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Sambar

And I thought once the house is ready I will be back in the newly designed awesome kitchen in full swing, cooking my heart out but sigh, life post renovation is much harder tsk tsk….
But I am still managing to dish out food I love the most. My love for South Indian cuisine helps me in stressful, no time to cook days. Most of the dishes if well planned in advanced can be put together in a jiffy. Hence at the beginning of every week I make a batch of idli/ dosa batter so that I can enjoy this complete meal when I am struggling with time.
Today for dinner I served brown rice Dosas with SAMBAR (homemade SAMBAR masala) and chutney. So now if you have ran out of SAMBAR masala- No worries just follow this simple recipe and you are set.(And even if you have sambhar masala try this out, you may not buy a packaged one ever).
My BFF is a tamilian and this is her recipe totally finger licking and lip smacking dish. Bless you Kripa!! From a person who couldn’t cook to save herself to an awesomest chef now, this recipe for SAMBAR is one of my favorites.
It’s just because of this recipe that my kids started gobbling vegetables like radish, bottle gourd, drumsticks, Brinjal etc without any complains.

Ingredients for the Sambar Masala

  • 1 tablespoon chana dal
  • 1/4 tsp hing powder
  • 2-3 dry red chilis
  • 1/2 teaspoon methi seeds
  • 1 tablespoon dhaniya seeds
  • 1 tablespoon fresh/dry coconut
  • Dry roast hing powder, chana dal, red chili's, methi seeds, dhaniya seeds and coconut till light brown.
  • First grind it into powder without water and then add little water and grind to make a paste.

Ingredients for the Sambar

  • 1 cup cooked tur dal
  • 1 cup SAMBAR vegetables
  • 1 tsp mustard seeds
  • Few curry leaves
  • Green chilli as per taste
  • 1 inch tamarind soaked in 1 cup water for 30 mins
  • 1/2 tsp turmeric
  • SAMBAR masala paste (made above)
  • Salt as per taste
  • Coriander leaves for garnish
  1. Steam the SAMBAR vegetables in a steamer for 7-9 minutes.
  2. In a heated vessel, Add mustard, curry leaves and green chilli tadka.
  3. Pour the tamarind water in kadai. Add haldi powder and salt and bring it to a boil.
  4. After it boils, add the steamed vegetables, masala paste and dal. Simmer for a minute or 2.
  5. Garnish with coriander leaves
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