Sambar is a south Indian dish(curry) made from split pigeon peas and mixed vegetables. Unlike in Tamilnadu or other Southern states, Keralites use all vegetables to make sambar. This is one such a curry that goes with steamed rice/vada/idli/ dosa and can be served in breakfast, lunch and dinner :)
Split pigeon peas( Toor dal/ tuvara parippu)- 1/2 cup
Onion- 1 no
Tomato- 2nos
Potato- 1 no
Brinjal/Egg plant- 2 nos
Carrots- 2 nos
Beans- 5 nos
Ladys finger/Okra- 3-4 nos
Drumsticks-- 2 nos cut into 4" pieces
Masalas:
Turmeric Powder- 1/2 tsp
Corainder powder- 2 tsp
Chilli powder-1 tsp
Fenugreek powder- 1/4 tsp
Asafoetida powder (hing/kaaya podi)- 1/4 tsp
Tamarind water- 1/4 cup or as required( Follow step 2).
Salt as required.
For tempering:
Coconut oil/ Vegetable oil
Black mustard seeds (kaduku)
A few curry leaves
Method:
1. Cook the split peas/dal and diced vegetables with water in a pressure cooker for 3 whistles or until done.
2. Soak a gooseberry sized ball of tamarind in water and squeeze to extract the juice. Discard pulp and seeds.
3. Add tamarind juice and salt to the cooked vegetables and cook on low flame for 2 minutes. Remove from flame.
4. Heat the oil for tempering in a wok. Add the mustard and when they pop, add the masalas and fry for 2 mins on low flame.
5. Pour the sambar to the wok, add curry leaves and cook for 3-4 mins on low flame stirring in between till the desired consistency is reached. Remove from the flame.
Enjoy the kerala sambar with dosa/idli/vada/rice :)
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