Ash gourd/kumbalanga: 1cup (diced)

Broad beans / Avarakka: 8-10

Tomato: 1

Shallots: 4-5 (chopped)

Tamarind/Valanpuli:  large gooseberry sized

Turmeric powder: ¼ tsp 

Sambar Powder:2 tbsp (according to your taste)

Water: as needed

Salt: as needed

For tempering

Ghee/ any cooking oil: 1 tbsp

Mustard seeds: 1 tsp

Red chili: 2

Curry leaves: 1 spring

Fenugreek seeds: ¼ tsp

Asafoetida: a pinch

Method

1.       Wash dal two-three times until the water becomes clear.

                                                  

2.       Pressure cook dal with 1 cup of water till it is ¾ cooked. Approximately 3-4whistles.

3.       Soak tamarind in ¼ cup of water. Collect the juice discarding seeds.

                                                                      

4.       Cut the vegetables and set aside.

5.       Once the pressure is released open the cooker and add vegetables like ash gourd, egg plant, broad beans. Add turmeric powder and salt. Cook till vegetables are cooked or for 1 whistle if you are cooking in a pressure cooker.

                                                                    

6.       In a separate pan add a tsp of oil and add shallots and egg plants sauté it in medium flame till done.

                                                                       

7.       When the vegetables in the cooker are cooked add the sautéed veggies.

                                                                    

8.       Add the tamarind pulp and allow it boil. Add more water if needed.

                                                                    

9.       Once it comes to a rolling boil add the freshly ground Sambar Powder.

                                                                   

10.   Boil it for 2-3 min or till you reach the needed consistency.

11.   Check for salt. Mix it and remove from flame.

12.   Heat a pan with oil or ghee.

                                                              

13.   Add mustard seeds and when it gets crackled add the remaining items mentioned under “for tempering”.

14.   Add this to the prepared sambar.

                                                                       

15.   Transfer to a serving bowl.

                                                       

                 

16.   Serve with rice , idli or dosa .

17.   Enjoy.

                                                                          

Notes

1.       You can add any vegetables of your choice.

2.       You can cook dal till mushy then add it to the cooked vegetables.

3.       Add tamarind according to the tanginess you need.

4.       You can garnish with fresh coriander leaves if you prefer.

5.       Sambar tastes best the next day.