Mixed vegetable curry – Sambar is very popular throughout south India, however Kerala traditional Sambar tastes delicious and different.
Ingredients for Sambar
Toor Dal i.e. yellow pigeon peas – 1/2 Cup
Coriander Powder- 1 table spoon
Red chilly powder- 1 table Spoon
Turmeric powder – 1/4 spoon
Fenugreek powder – 1/4 spoon
Asafetida – 1 small piece (or 1/4 spoon if it is powder)
Oil – 1/2 cup
Mustard Seeds, Curry leaves, Coriander leaves, salt to taste
Small onions – 1 cup
Colocasia – made peices -1/2 cup
Drum Sticks – 2 nos. (made 2 inch pieces)
Brinjal / Eggplant– 2 big ones split cut in 4 pieces
Carrot – 2 nos. ( Made 1 inch peices)
Cucumber – 6 Small peices
Tomato – 2 nos.
Tamarind paste – 1 table spoon
Preparation method of Sambar
Cook Toor dal using exact same quantity of water in a pressure cooker. Add add just 1/4 tea spoon salt , 4 small onions and 2 red dry chilly in a pressure cooker and let it cook for 3 minutes.
In a Kadai use 3 table spoon oil, add mustard seeds – wait till it splutters and add curry leaves, dry red chili, a small piece of asfoeteda(or 1/4 spoon if it powder) and rest small onion. Sauté for 2 minutes. Add the rest vegetables and continue sautéing till it is cooked. Add coriander powder, turmeric powder, fenugreek powder,red chilly powder and continue sautéing till the aroma is released from the mixture. Add 2 cup boiled hot water and 1 table spoon salt and let it boil in low flame. Add tamarind paste after 2 minute. Add the cooked toor dal to the cooked vegetable mix. Allow it boil for 2 minutes. Garnish with coriander leaves and serve hot. Sambar is served along with boiled rice through out South India. It is also a good combination with Idli or dosha too.
Recipe Submitted by Radha