Thick and fiery, sambars are the first course in any South Indian meal. Serve them steaming hot with plain cooked rice, vegetable accompaniments and pappadams, either fried or roasted. A dollop of bubbling ghee adds a flavour of its own.
Ingreidents:
Pigeon Peas /Toor dal - 1/2 cup
Water - 2cups
Tamarind - Lemon sized
Hot water - 1 1/2 cup
Turmeric - 1/2tsp
Salt - to taste
Pearl Onions -250gms
Coriander leaves - 1/2cup finely chopped
Ingredients for Sambar Masala Paste:
Oil - 2tbsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Hing - 1/2 tsp
Cumin seeds - 1tsp
Coriander seeds - 3tbsp
channa dal - 1 1/2 tbsp
Poppyseeds - 2tsp
Freshly grated coconut - 4tbsp
For Tempering:
Oil- 2tbsp
Mustard seeds -1tsp
Cumin seeds - 1tsp
Fenugreek seeds -1/4tsp
Red chilli - 1
Curry leaves - A few
For Masala Paste:
1.Heat 2 teaspoons oil in a heavy frying pan or skillet.
2.Add fenugreek seeds,6 red chillies, hing, cumin seeds, coriander seeds, channa dal and poppy seeds.
3.Saute for 2-3 minutes. Blend to a fine paste in a mixer along with grated coconut adding very little water.
Method:
1.Rinse toor dal well.
2.In a pressure cooker add 2 cups of water, turmeric and dal cook it for 3 whistles.
3.Set the cooked dall aside.
4.Soak the tamarind in 11/2 cups of hot water for 15 min. Strain tamarind water into another bowl squeezing as much liquid as possible out od the
help. Set aside.
5.Heat 2 tbsp oil in a heavy saucepan. Add the mustard seeds, cumin seeds, fenugreek seeds, halved red chilli, and few curry leaves.
6.When the mustard seeds splutter, Add pearl onions. Saute over a low heat about 5 minutes.
7.Add tamarind Juice, ground turmeric and salt to taste.
8.Cover and simmer for 5-7 minutes until the raw smell of tamarind disappears.
9.Add cooked dal and masala paste. Cook for another 5 minutes until thoroughly blended.
10.If the sambar is too thick, adjust the water and bring to the boil.
11. Garnish with Finely chopped coriander and serve with steamed rice ,pongal ,Idli or Dosa.
Ingreidents:
Pigeon Peas /Toor dal - 1/2 cup
Water - 2cups
Tamarind - Lemon sized
Hot water - 1 1/2 cup
Turmeric - 1/2tsp
Salt - to taste
Pearl Onions -250gms
Coriander leaves - 1/2cup finely chopped
Ingredients for Sambar Masala Paste:
Oil - 2tbsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Hing - 1/2 tsp
Cumin seeds - 1tsp
Coriander seeds - 3tbsp
channa dal - 1 1/2 tbsp
Poppyseeds - 2tsp
Freshly grated coconut - 4tbsp
For Tempering:
Oil- 2tbsp
Mustard seeds -1tsp
Cumin seeds - 1tsp
Fenugreek seeds -1/4tsp
Red chilli - 1
Curry leaves - A few
For Masala Paste:
1.Heat 2 teaspoons oil in a heavy frying pan or skillet.
2.Add fenugreek seeds,6 red chillies, hing, cumin seeds, coriander seeds, channa dal and poppy seeds.
3.Saute for 2-3 minutes. Blend to a fine paste in a mixer along with grated coconut adding very little water.
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| Pearl Onion Sambar |
1.Rinse toor dal well.
2.In a pressure cooker add 2 cups of water, turmeric and dal cook it for 3 whistles.
3.Set the cooked dall aside.
4.Soak the tamarind in 11/2 cups of hot water for 15 min. Strain tamarind water into another bowl squeezing as much liquid as possible out od the
help. Set aside.
5.Heat 2 tbsp oil in a heavy saucepan. Add the mustard seeds, cumin seeds, fenugreek seeds, halved red chilli, and few curry leaves.
6.When the mustard seeds splutter, Add pearl onions. Saute over a low heat about 5 minutes.
7.Add tamarind Juice, ground turmeric and salt to taste.
8.Cover and simmer for 5-7 minutes until the raw smell of tamarind disappears.
9.Add cooked dal and masala paste. Cook for another 5 minutes until thoroughly blended.
10.If the sambar is too thick, adjust the water and bring to the boil.
11. Garnish with Finely chopped coriander and serve with steamed rice ,pongal ,Idli or Dosa.
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