Sambar is a south Indian curry which goes well with any south Indian dish especially with dosa,idli and rice. Even though sambar is very common in tamil nadu ,it is an inevitable part of onam sadhya.. so here am with the recipe of this traditional dish but in a malabarian twist…
Clay pot, Pan
- Potato | 1
- Carrot | 1
- Indian cucumber | 1 cup
- Drumstick | 2
- Ladies finger | 4
- Onion | 1 small
- Tomato | 1 big
- Green chilly | 2 nos
- Toor daal | 2 tbsp
- Grated coconut | 1/2 cup
- Fenugreek seeds | 1 tsp
- Cumin seeds | 1 tsp
- Garlic | 8 nos
- Turmeric powder | 1 tsp
- Chilly powder | 1 tbsp
- Coriander powder | 1 tbsp
- Tamarind puree | 1/4 cup
- Curry leaves | handful
- Dried red chilly | 3-4
- Mustard seeds | 1 tbsp
- Hing | 1 tsp
- Oil | 3 tbsp
- Water | as required
- Salt | to taste
How to Cook!
Step – 1
- Cut potato, Indian cucumber and carrot into cubes.
- Slice onion and green chilly, wash toor daal.
- Add all this to a clay pot, add turmeric powder and salt.
- Add 2 cups of water and cook for 10 minutes
Step – 2
- Heat 2 tbsp oil in a pan and add fenugreek seeds and cumin seeds, saute for 1 mint
- Add chopped garlic and saute for 2 minutes
- Add grated coconut and saute until golden
- Turn off the flame and add chilly powder and coriander powder . Give it a good mix.
- Allow it to cool down completely and grind to thick paste.( add water as required)
Step – 3
- Cut ladies finger, drum sticks and tomato. Add to pot.
- Now add coconut paste too and allow to boil.
- Add tamarind puree and salt.
- Let all the veggies cook well.( add water to sambar if it is too thick)
Step – 4
- Heat 1 tbsp oil in a pan, add mustard seeds and allow it to splutter.
- Add curry leaves, dried red chilly and hing.
- Pour it into sambar. Turn of the burner and close the lid.
- Let the sambar sit for 5 minutes.
- Enjoy with rice, dosa, idili…..