Tuesday, 18 October 2011

Sambar - southern taste

This is the famous curry of south ,simple but very tasty. The preparation of the curry varies in different parts of south India. Here i am presenting my way of preparing this curry !!!

Sambar with Idlies

This preparation is for 3 persons

1/2 cup Pigeon eye lentil (Arhar daal)
1 medium size potato (cut into small pieces)
1 medium tomato(cut into small pieces)
1 small capsicum(cut into small pieces)
1 small carrot(cut into small pieces)
1 medium size drum stick( cut into quarter length)
1 small bottle gourd(cut into quarter size)
5-6 small onions(Sambar onions)
1/4 cup finely cut french beans
3 teaspoon sambar powder
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 table spoon lemon juice
salt according to taste

For tadka:
2 table spoon oil/ghee
1 teaspoon mustard seeds
3-4 curry leaves(curry patta)
1 whole red chilli
Wash and soak the lentil for 1/2 an hour. In a pressure cooker,boil the daal and keep aside. To this boiled daal, add all the vegetables with  sambar powder, salt, chilli powder and  haldi. Pressure cook the daal and vegetables for 10-15 minutes on low-medium flame. Add lemon juice to this prepared daal.
In a small pan, heat ghee/oil, and add mustard seeds, curry leaves and red chilli. Pour the tadka over the prepared sambar.
Tasty sambar is ready,enjoy it with idliy, dosa or vadas!!!
Optional notes:
In many parts of south, Tamarind juice or pulp is added to sambar to give it a tangy taste, But one can also use lemon juice instead of tamarind.

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