Sambar with rice is one of the main courses of both formal and everyday South Indian cuisine. It is also served with idli, vada or dosa, along with two chutneys - a green coconut chutney and a mildly spicy red tomato chutney. Sambar is one of the main side dish in the Onam Sadhya.
Sambar is prepared either with Mooli/White Radish, Okra/Bhindi, Drumstick, Shallots/Small onion or with a mix of different vegetables. Traditionally, only sambar powder is added while making this dish. No coconut is added. But in kerala, people add coconut and sambar powder. This gives a distinct taste to the dish. Sambar powder is easily available in stores with different brand names.
2 Mooli/White Radish (medium sized)
1/2 cup Toor Dal
1/2 tsp Turmeric powder
2 tbsp Red chilli powder
4 tbsp Coriander powder
3 tbsp Tamarind pulp
1 tsp Asafoetida
Salt to taste
1 cup Coconut (freshly grated)
1 tsp split Urad dal
1/2 tsp Methi seeds
5 - 10 Curry leaves
2 tbsp Coriander leaves
1 tsp Sambar masala
4 tbsp Coconut oil
1 tsp Mustard seeds
Water as required
- Pressure cook toor dal till soft. Mash nicely using a spatula. Keep this aside.
- Wash, peel and cut mooli into thick 2 inch long pieces.
- Heat 1 tbsp oil in a kadai and fry the mooli pieces in it. When it slightly changes colour, put them into the cooked toor dal.
- Add water as required and put salt, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp asafoetida and 1 tsp coriander powder. Pressure cook till the mooli is cooked.
- Take off from heat and keep aside.
- Heat oil in a kadai and put split urad dal, methi seeds. Fry till it slightly changes its colour. Now add grated coconut and fry till it slightly changes its colour.
- When it changes colour, add the rest of red chilli powder, coriander powder, asafoetida and 4 - 5 curry leaves. Fry for 1/2 a minute and take off from heat.
- When it cools down, grind it into a smooth paste by adding water as required. Keep this aside.
- Put tamarind pulp into the mooli - toor dal mixture. Do not mix it. Let it simmer and boil for some time.
- Now add the ground masala into it. Add sambar masala and adjust salt. Add water as required and let it simmer for sometime.
- When everything is combined properly, add coriander leaves and take off from heat.
- Heat 1 tbsp oil in a kadai. Add mustard seeds. When it splutter, add curry leaves and pour this tadka into the prepared sambar.
- Serve it hot with Idli, Vada, Dosa or steamed Rice.
* increase or decrease the quantity of the ingredients as per your taste*
Thanks for visiting