Sambar is a staple dish in many south Indian households.However, the method to make Sambar differs from home to home. This is how I make my Sambar for a sumptuous lunch of Pumpkin-Sambar Rice.
Ingredients:
1 cup Toor Dal
Chopped Pumpkin
Chopped Onions
Chopped Tomatoes
Dried red Chilies (2 or 3)
Tamarind (Soak a little tamarind in a half a cup of water)
Mustard
Cumin seeds
Curry leaves
Oil
Chilli powder
Coriander(Dhania) Powder
Turmeric Powder
Salt
1. Boil the Toor Dal with 2 cups water in a cooker. (Water is twice the amount of Dal)
2. Once boiled, mash the Dal further, add another 2 or 3 cups of water and boil. (The amount of water varies with how thick you want the Sambar.)
3. In a pan, add oil and wait till the oil becomes a bit hot. Next, add Mustard and Cumin seeds. Curry leaves should be added last as they tend to get burnt quickly.
4. Add the chopped onions and saute till they turn brown. Add the dried red chilies.
5. Add the chopped tomatoes and allow them to cook.
6. Once the tomatoes are cooked, I add a little of chilli powder, dhania powder and salt.
7. I add this mixture to the boiling dal and water.
8. Next, I add the raw pumpkin to the above. (Pumpkin, beans, drumstick, eggplant can be added raw. Ladies finger is added after they are sauteed with onions and tomatoes).
9. Add sufficient quantities of chilli powder, dhaniya powder and salt. (I usually add 1 and a half teaspoons and then keep tasting the Sambar to get the right taste and add more if necessary.)
10. Add the tamarind water after straining the tamarind to the sambar. Let the Sambar boil for a few minutes. Check the taste and add chilli powder or salt as needed and let the Sambar boil.
Raw Banana (Vaazhakai) fry
1. Peel the skin of the Raw banana and cut it horizontally into small pieces. While cutting, gradually add the pieces in water.
2. Strain the water and marinate the raw banana pieces with sufficient amount of chilli powder and salt fora few minutes.
3. In a pan, add oil, mustard and curry leaves. To this, add the marinated raw banana pieces. Cover the pan with a lid and allow it to cook for 5-10 minutes sauteing them at intervals.
Ingredients:
1 cup Toor Dal
Chopped Onions
Chopped Tomatoes
Dried red Chilies (2 or 3)
Tamarind (Soak a little tamarind in a half a cup of water)
Mustard
Cumin seeds
Curry leaves
Oil
Chilli powder
Coriander(Dhania) Powder
Turmeric Powder
Salt
1. Boil the Toor Dal with 2 cups water in a cooker. (Water is twice the amount of Dal)
2. Once boiled, mash the Dal further, add another 2 or 3 cups of water and boil. (The amount of water varies with how thick you want the Sambar.)
3. In a pan, add oil and wait till the oil becomes a bit hot. Next, add Mustard and Cumin seeds. Curry leaves should be added last as they tend to get burnt quickly.
4. Add the chopped onions and saute till they turn brown. Add the dried red chilies.
5. Add the chopped tomatoes and allow them to cook.
6. Once the tomatoes are cooked, I add a little of chilli powder, dhania powder and salt.
7. I add this mixture to the boiling dal and water.
8. Next, I add the raw pumpkin to the above. (Pumpkin, beans, drumstick, eggplant can be added raw. Ladies finger is added after they are sauteed with onions and tomatoes).
9. Add sufficient quantities of chilli powder, dhaniya powder and salt. (I usually add 1 and a half teaspoons and then keep tasting the Sambar to get the right taste and add more if necessary.)
10. Add the tamarind water after straining the tamarind to the sambar. Let the Sambar boil for a few minutes. Check the taste and add chilli powder or salt as needed and let the Sambar boil.
Raw Banana (Vaazhakai) fry
1. Peel the skin of the Raw banana and cut it horizontally into small pieces. While cutting, gradually add the pieces in water.
2. Strain the water and marinate the raw banana pieces with sufficient amount of chilli powder and salt fora few minutes.
3. In a pan, add oil, mustard and curry leaves. To this, add the marinated raw banana pieces. Cover the pan with a lid and allow it to cook for 5-10 minutes sauteing them at intervals.
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