This recipe of sambar, which I relish a lot..comes from my mom who is an expert in her Mangalorean cuisine. On every trip to Mangalore I have to get the local readymade sambar pudi (powder) and stock for a few months till my next visit to Mangalore. Sambar is on my menu ones or twice a month as I can serve it along with rice for meals and use the leftover as a side dish for my idlies, dosas and medu vadas.
Sambar is a lentil-based vegetable stew cooked with a tamarind broth...popular in south India & Srilankan tamil cuisines. Sambar contains lots of fibre too. This is really one of the best health benefits of sambar. We all know the fact that fibre must be consumed regularly as it is good for health. Fibre also helps the digestive system. To enjoy the benefits of eating sambar, you can add fibre-rich vegetables to your sambar. I usually use Mangalore cucumber (souteykai), yellow/sweet pumpkin(kumbalakai), brinjal, drumstick, tomato, potato for my sambar recipe.
Ingredients :
Half cup toordal
2 cups water
1 tblsp tamarind
1/2 cup water
1 tblsp jaggery
1-2 tblsp readymade Sambar powder
handful of coriander leaves
Vegetables :
2 Drumsticks cut into 1 to 2 inch pieces
1 medium Potato cut into four
300 gms Mangalore cucumber ( souteykai) cut into small medium pieces
250 gms yellow/sweet Pumpkin (kumbalakai) cut into small medium pieces
3 Brinjals cut into four pieces
1 tomato sliced roughly
For masala : Roast the below ingredients with little oil separately
...5-6 Bedagi red chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
a pinch of mustard seeds
1/4 tsp turmeric pd.
...1 medium onion sliced
2-3 flakes of garlic
1 sprig curry leaves
2 tblsp grated coconut
...1 tblsp udad dal
7-8 fenugreek seeds
For tempering :
1 tblsp oil
1/2 tsp mustard seeds
1-2 bedagi red chilli (broken)
few curry leaves
pich of asafoetida
Method :
1. Wash and cook the toordal with 1/2 tsp salt in a pressure cooker for 5-6 whistles till soft & mushy.
2. Now to the same cooker add the vegetable pieces with 1 tsp salt and 1/2 cup water and cook for 2 more whistles.
3. Grind the masala batchwise...first the chillies and spices to a fine powder...then onion garlic and coconut with little water to a paste...and lastly udad dal and methi seeds grounded coarsly. One after the other all in the same blender.
4. Squeeze the pulp from the soaked tamarind into the cooked vegetables along with the jaggery. Mix in the readymade Sambar masala pd. along with the homemade masala paste. Add enough water and let it simmer.
5. Check the salt & stir at intervals. Add in the chopped coriander leaves.
6. Once the sambar is done, cover and keep aside.
7. Heat oil for tempering and toss in the mustard seeds, curry leaves, broken red chillies,asafoetida. Give it a stir and pour this to the prepared sambar. Cover the pan immediately to let the tempering flavour infuse with the sambar.
8. Garnish with coriander leaves and serve hot with steamed rice, dosa, medu vada, uttapam etc.
Sambar is a lentil-based vegetable stew cooked with a tamarind broth...popular in south India & Srilankan tamil cuisines. Sambar contains lots of fibre too. This is really one of the best health benefits of sambar. We all know the fact that fibre must be consumed regularly as it is good for health. Fibre also helps the digestive system. To enjoy the benefits of eating sambar, you can add fibre-rich vegetables to your sambar. I usually use Mangalore cucumber (souteykai), yellow/sweet pumpkin(kumbalakai), brinjal, drumstick, tomato, potato for my sambar recipe.
Ingredients :
Half cup toordal
2 cups water
1 tblsp tamarind
1/2 cup water
1 tblsp jaggery
1-2 tblsp readymade Sambar powder
handful of coriander leaves
Vegetables :
2 Drumsticks cut into 1 to 2 inch pieces
1 medium Potato cut into four
300 gms Mangalore cucumber ( souteykai) cut into small medium pieces
250 gms yellow/sweet Pumpkin (kumbalakai) cut into small medium pieces
3 Brinjals cut into four pieces
1 tomato sliced roughly
For masala : Roast the below ingredients with little oil separately
...5-6 Bedagi red chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
a pinch of mustard seeds
1/4 tsp turmeric pd.
...1 medium onion sliced
2-3 flakes of garlic
1 sprig curry leaves
2 tblsp grated coconut
...1 tblsp udad dal
7-8 fenugreek seeds
For tempering :
1 tblsp oil
1/2 tsp mustard seeds
1-2 bedagi red chilli (broken)
few curry leaves
pich of asafoetida
Method :
1. Wash and cook the toordal with 1/2 tsp salt in a pressure cooker for 5-6 whistles till soft & mushy.
2. Now to the same cooker add the vegetable pieces with 1 tsp salt and 1/2 cup water and cook for 2 more whistles.
3. Grind the masala batchwise...first the chillies and spices to a fine powder...then onion garlic and coconut with little water to a paste...and lastly udad dal and methi seeds grounded coarsly. One after the other all in the same blender.
4. Squeeze the pulp from the soaked tamarind into the cooked vegetables along with the jaggery. Mix in the readymade Sambar masala pd. along with the homemade masala paste. Add enough water and let it simmer.
5. Check the salt & stir at intervals. Add in the chopped coriander leaves.
6. Once the sambar is done, cover and keep aside.
7. Heat oil for tempering and toss in the mustard seeds, curry leaves, broken red chillies,asafoetida. Give it a stir and pour this to the prepared sambar. Cover the pan immediately to let the tempering flavour infuse with the sambar.
8. Garnish with coriander leaves and serve hot with steamed rice, dosa, medu vada, uttapam etc.
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