Sambar is a popular and traditional South Indian accompaniment for rice or Idli / Dosa. It is prepared using dhal (lentils), vegetables of your choice, sambar powder, tamarind and spices.
In this recipe, I have used Pumpkin which gives a mild sweetness and unique taste to this dish.
Though I prepare sambar at least twice every week; Its only now I could post this!
Do try this; enjoy with hot rice or as a side dish for any South Indian breakfast item.
Ingredients:
Toor Dahl / Tuvar Dhal / Thuvaram paruppu - ½ cup
Pumpkin - 1 cup ( chopped pieces)
Big Onion - 1 / Small onion - 10 (Chopped)
Tomato - 1 (finely chopped)
Green chillies - 2
Tamarind - a small gooseberry size
Sambar Powder - 1- 1½ tsp
Asafoetida - a pinch
Salt - to taste
For Seasoning:
Mustard seeds - ½ tsp
Urad dhal - ½ tsp
Fenugreek seeds - ¼ tsp
Curry Leaves - 1 sprig (optional)
Directions:
Soak the tamarind in a cup of water. After sometime squeeze and extract the juice; keep it aside.
Wash toor dhal and pressure cook adding water along with turmeric powder and asafoetida till it becomes soft.
Once the pressure releases; open the lid and mash with the laddle and keep aside.
Heat oil in a kadai and season with mustard seeds; once it splutters add the remaining ingredients 'For Seasoning', one by one.
Once it crackles; add chopped onions, green chillies and tomatoes with little salt; fry till tomatoes become soft.
Add pumpkin, fry for a while and add water.
Close the pan with the lid and allow to cook till it is half done. Now add the tamarind water, cooked dhal, salt, sambar powder along with a cup of water. Mix and allow to boil.
Note:
You may adjust the water quantity and spice level to suit your taste.
Sambar will tend to thick, so adjust the water level accordingly.
You can also add a tbsp of chopped coriander leaves at last, for flavour.
Addition of ghee (clarified butter) while serving will enhance the taste and flavour of sambhar.
Arumaiyana Sambar, paarkum pothey sapida thonuthu! Nice presentation Poornima!
ReplyDeleteparangikai sambar super..Arumai
ReplyDeleteama makes it.i usually make puli kuzhambu with this one
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