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Sambar
Created by HeadChef, Monday, 31 March 2008
Ingredients
Recipe Summary
Regional
Main Ingredient
Speciality
  • Tuvar daal - 1 cup
  • Vegetables (small onions, cucumber, carrots, potatoes cut into cubes ) - 1cup
  • Turmeric powder - 1 tsp
  • Sambar powder - 1 tbsp
  • Tomato - 1
  • Tamarind - 1 small ball
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1 pinch
  • Asafoetida - 1 pinch
  • Methi - 1 pinch
  • Curry leaves - 1 stalk
  • salt - to taste
  • Coriander leaves - few stalks.
Methods/steps
  1. Cook the tuvar daal with turmeric powder until tender. Mash it lightly.
  2. Boil the vegetables with salt, turmeric pd and a few curry leaves. When the vegetables are cooked, add the cooked daal, sambar powder, tomato and salt.
  3. When the aroma comes, add the tamarind solution. Cook well. Remove from the fire and add chopped coriander leaves.
  4. Now heat the coconut oil in a small kadai. Add curry leaves, mustard seeds, asafoetida pd and methi pd. When it starts to splutter, add it to the cooked sambar.
  5. Serve hot with rice, ghee and papadam.

 

 

Additional Tips

You can add any vegetable to your liking, like drumsticks, ladies finger, brinjal, etc, or you can make it with just one vegetable.

If you like to add ladies finger, saute it in oil until the stickiness of it disappears and then add it to the boiling sambar. In doing so, the ladies finger will not get crushed. Also, sambar will not turn sticky.

Source: http://users.telenet.be/cr32754/html/sambar.html

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