Tamil Nadu Sambar 

Servings

4

Ready In:

40 minutes

Author:

Sandhya

Ingredients

FOR SAMBAR POWDER:

  • 2 Tbsp of shredded dry coconut
  • 1 Tsp cumin seeds
  • 1/4 Tsp Fenugreek seeds
  • 1 Tbsp coriander seeds
  • 1 Tbsp chana dal
  • 1/2 Tsp Pepper corns
  • 5 Dried kashmiri red chilli
  • 5 Dried curry leaves

Note: Dry roast all the above spices on medium heat  and make a fine powder and set it aside.

REQUIRED VEGETABLES:

  • 5 Onion Shallots/Small onions
  • 5 Carrots
  • 3 Drum sticks
  • 6 Lady Fingers/Okra
  • 4 Green chillies slit
  • 2 Tomatoes (cut in medium size pieces)
  • 2 Tbsp Shredded coconut.

FOR SAMBAR:

  • 1 1/2 Cup Toor dal
  • Salt to taste
  • 1 Tsp turmeric powder
  • 1 Tsp Chilli powder
  • ½ cup Tamarind Extract.

FOR TEMPERING:

  • 3 Tbsp oil
  • 1 Tsp mustard / rai
  • 1 Tsp Cumin seeds
  • 4 dried kashmiri red chilli
  • 4 Cloves of garlic
  • few curry leaves

Step by Step Instructions

  • Rinse the toor dal,drain all the water and add the dal turmeric powder, chilli powder water and pressure cook dal for 6 to 7 whistles on medium heat.
  • When the pressure settles down on it’s own, open the lid and check the dal it should be completely cooked and mashed.
  • In a deep Kadai if you want to add the vegetables put 2 Tbsp of oil and roast the vegetables on medium heat for 10 mins and keep it aside.
  • In the same deep kadai take the tamarind extract, ½ tsp turmeric, 1 tsp jaggery, 2 green chillies and water for liquid consistency.
  • Add the roasted vegetables and 2 tbsp sambar powder,shredded coconut, salt to taste and the medium sized cut tomatoes and boil on medium flame.
  • You will see frothy layer on top when the sambar begins boiling, make sure the sambar powder is absorbed completely,you can feel the aroma of the sambar when it is completely boiled, now switch off the stove and keep it aside.
  • Now in a small pan heat oil, add mustard seeds and let the mustard splutter and then add cumin seeds,crushed garlic cloves, fry until golden brown, add dry chillies,curry leaves,hing and methi seeds fry till they change the colour and pour the tampering on top of the boiled sambar finally sambar is ready to serve along with hot steamed rice and papad.

Note: If you don’t like to add vegetables, ignore the vegetables and follow the rest of the steps. Vegetables give a completely unique taste.