Sambar

[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.

[sherlyk]

Potato Sambar

Ingredients

Thoor dhal- 1 cup
Potatoes- 1/2 cup (boiled & cut into small cubes)
Onions- 2 (chopped)
Tomatoes- 2 (chopped)
Green chilies- 3 (cut lengthwise)
Ginger, Garlic- 1 tsp (crushed)
Coconut paste- 2 tsp
Red Chili Powder- 1/2 tsp
Turmeric Powder- 1/4 tsp
Cinnamon- 1 piece (broken into bits)
Salt
Oil- 1/2 tblsp
Dalda- 1/2 tblsp
Lemon- 1
Chopped coriander leaves (cilantro)


Method

1.Pressure cook the thoor dhal and mash well.

2.Heat Dalda & oil together in a pan and fry cinnamon, ginger, garlic & green chilies for few minutes.

3. Add onions & tomatoes and fry for 5 minutes.

4.Then add the boiled potatoes & coconut paste and fry well.

5.Mix the mashed thoor dhal with this and add turmeric, chili powder and salt.

6.Add water if required and boil for 5-10 minutes.

7.Then add lemon juice according to your taste.

8.Garnish with chopped coriander leaves.

[sherlyk]

Ingredients For sambar
Moong dal - 1 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 11/2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 2
Tomato - 1 Medium size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt for taste
For seasoning
Oil - 2 tblsp
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves - a few

For Idli
Urad dal - 1 cup
Idli rice - 2 cups
Salt to taste
Oil for seasoning

Method
For Sambar
1. Fry the moong dal in a pan for 6-7 mts.
2. Add the thoor dal,vegetables,chopped tomato,chopped onion,green chillies.
3. Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
4.Then,open the pan & add coriander powder,chilli powder,turmeric powder,salt & cook for 5 mts.
5. Now,in a tempering vessel pre-heat the oil & splutter the mustard seeds,urad dal,curry leaves.
6. Add the onion & fry the till gloden brown & add to the sambar.
7. keep the sambar aside
For Idli
1.Rinse and soak the rice and dal seperately in water for about 2-3 hours.
2.Then wet grind it adding water in steps to form a thick batter.
3.Add salt and keep it aside (to get sour)for 12 hours.
4.Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
5.Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
6.Remove the plates from the vessel and remove the idlis.
7.While serving, soak these about 10 idlis in Sambar. Add 4-5 tsps of ghee to this

[annie]

Hi Just wanted to Thank You...for all the recipes....It has helped me to maintain real taste.

[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.