my mom s sambhar recipe (mind you , she never used sambhar powder available off the shelf , said the sambhar tastes good only when the sambhar powder is ground fresh
6-7 Drumsticks pieces
1 Potato
1 Egg plant
1 Carrot
10-12 French beans
1/2 Onions
2 Tomatoes-
100 gms pumpkin
Spices for Sambar Masala
2 tsp urad dal
1 tsp corainder seeds
1/2 tsp Jeera
1/8 tsp or a pinch of methi seeds
4-5 peppercorns
1/2 inch turmeric root or 1/8 tsp turmeric powder
5 hot red chillies
2 mild byadagi chillies, optional- this gives dark red colour
1 chick pea sized hing
For seasoning
1 tsp mustard seeds
1 sprig curry leaves
2 tbsp chopped cilantro, optional
To start with you will cook 1/2 cup tuvar dal in the pressure
cooker.
Soak 1 inch cube size tamarind in water.
While the dal is cooking you will make the Sambar masala by
roasting spices in oil.
Heat 2 tsp of oil in a round bottomed kadai. You can use the small
wok or your seasoning pan/spoon. Add urad dal and fry, when it
gets light golden brown add coriander seeds. Fry for a minute,
when it gets little darker add jeera, methi, peppercorns and
turmeric. Fry for 30 seconds, switch off the flame. Add red chillies
and hing, keep frying for a minute. Let it cool.
Grind the roasted spices along with tamarind into a smooth paste.
Chop a variety of vegetables of your choice. Tomato gives a good
taste, helps to bring out the sour-tangy taste in the Sambar. Cook
the vegetables in water except cauliflower. When the vegetables
are tender add cooked dal and the sambar paste. Add salt. Bring it
to a boil. Continue boiling for another 3-5 minutes.
Make a seasoning of mustard seeds and curry leaves and add to
the Sambar. Sprinkle chopped coriander leaves on top.
Serve with plain rice or Idli
coconut chutney -------------------------
1 cup fresh shredded coconut
5-10 green chillies
tiny piece of tamarind
tiny piece of ginger
5-6 sprigs cilantro, optional
5-10 coriander seeds, optional
For seasoning, optional
1/4 tsp mustard seeds
5-6 curry leaves
Grind coconut along with green chillies, tamarind and ginger. When
almost smooth add broken coriander seeds and continue to grind.
Take care not to heat the motor of your grinder or blender, this will
cook the coconut which we want to avoid. Transfer to a bowl.
Adjust salt.
You can season the chutney if you would like to. Splutter a few
mustard seeds in a tiny bit of oil and the fry the curry leaves in it.
Add to the chutney.
Adding coriander seeds is optional. Some people do add jeera
instead of coriander seeds. But I like the coriander seeds better.
You may also add a small clove garlic of garlic to the chutney.
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hope u are gonna make this soon , lemme know .
love
kishu