Sambar

[sherlyk]

Coriander Sambar

Ingredients
Thuvaram paruppu ( red gram dal ) : 100 gm
Coriander seeds : 75 gm
Coconut : ½
Mustard : a little
Asafoetida : a little
Salt : 40 gm
Dry red chilli : 8
Oil : 4 spoons
Tamarind : a little
Coriander leaves : a little
Method
Soak tamarind, salt in water and prepare extract.
Grate coconut.
Heat oil in a frying pan.
Add coriander seeds, chilli, fry and grind with coconut to a paste.
Boil thuvaram paruppu ( red gram dal ) with water in a vessel.
When the paruppu is boiled mash well.
Boil tamarind extract in a vessel.
When the extract starts boiling, add ground paste, parupppu, coriander leaves and boil well.
Remove the vessel from the stove after a few minutes.
Heat 2 tsp of oil in a frying pan.
Add mustard, asafoetida, fry and add to the saambaar.

[sherlyk]

Small Onion Sambhar

Ingredients Thuvaram paruppu ( red gram dal ) : ¼ kilo
Small onion : 500 gm
Payatham paruppu ( green gram dal ) : 100 gm
Kadalai paruppu ( chana dal ) : 25 gm
Coriander seeds : 40 gm
Dried red chilli : 4
Grated coconut : 1 tbsp
Turmeric powder : 1 tsp
Saambhar powder : 1 big spoon
Salt : as needed
Oil : as needed
Coriander leaves : a little
Curry leaves : a little
Tamarind : 100 gm
Mustard : a little

Method
Soak tamarind in water and prepare extract.
Cook payatham paruppu and thuvaram paruppu.
Add saambhar powder, turmeric powder, salt.
Heat oil in a frying pan.
Add kadalai paruppu, chilli, coriander seeds, a little onion and fry till golden.
Grind it in a mixie.
Heat oil in a frying pan.
Add mustard and when it splutters, add onion, chilli, fry and add to the tamarind extract.
Let the contents boil.
When the small onions are cooked, mix the ground paste with water and add to the saambhar.
When the contents start boiling add the cooked dals.
Add cut coriander, curry leaves and remove from the stove.

[sherlyk]

Sambar Sadam

Ingredients: Toor dhall.... 150 gms
Tamrind.... lemon size
Sambar powder.... 3 spoons
Chilli powder ½ spoons
Salt
Any Vegetable be ... 150 gm
Onion.. big.... 1
Tom oto.... 1
Green chilli.... 3
Oil ... 2 spoons
Mustard... 1 spoon
Asafoetida(if needed)
Corriander leaves and curry leaves
Rice.... 2 cups
Butter or ghee.. 1 spoon
channa dal, dhaniya each one spoon
Red chilli... 3
Method:

Cook rice and dhall seperately and set aside.
Fry channa dall,dhaniya and red chilli and grind coarsely.
Take out 4 cups of tamrind juice from tamrind
Peel onion and cut into lengthwise
Cut tomoto into 4 pieces, creen chilli, curry leaves and corriander leaves.
Cut the vegetable of your choice lengthwise or as per your wish.
Heat oil and add mustard to pod.
Then add onion, green chilli, a part of curry leaves and fry for 3 minutes.
Add tamrind water, salt, sambar powder and chilli powder.
Add the vegetable and finally tomoto(asafoetida if required)
Allow it to cook in medium heat.
When it is cooked add cooked dal and stir well for 3 minutes.
Note: Then add this with cooked rice along with ghee or butter and mix well. Decorate it with corriander leaves and curry leaves.

[sherlyk]

Kovakkai Sambar


Ingredients Green gram dhal - 1 cup (heaped)
Raw rice - 2 tbl sp
Salt - to taste
Oil


Method


Soak the rice and dhal together for 2 to 3 hrs
Grind it finely and salt to it
Make the dosa as soon as you finish grinding the batter
On a dosa tawa pour the above batter from the middle and spread it out into a flat paltes.
Pour oil and allow it to get cooked
Turn over to the other side, reduce the flame to minimum and allow it to get crisp
Serve hot with onion chutney or coconut chutney

[sherlyk]

Kerala Sambar

Ingredients

Tur dal - 100gms
Sambar Masala - 3 tablespoons
Drumstick - 2 (medium sized)
Lady's finger - 3 (cut into small pieces)
Brinjal - 1
Medium Onion - 1 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Curry leaves - 10
Coriander leaves - 1 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 Cut into pieces
Salt - 1/2 tablespoon
Tomatoes - 2 (medium sized cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon


Method

1.Cook the thoor dal in two cups of water till it is half cooked

2.Now add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt and cook furthur till the dhal is completely cooked.

3. Dissolve sambar masala in little water and add it to the cooked vegetables.

4. Take the pulp of the soaked Tamarind and add, blend well and cook.

5.Heat oil in a pan, splutter mustard seeds and fry chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves.

6.Add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

[sherlyk]

Raw Mango Sambar

Ingredients Sweet/ Sour mangoes (peeled and cubed) - 1/2 cup
Dhania - 2 tsp
Channa dal( Kadala parrupu) - 1 tsp
Red chillies - 3 to 5 ( depending on spice required)
Grated coconut - 1/4 cup
Curry leaves - few
Coriander leaves - few
Tamarind - a small lemon size
Crystal salt (kalluppu) - as per taste
Sambar powder - 1 tsp
Turmeric powder - a pinch
Thoor dhal (Thuvaram paruppu) - 1/4 cup
Asafoetida - a pinch
Method
Pressure cook the thoor dhal and keep it aside
Soak tamarind in water along with crystal salt and extract the juice from it.
Add sambhar powder to this extract and bring it to boil till the raw flavour goes.
Add the Mangoes & turmeric powder to the above and keep it covered till the magoes become soft and tender
Grind Dhania,Channa dal,red chills,Coriander leaves & curry leaves along with grated coconut & the remaining tamarind adding a little water
Once the drumsticks are cooked , Add the above paste and leave it to boil till the dhania smell leaves.
Add the cooked thoor dhal, asafoetida and again leave it to boil till sambar comes to required thickness
Remove from stove and serve with Rice

Note :
Curry leaves can also be put into the sambar directly instead of grinding.

[Cyberman]

Serve hot with onion chutney or coconut chutney

Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.

[sherlyk]

Sambar is a very ancient south Indian recipe.It is a dal based vegetable stew,served usually with rice in both formal and everyday south Indian cuisine.Different variations of this recipe have been developed and adapted thoroughout southern India,mostly using toor dal,tamarind pulp,vegetables and spice mix.Taste differs depending on the selection of the vegetables and the spices used.Sambar is also served as a side dish with idly,dosai and vada for breakfast.
This is my variation.



Ingredients:
1 cup Toor dal
1/2 cup Vegetables,cut into big chunks
juice of a lemon sized tamarind
10 pearl onions
1/2 Tomatoe,diced
4-5 Green Chillies,cut lengthwise
1/4 Tsp Turmeric powder
2 Tbsp Sambar powder
a pinch of asafoetida
Salt to taste
For Seasoning:
1/4 Tsp Mustard
1/2 Tsp Urud Dal
1/8 Tsp of Fenugreek Seeds
Few Curry Leaves
1-2 Red Chillies
2 Tbsp oil
To Garnish:
Corriander Leaves,chopped



Method:
1.Wash and cook the dal and mash it well and keep aside.

2.In a deep pan,heat oil and add mustard seeds,urud dal,fenugreek seeds,curry leaves and 2 red chillies.

3.Then add slit green chillies,vegetables,salt and saute for a while.Add water and cook the vegetables fully.

4Add the tamarind juice and cook till the raw smell goes off.

5.Mix the sambar powder and a pinch of asafoetida in little water,just to make sure there are no lumps and add it to the boiling mixture and cook for a minute or two.

6.Then add the cooked dal and bring it to a boil till everything is mixed well.

7.Garnish with corriander leaves and serve hot.


To cook the toor dal:
1.Wash a cup of dal and add 3 cups of water and add turmeric powder and a tsp of oil and pressure cook it for 3 to 4 whistles.Then mash it to a fine paste.By adding oil,the dal cooks quickly.

2.Vegetables Chioces - Onions, Raddish, potato, green peas,drumstick, green peppers(Capsicum), pearl onions, okra, eggplant,pumpkin, chowchow

3.Add tamarind juice only after the veges are completely cooked.If you add tamarind before, veges will take forever to cook.