RCI-CR.001.0006.001
Sambar
thumb|The South Indian staple breakfast item of idli, sambar, and vada served on a banana leaf. or
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- shredded coconut - ½ a coconut1 unit
- chili powder - 2 tablespoon1 unit
- coriander powder - 2 tablespoon1 unit
- coriander seeds - 1 tablespoon1 unit
- asafoetida (Kayam) - ¾ tablespoon1 unit
- turmeric powder - ½ tablespoon1 unit
- tamarind paste - 1 tablespoon1 unit
- toor dal - 1 cup1 unit
- vegetables (small onions1 unittomato, drumstick) - 2 cups
- mustard -1 tablespoon1 unit
- coriander leaves and curry leaves for garnishing1 unit
Method
1
Wash and cook the dal until soft.
2
Heat the pan and pour 1 tsp oil, add asafoetida, chili powder and coriander powder and seed and fry them well.
3
Now add coconut and fry till the mixture is dark red in colour (do not burn it).
4
Wash the vegetables and boil them with turmeric powder.
5
When the vegetables are almost done add tamarind paste and allow it to boil for sometime (keep the stove in sim).
6
Now grind the coconut mixture and add mashed dal to it.
7
Add the mixture to the vegetables and let it boil for some time. Add desired salt.
8
When the sambar is done season it by spluttering mustard and adding curry leaves to it.
9
Finally add finely chopped coriander leaves and the sambar is done.