This is a recipe that I learnt after my marriage, this is my mother in law's special sambar recipe which uses fresh home made sambar masala. It has a distinct flavour of its own & once you taste this, you are not going to like the sambar made from market bought masala powders. There are various different ways that sambar is made in south indian households just like there are various ways one makes chole & rajma in north indian house holds, but this is a typical Malayali way of making sambar.
INGREDIENTS FOR SAMBAR MASALA
Coconut (grated) 1/2 cup
Coriander seeds (sabut dhaniya) 1 table spoons
Fenugreek seeds (methi dana) 1 tea spoon
Asafoetida (heeng) 1/2 tea spoon
Split husked black gram- (urad dhuli dal) 1 teaspoon
Dry red chillies (sukhi lal mirch) 2-3 or 1 table spoon of red chilli powder (you can increase or decrease the quantity depending upon how spicy you want it to be)
Onion shallots (choti pyaz) 4-5 (depending upon the size)
Curry leaves (kari patta) 1/4 cup
Oil 2 table spoons
METHOD
1. Take oil in a pan, when the oil becomes hot add asafoetida(heeng) to it, then add urad dal, methi dana, sabut dhaniya. Fry them for a few seconds then add onion shallots, dry red chillies, curry leaves & grated coconut to it. Fry it till it gets evenly browned. If using powdered dhaniya & chilli then add it once you have roasted the whole spices.
2. Let it cool down and grind it in a mixer by adding a little bit of water .
3. Use this fresh masala to prepare sambar or this masala can be made and stored in the refrigerator for 1-2 days.
INGREDIENTS FOR SAMBAR
2 Potatoes (diced)
3 Onions (diced)
1 Carrot (diced)
2 Tomatoes (diced)2-3 Lady's finger (bhindi/okra)
I haven't used them as the kids don't prefer them but it is an important part of this sambar. If you plan to use them, cut them, take a small pan, add a little oil & fry them lightly. Do not add them to the cooker along with other vegetables while boiling. Add them just before adding the tamarind & sambar masala.
1-2 Drumsticks, cut lengthwise ( I didn't get it here so I haven't used it)
1/2 cup tuvar dal or arhar dal (pigeon pea lentils)
1 tea spoon turmeric powder (haldi)
Salt to taste
Freshly prepared sambar masala
2 table spoons tamarind (imli)
1-2 green chillies ( slit into half lengthwise)
2 cups water
Fresh coriander (hara dhaniya) for garnish
FOR TEMPERING (TADKA/CHAUNK) OF SAMBAR
2 table spoons oil
1 tea spoon mustard seeds ( rai/sarson)
1/2 tea spoon split husked black gram (urad dhuli dal)
2 whole dry red chillies ( sukhi lal mirch)
1/2 tea spoon fenugreek seeds (methi dana)
12- 15 curry leaves ( kari patta )
METHOD
1. Soak the tamarind in water and keep aside.
2. Wash & rinse the dal, put it in the pressure cooker along with diced potatoes, onions, tomatoes, carrots (you can use vegetables of your choice, these are the preferred vegetables at my house).
3. Add water, salt, haldi & green chillies to the pressure cooker, close the lid & allow it to cook for 4-5 whistles on medium to high flame.
4. Allow the pressure to settle down on its own. Once done, open the lid and check, the dal & vegetables should turn soft & mushy.
5. Squeeze the water from the soaked tamarind (discard the pulp) and add the tamarind water to the dal & vegetable mixture.
6. Add the freshly prepared sambar masala to the cooker.
7. If you feel the sambar is thick add a little bit of water. Let it simmer for a few minutes till it reaches the desired consistency.
FOR TEMPERING (TADKA/CHAUNK)
1. Heat oil in a small pan, add mustard seeds to it, let them crackle.
2. Add urad dal, methi dana & sabut lal mirch.
3. Switch off the gas & add karipatta to it.
4. Add the tempering (tadka/chaunk) to the sambar and close the lid for a few minutes.
5.Garnish with fresh coriander leaves. Serve hot with idli, dosa, vada or rice.
PICTORIAL GUIDE FOR SAMBAR
1. Soak the tamarind in water and keep aside.
2. Wash & rinse the dal, put it in the pressure cooker along with diced potatoes, onions, tomatoes, carrots (you can use vegetables of your choice, these are the preferred vegetables at my house).
3. Add water, salt, haldi & green chillies to the pressure cooker, close the lid & allow it to cook for 4-5 whistles on medium to high flame.
4. Allow the pressure to settle down on its own. Once done, open the lid and check, the dal & vegetables should turn soft & mushy.
5. Squeeze the water from the soaked tamarind (discard the pulp) and add the tamarind water to the dal & vegetable mixture.
6. Add the freshly prepared sambar masala to the cooker.
FOR TEMPERING (TADKA/CHAUNK)
1. Heat oil in a small pan, add mustard seeds to it, let them crackle.
2. Add urad dal, methi dana & sabut lal mirch.
3. Switch off the gas & add karipatta to it.
HAPPY COOKING!! :)))
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