Sambar
A delicious and traditional South Indian dish, perfect as a side for tiffins, rice, and kichidi. This sambar is rich in flavor with a blend of spices and vegetables.
Ingredients
- 0.25 cup Oil
- 1 unit Carrot (Chopped)
- 2 unit Potato (Diced)
- 0.75 cup Shallots
- 0.75 cup Toor Dal
- 0.5 cup Tamarind Pulp
- 3 unit Green Chillies (Slit)
- 2 unit Dry Red Chillies (Broken)
- 1 sprig Curry Leaves
- 0.25 teaspoon Asafetida
- 1 unit Tomatoes
- 2.5 teaspoons Salt (According to taste)
- 1.5 teaspoons Red Chilli Powder (According to taste)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 0.125 teaspoon Fenugreek Seeds
- 1 bunch Coriander Leaves (Small size bunch)
- 3 tablespoons Coriander Seeds
- 2 teaspoons Coconut (Shredded)
- 0.5 cup Water
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Instructions
- 1Dry roast all the ingredients listed under 'Masala Paste' except water. Transfer them to a mixer jar, grind into a fine powder, then add water to form a smooth paste. Set aside. Cook the toor dal and prepare the tamarind pulp.
- 2In a khadai, heat oil. Add fenugreek seeds, followed by mustard and cumin seeds. Add green chillies and dry red chillies, then curry leaves and asafetida. Stir thoroughly.
- 3Add shallots to the khadai and cook until soft and transparent. Add carrots and potatoes, reduce the flame to low, cover with a lid, and cook until vegetables are half done. Add tomatoes and cook until 90% done.
- 4Add salt and red chilli powder to the vegetables and mix thoroughly. Incorporate the ground masala paste and cook for a minute.
- 5Mash the cooked dal and combine with tamarind pulp. Add this mixture to the khadai, bring to a boil, and adjust the consistency with water. Add coriander leaves and let the sambar boil for at least 5 minutes. Serve hot.
