Sambhar

Sambhar as such can be prepared using a wide variety of vegetables such as carrots,potatoes, onions / shallots,French beans ,broad beans,brinjals ,drumsticks ,radishes,turnips,knolkhol,cabbage etc …the list goes on.

Ingredients:

Vegetable of your choice ,diced – a cup

Shallots,diced – about ten

Tomato ,diced – one

Coriander leaves  - a few sprigs for garnishing

Curry leaves – a few

Tamarind – about the size of a marble,wased and soaked in warm water

Chilli powder – a half tsp

Coriander powder – a quarter tsp

Sambhar powder – a heaped tsp

Asfotida – a quarter tsp

Turmeric powder – a half tsp

Salt to taste

Mustard seeds – a half tsp

Jeera /cumin seeds – a quarter tsp

Methi seeds – a pinch

Oil for seasoning

Cooked Tuvar dal

Method:

1.     To the heated kadai add a tsp of oil,and when its hot add the curry leaves and mustard seeds.Once the seeds starts to crackle add the jeera / cumin seeds and the methi seeds to it.* the methi seeds should not get burnt or black,if it does the sambhar would taste bitter. So please empty the seasoning and redo it again.*

2.   Once the seasoning is done add the shallots and sauté  till they tirn pink ,then add the tomatoes and fry them well.Now add the vegetable of your choice and all the powders to it and mix well.

3.   To this add the salt and a little water.Squeeze the tamarind that’s in the warm water to extract the juice and add this juice to the vegetables and let it simmer for awhile.

4.   Now add the dal to this vegetable mixture ,add a cup of water if required.Once the vegetables are tender remove from flame ,garnish with chopped coriander leaves and serve with a biiiiiig smile.

 

Sambhar is served with rice ,pongal,idlis,dosas….etc.

Bon Appetit!