Ingredients of Sambhar:
* Toor Dal 1 cup * Carrots 2, chopped roughly approx. 1 inch size * Green chilli 1, chopped * Okra 5, sliced lengthwise into 4 * Egg plant (baby), tubular type 3 small size, 1 inch cubes * Tomato 2, chopped coarsely * Ginger 1/2 inch chopped * Coriander leaves, chopped 1 cup * Curry leaves 8-10 * Lemon/Lime juice 1 tsp * Tamarind 1 tsp soaked in water and crushed * Water 4-5 cups * Salt to taste
Spices of Sambhar
* Red chilli powder 1 tsp * Coriander powder 1 tsp * Cumin seeds 1/2 tsp * Coriander seeds 1/2 tsp * Hing (Asafotida) powder 1/8 tsp * Black mustard seeds 1/2 tsp * Fenugreek (Methi) seeds 1 tsp * Oil 3-5 tablespoons
Preparation of Shambar
* Sambhar1. Soak the daal for 20 minutes. * Drain and add 2 cups of water. * Pressure-cook it for about 5 to 8 minutes after the pressure is reached. * Heat the oil in a pot. * Add the methi seeds. Saut‚ till it turns light brown. * Remove the seeds and let them cool. Grind in a grinder to make powder. * It is a good idea to make methi powder in advance and keep it in airtight bottle. * In a pot heat 2 tablespoons of oil on medium heat. * When the oil gets hot, add cumin seeds. When the seeds are light brown add all the spices including the methi powder. * Fry the spices for a little while and add all the vegetables including coriander leaves and curry leaves. * Stir for 2-3 minutes. Add the cooked toor daal and mix well. * Add 2 cups of water. Boil for 10-15 minutes and the Sambar is ready.
Sambar can be served with various dishes as per requirements. It is commonly used as a side dish to team up with steamed rice for lunch or dinner. It is also popular as vada sambar and idli sambar for breakfast or lunch. Sambar can also be served for lunch and dinner in south India, commonly with idli, vada or dosa, along with two chutneys, green coconut chutney and mildly spicy red tomato chutney.
Due to its pleasing taste, this popular dish is not restricted to South India; it has reached kitchens of other Indian states as well.
(Last Updated on : 27-11-2014)
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