Tips to make Tastier South Indian Sambaar
The South Indian Sambaar
Sambaar is one of the popular South Indian dish, prepared in every home almost daily, at least thrice a week. Sambaar has the goodness of toovar dal and assorted mixture of vegetables along with the added flavours.
The amazing part of Sambaar it can be had during breakfast, lunch and dinner, as it goes well with Idly, Dosa, Vada (Sambaar Vada) and Rice.
My mom used to prepare such a tastier sambaar that I even used to drink it without any combination, as the taste is so yummy.... ;)
So here am going to share with you all the same recipe with you all, so that you too can enjoy the yummy tastier Sambaar.
- 1 cup Toovar (arhar) dal
- 200 gms Bottle gourd (doodhi / lauki) , cut into pieces
- 2 pinches Asafoetida (hing)
- 2 tbsp Sambhar powder
- 6 to 8 pieces Drumsticks (saijan ki phalli / saragavo) pieces (optional)
- 1 tbsp Mustard Seeds ( rai/sarson)
- 1 tbsp Fenugreek (methi) seeds
- 6 to 7 Curry leaves (kadi patta)
- 7 Small sized shallots (madras onions)
- 2 tbsp Tamarind (imli)
- 1 tbsp Chopped coriander (dhania)
- 1 large or 2 medium size Tomatoes, quatered
- 2 tbsp Oil
- As needed Salt
- Wash the dal thoroughly and add 4 teacups of water.
- Pressure cook the dal until soft. Blend the cooked dal in a mixer.
- Boil the pumpkin with the drumsticks in 1 1/2 teacups of water. Drain and add to the dal. if you like, boil the onions with the pumpkin.
- Soak the tamarind in a little water and keep aside for 30 minutes. Rub the tamarind by hand and strain.
- Add the tamarind water to the dal mixture
- Heat the oil and fry the mustard seeds and fenugreek seeds until they begin to crackle.
- Add the curry leaves and fry for 2 to 3 minutes.
- Add the asafoetida, cooked dal mixture, sambhar powder and coriander.
- Add salt and boil for 5 to 7 minutes.
- Add the tomatoes and boil again for 2 to 3 minutes.
- The tasty Sambaar is ready...... :)
By Ambiga Jeyaratnaraja