Sambar is one of the frequent dishes I prepare. Mostly I will be preparing it in the morning as a side dish for dosa or idli. Also, like to have it with urad dal vada. It is so yummy.
Sambar is believed to have originated during the 18th century ….
The Sambar which I make is described here, very easy to prepare and won’t take much time.
- Thur dal 3/4 cup
- Turmeric powder 1/4 tsp
- Tamarind extract from the size of a gooseberry.
- Vegetables chopped (Preferable 1/2 cup of vegetables available: brinjal, cucumber, raw plantain, drumsticks, lady’s finger, tomato, carrot, potato)
- Buttom onions 2
- Salt to taste
- Red chili powder 4 tsp( according to the spiciness u want)
- Coriander powder 2 Tsp
- Asafoetida 1/4 tsp
- Oil 2 Tsp
- Mustard 1 Tsp
- Curry leaves a few
- Fenugreek seed 1/4 tsp
- Coriander leaves a few
How to make:
Soak tamarind in water.
First Cook dal in pressure cooker with turmeric for 3 -4 whistles.
Meanwhile, chop vegetables like brinjal(put chopped brinjal in water so that the bitter taste will get removed)
cucumber, raw plantain, drumsticks, Buttom onions, carrot, potato etc to cubes.
Vegetable choice can yours. I may not include some vegetable I mentioned above due to unavailability of them in my kitchen daily.)
Potato I will not put as it produces gas.
By this time there must have come 3- 4 whistles and don’t open the pressure cooker until u finish chopping the vegetables.
Once u finish cutting the vegetables mentioned above open the pressure cooker, smash the dal to a fine paste.
Add the chopped vegetable to it, salt, Red chili powder, Coriander powder, Asafoetida and again pressure cook this till 2-3 whistles.
until the vegetables are cooked. (You can add 1 tsp of any sambar powder available in the market if u want it more spicy)
While cooking the vegetables cut lady’s finger and tomatoes.
Take a pan .put some oil and season mustard, Fenugreek seed with curry leaves. To this add the lady’s finger and saute it for a while.
a while( to remove its sticky effect).
Open the pressure cooker add tomatoes and boil it in low heat for 3 minutes. then add the tamarind pulp extracted.
Add the seasoned thing together with lady’s finger and boil for 2 minutes.
After removing from fire u can add coriander leaves. Keep it closed so that aroma will remain.
This sambar is very easy to prepare even though it sounds time-consuming. It will take only 20 minutes to prepare this tasty side dish.
It’s a very good option in working women’s menu as it can be served with breakfast, lunch, and dinner.