April 24, 2009
It's spicy. It's salty. It's sour. It's everywhere. For the uninitiated, sambar is a kind of spicy gravy made of toor dal, vegetables, and tamarind. It ...
Edited by: Chef John, Colin M. Saunders, Culinaria, Barnaby Dorfman, mrsound, Alisa Escanlar, gopal, samantha
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DULARI'S COOKING: “Sambar”
June 13, 2009
Ingredients: For cooking Dal(Lentil) 1/2 cup Toovar dal 2 tbsp Mung Dal 1 tsp Methi seed( fenugreek seeds) 1/4 tsp Hing( asafoetida ) 1/2 tsp Haldi (turmeric ...
Yield: Serves 3-4.
[edit] Ingredients
½ |
CUP Toor dal (Split pigeon peas) |
2 |
TBSP Tamarind paste |
1 |
TBSP MTR Sambar powder ( available in indian grocery store). Most south indian families prepare this spice mix at home |
½ |
CUP Medium sized diced Vegetable ( one of it) of your choice (Onion (you can slice it) ,green bell pepper,okra).Note: In Tamil Nadu sambar is prepared usually using only one vegetable. NOT all vegetables are used to prepare this dish. I have listed some common vegetables used. |
1 |
TBSP fresh shredded coconut |
6-8 |
Fresh curry leaves. The fresh curry leaves are dark green in color |
1 |
teaspoon cilantro leaves |
½ |
teaspoon Black mustard seeds (available in indian grocery stores) |
1 |
pinch Asafoetida (Hing). Please do not use more than a pinch, it can overpower the dish |
¼ |
teaspoon tumeric powder |
1+1 |
TBSP+tsp Cooking oil |
Salt |
to taste |
[edit] Preparation
Step 1 |
Wash the pigeon peas in water like you would wash rice. Put the pigeon peas in the pressure cooker with 1 cup water (for 1/2 cup of the peas), a pinch of salt and tumeric powder. Close the pressure cooker and pressure cook for 2 whistles. Switch off the flame and set aside. You can boil the lentils on a stove top with 2 measures water until soft. |
Step 2 |
Heat 1 TBSP oil in a fry pan and stir-fry the veggie of your choice with a pinch of salt for ONLY 3-4 minutes. This method of preparing is used for onions, bell pepper and okra |
Step 3 |
Dissolve the tamarind paste in 1/2 cup of warm water and set aside. |
Step 4 |
In a heavy bottomed sauce pan, start by heating the tamarind water on a med-low flame. Add in the sambar powder, curry leaves and asafoetida. Bring to boil slowly and simmer for 10 minutes. |
Step 5 |
Add the stir-fried veggies to the tamarind water. |
Step 6 |
Open the pressure cooker and mix the lentils with about 1/4 cup water to get a thick batter consistency. Add the cooked pigeon peas to the tamarind mixture while stirring continuously. |
Step 7 |
|
Step 8 |
Add in the fresh coconut. |
Step 9 |
Bring to a boil on a med-low flame and simmer for 5 minutes. Switch off the stove |
Step 10 |
In a small fry pan, heat 1 tsp oil on a med-low flame. Add the mustard seeds and wait for it to start crackle. Once it starts crackling, switch off the flame and add to the sambar. |
Step 11 |
Garnish with cilantro leaves. |
[edit] About Sambar
This is the original way in which sambar is being prepared in tamilnadu. It is served with steamed rice topped with some ghee (clarified butter).
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