Friday, April 2, 2010
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)
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 !!!
Posted by falguni at 7:27 PM