“Sambar” a magical dish which turns the humble dhal, with freshly grounded spices, into a treat to your taste buds. This magical dish is a staple diet in most of our South Indian households. Each one have different versions of making sambhar. Here is a take on my mom’s version of arachuvitta sambhar/restaurant style sambhar. She used to make it marking any special occassions like Diwali or when guests were invited home for breakfast or dinner. It is an excellent combination with idli, dosa,pongal and uttappams.
Ingredients:
- Toor Dhal 1/2 cup( cooked with turmeric )
- Tamarind extract 1/4 tsp
- Big Onions 2 (finely sliced)
- Tomatoes 2 (chopped)
- Drumstick 1 or 2 ( chopped )
- Curry leaves a few
- Red Chilly 1
- Asafoetida 1/4 tsp ( optional )
- Oil 2 tbsp
- Ghee 1 tbsp
- Brown Sugar 1 to 2 tsp (to taste & optional)
- Salt to taste
Fry in oil & grind :
- Red Chilly 2
- Small Onions 7 or 8 nos (optional )
- Curry Leaves few
- Urad Dhal 1 tbsp
- Bengal Gram Dhal 1 tbsp
- Grated Coconut 2 tbsp
- Cumin 1/2 tsp
- Coriander Seeds 3/4 tbsp
- Oil 1tsp
Method :
- In a pan heat oil, add mustard seeds, urad dhal,curry leaves.
- When it is tempered, add sliced big onions ,curry leaves ,red chilly and fry it till translucent.
- Add tomatoes keep stirring it at regular intervals till tomatoes become soft and mushy.
- Add the drumstick and toss.
- Add the tamarind extract ,salt ,water ( 1/4 cup) , close and cook ( 5-7 min)
- Add ground paste and toss.
Add the cooked dhal, asafoetida( if adding ) ,salt and water, mix well. - Allow it to boil till the raw smell subsides.
- Then add a spoon of ghee, and brown sugar..
- Garnish with coriander leaves
- Serve hot with Idli, Dosa,pongal and uttappams.
Variations:
- Best suggested vegetables will be carrot,beans,brinjal,potatoes.
