Idli-Sambar. Vada-Sambar. Sambar Rice. Masala Dosa with Sambar.
Just talking about it is enough to activate those taste-buds!
Oh, this dish is an absolute essential in all South-Indian homes.
Be it as a side-dish for breakfast, or in the main course to be eaten with rice, Sambar is almost a staple.
There are different varieties of Sambar, the one you eat for breakfast are different from the ones that are eaten with rice. There can be variations in the tempering you add to this, thus altering the taste altogether. There are Telugu, Kannada and Tamil Sambars.
There is a thin difference between Rasam and Sambar, depending on the masala you use, vegetables you add, and the inclusion of dal.
And then, there is a Mangalorean variety of Sambar called Paji-Masala-Kodyelu, which uses uncooked masala in it, which I am going to try one of these days. Well, for me, its no fun cooking if I don’t have fresh Jeegujje (Bread fruit, apparently, in English. This one belongs to the jackfruit family, but is much smaller in size), but I’ll still make an attempt.
The Telugu variety of Sambar can also be called as Pappu-Chaaru, something which does not always use a mixed-masala.
This recipe for the Sambar I tried is a Mangalorean , Shivalli variety, to be eaten with Idli, Vada or Dosa. It is not advised to mess with the recipe of sambar but I tried making it with the ingredients that are easily available, and not the ones that require a lot of prior planning. Desiccated coconut instead of grated fresh coconut, store-bought sambar powder instead of Mom’s powder or the one you make fresh, and the vegetables that I had at hand. As for the veggies, you can totally pick and choose what you want. Vegetables like Potato, beans and carrot go well for the sambar. I’ve never eaten a sambar with cauliflower in it, but you can give it a try.
I use the tamarind paste that Mom makes for me, you can use the Dabur Homemade stuff, or make it yourself. Instead, just soak up a fistful of tamarind in hot water for 30 mins, and squeeze it to result tamarind water. This can be used in the sambar in an appropriate quantity.
Ingredients (Makes enough for 40 Idlis)French beans – chopped in inch-sized pieces – 250 gm
Tomatoes – medium sized , 4 , cut into large pieces
Green peas – 1/2 C (thawed if frozen)
Onions – medium sized, 2, diced
Desiccated coconut – 3 tbsp
Jaggery – 1/8 C
Thick Tamarind paste – 3 tbsp
MTR Sambar powder – 4 tbsp
Toor Dal – 1/2 C, washed
Salt – to taste
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Sunflower oil – 1 tbsp
Garlic cloves – 8-10, crushed/chopped
Coriander leaves – For garnish
InstructionsPut the cut tomato pieces in the same vessel as the washed toor dal. In another dish, put half the amount of diced onions, beans, peas and any other vegetables that are being used and pressure cook all of this together.
Once the dal cools, using a hand blender or a masher, mix the cooked tomatoes and dal together, till they are mashed well.
Pour this toor dal + tomato mixture in a deep , thick bottomed pan. Add tamarind paste, jaggery, desiccated coconut, turmeric, red chilli powder and half the quantity of the sambar powder. Bring this to a boil, and add the cooked vegetables to this. Add salt per taste, and let this mixture boil.
Now check the taste and add more Sambar powder if required. Let this mixture keep boiling.
In another small pan, heat the oil, and sauté the remaining onions with the crushed garlic. Once these turn golden brown, add these to the Sambar.
Garnish with coriander leaves and serve hot with the main dish.
Just talking about it is enough to activate those taste-buds!
Oh, this dish is an absolute essential in all South-Indian homes.
Be it as a side-dish for breakfast, or in the main course to be eaten with rice, Sambar is almost a staple.
There are different varieties of Sambar, the one you eat for breakfast are different from the ones that are eaten with rice. There can be variations in the tempering you add to this, thus altering the taste altogether. There are Telugu, Kannada and Tamil Sambars.
There is a thin difference between Rasam and Sambar, depending on the masala you use, vegetables you add, and the inclusion of dal.
And then, there is a Mangalorean variety of Sambar called Paji-Masala-Kodyelu, which uses uncooked masala in it, which I am going to try one of these days. Well, for me, its no fun cooking if I don’t have fresh Jeegujje (Bread fruit, apparently, in English. This one belongs to the jackfruit family, but is much smaller in size), but I’ll still make an attempt.
The Telugu variety of Sambar can also be called as Pappu-Chaaru, something which does not always use a mixed-masala.
This recipe for the Sambar I tried is a Mangalorean , Shivalli variety, to be eaten with Idli, Vada or Dosa. It is not advised to mess with the recipe of sambar but I tried making it with the ingredients that are easily available, and not the ones that require a lot of prior planning. Desiccated coconut instead of grated fresh coconut, store-bought sambar powder instead of Mom’s powder or the one you make fresh, and the vegetables that I had at hand. As for the veggies, you can totally pick and choose what you want. Vegetables like Potato, beans and carrot go well for the sambar. I’ve never eaten a sambar with cauliflower in it, but you can give it a try.
I use the tamarind paste that Mom makes for me, you can use the Dabur Homemade stuff, or make it yourself. Instead, just soak up a fistful of tamarind in hot water for 30 mins, and squeeze it to result tamarind water. This can be used in the sambar in an appropriate quantity.
Ingredients (Makes enough for 40 Idlis)French beans – chopped in inch-sized pieces – 250 gm
Tomatoes – medium sized , 4 , cut into large pieces
Green peas – 1/2 C (thawed if frozen)
Onions – medium sized, 2, diced
Desiccated coconut – 3 tbsp
Jaggery – 1/8 C
Thick Tamarind paste – 3 tbsp
MTR Sambar powder – 4 tbsp
Toor Dal – 1/2 C, washed
Salt – to taste
Red chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Sunflower oil – 1 tbsp
Garlic cloves – 8-10, crushed/chopped
Coriander leaves – For garnish
InstructionsPut the cut tomato pieces in the same vessel as the washed toor dal. In another dish, put half the amount of diced onions, beans, peas and any other vegetables that are being used and pressure cook all of this together.
Once the dal cools, using a hand blender or a masher, mix the cooked tomatoes and dal together, till they are mashed well.
Pour this toor dal + tomato mixture in a deep , thick bottomed pan. Add tamarind paste, jaggery, desiccated coconut, turmeric, red chilli powder and half the quantity of the sambar powder. Bring this to a boil, and add the cooked vegetables to this. Add salt per taste, and let this mixture boil.
Now check the taste and add more Sambar powder if required. Let this mixture keep boiling.
In another small pan, heat the oil, and sauté the remaining onions with the crushed garlic. Once these turn golden brown, add these to the Sambar.
Garnish with coriander leaves and serve hot with the main dish.
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