Hi Buddies,
Back to my blog space after a 1.5 yrs maternity break 🙂 . Hardly getting time to even think about cooking with my little ones. Finally , made some time to post my mom’s recipe.This requires some preparation but i bet it’s completely worth it :). I have tasted many versions of sambar but my mom’s sambar is the one i liked the most. Check this and try it out for sure!
Preparation Time: 45 minutes
No of Servings: 4
Ingredients:
Toor dal: 3/4 cup
Tamarind Pulp: Lemon size.
Pearl Onions: 20
Carrots:2
Bottle guard: 1/2 cup
Green Beans: 8
Tomato: 1
Drumsticks: 6
Coriander Leaves: few
Turmeric: pinch
Red chilies: 2
Red Chili Powder: 1 tsp.
Cumin Seeds: 1 tsp.
Mustard Seeds: 1 tsp.
Oil: 2 tbsp.
Salt: As per taste
Water: 1-2 cups
Coriander Leaves: Few
Curry Leaves: Few
Asafoetida: pinch
Ingredients for paste:
Chana Dal: 2 tbsp
Urad Dal: 1 tbsp
Coriander seeds: 2 tbsp
Fenugreek seeds: 1/2 tsp
Black pepper:4
Grated coconut: 1 cup
Red Chili: 4
Asafoetida: pinch
Method:
- Wash and cut all vegetables(except for tomato) into big pieces and pressure cook them along with toor dal.
- Cook onions directly on stove.
- Make a thick tamarind pulp and keep it ready.
- Meanwhile, dry roast all the ingredients for paste (except for coconut) till you get nice aroma from it.
- Grind them into fine powder and finally add grated coconut and water to make a thick paste.
- Transfer the cooked vegetables and toor dal to a vessel and add tamarind pulp, grounded paste ,tomato,turmeric, salt, red chili powder and water to it.
- Let it boil for 10-15 mins and adjust water to get nice consistency.
- Add coriander leaves to it and off the flame.
- Add 2 tbsp. of oil to a pan and add cumin , mustard seeds to it. When they start to splutter, add hing, red chilies and curry leaves to the sambar and close the lid.
Note:
- One can add jaggery if they like.
