Sambar

 ﷽

Recipe:

Ingredients 

Lentils

• Handful of Masoor Dal
• Handful of Chana Dal
• Handful of Toor Dal

Vegetables

• 1 Carrot cut in sticks
• 1 Drumstick cut in sticks
•  A piece of Pumpkin cut in cubes
• 2-3 Ladies finger cut in sticks
•  1/2 slice Raw mango cut in sticks (optional)
• 1 Onion roughly cut
• ⅔ Tomato chopped

> ( save ⅓ piece of tomato for tempering)

 

Spices

• Sambar powder
• Turmeric
• Salt

• 1-2 Tbsp Jaggery
• Dry mango powder ( optional)

For Tamarind water

• Tamarind
• Boiling water

For Roasted coconut

• Coconut oil
• 1/4 teaspoon Fenugreek seeds
• 2-3 Garlic pods
• 1/4 cup Grated coconut
• A pinch of hing/ asafoetida
• 1.5 teaspoon coriander powder
• 1 teaspoon chilli powder

>( Measurements are approximate adjust according to taste.
But Coriander powder: Chilli powder ratio should be 1.5:1) 

For Tempering

• Coconut oil
• Mustard seeds
• Cumin seeds
• Fennel seeds
• Dried red chilli (or Chilli flakes)
• Curry leaves
• Finely chopped Shallots
• Finely chopped Garlic
• Finely chopped tomatoes
• A pinch of Hing/ asafoetida 
• Sambar powder

Directions

Tamarind Water

• Soak a lime sized piece of tamarind in boiling hot water.
• Once it has cool done mash and mix them well. 
• Strain and use. 
• Add more water to the tamarind pulp, and repeat it 2-3 times if needed.

Roasted coconut

• In coconut oil saute add fenugreek seeds, few garlic pods sauté. 
• Add grated coconut, stir and cook till it starts to turn brown.
• Add coriander powder: chilli powder 1.5:1 Ratio
• (ie. For 1 and half teaspoon coriander powder add 1 teaspoon Chilli powder.)
• And a pinch of hing ( asafoetida )

>I usually use kashmiri chilli powder to reduce spiciness.

• Once it has cool down, grind them.

>Can add little tamarind water while grinding to make it a paste.

>I usually store the roasted coconut powder in my freezer and use as needed

Tempering

• In coconut oil add mustard seeds, cumin seeds and fennel seeds. 
• Once it splutters add dried red chilli , shallots, garlic, tomato and curry leaves.
• Once it is cooked add in a pinch of hing and a spoon of sambar powder.

• Pressure cook the Dals with turmeric powder, sambar powder, onion, tomato and enough water.
• Add the vegetables and water/ tamarind water if needed and cook till done.

>( Vegetables can be cooked with dal, but it gets mushy and mixed with dal. I usually do this way.

Or

Separately cook the vegetables with salt, turmeric and sambar powder )

• Add tamarind water, jaggery if using ( i prefer sweet n sour) and roasted coconut powder.
• Boil for few minutes.
• Add tempering on top.
• Garnish with coriander leaves (optional)

Tips:

💕It will get thickened, adjust tamarind water/ water according to desired thickness.💕

💕 Can add dry mango powder also if not using raw mangoes. 💕

💕Different vegetables can be used, like brinjal, potato, Cauliflower etc.💕

💕Enjoy with plain rice, idli, dosa, uzhunu vada etc.

💕I even like them with chappathi, khuboos etc🫣💕

💕I usually make them in bulk and freeze some. 💕

💕Measurements are just approximate and can be adjusted according to taste.💕

💕There are different sambar recipes, this is the way I make and enjoyed by my family.💕