SAMBAR

 

 

INGREDIENTS

 

Arhar Dal

300 gms

Dry red chilly (sabut)

4

Onion (roughly chopped)

3

Kari Patta

6-7

Tomato (roughly chopped)

250 gms

Asafetida (heeng)

A pinch

Ghiya (roughly chopped)

Kg

Red chilly powder

1 tsp

Fresh coconut (grated)

1 cup

Sugar

1 tsp

Tamarind Water

1 cup

Haldi

tsp

Sambar Masala *

4 tsp

Coriander leaves (finely chopped)

A few

Mustard Seeds (moti)

1 tsp

Oil for Tadka

1 tbsp

 

* You may buy Sambar Masala from the market or click the above link for excellent homemade masala.

 

METHOD

 

Heat the pressure cooker. Roast the dal to golden brown color without using oil. Soak it in water for one hour. Add onion, tomato and ghiya to it. Add Haldi and salt to taste. Cook it in pressure cooker. After one whistle, simmer it for 10 minutes. Switch off the gas. Add sambar masala, grated coconut and chopped coriander to the Tamarind water. Put it into sambar. Prepare tadka by heating oil in a small karahi. Add heeng, mustard seed, red chilly (dry), kari patta, sugar, red chilly powder and little water. Add this also to sambar. Boil this preparation in cooker/pateela for 5-10 minutes. Serve hot.

 

NOTE

 

Prepare Tamarind Water by soaking tamarind (imli) in water for 1 hour. Then mash it and strain it.

 

Serves: about 15 adults

 

 

 

LIST OF SOUTH INDIAN ITEMS

 

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