SAMBAR

Sambar is the most popular dish of South Indians. There are different methods used by each south Indian state. I prefer the typical Kerala sambar, the way my mother and grandmother used to make.

Things needed

Tuvar a parippu [dhal] 1 cup

Drumstick 2

Cucumber [vellarikka] a large piece

Brinjal -2

Yam [chena] a small piece

Shallots [small onions]-1 cup

Tomatoes 2

Green chillies -3

Curry leaves

Tamarind extract ½ cup

Oil

Salt

For the Sambar powder

Corriander – 2 tbs

Red chilli powder 1 tbs

Turmeric powder ½ tsp

Asafetida ½ tsp

Fenugreek ½ tsp

These spices can be heated a little and grind together adding little water.

How to make

Cook the dhal, when half done, add the vegetables except tomatoes, cut in squares. When dhal & vegetables are cooked, blend them well and add the tamarind pulp, salt, tomatoes and masala. Boil for some time. Remove from fire.

Heat a pan, pour 2 tbs oil, add mustard seeds and dry chillies for seasoning. Add half cup shallots and curry leaves. When fried, pour the seasoning into the sambar. The aroma itself is tempting…

Can be served with Iddli, Dosa, Rice or chappathi.