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Ingredients:To Make Sambar Powder : 2 1/2 tbsps coriander seeds/dhania 1 1/4 tbsps red gram dal/tur dal 3/4 tbsp bengal gram dal/channa dal 3/4 tbsp split black gram dal/urad dal 4-5 dried red chillies/lal mirchi 1 tsp pepper corns/kali mirch 1/4 tsp mustard seeds/ria 1/4 tsp fenugreek seeds/methi 1/2 tsp cumin seeds/jeera 1/4 tsp turmeric pwd/haldi 1/4 tsp asafoetida/hing 5-7 fresh curry leaves (optional). To Make Sambar : 1 cup tur dal 3-4 cups of cubed bottlegourd/any vegetables 10-12 small sambar onions (or shallots) 2 medium tomatoes quartered pinch of turmeric 1 large lemon sized tamarind (extract the juice in 1 cup water) 1 tbsp jaggery or sugar (optional) 1 1/2 tbsps sambar powder salt to taste coriander leaves for garnish. For Seasoning : 1/2 tbsp oil/ghee 3/4 tsp mustard seeds 1/4 tsp asafoetida/hing 3-4 crushed garlic flakes (optional) 2 dry red chilli (tear and de-seed) 10-12 fresh curry leaves. | |
To Make Sambar Powder :
1. Heat a heavy bottomed vessel and roast the dals on low to medium heat for 4-5 mts till the dals release their flavor and turn golden. Remove and keep aside. Add methi seeds and roast for 3-4 mts till they turn red. Remove and keep aside. Add coriander seeds and roast for 4-5 mts till they turn dark brown and release their flavor. Remove and keep aside. Add the mustard seeds and roast till they start to pop. Remove and keep aside. Add cumin seeds and pepper corns and roast for 2-3 mts. Remove and keep aside. Finally roast the dry red chillis and curry leaves for a mt and remove. Cool all the ingredients completely.
2. Place the podi ingredients along with turmeric pwd and asafoetida in a blender and grind to make a coarse powder as shown in the picture above.
3. Store in an air tight container.
To Make Sambar :
1. Pressure cook dal with 2 cups of water and a pinch of hing. Once pressure cooked, mash, add 2 cups of water, shallots, bottle gourd pieces and turmeric pwd. Bring to a boil, reduce flame and cook for 8-9 mts on low to medium flame.
2. Once vegetables are half cooked, add the tamarind extract, salt and jaggery and bring to a boil. Reduce heat and let it simmer for 12-14 mts, till the rawness of the tamarind disappears.
3. Add the sambar pwd and combine well. Let it cook for another 6-7 mts.
4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add hing and red chillis and roast for a few seconds. Don’t burn them. Lastly add curry leaves and immediately add to sambar.
5. Turn off heat and place lid. Keep covered for at least an hour and garnish with fresh coriander leaves.
6. Serve with tiffins or hot steamed rice and appadam (papad).
Serve : Serves 4-5.
Ready in 45 minutes.
Note : For Sambar Powder : The proportion for sambar powder given above is enough to last 2-3 weeks.
For Sambar : Alternatively, you can pressure cook the vegetables with little water in a separate container. Vegetables like chow chow, drumsticks, lady’s finger, carrots, radish and brinjals are also welcome.
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