I’ve got requests from some of you for a sambar recipe. All that time, I never thought I would be able to post its recipe here.
During my initial days of cooking whenever I made sambar, it was close to disaster. Finally, I resorted to some ready made mix of sambar for sometime and then got bored of it lately. Running out of options, I decided to try it again and this time I did make it successfully. Again I’m not sure this is the “method” for making sambar. However this is my method and it works well for me :) We both, Jose & myself like thick sambar, so I’ve adjusted the recipe accordingly.
Btw, I’ve taken this picture in my mobile camera. My camera’s battery was over and I discovered it only after dressing up the sambar for photo session. Since I didn’t want to disappoint the sambar after all the make up and attention she got, I decided to try it with my mobile cam :). Hence the clarity is not that great.
Hope you will like my version of sambar :)
- Toor dal – ¾ – 1 cup
- Water – 2.5-3 cups
- Turmeric powder – ¼ tsp
- Carrot – 1, cubed
- Potato – 1 small-medium, cubed & half cooked
- Drumstick – 2, cut lengthwise
- Tomato – 2, sliced
- Ladies finger(vendakka) – a handful
- Tamarind – size of a lime (adjust the qty as per your taste)
- Sambar powder – 1.5 – 2 tbsp
- Asafoetida (kayam) – ½ tsp
- Small onion – 5, sliced finely
- Red chilly – 2
- Mustard – ¼ tsp
- Curry leaves
- Pressure cook the dal with water & turmeric powder on high flame for 4 whistles. Keep it closed for 30 minutes or till the steam goes. Mash the cooked dal well using a wooden spoon. Add 3.5-4 cups of water to the mashed dal and blend it well. Add salt and all the veggies except the potato to this. When the veggies are half cooked add potato and the tamarind pulp. Cook till all the veggies are cooked.
- Meanwhile heat oil in another pan and add the sambar powder and kayam. Fry it for a minute, make sure that it doesn’t get burnt. Add some water to the powder and make a thick paste. Add this to the veggies and let it boil. Heat some more oil in the same pan and crackle the mustard seeds. Add sliced, small onions, red chillies and curry leaves. Fry it till the onion becomes golden brown. Add this to the sambar and mix well. Remove from fire.