Search This Blog

Friday, April 2, 2010

~ SAMBAR ~


Toovar dal ... an all-time favorite in my home is prepared in various ways & top ranking on the list is Sambar ... be it Idlis, dosas, medu vadas ... everything dipped in this delicious Sambar is pure delight ...

RECIPE SERVES 4-5

In a big size pressure cooker, add the following ingredients

1 cup toovar dal + 1 litre water - heat on medium high flame. While water is heating, cut & add

1 cup dudhi/lauki/squash cubed

1 cup eggplant/brinjal cubed

1 big white onion cut in thin vertical slices

Mix in all the vegetables in the water. Close the lid, boil to 4 whistles. Let the cooker cool completely.

====================================

Side by sde, fill 1/2 litre water in a saucepan, heat on medium high flame - add 12-15 pieces of finger length cut drumsticks (fresh or frozen). Add a teaspoon of salt & let it boil for 15-20 mins till soft when pierced with a knife. Switch off gas after 15-20 mins, let the drumsticks cool as is with the water in it (Later on this water will also be added to Sambar)

====================================

TEMPERING

You can use coconut oil, butter, ghee or vegetable oil for the tempering. Coconut oil or ghee tempering adds extra flavor to the Sambar.

Heat a big size saucepan, add 6 tablespoons oil on medium flame, once it heats, add

1 teaspoon methi (fenugreek) seeds,
1 teaspoon rai (mustard seeds),
2-3 dry chillies,
pinch of hing (asafetida)

Add the boiled Sambar, you will need to another 1/2 litre water to the Sambar to get the right consistency - not too thick, not too thin. Mix water in the Sambar.

Drain all the water out of the drumsticks & add to this Sambar. Press the drumsticks with your thumb & index finger - the drumsticks will break in 3 parts - split all the 3 parts & add all of them to the Sambar.

Mix drumsticks in the Sambar & add the following dry spices

7-8 teaspoons salt (to taste), 1/4 teaspoon turmeric powder, 5 tablespoons Everest Sambar powder (you can add less to reduce the spice)

Mix & taste Sambar - if you want to make it more spicy, you can add 1-2 tablespoons of Red Chilli Powder.

Finally taste, adjust all spices & then add Tamarind paste depending on how tangy you want. ( 1/4 cup of a diluted kind of Tamarind paste is enough, but if you use readymade Tamarind Concentrate, you will need very less as its extremely tangy. So add little by little, taste & adjust flavors)

Mix tamarind paste well in the Sambar, heat on medium low till you see some oil floating on the Sambar, thats when its done.

Serve hot with Idlis / Dosas / Uttapams / Medu vadas

Prepare & enjoy !!!

No comments:

Post a Comment