Sambhar

Posted

April 18, 2015


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image image image Piping Hot Sambhar a melting pot of interesting ingredients that are spicy, sour and just a hint of sweet! If added right….they all come together to create magic! Sambhar has many variations, each one having it’s own special appeal. So here I present, my take on the Masala Potboiler Blockbuster from the South….do give it a try!
It is best enjoyed with plain rice but serves as a great accompaniment with Dosa, Idli or Vada. For me Sambhar is a celebration of all my fav vegetables…and I like to include a whole lot! Also, to make good Sambhar you must use a good quality sambhar masala, fresh is best of course. But if you are short of time, you could use any good store bought brand that you favor. I buy mine from the nearby Ganesha Temple that sells freshly made masala in small quantities, thus retaining it’s freshness.
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Method:
Heat oil, add rai, a tsp each of Chana dal, udad dal 3-4 gol lal mirch and a few leaves of Kari patta
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Add chopped onions and sauté for 2 -3 minutes.
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Add the scraped and cut drumsticks and sauté for 3-4 minutes.
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Add the lauki and eggplant and cook for another 2-3 minutes.
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Add the chopped carrot (not shown in pic) and mooli (optional) and cook for another minute.
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Add the chopped peppers and cauliflower (optional) and cook for another minute.
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Add the chopped tomatoes, salt and haldi cook till vegetables are almost done.
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While the vegetables are cooking pressure cook 1 1/2 cup toor daal with some water, salt, haldi, a few curry leaves and 2-3 gol lal mirch for 3-4 whistles.
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Once the pressure releases, stir vigorously to mash the grain.
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Add the mashed dal to the pot of cooked vegetables. Also add some warm water to thin out the mix.
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Mix 2-3 tbsp Sambhar masala with a little water and add to the sambhar.
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Soak tamarind in some warm water. Strain and prepare concentrate. Add some concentrate into the sambhar. The quantity will vary depending on the sourness of the tamarind.
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Next add a liitle gur/ sugar. Add sparingly, as a little goes a long way. This is added to balance the tamarind added earlier.
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Also add about a tbsp of grated fresh coconut. (I use frozen)
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Give a final chaunk of hing, rai, jeera, Chana dal, udad dal, gol lal mirch, karo patta and red chilli pwdr.
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Enjoy this delicious healthy lentil vegetable stew…a great idea for including more vegetables in your diet!
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