Sambar

Sambar or shambhar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or sometimes with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special Ingredients

Ingredients 'A' o 1/2 fresh: Bitter gourd (pavakkai) o 1 pc: Brinjal (egg plant) o 1 pc: Drum Stick o 4 pcs: Ladies finger o 3-4: Red chillies (split into 2) Ingredients 'B' o 1 cup: Sambar dal (Red gram dal) o 1sprig: Curry leaves o tsp: Turmeric powder o 1 cup: Water Ingredients 'C' o Size of a golf ball: Tamarind o 1sprig: Curry leaves o tsp: Asafoetida powder o 1 tsp: Red chilli powder o tsp: Grated molasses o 2 tbs: Coconut oil o Salt to taste o 1 cup: Water Ingredients 'D' o tsp: White gram dal o 2 tbs: Dried coriander seeds o tsp: Fenugreek o 4 no: Dried chilli o tsp: Coconut oil Ingredients 'E' o 2 tsp: Coconut oil o 2-3: Dried chillies split into two o 1 tsp: Mustard Ingredients 'F' o A few: Coriander leaves

Method 1. Clean the vegetables and slice into long pieces. 2. Wash the dal. 3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside. 4. Fry the ingredients D in tsp coconut oil. Grind it to a smooth paste and keep aside. 5. Mash the tamarind in 1 cup water and strain. 6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. 7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. 8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling. 9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves. Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Sambar

Ingredients: Sambar dhal Vegetables like brinjal, ladies finger, potato, carrot, tomato etc. Chopped onions Green chillies Turmeric Salt Tamarind To be ground : Coriander seeds Dry chilies White gram dal Fenugreek Grated coconut (optional) Asafoetida Oil To season : Oil Curry leaves Mustard Broken dry chilies Fenugreek Method:

11/4 cup 1 cup each 1 5 1 tsp To taste 5gms to 10gms 11/4 dsp 14 1 dsp 1 tsp 1 /2 cup 1 tsp 2 tsp 3 dsp 2 sprigs 1 tsp 4 1 tsp

Cook the dal, add the sliced vegetables, onions, chillies salt and boil. Meanwhile roast the ingredients of the masala in 2tsp of oil and grind it. Add the turmeric and the masala to the dal and vegetables and boil for some time. Fried and powdered fenugreek and asafoetida are added. Season with mustard, chillies and curry leaves in oil. To add the taste little tamarind water is poured into the sambar. lnstant sambar powders are also available in the market.