Sunday, 12 November 2017

South Indian Sambar (no onion, no garlic)




Ingredients:
  • Boiled and mashed toor daal: 1 cup (Wash Toor daal. Pressure cook daal with 3 cups water . Take 4 whistles and cook on low flame for 5 mins)
  • Green chilli: 1 (slit from centre)
  • Turmeric pwd/ haldi: 1/2 tsp
  • Salt: to taste
  • Sugar: 1/2 tsp (optional)
  • Tamarind paste
  • Vegetables: (You can add any vegetable as per your taste)
    • Drumstick: 1 
    • Bottle gourd/Dudhi/ Ghiya: 1/4 (peeled and chopped) 
    • Brinjal: 1/4 (chopped)
    • Carrot : 1 (small, chopped)
    • Tomato: 1 (chopped)
    • Green Beans: 2-3 (chopped)
  • For tempering:
    • Oil
    • curry leaves: 7-10
    • Dry (whole) red chillies: 2-3
    • Asafoetida/Hing: 1 tsp
    • Cumin seeds: 1/4 tsp
    • Mustard seeds/ rai: 1/4 tsp
    • Fenugreek seeds: 1/8 tsp
    • Fennel seeds/ saunf : 1/4 tsp
    • red chilli pwd
  • Sambar pwd: 2 tsp (or you can make fresh sambar paste for which ingredients are as under:)
    • Fresh Sambar masala paste:  (Gives better taste)
      • Chana daal: 2tsp
      • Washed Urad daal: 2 tsp
      • Cumin seeds: 1 tsp
      • coriander seeds: 3 tsp
      • fenugreek seeds: 1/4 tsp
      • Whole dry red chillies: 2-3
      • Fresh grated coconut: 1/4 cup

Method:

  • If preparing fresh sambar paste:
    • Heat a pan. Add chana daal, washed urad daal, cumin seeds, coriander seeds and fenugreek seeds. Dry roast on low flame for 1 -2 mins.
    • Add red dry chillies. Roast for 2 mins. Add fresh grated coconut. Cook for 1 min.
    • Turn off the flame.
    • Let it cool.
    • Using a little water, grind all the above (roasted) ingredients to form a smooth paste.
    • Fresh Sambar paste is ready. Keep it aside.
  • Heat oil in pan. Add mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, hing, green chilli, dry red chilli and curry leaves. Cook for 1 min.
  • Now add all the vegetables (drumstick, carrots, brinjal, bottle gourd, tomato, green beans).
  • Add haldi, red chilli pwd, salt and water (1-2 cups- as per your requirement)
  • Let it boil. 
  • Cover and cook on low flame for 10-12 mins. (By this time, all vegetables should be cooked)
  • Now, add tamarind paste. Add sambar pwd (2 tsp)/ or fresh sambar paste. 
  • Add boiled toor dal and sugar.
  • Mix well. Cover and cook for 5-7 mins.
  • Ready to serve with dosa/ idli/ uthapam and coconut chutney


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