Sambar, the regular household dish in south India. It is one of those dishes that we prepare when we are not in a mood for elaborate cooking. However, that does not make it any less delicious. It can be prepared with most vegetables like okra, carrot, potato, beans, drumstick, brinjal or even with just shallots. The dish will surprise you every time a different vegetable is used. My favourite is Drumstick sambar and sambar made just with shallots!
Not all sambar made in south India will taste the same. Surprisingly, it differs from State to State. Below is the Tamilnadu version and I just love it!
Ingredients
Take a pressure cooker and cook toor dal along with half onion, one tomato, garlic. Pour half liter water, 1/4th tsp turmeric and 2 teaspoon oil. The oil will help the dal not overflow from the cooker. Close the cooker and pressure cook it for 10 - 15 mins i.e until the is done.
Allow the pressure to cool off, open the cooker, drain the water into a container and keep it aside. Now mash the dal. Wash, peel and cut the drumstick into big pieces and add them to the dal. Also add the sambar powder and salt. Close the cooker and cook for 7 - 10 mins. Switch off and wait until the pressure is completely gone.
Now pour oil in a frying pan and temper it with all items under "to temper" along with remaining onion.When the onions turn slightly brown pour the tamarind extract and let it boil for a minute or two then pour the content into the dal or vice versa.
Garnish with coriander and switch off stove immediately.
Sambar ready!
Time saving method
In order to save time you can also cook vegetables separately when the first time dal is cooking. So after mashing the dal you can directly go on to tempering stage. Once the onion turns light brown, add the sambar powder fry for 30seconds. Make sure it doesn't get burnt. Now add the tamarind extract, once it boils for a minute or 2, add the dal and garnish with coriander leaves. This method is swift and convenient if there is a 3 stove or four stove.
Note: - If you are preparing okra sambar then fry it with just a little oil until it cooks and is not sticky.
Not all sambar made in south India will taste the same. Surprisingly, it differs from State to State. Below is the Tamilnadu version and I just love it!
 |
| Drumstick Sambar |
Ingredients
- Toor dal/ Tuvaram paruppu - 250 gms
- Oil - 2 teaspoon
- Onion - 1 large
- Tomato - 2 medium
- Garlic pods - 10 - 15
- Drumstick - 3 -4
- Tamarindt - gooseberry size (make tamarind extract)
- Coriander leaves - 7 -8 stems
- Cooking oil - 3 teaspoon
- Mustard - 1 teaspoon
- Cumin - 1 pinch (optional)
- Fenugreek - 1 pinch (optional)
- Hing - 1 pinch (optional)
- Curry leaves - 1 sprig
- Sambar powder - 2 teaspoon
- Turmeric powder - 1/4th teaspoon
Take a pressure cooker and cook toor dal along with half onion, one tomato, garlic. Pour half liter water, 1/4th tsp turmeric and 2 teaspoon oil. The oil will help the dal not overflow from the cooker. Close the cooker and pressure cook it for 10 - 15 mins i.e until the is done.
Allow the pressure to cool off, open the cooker, drain the water into a container and keep it aside. Now mash the dal. Wash, peel and cut the drumstick into big pieces and add them to the dal. Also add the sambar powder and salt. Close the cooker and cook for 7 - 10 mins. Switch off and wait until the pressure is completely gone.
Now pour oil in a frying pan and temper it with all items under "to temper" along with remaining onion.When the onions turn slightly brown pour the tamarind extract and let it boil for a minute or two then pour the content into the dal or vice versa.
Garnish with coriander and switch off stove immediately.
Sambar ready!
Time saving method
In order to save time you can also cook vegetables separately when the first time dal is cooking. So after mashing the dal you can directly go on to tempering stage. Once the onion turns light brown, add the sambar powder fry for 30seconds. Make sure it doesn't get burnt. Now add the tamarind extract, once it boils for a minute or 2, add the dal and garnish with coriander leaves. This method is swift and convenient if there is a 3 stove or four stove.
Note: - If you are preparing okra sambar then fry it with just a little oil until it cooks and is not sticky.
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