Sambar
Sambar is a stew or a broth in which vegetables are simmered in tamarind water, mashed pigeon peas and spices. It is a very popular South Indian side dish
Servings 1 litres
Ingredients
To cook lentils/dal
- ½ cup tuar dhal/pigeon peas
- 1½ cups water
- a few drops of castor oil
Rest of the ingredients
- 13-15 vendakkai/lady's finger/okra(125 g)
- 1 medium sized big onion (50g)
- 1 medium sized tomato(100 g)
- a marble sized ball of tamarind (8g)
- 1 tbsp oil (I use sesame oil/til oil)
- 3 tsps sambar powder(homemade)
- 1/2 tsp jaggery/sugar
- salt to taste
- a pinch of turmeric powder
- a pinch of asafoetida/hing
- water as needed
My Magic Mix
- 1/4 tsp pepper powder
- 1/8 tsp cumin powder
- a big pinch of asafoetida/hing
For tempering
- 2 tsps oil(I use coconut oil)
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- red chilly (broken)
- a few curry leaves
Instructions
- Take the pigeon peas/ tuar dhal in a vessel and pressure cook with the ingredients given under "to cook lentils". If you do not have a pressure cooker you can cook it in a saucepan. You may have to add more water.
- Wash and Chop the vendakkai/lady's finger into half finger-sized pieces. Cut the onions longitudinally and the tomatoes into small pieces. Soak the tamarind in 2 cups of water.
- In a wide pan take the lady's finger and saute till all the water from the vegetable and the pan disappears. Saute for 2-3 minutes more in medium flame. Then add 1 tbsp of oil and saute. for a minute or two. Then add the onions and ½ tsp of sugar or jaggery and saute for a few more minutes till it starts browning at the bottom.
- Add the chopped tomatoes and ½tsp of salt, mix well. Reduce flame, cover and cook till the tomatoes get mashed.
- Add 2 tsps of sambar powder and the turmeric powder. Give it a mix and add 2 cups of tamarind water. Adjust salt to balance the tanginess and cook for about 7-10 minutes in medium flame, till the vegetable is done.
- Once the lady's finger is cooked add the mashed tuar dal and mix well. Let it come to a boil. In a cup of water mix up another tsp of sambar powder and add it to the sambar. Bring this to a boil and switch off.
- Finally sprinkle the magic mix, temper with the items mentioned under tempering and pour over the sambar. Garnish with coriander leaves and 1 or 2 tsps of ghee.