The method of cooking will be the same as the normal sambar except for few spices to be grounded together. This type of sambar is my husband's and brother's favorite one and my mother is an expert in cooking this kind.This type of sambar will by default be on my mother's list during all the festival's where we as family come dining together. An accomplaint to this is tomato pachidi or cucumber pachadi.
Ingredients for 2 persons:
Tuvar Dhal : 3/4 cup
Drumstick : 1 big (other choices of vegetables may be white / red pumpkin, broad beans/Hyacinth/Avarrakai , Ladies finger / okra)
Tomato : 1 big
Onion : 1/2 if big
Chilli-corriander powder or sambar powder - 1 - 1&1/2 tsp
Tamarind - the size of a lemon
salt to taste
Grind together :
Channa Dhal/split chick peas/Kadaalai Paruppu : 1 tsp
Corriander seeds : 2 tsp
Peppercorns : 6-7
Cumin Seeds : little
Urad Dhal : 1/4 tsp
Fenugreek : 1/4 tsp
Asafoetida / Hing : a pinch
Cocount slices : as desired (its optional)
Cooking Oil : 1 tbsp
For tempering:
Mutard : 1/2 tsp
Fenugreek : 1/4 tsp
Asafoetida / Hing : a pinch
Long Dry red chilli : 1
Curry Leaves, Corriander - as desired
Cooking Oil : 1 tbsp
Preparation :
Cook the dhal and keep aside. Cut the onions and tomatoes finely. Cut the drumstick as per the length desired. Grind together all the ingredients under the header Grind together along with water.In a cooker add drumstick, onion, tomatoes, water as desired with the chilli and corriander powder. Bring it to boil and pressure cook for one whistle and remove from heat. Keep the cooker under running water to open up quickly. Make tamarind to a fine paste by adding water. Open the cooker, add the tamarind paste and let it boil for 5 minutes. Now add the cooked and mashed dhal with as much as water desired. Once the sambar starts boiling add the grounded paste and stir for few seconds. Add Salt as desired.
Cook the dhal and keep aside. Cut the onions and tomatoes finely. Cut the drumstick as per the length desired. Grind together all the ingredients under the header Grind together along with water.In a cooker add drumstick, onion, tomatoes, water as desired with the chilli and corriander powder. Bring it to boil and pressure cook for one whistle and remove from heat. Keep the cooker under running water to open up quickly. Make tamarind to a fine paste by adding water. Open the cooker, add the tamarind paste and let it boil for 5 minutes. Now add the cooked and mashed dhal with as much as water desired. Once the sambar starts boiling add the grounded paste and stir for few seconds. Add Salt as desired.
Leave it to boil well. Once the sambar thickens switch off the stove. For the tempering or tadka, add cooking oil and once its hot, add mustard, once it splutters add fenugreek, asafoetida, long dry red chilli, curry leaves. Now pour this on the sambar along with finely chopped corriander leaves. Cover it with lid immediately. Before serving stir the sambar well.
Note: You can also grind the spices dry without the cocount and store in a air tigth container. When you want to prepare this sambar just add the coconut and grind to a paste.
Just try it and let me know how it turned out!!!
Yummmmmy!!i'm gonna try this.. :)
ReplyDeleteSwetha