Sambar is one for the most famous dish of South India. Be it any southern state of India, Sambar is one of the most common preparation for any lunch time meal. This is a thick lentil stew with tomatoes, onions, curry leaves and any vegetable that fancies the person who cooks it. Sambar without lentils is called 'kuzhambu' in Tamilnadu. More on that in a separate post.
There are many varieties of sambar....its quite a long list. I don't want to overwhelm you with that.
This recipe does not require any 'Sambar Masala'. All the spices are roasted and freshly ground which gives a wonderful aroma. Just give it a try and you would never buy the commercially sold 'Sambar Masala Powder' !
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| Arachuvitta Sambar , boiling away! |
Ingredients:
To Dry Roast and Grind-
Whole Coriander Seeds - 1 1/2 tsp
Dry Red Chilly - 2
Fenugreek/Vendayam - 1/2 tsp
Bengal Gram Dal/Kadalai Parupu - 1 tsp
Whole Peppercorns - 1/2 tsp
Jeera/Cumin Seeds- 1 tsp
Coconut (Fresh/desiccated)- 2 tsp
For the stew-
Toor Dal- 1 cup
Onion - 1
Tomato - 2
Hing/asafetida- 1/4 tsp
Turmeric Powder- 1 tsp
Tamarind Paste- 1/2 tsp
Cumin- 1 tsp
Oil- 4 tbsp
Ghee/Clarified Butter- 1 tsp
Salt to taste
Method:
1.Dry roast the ' to dry roast and grind ' ingredients and allow it to cool down.
2.Grind the same to a very fine powder in a mixer/grinder. Set aside.
3.Soak the toor dal for 2 hours. Pressure cook the toor dal, along with tomatoes(finely chopped),asafetida, and 1/2 tsp of turmeric powder upto four whistles. I have used carrot here, you can use any seasonal vegetable.
4.In a wok/kadai, heat 4 tbsp of oil, add 1 tsp of cumin and finely chopped onions.
5.Saute for five minutes on a medium flame.
6.Now add the cooked lentil along with the ground spice mix.
7.Add tamarind paste ,salt to taste and cook further for 10 minutes on a medium flame.
8.Finally add 1 tsp of clarified butter/ghee before removing from fire. Garnish with chopped fresh coriander leaves.
Goes well with hot white rice or idlies or dosas.
Once you make this, you will swear by this and would never waste a penny on the Sambar Masala.
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